What the phone actually costs restaurants
Calls in, calls out
Inbound — calls that come to you
Take reservations
Checks table availability for the requested time and party size, books it, and reads the booking back before ending the call.
Take takeaway orders
Walks the caller through the menu, confirms each item and quantity, totals the order and repeats it back to avoid kitchen errors.
Answer the routine questions
Opening hours, location and parking, delivery radius, whether you have a table free tonight — without interrupting service.
Outbound — calls it makes for you
Confirm the booking
Calls ahead of a large reservation to confirm the party is still coming, so a prime-time table is not held for a no-show.
Waitlist callbacks
Rings people on the waitlist when a table frees up, in order, until one is claimed.
Event and catering follow-up
Returns after-hours enquiries about parties, catering and private dining the next morning, automatically.
Inbound: 8:40pm on a Saturday, mid-service
Hi — do you have a table for four tonight?
Let me check. For four people — what time were you thinking?
Around nine-thirty?
Nine-thirty is full, but I have nine-fifteen or ten o'clock for four. Would either work?
Ten is fine.
Booked — a table for four at ten tonight. Can I have a name and a mobile number for the reservation?
No hold music, no staff member leaving the pass. The booking lands in the same system the floor manager is already watching.
It has to update your systems, not a dashboard
- Your reservation or table-management system for real availability
- POS or kitchen display for takeaway orders, so the order does not need re-keying
- SMS or WhatsApp confirmation of the booking or order with the total
- Payment link for prepaid takeaway orders where you want one
We run this engine ourselves.
The stack is ours end to end — SIP telephony, streaming speech recognition, the language model and the voice. Running it ourselves is what keeps per-minute cost low enough to make sense for a single restaurant, not just a chain.
60–70% below typical US/UK cost — because we run the engine ourselves.
Restaurants questions we get asked
Can it handle a noisy caller or a bad line?
It asks the caller to repeat, and confirms critical details — party size, time, order items — by reading them back rather than assuming it heard correctly.
What if someone wants to speak to a person?
It transfers. We set the rules with you — some restaurants transfer complaints and large-event enquiries, and let the agent handle everything else.
Does it know when we are actually full?
Only if it is connected to your reservation system, which is how we normally set it up. Without that integration it can take requests but cannot promise a table.
Can it take orders in Hindi or Malayalam?
Yes — it responds in the language the caller uses, including switching mid-call, which matters for menu items that people name in their own language.
Is this worth it for one outlet?
That depends on how many calls you currently miss during service. We would rather look at a week of your call logs with you than guess.
Voice agents for other businesses
Want a voice agent answering your restaurants calls?
Tell us what the calls look like today. We'll scope it and put a senior engineer on it — and you keep 100% of the IP.