Home AI receptionist for restaurants
— restaurants & takeout
Restaurant answering service that never misses a call
A ring that goes unanswered in the rush is a table that stays empty and a guest who books somewhere else.
Restaurant phones peak exactly when the floor is busiest, and the booking calls are the ones that get dropped. Nobody rings back a restaurant that did not answer.
What it captures on a restaurant call
- Whether they want a table, a takeout order or a question answered
- How many are coming, and the day and time they want
- Whether it is a table, a large party or a private function
- Allergies and dietary needs, when the kitchen needs to know
- The name and a callback number, read back to them to be sure
- Anything about a previous booking, or who sent them to you
How a call sounds
Hi, do you have a table for four on Friday night?
Let me check Friday for you. What time suits, and have you eaten with us before?
No, it is our first time.
Thank you. Friday at seven is held for you; the team confirms by email and takes your details.
An illustration of how a call unfolds, not a recording. Every prompt is tuned to your business before it goes live.
What a missed call costs a restaurant
- a call nobody picks up leaves no record of itself: no message, no number, no way to count it
- so the jobs you never hear about cannot be counted either - which is the whole problem
- put your own numbers on it: your average job value, times the calls you miss in a week
No industry statistic and no customer story is quoted above, because we cannot verify one for your trade and this business has no customers yet. The only figures we can stand behind are our own, and they are the whole offer: $99 one-time setup, then 30¢ a minute charged by the second, out of a balance you top up from $25. No packages, no monthly fee.
The calls that decide your week
The Friday booking that was never made
Friday night is booked out two weeks ahead. The guest rings three places, reaches two voicemails, and takes the third table. The booking was worth far more than the call it took to answer.
The large party that rang twice and gave up
A table of ten is a decision made in one phone call. If the phone rings out twice during service, the organiser books the place that answered, and the deposit and the drinks go with them.
The rush, when nobody can reach the phone
Which is exactly when people book. The calls that arrive while the floor is full are the ones that go unanswered, and they are usually new guests rather than regulars.
What lands in your inbox - and what never happens
Every call ends the same way: one job card, written out, with enough detail to price the job. And the limits are worth knowing before you buy, not after.
On the card
- The guest's name and a callback number, read back to them
- The date, the time and the number of people at the table
- Whether it is a table, a takeout order or a private function
- Allergies, dietary needs and anything the kitchen must know
- Whether they have eaten with you before, and how they heard about you
What it will never do
- Confirm a table it cannot actually hold
- Quote a price on a dish or a special it does not know
- Promise a specific table, or a table on a night that is full
- Claim to be you, your host or anyone on the floor
Live in a day, on the number your customers already dial
You keep the number your guests already have - forwarded or ported, so nothing changes for them. The receptionist is tuned to your restaurant: your service hours, how many you seat per slot, which nights you hold tables and which you do not, and who covers the phone after close. Changes are edits to a rule, fixed the same day. No monthly bill, no contract: a one-time setup and minutes that never expire.
Questions we get asked
Is guest information handled safely?
Calls and transcripts are stored for you to review. The AI only asks what a booking needs, and it never takes card details over the phone.
Can it book directly into our table plan?
It offers the sittings you release and confirms the time with the caller; the booking rules are entirely yours.
What about large parties or functions?
Parties, functions and anything unusual are flagged to a person straight away, on the rule you set.
Can it take an order?
It takes the booking and passes the details to you. It will not commit to a dish, a special or a price it does not have in front of it.
Can it tell a new guest from a regular?
Yes. It asks, and it notes who recommended you, the same way your host would.
What about guest data and privacy?
It collects only what is needed to take a booking, and it never takes card or bank details. Your rules around guest data are something we agree with you before it goes live.