Nobody has to leave the floor to answer the phone.
During service the phone is the enemy — every ring pulls someone away from a table or a pass. Wavyo answers every call, takes reservations into your booking system, handles takeout orders straight into the POS, and answers the same six questions about hours, parking and allergens without interrupting anyone.
Where it breaks today.
The four things that quietly cost restaurants the most money on the phone.
The phone rings hardest during service
7pm on a Friday is when the calls come and when nobody can take them. Those are the highest-value bookings of the week.
Delivery apps take a third of the ticket
Customers who would happily order direct end up on an app because your line was busy.
Staff pulled off the floor
A host taking a twelve-minute takeout order is a host not seating tables, and service quality drops for everyone.
The same questions, all night
Hours, parking, corkage, dietary options, dog policy, whether you take walk-ins — dozens of times a shift.
Built for the way you actually take calls.
Not a generic assistant with your name in the greeting. Every one of these is configured against your systems, your rules and your language.
Takes reservations into your system
Reads live table availability in OpenTable, Resy or SevenRooms, books the party, notes occasion and dietary needs and confirms by text.
Takes takeout orders into the POS
Knows the full menu, modifiers and today's 86 list, upsells sides and drinks, quotes an accurate pickup time and sends the order to the kitchen.
Answers everything else
Hours, location, parking, allergens, private dining, dress code and holiday opening — accurately, every time, in any language.
Captures large parties and events
Groups, private hire and catering enquiries are qualified and routed to your events manager rather than lost at the host stand.
Confirms bookings and cuts no-shows
Reminder calls and texts before service, with easy cancellation so the table can be resold.
Fills the quiet nights
Calls your regulars about a new menu, an event or a Tuesday offer, and books them in.
Hours back, and revenue that stops leaking.
Voice AI pays for itself twice — once in the payroll hours it absorbs, and again in the calls that used to go unanswered.
Hosts stay on the floor
The phone stops taking a person out of service at the worst possible moment.
No order-taking behind the pass
Kitchen and counter staff stop being interrupted mid-service.
Closed hours still take bookings
Calls between services and after close are answered and booked rather than lost.
Direct orders instead of app commission
Every takeout order taken on your own line keeps the twenty to thirty percent an app would have taken.
Covers you were missing
Friday-night reservation calls that used to ring out become booked tables.
Consistent upselling
Sides, drinks and desserts get offered on every order, not just when the person answering remembers.
A real call, start to finish.
Natural pacing, interruption handling and the ability to actually complete the task — not a phone tree with a better voice.
Every call updates the systems you already run, so nothing has to be re-keyed and nobody changes how they work.
What restaurants usually ask.
Yes, including specials and the current 86 list if your POS exposes it, so it never sells a dish you have run out of.
It can take card details through your compliant payment path or set the order as pay-on-pickup, whichever you prefer.
Yes. It routes callers to the right restaurant by location and keeps separate menus, hours and booking systems per site.
Let’s build your voice employee
Bring your call volume and your worst bottleneck. We’ll show you the agent answering it live, then tell you exactly what it takes to put it in front of your customers.