For restaurants and hospitality

AI Phone Agents Built for Restaurants

Restaurants miss 25–40% of incoming calls during dinner rush. RevSquared handles reservations, takeout orders, event inquiries, and hours questions while your staff focuses on the dining room.

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Live on your number before lunch7-day free trialPre-tuned for Restaurants

Busy upscale restaurant interior during dinner service

25–40%

of restaurant calls go unanswered during service

70%

of callers won't call back after missing you

$400

average lost revenue per missed reservation

$30K/yr

lost from unanswered phone calls

The problem

Dinner rush buries the phone.

Five places covers and event revenue disappear every night.

01
Nobody can answer during service
Host is seating an eight-top, the kitchen is slammed — the phone keeps ringing.
02
Peak hours = peak misses
25–40% of calls go unanswered during peak. Friday and Saturday hurt the most.
03
Lost covers every night
Each missed reservation can cost $200–$800 in covers for the evening.
04
Events pull staff off floor
Private dining and catering inquiries take 10–15 minutes that pull staff off service.
05
Basic FAQs eat host time
Hours, location, menu, dietary questions tie up the host who should be seating tables.

The fix

Built for restaurants, out of the box.

Every feature ships enabled on day one. No custom dev, no professional services invoice.

Always-on host line

Every call answered instantly — lunch, dinner, and after close.

“Saturday's 5 p.m. reservation calls should book before your host seats the next two-top.”

Reservation booking

Books with party size, date, time, and special requests on your reservation system.

FAQ handling

Hours, location, parking, dress code, dietary options — answered without tying up staff.

Private event lead capture

Pulls date, guest count, prix-fixe interest, and AV needs for your events manager.

Takeout routing

Routes takeout and delivery inquiries to your kitchen or online ordering.

Allergen pre-screen

Confirms allergen protocols and flags reservations for the kitchen.

Calls your agent handles

Every call type. Every hour. Handled.

Same-day requests

Slotted into the floor

Same-night reservation availability
Walk-in waitlist management
Last-minute cancellation backfill
Allergy-flagged seating

Routine calls

Logged for your host

Hours, location, and parking
Menu and dietary questions
Reservation modifications
Wait-time and walk-in availability

Events & catering

Captured for your events manager

Private dining inquiries
Corporate event bookings
Catering and off-site requests
Gift card and promotion questions

In the real world

Three calls, three wins.

5:14 p.m. · FridayScenario 01

Friday reservation rush

Six calls hit in 30 minutes for Saturday reservations. Your agent books four with party sizes and special requests, and adds two to the waitlist for fully booked slots — without your host leaving the door.

3:08 p.m. · TuesdayScenario 02

Corporate event lead

An event planner calls about a 40-person holiday party in your private room. Your agent discusses prix-fixe options, AV, capacity, and budget — then books a tasting consult with your events manager for a $5,000+ booking.

7:42 p.m. · WednesdayScenario 03

Allergy-flagged reservation

A caller with severe tree-nut and shellfish allergies calls for a six-top. Your agent confirms your kitchen can accommodate, books the reservation with allergy notes flagged for the kitchen, and the guest feels confident before walking in.

Works with what you have