What sat on the desk
A guest calls to book. Someone at the desk answers, hunts a slot, writes it down, hangs up. At peak the line waits. Double-books and no-shows live in the same notebook as the clean reservations.
Our work · Restaurants
Restaurants
What’s inside: assistants · connections to your systems
The phone bot books. The floor keeps its people.
This is our own work, running in production — not an industry composite.
Phone → table
the bot takes the booking call. A waiter still walks the floor.
Before: at peak, a guest calls and the line waits while the desk hunts a slot. After: the bot answers and locks the table in the grid. We will not attach a covers-per-night or no-show figure we did not measure.
How this file is built
Our work · Restaurants. No named restaurant chain. No invented euro figure. The process is the phone line, a lock in the book you already run, and a person on the floor. We will not attach a covers-per-night or no-show figure we did not measure.
What the process became
The bot answers the phone. It checks a slot against the book you already run. A confirmed reservation locks the table on the grid. The floor still has a waiter — tray, bottle, the table that was actually booked. Odd requests do not get a silent yes.
The number, with a caveat
The desk stops taking the same booking call by hand. The reservation is a lock in the grid, not a scribble. Service on the floor stays human.
What stays human — and what this will not do
Large parties. Allergies. The guest who wants a conversation. A fight at the door. The bot does not run the room.
We will not attach a covers-per-night or no-show figure we did not measure.
What does this mean in euros?
That depends on your volumes and wage costs — this page will not invent the number. The free 60-second estimate runs that calculation from your answers, with every multiplier sourced.
What it costs to get there
The path: free 60-second estimate → free 20-minute review → paid audit of this one process (€1.5–3K, typically two weeks) → pilot with your people in the loop (€10–20K, weeks, not quarters). No transformation programme. Prices are public, on the services page →
Get your free savings estimate
60 seconds · no sales call
Or write first →
Map a restaurant process like this one — free, 60 seconds →
Our work · Restaurants. No named third-party client. No invented euro figure. Our work · phone booking + floor