Every call during service is a table left waiting. Attorus takes reservations, answers the same twenty questions, and manages the waitlist while your floor team stays with guests.
Australian-built and managed from Adelaide. Openly AI, and happy to prove it works before you commit.
Attorus Agent 7:45 pm Between 6 and 8 the phone rings hardest and your floor team is carrying plates. Every unanswered call is a table that goes to the venue two doors down, and nobody on shift will ever know it happened.
A twenty-person birthday is worth more than a dozen walk-ins, and it arrives as a name on a Post-it with no date, no headcount and no budget. By the time your functions manager rings back, they have booked elsewhere.
The same handful of questions, all night, every night, each one pulling somebody off the floor. They should be answered instantly, in your tone, without a human ever seeing them.
Calls, SMS, Instagram DMs, Messenger and website chat, all answered in seconds while your floor team stays with guests. A caller who hangs up gets a text back with the booking link.
Date, time, covers, dietaries and the occasion, checked against real availability rather than a guess, then written into the system you already run.
When the night is full it offers the waitlist, takes the details, and messages the guest the moment a table frees up if you enable it.
Group and function enquiries get the full set of questions, date, headcount, budget, dietaries and requirements, then land on your functions manager as a complete brief.
The phone rings mid-service asking for a table of six tomorrow night. The agent checks real availability, offers 6:30 or 8:45, and takes 8:45. It captures a gluten-free note against the booking and flags it for the kitchen. A second caller who hangs up before it answers gets a text back with the booking link.
Booked for six at 8:45 with the dietary note attached, SMS confirmation and a reminder sent, and not one member of the floor team left a table to take it.
The line answers itself through the whole service, so nobody has to choose between the guest in front of them and the phone.
Hours, parking, BYO, dietaries and menu questions answered from your actual menu and policies, in your tone.
Details captured on the spot and a message the moment a table frees, so a full night still converts.
Date, covers, budget and requirements captured in the first exchange rather than three phone calls later.
Every booking gets a confirmation and a reminder on the channel the guest used, and they can confirm or move it by replying.
The regular who books by DM and rings on a Friday is the same person to the agent, with the same history.
Hospitality is a phone trade with a social front door. Phone and SMS carry the reservations and the missed-call text-backs, Instagram catches the people who found you through a photo, and live chat answers the hours and parking questions before they become a call.
Connected during onboarding and done for you. Running something that is not listed here, bring it to the consultation and we will tell you straight whether it plugs in.
It books into the calendar or system you connect. Bring your platform to the consultation and we will confirm the path before you commit to anything.
It captures date, headcount, budget and requirements, then hands a complete brief to your functions manager instead of a name and a phone number.
It offers the waitlist, takes the details, and messages the guest the moment a table frees up if you enable that.
From your actual menu data, yes, including flagging items for the common dietaries you specify. Anything it has not been given, it hands to your team rather than guessing.
Tone is tuned to your venue during onboarding, so it reads like your bookings email, not a call centre script. You approve the wording before it answers a single call.
They get one. The agent hands the conversation to your team, or takes a message and alerts you straight away, whichever suits the service.
Yes, it is AI, and we sell it as exactly that. It never claims to be a specific member of your team, and how it introduces itself is agreed with you during onboarding.
Cost is the question everybody asks first: how much does this actually cost? The rest are on the FAQ.
Every unanswered call during service is a table that went somewhere else, and nobody on shift ever finds out. Book a 30-minute call and see it on your own line. A couple of saved covers a week pays for it.
The same load runs across cafés, bars and restaurant groups. See cafés and restaurants