Free until October 30: full reservations platform + branded ordering page included — limited redemptions
(213) 810-3611
Phone Ordering & Reservations — Built for Restaurants

100% Order Accuracy. Guaranteed.Eliminates voiding waste.

Your host still answers first. The assistant picks up only the calls that were about to hit voicemail — the third line during the rush, the 9:40 PM order — and turns them into orders and tables in your POS. Anything that needs a person goes to your host stand. You pay only for the orders and tables it takes — about what your host stand costs for the same few minutes. Nothing while it waits.

Hear Real Calls
Free trial No setup fees No contract $0 when it's idle
Limited time — free through October 30: the full reservations platform, branded online ordering, and setup, all included. Once it's gone, it's gone.
10 DAYS LEFT
Host Stand vs. Ordering Assistant

Same work. One is paid for the shift. The other is paid for the order.

Host stand staff
$15/hr
$15 ÷ 60 minutes = 25¢ every minute — closer to 30¢ with payroll taxes
And it's paid for all 360 minutes of a six-hour shift — whether the phone rings or not
  • One call at a time — the rest ring out, and a ring-out is an order placed somewhere else
  • Accuracy and upsells depend on how slammed the night is
  • Late days, sick days, turnover, retraining
  • Off the clock after close — after-hours calls go to voicemail
Your ordering assistant
$0while it waits
Host-stand money, minute for minute — and only for the minutes it's actually taking an order or a reservation
Not while the phone rings. Not during the phone tree. Not on a call your host takes. Not on spam — that's blocked. A two-minute order costs you two minutes. The other 58 minutes of that hour cost nothing.
  • Every call answered at once — three at a time, thirty at a time
  • 100% order accuracy, the same speed, upsells, and persuasive personality on every single call
  • Never hesitates. Never calls in late or sick.
  • On duty 24/7 — including after hours
  • Spots a confused or frustrated caller and offers your host, on its own
  • Spam and robocalls never reach your team
  • Live same-day after a one-time 15-minute onboarding call

A six-hour Friday shift costs the host stand $90 whether the phone rings or not. The assistant's Friday: a handful of minutes, each one carved out of an order that was headed to voicemail. It isn't a new expense on your P&L. It's the sales you were already losing, back on the books, for a sliver of each ticket.

Reservations

Dramatically cut your OpenTable costs — while keeping OpenTable.

Phone reservations booked by your assistant go straight into your book as direct bookings, not marketplace covers. The guests who were already calling you stop costing you marketplace rates — same tables, same guests, a fraction of the fee.

Keep OpenTable for discovery. Pay less for the guests who call you directly.
Cheaper than a cover fee. A party of four booked by the assistant costs you a couple of minutes of talk-time, total. The marketplace charges per seat, every seat, every time.
Live availability checked before a table is ever promised — your pacing, your turn times.
Or go further: a full reservation platform — floor plans, waitlist, guest texting — is included at no extra cost.
Works withOpenTable, Resy and every major booking systemSee the full list
Works With What You Already Run

Fits your systems. Nothing to replace, nothing to learn.

Same POS, same reservation book, same phone number. The assistant plugs into what you have, and you keep running it the way you do today.

Point of sale

Toast · Square · Clover · NCR Aloha · Oracle Simphony · Lightspeed · SpotOn · Revel · TouchBistro · Heartland · PAR Brink · SkyTab · Upserve · Lavu · HungerRush · Focus · Harbortouch · Squirrel · and most othersDirect to the register, or through your ordering page

Reservations

OpenTable · Resy · Yelp · SevenRooms · SpotHopper · Tock · Toast Tables · HostMe · Eat App · and most othersOur own book, free

Ordering & delivery

DoorDash Drive · Uber Eats · Grubhub · ChowNow · Slice · Popmenu · Olo · SpotOn Order · and most othersBranded ordering page, free

Website & Google

WordPress · Wix · Squarespace · GoDaddy · Duda · any site with one line of code · and most othersGoogle “Reserve a table” button, free

Some systems connect straight to the register. The rest connect through the ordering or booking page you already use — the assistant texts the caller right into it — or through that system's own connection key. Don't see yours? Ask. It's usually a short conversation.

Your POS: one key, copied once.

Every modern POS has a page in its own portal (or a sales rep) that hands out a connection key — a long string of letters and numbers that lets one outside program talk to your register. That's all an “API credential” is. You copy it, paste it into your portal, and orders start landing in your POS exactly the way online orders do.

We do it with you on the setup call. Most owners have never heard the word API, and never need to.

OpenTable: your login, nothing else.

Type in the email and password you already use for OpenTable. From then on the two books stay in sync, both directions, all day: a table the assistant books shows up in OpenTable within seconds, and a table booked on OpenTable blocks that time here. Run both at once — OpenTable for discovery, our free book for everyone who calls — and never double-seat a table.

A booking page, a website widget and a Google button. Free.

With your assistant you also get a hosted booking page, a widget for your own website (paste one line, or install our WordPress plugin) and the link that powers the “Reserve a table” button on your Google Business Profile. Every booking from every door lands in the same book the assistant uses, with live availability and a waitlist built in.

No per-cover fee. No monthly fee. Yours to keep, alongside whatever you run today.

The free booking widget on a phone: pick a party size, a date and a time, or join the waitlistYour free widget
One code on, one code off

Nothing to learn.

Turn the assistant on by dialing a short code from your restaurant phone. Turn it off by dialing another. That's the whole manual — no app to install, no settings to study, nothing to train the staff on.

Your number, your carrier

Your number never leaves your hands.

Your phone number stays with your phone company, in your name, 100% of the time. We never take it over and never hold it. The day you stop, you dial the off code and it's as if we were never there.

Independent record

Every call, in your own phone portal.

