Never miss a reservation: an AI receptionist for restaurants
A restaurant phone rings hardest when nobody can answer it. The receptionist picks up during the dinner rush, answers menu and hours questions, and books the table or the catering order while the kitchen is at its busiest.
The free audit shows how many calls your restaurants miss today and what a booked job is worth. Scope is custom, and nothing is published as a fixed package.
- Friday dinner rushThe host is seating a party of six and the kitchen is slammed. The phone has been ringing for a minute.
- Answered with the menu in handThe receptionist answers hours, parking, and dietary questions, and takes the booking details.
- Table or order confirmedThe guest gets a text confirmation and the host sees the booking, not a callback list.
The calls a restaurant loses when the floor is busy
Reservations
Guests who cannot get through book somewhere else. A confirmed table is a guaranteed cover.
Catering and large parties
The highest-ticket calls a restaurant gets, and the ones most often left on voicemail.
Menu and dietary questions
Allergy and ingredient questions decide whether a guest comes in. A clear answer keeps them.
Hours, location, and parking
Simple questions that eat staff minutes during service. The receptionist handles them in seconds.
Answer, qualify, book, follow up.
Answers
Picks up every call, day or night, in the first seconds, so no caller to your restaurants meets a voicemail box.
Qualifies
Asks the questions you approved and sorts the call: emergency, routine, or not a fit.
Books
Puts the job, visit, or consultation on your calendar and texts the caller a confirmation.
Follows up
Texts back anyone who hung up, and chases the ones who asked and went quiet.
What it asks your callers
- Party size, date, and time
- Dietary needs or special occasions
- Catering date, headcount, and what the event is
- Name and number for the confirmation text
You approve the questions and the wording before it goes live. It sits inside a larger system that also runs your ads, site, and follow-up. See how the receptionist is built.
Why the busiest hour is the most expensive to miss
The rush hides the missed calls
You do not see the guests who gave up. The receptionist makes sure the phone never competes with the dining room.
It knows the menu
It answers item by item from your actual menu, so staff are not interrupted to read it aloud.
More covers, same staff
Reservations and catering orders get booked while the team serves, without adding anyone to payroll.
BigDash Ice Cream & Pastries answers four stores on one number around the clock without adding staff. Cremona Bistro has a voice agent answering the restaurant's phone alongside a new website.
Questions restaurants ask before they book
Can it take reservations and catering orders?
Yes. Reservations go into your booking calendar, and catering requests are captured with the date, headcount, and details, then sent to whoever owns catering.
Does it really know our menu?
It is trained on your menu, hours, and policies, so it answers from them. If something is not in what you gave it, it takes a message instead of guessing.
What about multiple locations?
One number can serve several locations. It asks which one the caller means and answers with that location's details.
Can it handle a phone that rings nonstop?
Yes. It can take many calls at once, which a host stand cannot.
How much does it cost?
Every engagement is custom and scoped by the free audit. There are no published tiers. The audit looks at how many calls your restaurant miss today and what a booked job is worth, then we tell you what it would take to fix.
Same system, other trades
Find out how many restaurants jobs your phone is losing.
The free audit counts your missed calls, prices what each one was worth, and shows what to fix first. No obligation, and no published packages.