Industries › Restaurants
VOCPhone for Restaurants
Every unanswered call during service is an empty table on Saturday.
A restaurant phone rings hardest during service, which is exactly when every person in the building is committed to the room. So bookings ring out, and Saturday has three empty tables nobody can explain.
Confirms bookings the day before, which attacks no shows
Keep every number you already advertise
We own and run the network, so uptime is ours to fix
Australian owned, hosted and supported, 15+ years in market
Booked · dietary noted
Fri 7:20pm
Your floor19:20
Mid service, full roomEvery person on the floor is committed.serving
Booking for six on SaturdayRinging three restaurants tonight.08s17s27s37slost
Party of ten cancelling tomorrowTable will now sit empty.05s12s20s28slost
One service delivered. One booking lost, one table emptied.
Said out loud on every floor
You have said at least four of these this month
These are covers problems that arrive down a phone line during service.
01
Nobody can leave the floor during service
The room is the business. Answering means abandoning a table, so the phone loses every time.
The agent takes every booking without anyone leaving the floor.
02
Cancellations arrive too late to refill
A party of ten cancelling at 5pm is recoverable at 5:01pm and worthless by 7pm.
Cancellations always get through, and the waitlist can be called automatically.
03
Dietary and function questions repeat forever
Do you do gluten free, can we bring a cake, do you have a private room, is there parking.
Answered instantly from what you told the agent.
04
Large bookings need details nobody captures
A group of twenty needs a deposit, a set menu, dietaries and a time. Taken badly, it ruins a service.
The full function checklist run every time and confirmed in writing.
05
No shows are partly your phone's fault
Nobody confirms bookings because nobody has time to make forty phone calls.
Outbound AI agents can confirm every booking the day before.
06
You cannot tell how many bookings you lost
Covers are measured precisely. Missed calls are invisible, and they are the same thing.
Every call logged and summarised, including the ones that rang out.
Watch one get saved
7:40pm mid service. The Saturday booking lands.
This is the call that used to ring out across a full room. Here it is answered by a VOCPhone AI phone agent, from what you told it about your restaurant.
It sounds like it is from here. Genuine Australian accents, warm and unhurried, not a call centre.
It knows your room and your rules. Sittings, table sizes, set menus, dietaries, deposits and what you cannot do.
It books real tables. So the caller has a Saturday, not a promise that somebody will ring back.
It handles large groups properly. Deposits, set menus and dietaries captured in full, not scribbled on a docket.
VPVOCPhone AI Agent Inbound · 00:47LIVE
AgentGood evening, thanks for calling Tavola. How can I help?
CallerDo you have a table for six on Saturday night?
AgentWe do. There is a 6pm sitting or an 8:30 sitting. Which would you prefer?
CallerEight thirty. And one of us cannot have gluten.
AgentNoted, and our kitchen handles that well. Can I take a name and mobile for the booking?
CallerMarco Rossi, oh four two two, one one two, three three four.
AgentBooked, Marco, six people Saturday at 8:30, with one gluten free noted for the kitchen. I have texted the confirmation and our address.
What happened in the middle of service
- Booking for six taken without pulling anyone off the floor
- Sitting time offered from your actual availability
- Dietary requirement captured and passed to the kitchen
- Confirmation texted, which reduces the chance of a no show
The number nobody tracks
An empty table on Saturday is a phone call from Tuesday
Restaurants live and die on covers. Every unanswered call is either a booking that went to a competitor or a cancellation you found out about too late to refill.
1Bookings go to whoever answers. Somebody organising dinner for six rings until a human picks up. Second place gets nothing.
2Unanswered cancellations cannot be refilled. A party that cannot reach you simply does not arrive, and the table dies.
3Your call peak is your service peak. People ring restaurants in the evening, which is when your entire team is in the room.
Empty tables, per weekIllustrative. Put your own numbers in.
Calls per week180
Answered by staff98
Rang out82
Share that were a bookingx 0.40
Genuine bookings lost per week32
Average spend per cover$65
Lost per week$2,080
Lost per year$108,160
Change the two highlighted lines to your own figures. The arithmetic is the point, not our example. That counts one cover per booking. Most are for two or more.