Every call still shows in your carrier's own call log, exactly as it does today. That gives you an unbiased, independent record of every minute — not just ours — for accounting you can check yourself.

Live Demo

Hear the Difference

Real restaurant scenarios — both voices are our phone assistant. Pick one and judge the thing every owner worries about first: does it sound like a machine?

Nonna Rosa's

1:10 Sample Call Both voices are our phone assistant
0:00 2:13
$0
While it waits for the phone to ring. A typical phone order or reservation is a couple of minutes of talk-time — about what your host stand costs for the same minutes
Nothing to pay until it takes an order
How It's Billed

You pay for the orders it takes. Not for the phone ringing.

The phone ringing, and every minute it waits$0
Phone tree, and callers who reach your hostA regular phone call
Spam and robocallsBlocked, $0
An order or a reservation it takes, at host-stand moneyBy the minute

The first-month math. More than half of your calls never touch the assistant: the phone tree handles them as a standard call, anyone who asks for your host gets your host, and spam is blocked before it rings. What does reach the assistant is the overflow — the orders and tables your team couldn't get to, the ones that were going to voicemail. Each of those is a full ticket you were losing, recovered for a couple of minutes of host-stand money. No subscription, no minimum, no monthly fee: a month where it takes nothing costs nothing. The bill is never a new cost on top of your night. It's a sliver of the sales it just brought in.

Free setup No contract Month-to-month
The freebie stack — free until October 30 10 DAYS LEFT
  • Full reservations platform — no per-cover fees, no monthly minimum. What others charge for every cover, free.
  • Branded online ordering page — designed and built for you, included.
  • Guest CRM + every call recorded & transcribed in your portal — your guest list, yours to keep and export.
  • Setup & custom integration work — no setup fees, ever.
Limited redemptions each month — once it's gone, it's gone.
How It Works

Live in days. We do everything.

No hardware, no new phone number, no IT project, nobody to train. If you can forward a phone line, you're ready — and you can un-forward it just as fast.

01

One short call

Tell us about your restaurant — menu, hours, reservation policy, how you handle catering and large parties. That's the only homework you'll ever do.

02

We build your ordering & reservation assistant

We train it on your exact menu and house rules, connect your POS and reservation book, then send you real test recordings to approve before anything goes live.

03

Forward your line

Your existing number stays. Your host answers first — only what was headed to voicemail forwards to the assistant. Start it on a slow Tuesday. Turn it off anytime from your portal.

A restaurant host walking the floor, free to focus on the guests
One short call. We do the rest.
Orders land in your POS like online orders On. Off. One click. Spam blocked silently
Straight Answers

The questions every owner asks.

Most can't tell. It speaks naturally, pauses like a person, handles interruptions, and never sounds like a phone tree. It also never puts anyone on hold and never gets short with a caller at 8 PM on a Friday. Scroll up and listen to the recordings — then decide for yourself.
No — that's the point. Your host still answers first. The assistant takes only the calls headed to voicemail: the mid-rush overflow, the after-hours calls, the third line ringing at once. Nobody's hours change. Your team keeps every call they can take and stops losing the ones they can't.
We started in Florida, where a big share of callers are over 60, so this was designed in from day one. The assistant recognizes a confused or frustrated caller and asks, on its own, whether they'd rather speak with your host. Say yes and the call goes to the host stand — and every call from that number afterward goes straight to the host stand too, no assistant, no menu. The regulars who'd rather talk to a person are happy, and the ones who like placing an order or booking a table in thirty seconds are happy. Nobody gets pushed into anything.
It takes real orders. The assistant knows your exact menu — sizes, modifiers, "half pepperoni," all of it — builds the cart in your POS, and texts the caller a secure checkout link so food is paid before the kitchen fires.
It can't be entered wrong, by design. Every item and every modifier on your menu carries its own serial number in your POS — think of a 14-inch pepperoni, half mushrooms, extra sauce as three numbered parts. The assistant reads the order back to the caller, and an order can only go into the system when every part matches a real number exactly. If anything is missing or doesn't line up, it physically cannot be added; the assistant asks again instead of guessing. On top of that, every call is recorded and transcribed from hello to hang-up, the text messages sent to the customer sit right inside that transcript, and the same recap is texted to the customer the moment the call ends. A disputed order is settled in seconds — from the record, not from memory. That's what backs the 100% accuracy guarantee.
By the minute, and only for the minutes the assistant spends taking an order or a reservation — about what your host stand costs you for those same minutes. The phone ringing costs nothing. The phone tree and any call your host takes are ordinary phone calls. Spam and robocalls are blocked. More than half of your calls never touch the assistant at all, so your bill tracks the orders and tables it books, not your call volume. Call (213) 810-3611 and we'll walk through your exact numbers.
Only if it takes a lot of orders — and those orders pay for it many times over. A full ticket costs you a couple of minutes of host-stand money. A quiet month costs nothing: no subscription, no minimum, no contract. Compare that with a host-stand hour at $15 whether the phone rings or not, or a marketplace cover fee on every seat. The assistant is the one line on your P&L that only shows up next to the sales it made.
A short phone call. Setup is free, there's no contract and no monthly fee, and you switch it off from your portal in one click. Run it on your overflow for a few weeks: the only thing on your statement is the minutes it spent taking orders and reservations, and you can listen to every one of those calls. If it isn't paying for itself many times over, un-forward the line and you're done.

Hear it answering your restaurant — before you decide anything.

We're already answering restaurant lines from Sarasota to Chicago. Book a free demo and we'll build a sample ordering and reservation assistant on your menu, your hours, your rules. Hear it before you decide anything. Then run it on a few weeks of real overflow calls — the only thing you'll ever pay for is the orders and tables it takes.

Prefer to talk right now? Call (213) 810-3611