62% of restaurant calls go unanswered during dinner rush. Every one is a reservation, a takeout order, or a catering inquiry that walked to your competitor. That is thousands of dollars a month in revenue you already earned but never captured.
62% of restaurant calls go unanswered during dinner rush. That is thousands a month walking to your competitor.
Our Approach
You did not build a great restaurant to lose guests because nobody could pick up the phone during the Friday rush. We build reservation, takeout, and follow-up systems that keep your tables full and your team focused on the floor.
We build reservation, takeout, and follow-up systems that keep your tables full and your team on the floor.
First ring. Every time. Lunch rush, dinner service, holidays. Your guests speak to someone who knows your menu and hours, not a voicemail box.
First ring. Every time. Lunch rush, dinner service, holidays.
Learn moreParty of six for Saturday at 7? Done. Large group for a birthday dinner? Handled. No hold music. No callbacks. Guests are confirmed before they hang up.
Party of six for Saturday? Done. Guests confirmed before they hang up.
Learn moreAfter-hours takeout calls do not go to voicemail. They get handled, confirmed, and queued for your kitchen. Revenue that used to disappear at 9pm now stays with you.
After-hours calls handled, confirmed, and queued for your kitchen.
Learn more
Live Demo
Riley is a live example of what your restaurant host would sound like. Call in with a reservation request or ask about your menu. Most callers genuinely cannot tell the difference.
No signup required. Just click and talk.
Reservation Recovery
Your host is seating a table, your servers are running food, and the phone is ringing. That caller wanted a reservation for four on Saturday night. They hung up and called the place down the street. You will never know it happened.
62%
of calls missed during peak service
$75
avg value per missed reservation
After-Hours Takeout
Late-night takeout and delivery calls are high-intent, high-value orders. When a customer calls after closing and nobody picks up, they order from someone who does. Those orders add up to thousands every month that you never see.
35%
of takeout calls come after regular hours
No-Show Prevention
No-shows are not just lost revenue. They are lost table turns, wasted prep, and staff standing around. Automatic confirmation calls and reminders cut no-shows dramatically. When someone cancels, your waitlist fills the table before the evening starts.
20%
average restaurant no-show rate
$1,500+
lost per week to no-shows
Catering and Event Inquiries
Catering and private event inquiries are your highest-margin calls. They also tend to come in during your busiest hours when nobody has time to talk. Every one that goes unanswered is a four-figure opportunity that walks to the restaurant that picked up first.
$200 - $500
per month for the full service
$35K+
annual cost of a dedicated host
The Math
At 20 missed calls per week and an average ticket of $75, that is $6,000 a month walking out the door. At just a 20% recovery rate, the system pays for itself ten times over.
From restaurant owners like you
"
We were losing reservations every Friday and Saturday because nobody could pick up the phone during service. First month we recovered over 40 bookings that would have gone somewhere else.
Marco D.
Italian Restaurant Owner, Dallas
"
Our no-show rate dropped from 18% to under 6% in the first two months. The confirmation calls alone saved us more than the service costs. My host can actually focus on the floor now.
Linda P.
Bistro Owner, Fort Worth
"
We picked up two catering gigs in the first month that came in during lunch service. One was a $4,200 corporate event. That call would have gone to voicemail before.
James T.
BBQ Restaurant, Houston
Free Revenue Audit
15-minute call. No contracts. We will map your current call volume, missed call rate, and after-hours gap, then give you a specific dollar figure for what it is costing you.
Common Questions
Most callers cannot tell the difference. The voice is natural, conversational, and trained on your specific restaurant - your menu, your hours, your reservation policies. If someone asks directly, it will be honest. But the goal is to sound like the best host you have ever had.
Yes. Large parties, dietary restrictions, special occasions, patio requests - the system handles all of it. It knows your table layout, your hours, and your policies. For anything truly unusual, it captures the details and flags it for your manager to review.
Most restaurants are live within one week. We map your call flow, build the host agent to match your restaurant, test it, and flip the switch. No IT department required. No hardware. Just a phone number forward.
A dedicated phone host costs $35,000 to $45,000 per year. This service runs $200 to $500 per month. That is 85% to 95% savings, and it works every shift, every holiday, without overtime or sick days.
Absolutely. Most restaurants use this as overflow and after-hours coverage. Your host handles what she can. When the rush hits or she is seating guests, the service picks up the rest. No calls fall through the cracks either way.