Reservations during service
Takes party size, time and contact details and writes to your booking system while the floor keeps moving.
Restaurants & bars
It rings hardest at
19:30 on a Friday.
Which is exactly when nobody can pick it up. The phone is loudest during service and quietest during prep, and the calls that arrive during service are the ones booking tables for the weekend.
Where it leaks
01
Service and the phone peak together
The host is seating, the floor is full, and the handset rings out behind the pass. Every one of those calls was a table.
02
Nobody rings back a missed reservation
A diner deciding where to eat tonight has a list. You are on it for about ninety seconds. A call-back tomorrow morning reaches someone who ate somewhere else.
03
Allergen questions eat the shift
The same fifteen questions about gluten, nuts and dairy, asked every night, answered by whoever is nearest — which is not always the person who knows.
What the system handles
Menu and allergen questions
Answers from your actual menu data, and says plainly when a dish needs a word with the kitchen rather than guessing.
Private hire and large groups
Recognises an event enquiry, collects the details, and routes it to whoever prices those.
Confirmations and no-show reduction
Confirms on booking and prompts the day before, so the covers you counted on turn up.
Opening hours and location
The highest-volume question in hospitality, answered instantly, including on public holidays where your hours differ.
How it sounds
An ordinary
conversation.
Illustrative, not a recording. On a call we will dial a live agent and hand you the phone instead — that is a better test than anything written down.
Inbound call · 19:34 · Friday serviceTranscript
Caller
Hi, do you have a table for four tomorrow evening, around eight?
Aurum
Let me check — four people, Saturday at 20:00. I have 19:45 or 20:30 available. Would either of those work?
Caller
20:30 is fine. One of us is coeliac, is that a problem?
Aurum
Not at all — we have gluten-free options across the menu, and I will note it on the booking so the kitchen sees it. Could I take a name and mobile number?
Table booked · dietary note attached · reminder set for Saturday
Questions from this sector
We use a booking system already. Does it conflict?
It writes into it rather than replacing it. If you run one of the common platforms, the agent creates the booking there and your floor plan behaves exactly as it does today.
Can it really handle allergen questions?
It answers from the data you give it and is set up to defer rather than guess. For anything ambiguous it says the kitchen will confirm and flags the booking. Allergens are the one area where an over-confident answer is genuinely dangerous, so we tune it hard in the other direction.
What about walk-ins and the bar?
Unaffected. This covers the phone and your messaging channels. The floor is still yours.
Start with the audit
Find out what you
are actually missing.
Twenty minutes. We call your business the way your customers do — evening, weekend, second language — and send you the log. Yours to keep either way.
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