The challenge
The busiest hour on the floor is the busiest hour in the inbox.
Between 19:30 and 21:30 the restaurant is full, every member of staff is moving, and the phone rings alongside a steady stream of Instagram DMs and WhatsApp messages. Reservations for later in the week get read at midnight, when the person asking has already booked elsewhere.
Most of the messages are not even reservations. They are the same questions about hours, the menu, parking and whether there is a table for six — each one taking a minute of someone’s attention during the only two hours that matter.
- Reservation requests answered hours late, after service
- The same handful of questions retyped every single evening
- Bookings held in someone’s head, then written on paper, then re-entered
What we built
Everything answered during service, nothing pulled off the floor.
Two services as one system. Nobody on the team touches a phone during the rush.
AI receptionists & chatbots
The assistant handles every message on WhatsApp and Instagram in seconds, at any hour. It knows the menu, the hours and today’s real availability, so it can confirm a table rather than promise a callback. Large groups and anything unusual go straight to the floor manager.
- Reservations confirmed against real availability
- Menu, hours and delivery-zone questions answered instantly
- Replies in darja, French and Arabic, voice notes included
- Groups and special requests escalated to a person
Intelligent ERP & CRM
Every reservation and order lands in one system with the customer attached, so the floor sees the night at a glance and the owner sees which evenings, dishes and channels actually perform.
- One booking sheet across every channel
- Customer records with order and reservation history
- Covers and revenue per service, per night
- No double-entry between phone, DM and paper
Modeled results
What the model shows
Modeled over a quarter at constant inquiry volume. The gain is in answering during service, not in more marketing.
These figures are modeled for an illustrative restaurant of this size and channel mix. They are not measured results from a named client.
What this looks like for you
If your reservations arrive during service, they are competing with your dining room for the same pair of hands. Taking that competition away is usually worth more than any additional advertising.