It answers the menu question, works out whether they want a table or a takeaway, and files the request without anybody leaving the pass.
A coffee counter, a burger shop and a dining room that takes bookings a month out are all in this category, and they need different answers. What your place actually does lives in your profile and your own documents, and the agent reads those before it assumes anything. A venue that only does walk-ins has no tables to offer. A kitchen with no drivers cannot deliver. Guessing either one wastes somebody's evening, so where your material does not support the request, the agent says it cannot confirm it rather than taking their details.
Eating in comes down to two facts: what day and time, and how many people. Ordering to take away needs completely different ones: what they want, how many, and whether they are collecting or you are sending it. Walk somebody ordering a delivery through party sizes and sittings and they will feel it. So the agent works out which of the two conversations it is in early, and lets a guest switch when they change their mind halfway through.
The questions that arrive around a booking are the ones that eat your team's evening: what is on the menu, what is in the sauce, whether the kitchen is still open, whether there is anything without gluten. Menu, dietary and opening-hours behaviour ships with the restaurant playbook, all of it answered from your own uploaded material, in whatever language the guest wrote in. And an occasion changes the offer. Someone saying it is their anniversary is telling you something useful about the table you give them.
Two different sets of questions. It reads which one is happening rather than running the booking script at somebody ordering a pizza.
Asked one at a time, rough answers accepted. "Friday-ish, about six of us" is enough to act on.
Answered from your own documents, at whatever hour the question arrives. Nothing invented about what is in the food.
An anniversary or a birthday changes what you offer them. It picks that up and passes it through with the request.
Your website, WhatsApp and Instagram, which is where the booking questions actually arrive, and answered while the kitchen is busy.
Every channel we supportIt files the table request or the order for your team to confirm from the inbox, with the covers, the dietary note and the occasion already attached.
What it connects toEvery plan comes with a pool of credits, and one reply costs one credit at the level most businesses run on. The conversation above, where the agent reads your material, checks the calendar and writes back, is a single credit. You choose how deep each inbox thinks; nothing else in the product meters.
How credits workYes, and it will not offer tables you do not take. What your place does sits in your profile, and the agent reads it before answering. It still handles menu, allergen and opening-hours questions, which is most of the volume for a walk-in venue.
From your own uploaded material, yes. It answers what your documents support and declines what they do not, which is the only safe way to handle that question at 11pm.
It files the request with the covers, the time and any dietary note attached, and your team confirms from the inbox. Nothing is presented to a guest as confirmed before you have confirmed it.
It handles ordering as a separate conversation from table booking: what they want, how many, and collection or delivery. Where you have no delivery, it does not offer it.
Upload what you already have, connect a channel, and run real conversations through it before you pay for anything. Seven days, card saved, not charged.