The phone rings hardest exactly when nobody can touch it — mid-rush, hands full, line out the window. ServiceRelay answers every call, takes the reservation, answers the where-are-you-parked question, and captures the catering lead that's worth more than the whole lunch service.
Built for the kitchen that never has a free hand.
Reservations, catering leads, and the questions that eat your rush — covered.
Serving and the towns around it.
On the phone you can't answer. The AI picks up mid-rush, handles the reservations and the hours-location-menu questions, and treats the catering call like the four-figure lead it is — qualified, quoted, and followed up. The food, the line, and the service stay yours.
The baseline kit — the calls, bookings, and follow-through every busy service bleeds without. Each piece writes into the systems you already run.
Mid-rush, prep hours, closed Mondays — the agent picks up as your front-of-house, every time it rings.
Party size, time, the big-table request — booked straight into the reservation system or the book you already run.
Hours, location, parking, gluten-free options — the questions that eat your staff's day get answered instantly, in your voice.
Every catering and event quote gets a follow-up cadence the moment it goes out — until it books or says no.
Reservation confirmations and event-deposit reminders fire on their own, so the eight-top actually shows.
The review ask goes out after the meal, while it was still the best thing that happened that day.
The pieces configured around the rush, the truck, and the catering pipeline — because that's where food-service money actually leaks.
Headcount, date, budget, dietary notes — captured on the first call and quoted fast, because that caller is dialing your competitor next. This is the highest-dollar call your phone gets.
Today's location, hours, and menu answered instantly on every call and text — and pushed to the regulars who asked to be told where you'll be.
When the line's out the door, every call still gets answered — reservations booked, questions handled, and the only interruptions are the ones you asked for.
This is the shape of it — your menu, your hours, your voice. Configured to how your kitchen actually runs, not a generic answering script.
Hi — do you guys cater? We've got an office thing for about 50 people next month.
We do — and 50 is right in our range. What's the date, and are you thinking drop-off or do you want us serving on-site?
The 15th, at our office in town. Probably drop-off — but what does on-site run?
I'll have both priced in the quote. Anything we should plan around — vegetarian, gluten-free counts?
Maybe five vegetarians, one gluten-free. Rough guess.
Noted. You'll have a quote with drop-off and on-site options by end of day, and I'm holding the 15th while you decide. What's the best email for it?
All of that — the booking, the log, the texts — is the automation engine behind the agent doing its job the second the call ends. The agent is one piece of the suite; the follow-through is the rest.
Each one stands alone — buy the piece that's bleeding the most and add the rest when it's earning its keep. See all plans →
A proven agent for your trade — start from the standard build (say, roofing) and customize it to how you answer.
A web form feeding leads straight into your CRM or process, with the follow-up cadences built around how you sell.
Everything in the starter, wired to the systems you already run — booking, CRM, the tools your leads flow into.
It answers in your restaurant's voice and handles the call naturally. Most callers notice one thing: somebody finally picks up during the rush.
If it has an API, we wire it — reservations, bookings, and catering leads land in the system you already run instead of on a sticky note by the register.
That's the design. You update today's location and hours once — a text from you is enough — and every call and message gets the right answer all day.
It's built for the calls around the order: reservations, catering, events, hours-and-location. Phone orders can route to the counter or to your online ordering link — we set the rule that fits how you run.
Days, not months. It starts from a proven build and gets configured to your menu, your hours, and your voice on a call with us.
The voice agent is $99/mo (usage overages billed to you). Everything else is à la carte — start with the piece that's costing you the most covers. Full pricing is on the pricing page.
Also built for: Salons & barbers · Med spas · all industries · the five systems
Tell us how your kitchen runs and we'll show you the agent picking up live — your menu, your hours, your voice.