Industry package — restaurants
Restaurant Host Line
Bookings taken without pulling the host off the floor.
The phone rings hardest exactly when the host stand is busiest. Restaurant Host Line takes the booking, answers the same six questions you get asked every night, and leaves your host looking after the people who are actually standing in front of them.
Illustrative interface — sample data. Not a screenshot, not a customer, not a result.
Ringing…
Ringing…
Caller hung up.
Booked the place down the street.
Outcome
A table you had, unsold.
CallerDo you have a table for four tonight?
NeverMissI have 8:45 — would that work?
CallerYes. One of us is gluten free.
NeverMissNoted on the booking — the kitchen will see it. See you at 8:45.
Outcome
Table for four, 8:45 PM.
The dashboard
Written down, every time.
What you see the next morning: what came in, what happened, and what it was worth. The panel below is rendered live in your browser — it is interface design, and the data in it is invented.
Illustrative interface — sample data. Not a screenshot, not a customer, not a result.
Call feed
- New caller7:35 PM
Table for 4 tonight — booked 8:45
BookedAnswered in 1s - New caller7:12 PM
Asked about parking and corkage
MessageAnswered in 1s - Existing booking6:48 PM
Running 20 minutes late — table held
ConfirmedAnswered in 1s - New caller6:20 PM
Party of 12 — routed to events
Needs a personAnswered in 2s - New caller12:40 AM
After-hours booking for the weekend
After hoursAnswered in 1s
Covers booked this month
0
Seats booked by phone without a host leaving the floor.
Illustrative interface — sample data.
- Calls answered
- 890
- Rang out
- 0
- Large parties routed
- 37
What it does
Six things, done every time.
No feature list dressed up as a promise — this is the actual behaviour.
Takes the booking against your real book
It works from actual table availability and turn times, so it cannot seat a four-top you do not have at eight o'clock.
Answers the same six questions
Parking, corkage, dietary, dress, kids, dogs. The questions that eat a host's entire evening, answered the same way every time.
Records the allergy properly
Dietary requirements go onto the booking where the kitchen sees them, not into a host's short-term memory.
Routes the big parties
Twelve people is an events conversation, not a booking. It takes the details and hands them to whoever runs that.
Confirms and refills
Bookings get confirmed ahead of service, and a cancelled table is offered to the waitlist while it can still be sold.
Covers the closed hours
Half of your booking calls arrive when the restaurant is shut. Those get answered too.
What does a table that rings out cost?
Your covers, your numbers. Nothing is pre-filled.
Unsold covers per year, on your numbers
—
Fill in all three and the total appears here. Nothing is assumed on your behalf.
Your three inputs multiplied across 52 weeks. Arithmetic on figures you supplied — not a benchmark or a claim about our results.
Proof slot — intentionally empty
Reserved for real, cleared, on-the-record customer material. Nothing is placed here until it exists and has been approved.
Have it call you.
Leave your number and one of us gets back to you — a real conversation about your line, not a sales sequence.
Or reach a founder directly
- Liam Hawke, Co-Founder — 562-212-3121
- Fischer Jackson, Co-Founder — 562-243-2431