One number, sorted by what it is
A function enquiry should never ring out during service
Publish one number. Behind it, bookings get taken, function enquiries reach whoever quotes them, and general questions never reach the floor.
Live call being routedOverflow and after hours to the AI agent
Trading peaks
December is booked by people you did not answer in November
Restaurant call volume climbs steeply into the Christmas function season, precisely when your floor is fullest and your team least able to pick up.
An AI agent takes every booking through the peak, captures the function enquiries properly, and confirms bookings the day before so December stops being decided by who happened to be free.
Inbound calls across a restaurant yearshape, not scale
What your floor staff can realistically answer Overflow the AI agent picks up
Illustrative shape based on typical Australian dining patterns. Your own curve depends on your venue.
It plugs into what you already run
Your phone should know which regular is calling
VOCPhone connects to more than a thousand apps and offers open APIs, so a call arrives with a guest attached to it rather than just a number.
SalesforceHubSpotZohoXeroMondayGoogle WorkspaceMicrosoft 365SlackOpen APIs for the rest
Screen pops before you say hello
The caller's name, their history and their open booking appear as it rings, so you open with their name instead of asking who is calling.
Click to call from the record
Ring a guest straight from your reservations system without typing a number, and every call logs itself against the right file.
Notes that write themselves
Recording, transcript, AI summary and next action land in your CRM. Untimed HD video for up to 30 people is included when a call needs faces.
Why VOCPhone
One provider, one network, one bill
Most providers sell you a phone system that runs on infrastructure they rent. We built ours, which changes what we can promise.
We own the network
Not a reseller reselling somebody else's switch. VOCPhone owns and operates its own Australian network, which is why we can guarantee 99.99% uptime and fix things ourselves.
AI phone agents that sound Australian
Inbound and outbound agents trained on your business. They answer, qualify, book and escalate, in a genuine Australian accent, at any hour.
Desk, desktop and pocket
Apps for Windows, Mac, iOS and Android, plus certified desk and cordless handsets. Untimed HD video for up to 30 people comes with it.
Australian, and answerable
Australian owned, Australian hosted, 24/7 human support, 15+ years in this market, and a price-match guarantee if you find better.
Straight answers
The questions restaurateurs ask us first
Can it book into our reservations system?
Where your reservations platform can be reached through an integration or an API, it can hold and confirm real tables against real sittings, which is the difference between a booking and a message.
Where a live connection is not available it works from the availability you make known to it and confirms, then the booking lands for your team to place.
Can it handle a function enquiry?
Yes, and it is usually where the most value sits, because function enquiries are your highest value calls and the most likely to be lost during service. It captures numbers, date, dietaries, set menu preference and deposits.
Anything genuinely bespoke gets escalated to a manager with the full brief already gathered.
Can it confirm bookings to reduce no shows?
Outbound AI agents can call or text every booking the day before, which is the job nobody has time to do manually. Responses come back into your system so you know which tables are real.
For a restaurant, cutting no shows is often worth more than the extra bookings.
What happens when the AI cannot help?
It hands over, and you decide where. Complaints, allergy specifics and anything about a bill can go to a person, a queue, or a manager's mobile.
The caller does not repeat themselves either. Whoever picks up gets the context the agent already gathered. Outside hours it takes the details, texts a confirmation and queues the callback.
What difference does owning the network actually make?
Most providers resell somebody else's switch, which means when something breaks they raise a ticket with a wholesaler and wait, exactly like you would. VOCPhone built and runs its own Australian network, so we fix it ourselves.
It is also why we can put a number on uptime and offer a price match. There is no reseller margin stacked in the middle of your bill.
We run more than one venue. Does that work?
That is where it earns its keep. Advertise one number and we route behind it by venue, by time of day and by queue, with overflow so a call at a flat out venue rings somewhere quieter.
Each venue can keep its own greeting and direct number. Reporting rolls up across all of them.
Do we have to change our phone number?
No. Number portability is standard, including 1300 and 1800, so the number on your window, your menus and years of listings and reviews stays exactly as it is.
We port it across and plan the cutover around your hours, not ours.
Voice over Cloud
Fill Saturday with the calls you did not answer on Tuesday
Book fifteen minutes. Show us how bookings reach you today, and we will show you the version where service runs and the phone still fills the room.
1300 663 222 · vocphone.com · Australian owned and operated