01
Reservations and party size
- It asks
- How many people, the date and time, high chairs, accessibility needs or allergies to note, and a name and number for the booking.
The problem
Where the work leaks.
The phone rings hardest during service, when nobody can take it. Most of those calls are the same handful of questions, and the ones that are not — a catering enquiry worth a week of covers — are indistinguishable until someone picks up.
On the phone
The calls a restaurant gets during service.
The phone rings hardest when the kitchen and the floor are busiest, and most of those calls are one of three kinds.
02
Takeout, delivery and hours
- It asks
- Hours, whether you deliver or use delivery apps, where the menu is and which dishes suit a dietary need, from what you supply; it does not take payment.
03
Catering and private events
- It asks
- The date, headcount, kind of event, budget if they will say, and dietary requirements, written up as a lead for a manager.
Flagged urgent
A large party for tonight, a guest reporting an allergic reaction after a meal, or a complaint about an order is flagged for the manager on shift, with the caller's words attached.
Booking tools
Reservation platforms are not connected directly. The caller can be sent your own online reservation link, or the request goes to the host stand to confirm; a reservation book kept in Google Calendar can be booked into directly.
What we set up
Three that fit this work.
Each one is described by what sets it off and what then happens — so you can check it rather than take it on trust.
01
Reservation questions
- Starts when
- A call or message arrives during service.
- What happens
- Common questions about hours, location, dietary options and group size are answered from information you provide, and anything else is captured for the team.
02
Catering and event enquiries
- Starts when
- An enquiry mentions a group, a private hire or catering.
- What happens
- It is separated from routine calls, captured with dates and numbers, and flagged for a person rather than handled automatically.
03
Review prompts
- Starts when
- A booking has been completed.
- What happens
- A request goes out with a direct link, sent to guests alike rather than filtered by expected sentiment.
Works with: AI receptionist · missed-call text-back
Example scenario
A catering enquiry at 7pm on a Friday
The call comes mid-service. The details — date, headcount, dietary requirements — are captured and flagged as a catering lead, and it is on a manager's screen on Saturday morning instead of lost to a ringing phone.
A worked example of how a run takes shape.
01
Map
A session on how enquiries reach you now, which ones are missed, and what should happen instead.
02
Script
The greeting, the questions asked and the routing rules, written down for you to change before anything is built.
03
Build
Wired to your number, calendar and records, then tested end to end on a line that is not yours.
04
Launch
Live with a rollback path. We watch the first days of real enquiries and adjust against what people actually say.
Pricing
Month to month, published in the open.
Plans start at $299 a month plus $299 setup, including 200 voice minutes. Cancel any month.
Questions
Restaurants & Cafés: common questions
Where we work
Where we work for Restaurants & Cafés teams.
Carrtel supports Restaurants & Cafés teams in Calgary, Airdrie, Cochrane, and Okotoks. Service delivery is remote: planning, setup, and ongoing support happen online or by phone, without requiring a local office visit.
Other industries
Same setup, different shape.
Start with whatever costs you most.
A short call to map where enquiries are being lost, and what it would take to close the largest one.