No-shows are a daily reality for many restaurants. However, our latest foratable data shows that trends can vary significantly depending on the destination. While the no-show rate in Zurich remained largely stable in the summer of 2026, it rose significantly in Lucerne.
In Lucerne, the no-show rate at the beginning of the year was around 2.5%. In the summer, it temporarily climbed to over 5%.
One possible reason lies in the guest mix:
At the same time, the share of international guests rose from around 5% in January to over 20% in the summer. The trend is clear: the higher the proportion of international guests, the more the overall no-show rate increases.
The picture in Zurich is different.
The overall no-show rate is 3.38% and remains largely stable throughout the summer. Here, too, international guests have the highest no-show rate:
The most noticeable peaks in summer coincide with the severe thunderstorms on June 19th and 28th. However, we do not see a comparable seasonal increase as in Lucerne. This reveals two different starting positions:
Lucerne: more international guests and rising no-shows.
Zurich: stable no-show rate alongside a weaker performance in certain long-haul markets.
No-shows cannot be completely prevented. However, restaurants can reduce the risk, for example with a credit card guarantee or prepayment. From October 2026, foratable's no-show protection can also be used for reservations via Google . If a payment or credit card is required for a reservation, the guest is informed during the Google reservation process and subsequently guided through the appropriate steps.
This allows restaurants to continue using the convenient Google reservation feature while better protecting themselves against no-shows.
Data from Lucerne and Zurich shows that there is no single no-show trend. Destination, season, and guest mix all play an important role. For tourist-oriented restaurants in particular, it is worth taking a closer look at when and among which guest groups no-shows occur most frequently.
A recent Blick article about a restaurateur in Lucerne and his experience with no-shows illustrates exactly how this can impact day-to-day restaurant operations.
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