The phone rings at 7:40 and every hand in the room is full
Restaurants lose bookings during service because nobody can reach the phone. GreetKeeper answers, takes the party details, and writes the reservation in.
Caller
“Four of us for next Friday, around eight if you have it. One's gluten free and we'd like the window if it's going.”
What happened next
- Booked four for Friday at 8:00pm in your connected calendar
- Noted the gluten-free guest and the window table request
- Took a mobile number in case the kitchen needs to call ahead
Service and phone calls peak at the same minute
Seven forty on a Saturday is your busiest ten minutes on the floor and your busiest ten minutes on the phone. One of them has to give.
It is always the phone. Someone runs past it twice, catches it on the fourth ring, and takes a reservation half-shouted over a full room. The party size ends up wrong or the note never gets written.
The calls you miss are worse. A table of six looking for Friday will ring the next place on the street, and that is four hundred dollars gone without a trace in any system.
GreetKeeper answers on the first ring with a quiet voice. It takes the party size, the time, the name and the notes, and writes it into the calendar you run the book from.
A reservation taken during service
The details a host needs are short and specific, and they do not change much from call to call.
Party size and date first
These decide whether the booking is possible at all, so they come before anything else. The AI offers times that exist in your connected calendar rather than guessing.
Take the notes that change the table
Allergies, high chairs, a birthday, a wheelchair, a preference for the window. These are the details a rushed phone call loses, and the ones that make the evening work.
Write it into the calendar
Google Calendar, Outlook and Microsoft 365 get a direct write. Resy, OpenTable and similar platforms have no Zapier app, so your host copies the booking across from the calendar.
Leave the record for the host
Name, number, party size and every note in the caller's own words. Your host reads the book before service rather than deciphering handwriting.
What covering the phone costs a restaurant
Restaurants think in covers, so it is worth converting the plan into that language.
| Plan | Monthly | Calls included | After that |
|---|---|---|---|
| StarterFor a single location taking calls one line at a time. | $49 | 200 | $0.45 per call |
| ProfessionalBooking, routing and transfers included, not an add-on. | $149 | 750 | $0.35 per call |
| ScaleFor busy phones and longer opening hours. | $349 | 2,000 | $0.25 per call |
Starter is $49 a month for 200 calls at $0.45 over. Professional is $149 for 750 at $0.35. Scale is $349 for 2,000 at $0.25.
A single four-top you would otherwise have missed covers a month of Starter. That is the comparison worth running, rather than the monthly figure on its own.
Per-call pricing suits a room where calls come in bursts. A Saturday rush of twenty short calls costs twenty calls, not twenty billable minimums.
What it cannot see
Questions people ask
Will it double-book my room?
It only offers what your connected calendar shows as free, so the risk depends on how well that calendar reflects your floor. It has no view of tables themselves.
Does it work with OpenTable?
Not yet. OpenTable has no Zapier app, and direct writes are limited to Google Calendar, Outlook and Microsoft 365. The reservation lands on your calendar, and your host enters it in OpenTable.
Can it take a large party booking?
It takes the details and can book if your calendar allows. Many restaurants set a size above which the AI captures the request and passes it to a manager.