Your website is the menu most people read.
Somebody is standing outside deciding where to eat. They search you, the site takes six seconds to load on a phone, the menu is a PDF from 2019, and the hours are wrong. They go somewhere else, and none of that shows up anywhere you would look.
The calls this is about
A booking enquiry at 7pm, in the middle of service, when nobody can reach the phone
Somebody checking whether you are open on a bank holiday
A table for nine next Friday, which the online form does not take
A caller asking whether the risotto contains nuts
None of these show up in a report. That is what makes them expensive.
What it will not do
The questions it refuses to answer.
Every assistant is described as careful. Here is the actual list for a restaurant, because the rules are written into the code rather than asked for politely in a prompt, so publishing them costs us nothing.
“Does the risotto have nuts in it?”
Hard stop, immediately, every time. The assistant does not reason about ingredients, cross-contamination, or whether a dish is safe for a condition. It transfers to a person without attempting an answer. This is the single most important rule in the hospitality agent and it is enforced in code, not asked for in a prompt.
“So we are booked for eight on Saturday, yes?”
It will not confirm a reservation as guaranteed unless the booking system has actually returned a confirmation. A table somebody believes they have and does not is worse than being told to hold on.
“Can you do us a deal for a party of twelve?”
No binding price, no discount, no commitment. It takes the party details and a person comes back to them.
Every refusal ends the same way: it says plainly that it needs a person, and puts them through. It does not hedge, soften, or answer most of the question and stop.
Where we would start
With the website.
In hospitality the site is the first thing anyone sees and usually the reason they choose you or do not. Fix that before adding anything to it.
Applications
What the agents do for a restaurant.
Specific work, not capabilities. These are the jobs the departments take on once they are running.
Site Care
A menu that is a page, not a PDF
A PDF menu cannot be read on a phone, cannot be found in search, and cannot be described by an AI assistant when somebody asks it where to eat. Yours becomes a page with structured data behind it, so all three can read it.
Communications
The line answered during service
Bookings taken where the system can take them, party details captured where it cannot, and every allergen question handed straight to a person. Nobody has to choose between the phone and the pass.
Presence and reputation
Hours that are right everywhere
Wrong holiday hours on a listing send people to a locked door, and they leave a review about it. Hours, photos and details stay consistent across the places people actually check.
Content and visibility
Written for the questions people actually ask
Not blog posts for their own sake. The things somebody types before choosing dinner: whether you take walk-ins, what the set menu is, whether there is anything for a vegan, where to park.
Sales
Large bookings that need a person
A party of twelve, a private hire, a Christmas enquiry. Captured with the details you need, routed to whoever prices them, and followed up if it goes quiet.
Not a restaurant?
We build custom agents and custom solutions.
These pages exist because we launched into these trades first, not because the work only fits them. Most of what we build is shaped around one business rather than picked off a list.
A custom engagement starts the same way: we learn how your business actually works, write down the facts an agent is allowed to state, and decide what it must refuse. That last part is the work. Every industry has questions where a confident wrong answer costs more than no answer at all, and finding yours is the first thing we do.
Custom websites, custom agents, custom integrations into whatever you already run. If your business is not on this site, that is not a no. It is a conversation.
Tell us what you runWhat it costs
Published, not quoted.
This is the usual shape for a restaurant. Your own numbers come from the call, but they start here rather than somewhere you cannot see.
| Line | Setup | Monthly |
|---|---|---|
| Custom website | $3,750 | $350 |
| Site Care | included | included |
| Communications, attached | $1,200 | $450 |
| Lead Ledger and monthly report | included | included |
| Total | $4,950 | $800 |
The website on its own is $3,750 and $350 a month if you do not want the phone answered yet. Most restaurants start there.
What people ask.
- Why will it not answer an allergen question?
- Because the cost of being wrong once is somebody in hospital. An assistant that answers allergen questions correctly ninety-nine times and wrongly once has done more damage than one that never answers them at all. It hands every one of them to a person, and that rule cannot be edited away for a particular client.
- Can we keep our existing booking system?
- That is the intention, and which systems connect depends on what you run. Some hospitality platforms require partner certification before anyone can integrate with them, and we will not claim an integration we have not been approved for. Bring yours to the call and we will tell you plainly.
- Do we have to replace the whole website?
- No. If you already have one, Site Care starts with a $450 audit instead: performance and accessibility measured, forms proven to actually deliver, and a written findings list you keep whatever you decide. If we cannot fix what you have we will say so rather than sell you a care plan on it, and the fee credits in full toward a rebuild within 90 days.
- Will it sound like a robot at service?
- It says it is an automated assistant in the first sentence, because it has to and because pretending otherwise ends badly. After that it is short, asks one thing at a time, and hands to a person the moment anything is unclear. Nobody is arguing it is warmer than your host. It is warmer than a phone ringing out.
Thirty minutes, and we tell you which one to fix first.
It is usually not the expensive one. If nothing we do would help your restaurant, we would rather say so on the call than build you something that does not.