Contact centre
Order taking and reservation answering for busy operators
At 6:30pm your staff are serving the people already in the room. The phone rings anyway, and every unanswered ring is an order placed somewhere else.
Context
The rush is the problem
Restaurant and multi-location operators know exactly when they lose orders: the two hours a night when every member of staff is already occupied. The phone rings, someone eventually grabs it while carrying three plates, and the order is taken badly or not at all.
The economics are unusually clean here. A missed order has a known average value. Count the missed calls in your phone system for a week, multiply, and the number is normally larger than the cost of never missing one again.
Routine orders are also the single best fit for an AI voice agent. A regular ordering their usual is a structured task with a right answer. That is what software is good at, and it means your rush volume gets handled at a cost per order that a human-only service cannot match.
Scope
What is included
- Orders and reservations taken by phone, every hour you choose
- AI on routine and repeat orders, a person on anything complicated
- Menu, availability, and modifier handling kept current
- POS or booking-system integration where an interface exists
- Order confirmation to the caller by SMS or email
- Daily order summaries and call volume by hour
Detail
Multi-location operators
For groups, one number can route by location, or each location keeps its own line and the reporting rolls up. Menu changes are applied centrally rather than location by location, which removes the failure mode where one site has been quoting a price that changed in March.
This is a vertical we target deliberately. Restaurants and quick-service groups have high call volume, a measurable order value, and a rush window that no staffing model solves.
Delivery
Canada or Global
Both delivery tiers are available, and order taking is the clearest case for Global. The work is high volume, structured, and rarely touches information anyone is contractually protective of, which is exactly where Asia-Pacific delivery earns its place — same scripting, same escalation design, same account management, at roughly half the per-call rate. Canada is there if your contracts require it.
FAQ
Questions people ask
Can you take orders into our POS?
Where the POS exposes an interface, yes, and orders arrive the same way an online order does. Where it does not, orders come through as a structured ticket by email, SMS, or printer. The integration is scoped during setup because it drives the setup fee.
What about menu changes and specials?
You send changes and we apply them, including daily specials and sold-out items. For groups, changes are applied centrally so every location is quoting the same menu and the same price.
What happens with a difficult or complicated order?
It goes to a person. Large catering orders, allergy questions, complaints, and anything with unusual modifiers are exactly the calls a voice agent should hand over rather than attempt.
Related
Next step
Find out what this would look like for you
A 20-minute call. We ask what breaks, what it costs you, and who handles it now. If we are not the right fit we will say so.