Your restaurant's catering and big-order calls, answered during the rush.

The real day in a restaurant

A restaurant has two kinds of phone calls. The small ones are hours, parking and "are you open". The large ones are the party of twelve, the office lunch, the catering order for next week. The large ones are worth the most and are the hardest to answer, because they arrive in the middle of service when the host is seating and the kitchen is slammed.

Owners often answer the phone themselves, standing at the pass with a ticket in one hand. A big order needs a real conversation: date, headcount, dietary needs, pickup or delivery, deposit. That conversation is not happening at the pass at 7 pm.

Where the revenue slips

• Catering and large-order calls. The caller needs a date and a person who will listen. A voicemail rarely gets the details, and a caller who does not get an answer tries the next place.
• Reservations during service. A host who is busy seating cannot also take bookings by phone for the weekend.
• Messages in several places. Questions arrive on Facebook, Instagram, Google chat and email, and only some get answered.
• Reviews after a good night. Guests who enjoyed a meal seldom post, while a single bad night stays on the page for years.

What we set up for your restaurant

All of this is built around your menu, hours and rules, in your restaurant's name.

• Phone answering. Nora answers the calls you miss in your restaurant's name, in English or Spanish. For catering and big orders she takes the date, headcount, contact details and what the customer wants, and sends you a summary to follow up. For reservations she offers the open times on your calendar.
• Booking page. Reservations, catering consultations and private-event inquiries each get a booking page, with confirmations, reminders, and reschedule and cancel links. A QR code on the table or the window sends guests to it.
• One inbox. Email, Facebook, Instagram, Google chat and site chat in one thread per customer.
• Reviews. After a visit every guest gets the same request with a direct link to Google, plus a line to tell you directly. A low rating anywhere pings you. You also get a review card and QR for the table.
• Site and listing. A one-page site, your Google listing fixed and kept right with current hours, and social posts from the food photos and clips you send.
• Estimates and payment links. Catering quotes and deposits sent and signed from the phone.

About online ordering

We do not build full online ordering menus as part of the standard setup. A site with a live menu, modifiers and a kitchen printer is custom work, and we scope it separately. If you need one, start on the custom work page. Everything above works with or without it.

Go deeper on each part

Each of these pages covers one job for a restaurant, using the calls a kitchen actually gets.

• Missed calls for restaurants: what happens to catering, large-order and reservation calls during service.
• Online booking for restaurants: reservation and catering booking pages, confirmations and reschedules.
• Reviews for restaurants: asking every guest after the meal, with a direct line to you.

Where to start this week

For one weekend, keep a pad by the phone and mark each call that goes unanswered during service. Next to each, write the best guess: reservation, catering, or just hours. A single large order is often worth more than a night of small ones, so start by making sure those calls get a real reply.

The free report shows how your business looks online next to the ones people compare it with, and the 15-minute review walks through what this would look like in your day.

Questions owners ask