Answers on the first ring
Every call, all day, including the ten that come in at once at six. Callers hear your greeting, not voicemail.
01Phone ordering for restaurants
Your phone, answered.
Every order, taken.
Picks up on the first ring, takes pickup orders from your menu, reads them back and sends them to your kitchen.
- NumberKeep the one you have
- SetupOne afternoon
- HardwareNone
A real call, start to finish
The caller changes their mind; the ticket keeps up.
Rosa's Kitchen, what can I get you?
Two slices of margherita and a garlic bread.
Two margherita slices and a garlic bread. Anything else?
Actually, make that three slices.
Three margherita slices and a garlic bread, that's $14.47. Name for the order?
Sam.
Rosa's KitchenPickup
Sam(416) 555-0182
- 3×Margherita Slice11.97
- 1×Garlic Bread2.50
Subtotal14.47
02How it works
Three steps.
No new hardware.
01
Add your menu
Items, sizes, combos and prices, in a simple editor. The agent can only sell what's on it, at the prices you set.
02
Forward your number
We give you a line and you forward your existing number to it. Calls that need a person can still ring the counter.
03
Watch orders arrive
Each confirmed order shows up live with the name, callback number, items and pickup time. Mark it done when it leaves.
03What it does
It takes orders the way a good counter worker does.
Short turns, the right questions, and a read-back before anything goes to the kitchen.
01
02
Only your menu
Every item goes through a validated order. It cannot invent a dish, a size or a price, and it asks instead of guessing.
03
Reads it back, then places it
Subtotal first, then the items, then "is that everything?". Placed only once the caller says yes.
04
Handles real phone lines
Accents, background noise, three people ordering at once, a caller changing their mind mid-sentence.
05
Never fakes the details
Names and callback numbers are only saved when the caller actually said them. Spelled names are kept letter for letter.
06
Your rules
Pickup time, order limits, walk-in only deals, what "combo" means at your place. One line each, in plain English.
04The dashboard
The kitchen's view of the phone.
Live calls with the transcript beside the ticket. An orders queue to work through. A record of every call, so you can read how a tricky one went.
05Why it matters
The phone rings most when the counter is busiest.
Nobody leaves a voicemail for a pizza.
A missed call during the rush is a customer who calls the next place. It happens at exactly the moment nobody can pick up.
Phone orders are your margin.
No app fees, no commission, no third party between you and the customer. Every answered call is a ticket you keep all of.
Staff stay on the floor.
No more turning away from the counter to take a name and a number with a pen that doesn't work.
06Questions
What restaurants ask us.
What happens when someone calls?
The agent picks up on the first ring, greets them with your greeting, and takes a pickup order item by item. It asks the questions a counter worker would (size, combo, anything else?), takes a name and callback number, reads the order back with the subtotal, and only places it once the caller says yes.
Can it get the order wrong?
It can only add items that exist on your menu, at your prices; it physically cannot invent an item. If it mishears, it asks about the closest-sounding item instead of guessing. Every change goes through a validated order, and the caller confirms the read-back before anything reaches your kitchen.
How do I get the orders?
They appear live in your dashboard the moment the caller confirms, with the name, number, items and pickup time. You can also watch a call as it happens, transcript and ticket side by side.
What about my phone number?
Keep your number. We give you a new line and you forward your existing number to it, or port it over later. Calls that need a human can still reach the counter.
How long does setup take?
Add your menu, write a one-line greeting, and make a test call from your browser. Most restaurants are taking real calls the same day.
What does it cost?
A flat monthly fee per location, with no per-order commission. We're onboarding restaurants one at a time right now; sign up and we'll be in touch with a quote.
07 — Get started
Stop losing the calls you can't get to.
We're onboarding restaurants one at a time. Tell us about yours and we'll set up a test line this week.
Request access