Restaurants and hospitality
Restaurant calls answered during the rush, and catering leads that do not get lost.
The phone rings in the middle of dinner service, and nobody on the floor can step away. We build the voice agent that answers, the website that answers the same questions before anyone calls, and the follow-up that turns a catering inquiry into an event on the books.
What goes wrong
Where restaurants lose bookings.
Not at the table. On the phone, while everyone is busy with the tables they already have.
The call during service
The host is seating a large party and the manager is on the floor. A reservation or a catering call rings out.
Catering on a sticky note
An event inquiry gets written down during the rush and never followed up. Some of those were the most valuable calls of the week.
The same five questions
Hours, parking, directions, whether you take reservations, whether you have a gluten free option. Every one of them pulls someone off the floor.
What we build
What we build for restaurants.
The phone, the site and the follow-up from one team, so the floor staff can stay on the floor.
Voice agent
Answers during service and after close, handles hours, directions and menu questions from what you give it, takes reservations where your system allows, and captures catering details.
Learn moreWebsite
Your menu, hours, catering and booking on a site built for search and for the guest deciding where to eat on a phone.
Learn moreCatering and missed call follow-up
A missed call gets a text back. A catering inquiry gets a planned follow-up, so it does not die on a sticky note.
Learn moreOperations after launch
Menu, hours and holiday changes kept up to date, and a regular report on what came in.
Learn moreHow a call is handled
One catering call, start to finish.
Someone calls at 7:15 PM on a Friday about a lunch for forty people.
01
Answered in your name
The agent picks up as your restaurant and finds out what the caller needs: a table, a question, a pick-up order or an event.
02
Details captured
For catering it takes the date, the head count, the location, dietary needs and the budget. Allergy questions go to your staff; it never guesses.
03
Handed to the right person
Your catering manager gets a summary with everything needed to quote, and the caller is told when to expect a reply.
Hear it first
Call our agent and ask it a hard one.
Our own phone is answered by the same kind of agent we build for restaurants. Call it and hear how it handles a caller.
- Ask it something off script and hear how it recovers.
- Interrupt it halfway through a sentence.
- Yours knows your menu, your hours and your catering packages.
Keep reading
More for restaurants.
Questions
Restaurant questions, answered.
Anything else, ask our own agent at (832) 660-0658 or send us a note.
Can it take reservations?
Where your reservation system allows bookings from outside, yes. Where it does not, the agent takes the details and sends them to your host stand to confirm, and tells the guest that is what will happen.
How does it handle catering and private events?
It takes the date, head count, location, dietary needs, budget and contact details, and sends your catering manager a summary. It shares only the package details you give it.
What about allergy questions?
It does not guess. Allergy and ingredient questions go to your staff, and the agent says so.
What happens when someone calls after we close?
The agent answers with your hours and directions, takes reservation requests and catering inquiries, and your team starts the next day with a summary.
How long does setup take?
It depends on the scope, and you get the timeline in writing on the first call. We would rather give you a date we can keep than a number that sounds good on a web page.
What does it cost?
Every engagement is scoped on the call, based on what you need and nothing more. You get the number on the call, not a quote three days later.
Start here
Keep the floor staff on the floor.
Call our own agent at (832) 660-0658 and hear what your guests would hear. Then take thirty minutes with us and we will scope the phone, the site and the follow-up for your restaurant, with a real number attached.
Prefer to write? Send us a note and we will get back to you.