Bookings, orders and menu questions
Table bookings, order checks and menu or allergen questions repeat all day, and they peak at the exact hour the floor and kitchen are busiest.
Restaurants
Answer the phone without leaving the floor
Bookings, pickup questions and menu calls peak when your team is busiest. DRING answers every call, so the floor and the kitchen keep working.
How a restaurant line calls
Where the volume comes from
Bookings, order checks and menu questions all land on one line, usually in the busiest hour of the day.
Hard for a fixed-size team
A small front-of-house team already running the floor cannot hold the phone at peak without leaving a caller on hold or missing a booking.
What changes with an agent
The agent books the table, answers the order and menu question and makes the reminder calls before service, so the counter phone stays quiet during the rush.
During the rush
Four calls from one Friday service
How the agent takes each one while your team stays on the floor.
8:02 PM · A table for four
The agent checks the reservation book, offers 9:15 tonight or Saturday at 7, and books the one the guest picks.
8:05 PM · "Is my order ready?"
The agent checks the kitchen queue and gives a pickup time on the spot, without putting the caller on hold to ask the floor.
8:09 PM · "Are you open on Sunday?"
Hours, address and parking come from what you gave it, so every caller hears the same answer.
8:11 PM · A wrong order
It notes the order and what went wrong, and passes both to the manager on duty. Any refund or gesture is your team's call.
How the call runs
Start to finish, on one call
The same four steps run whether the caller wants a table, an order update or a menu answer.
The call comes in
At any hour, mid-rush included, the agent answers at once with the restaurant's name.
The agent sorts the request
A table, an order status, a pickup time or a menu and allergen question, each with its own flow from there.
It books, answers or checks the system
A table is held, an order status is read from the kitchen queue, or a menu answer is read from the menu on file.
Confirmation, or a handover
A booking gets a confirmation. A complaint, or an allergen the menu does not list, goes to a person with the context attached.
A call, end to end
A booking with an allergen question
The guest books and asks about an allergen in the same call. The agent answers what the menu lists and says plainly what it does not.
The table is booked either way. The open question goes to a person, with the guest's name and number attached.
Can I book a table for two tomorrow at 8? And does the lamb tagine have nuts?
Tomorrow at 8 for two is free. The menu lists almonds in the tagine.
Is the couscous gluten-free, then?
The menu doesn't say, so I won't guess. I've booked your table, and someone from the kitchen will call you back today.
TableTomorrow 8 PM, two
HandoverGluten question, callback today
Agents in production
Four agents, one restaurant line
Each one takes a single kind of call, from the first booking to the reminder before service.
Table booking
Books, changes and cancels a table on the call, straight into your reservation system.
Order status and pickup time
Answers "is my order ready" from the kitchen queue and gives a pickup or delivery time.
Menu and allergen questions
Answers from the menu on file, and hands over any ingredient the menu does not list.
Reminder calls before service
Calls tonight's bookings ahead of service to confirm each table is still needed.
See the full range on the agent catalog.
Before service
Reminder calls that free up tables
Earlier in the day, while the floor is quiet, the agent works through tonight's bookings.
Tonight's list
The agent takes the day's bookings from your reservation system.
A short call to each guest
It confirms the time and party size and asks whether anything has changed.
The book is updated
A cancellation frees the table. A change in party size goes to the floor manager.
Scope
What it answers, and what goes to your staff
Where its answers come from
Tables: your reservation system, updated on the call.
Order status and pickup or delivery time: the kitchen queue.
Menu and allergens: the menu on file, and nothing else.
Hours, address and parking: the details you gave it.
What it does not do
Guess at an allergen or ingredient that is not listed on the menu, it says so and hands over instead.
Resolve a complaint about food quality or a wrong order without a person.
Negotiate price, discounts or private catering terms.
Act on information it was not given. It hands over rather than improvising.
Across the DRING platform
Same quality, every table call
Figures from all DRING deployments, across sectors.
24/7through every service and rush, no hold music
300Kcustomer conversations a monthplatform-wide
9countries with DRING operationsplatform-wide
1M+customer conversations to dateplatform-wide
Guest data
Guest details, kept to your restaurant
KVKK and GDPR
KVKK is Turkey's personal data law. Reservation and contact records stay inside your own tenant, with every access logged. See the security standards.
Reminder calls
Pre-service calls follow the calling windows and do-not-call lists set in Reach.
A person for anything off the menu
A complaint, an allergen the menu does not list or a private catering request reaches your team with the call context attached.
FAQ
Common questions
Can the agent take a table booking directly?+
Yes, it checks availability and books, changes or cancels the reservation on the call.
Does it handle both pickup and delivery order status?+
Yes, it reads the order status from the kitchen queue and gives a pickup or delivery estimate.
What do you need from us to start?+
Your menu with allergen information, your opening hours, access to your reservation system and a number for handovers.
Can a guest reach a person during service?+
Yes. You choose whether the agent passes the call to the floor live or takes a callback request for after the rush.
Which languages can it take calls in?+
62 languages available, 10 live today; yours is validated before launch.
What happens if a caller asks about an allergen the menu does not list?+
The agent answers only from what the menu says. If the information is not there, it says so, books the table if asked and passes the question to your kitchen.
Can it call to check on a reservation before service?+
Yes. The reminder calls go out earlier in the day and confirm each table is still needed. A cancellation frees the table in your book.