Every call answered.Every table turned.

Yes — bookings, guest records, cheque and transaction data, and call summaries sync with systems like Toast and Square on the POS side and OpenTable, Resy, SevenRooms, and Tock on the reservation side, so your host stand keeps working where it always has.

Yes. It takes the order, reads it back, prices it from your live menu, handles the common substitutions you allow, and drops the ticket into Toast or Square. Anything unusual — a large catering order or a complicated allergy — goes to a person rather than being guessed at.

Yes. We reshoot your plates as they actually leave the pass and lay the cards out properly, printed or digital, so the menu looks like the food does. Each dish carries a QR code the guest scans once they sit down, which stands that dish up in augmented reality at real size on the table in front of them. Guests order what they pictured, so fewer plates come back, less food is wasted, and tables decide faster — which shows up in the turn.

Yes — that is the point. A regular saves a card once, in your app or on the platform they book through, and from then on they sit, order, and go. The cheque closes itself against that card when the table is marked done, and the receipt and tip prompt go out by text, so nobody waits on a machine at the end of the meal. It is opt-in per guest, the card is held by your payment processor rather than by us, and the guest can change or remove it wherever they saved it.

Seated, cheque dropped, cleared, and reset are each stamped, so a turn is broken into the parts you can act on. Most rooms find the loss is not the meal at all — it is the minutes between the cheque and the next party sitting down.

Every report is built to your rooms — if you can define it, we can report it. What we run for other operators: cost of goods against sales by item; voids, comps, and discounts by server and by shift; labour hours and cost per cover; table turn by section and daypart; covers against the book by hour; no-show rate by booking source; ticket times from fire to pass; and waste against prep.

It confirms every booking ahead of service and gives the guest a one-tap way to release the table. The ones that release go straight to the waitlist while there is still time to refill them, and no-show rate gets reported by booking source so you can see which channel actually shows up.

Both. Every review at every location is read and classified — food, service, wait, or value, and which shift it belongs to — and we draft the reply for you to approve, or post it for you if you would rather not touch it.

Yes. A mobile number is captured on every call, booking, and to-go order — with consent and a one-word opt-out handled for you — and built into a list you can segment by location, visit history, or how long it has been since the last visit. Send the night’s offer, a new menu, or a slow-Tuesday fill, and every send reports the covers it booked rather than the opens it got.

Both. Guests reply to any message and the agent takes it from there — answers the question, changes the party size, or books the table straight into OpenTable, Resy, SevenRooms, or Tock. Every thread sits in one dashboard showing what the agent said, what the guest replied, and when, filterable by campaign, location, or guest. You can read any conversation, or step in and take it over at any point.

Every offer, SMS, and mailer is tied back to the covers booked after it, so a campaign reports what it returned instead of what it cost. The targeting runs both ways — regulars who have gone quiet, and the households that just moved in nearby.

The moment the agreement is signed we book an onboarding call and take in everything we need — your menu and pricing, floor plan and section rules, POS and reservation credentials, and the thresholds you want flagged. Most restaurants are live about 10 days from that kickoff.