Friday, ten past seven. Every table is seated, both servers are carrying plates, and the phone has rung four times in a minute, twice for bookings, once about a delivery, and once from somebody asking whether you do gluten-free. Nobody can answer it, and the bookings go elsewhere.
Restaurants have tried answering services, and the pricing is the problem, because they charge per call and the calls all arrive in the same ninety minutes. An AI receptionist answers fifty at once for a flat monthly cost. It takes the booking into your reservation system, handles the takeaway order, and answers the allergen and opening-hours questions from your own information.
Workflow
Between six and eight the phone rings while every server is carrying plates. All of it gets answered at once. Bookings go into the reservation system, the delivery question is answered from your own information, and anything about allergens goes to a manager with the detail already captured.
Workflow
A table of twelve that does not turn up costs more than a quiet Tuesday. Confirming every large booking by hand rarely happens, so the call goes out the day before, checks the number, asks what the kitchen needs to know, and releases the tables that are no longer coming in time to sell them.
Workflow
Taking a takeaway order means putting down a tray, and the order still has to be typed in afterwards. It now goes straight into the system, gets repeated back to the customer, and anything unclear is flagged rather than guessed at.
What we do
We connect the agent to your reservation and ordering systems, load it with your menu, your hours and the answers your staff repeat forty times a week, then agree what it must hand to a manager. Large or unusual bookings always go to a person. Outbound, it confirms big reservations the day before and calls back the no-shows worth recovering. Every call is transcribed, so you can hear exactly what a guest was told.
The agent takes orders item by item from your menu, handles modifiers and deals, and confirms the total and pickup or delivery details before sending anything to the kitchen.
Allergen and dietary questions are answered only from the information you provide; the agent flags anything outside it and can transfer to staff for a person's judgment.
Missed bookings, abandoned peak-hour calls, and staff leaving the floor to answer the phone are removed, while covers and order volume go up.
How we work
Every build follows the same disciplined path, so you always know what happens next and where things stand.
We find where work enters, what breaks, and which systems have to stay in sync.
We implement the logic, AI, approvals, and integrations that remove the manual steps.
We test the edge cases, document the flow, and hand off a system your team can trust.
FAQ
It takes the order straight into your system, repeats it back before ending the call, and flags anything it is not confident about instead of guessing, which matters more with a menu than it does almost anywhere else. Anything unusual, a large catering enquiry or a question about allergens, goes to a manager with the detail already captured.
If your reservation platform has an API, bookings land in it the same way a walk-in would, and the agent checks real availability before it offers anybody a table. Restaurants running a paper book or a spreadsheet get a workflow that writes into whatever they already use, and we will say on the call if that is going to be more hassle than help.
Next step
Share your stack and the bottleneck. We'll map the first automation worth building and how it rolls out.