Catering inquiries arrive during the dinner rush — and die there.
The office manager planning a fifty-person lunch calls at 6:15pm. Your line is three deep and the phone is grease-covered. That inquiry was worth more than the whole night’s covers.
The highest-margin order is the least answered one
Catering is restaurant economics inverted: one inquiry can outweigh a full night of tables, and the inquirer — an office manager, a grieving family, a party planner — is comparing two or three kitchens on responsiveness alone, because the menus all look fine. But catering questions arrive when restaurants physically cannot answer: during service. Headcount pricing, dietary accommodations, delivery radius, date availability — all answerable from documents you already have, all waiting behind a phone nobody can reach until the inquiry has picked the caterer who replied.
The calls you’re missing right now
Real questions, unanswered until somebody gets to a keyboard.
- “Can you cater lunch for 50 next Thursday?”
- “What does your taco bar run per person?”
- “Can you handle gluten-free and vegan in the same order?”
- “Do you deliver and set up, or do we pick up?”
- “How far ahead do you need for a wedding of 120?”
- “Is the private room available Saturday, and is there a minimum?”
Where to start, and what to add
In order. Most restaurants & caterers buy the first one and nothing else for a while — that is the intended way to do it, not a smaller version of it.
Start here
Website Chat$249/mo · No OSQR plan requiredAnswers per-person pricing, dietary flexibility and lead-time questions from your catering packages while the rush runs, and captures the date, headcount and contact — the quote request survives the dinner service that used to kill it.
Then add
Business Text Line$249/mo · No OSQR plan requiredA dedicated catering line: the follow-up questions, the headcount change, the day-before confirmation — answered by your policies and kept in one thread per event, off the host stand’s phone.
The event, quoted between services.
One hundred twenty guests, two stations, staff for four hours, delivery and setup — talked out during the afternoon lull and sent as a written proposal before dinner service. Catering sales run on response time you finally have.
The actual app. No customer data on this screen.
What we can show you
No restaurant case study is plated here, and we will not garnish one. What is real: this page’s assistant answering live, a working company using the products, and a demo built from your catering menu before you commit.
Straight answers for restaurants & caterers
Can it check whether we can take an event on a date?
It answers honestly by your rules: your stated lead times and blackout dates, live calendar checks if connected, and otherwise a captured request your catering manager confirms. It never promises a Saturday your kitchen cannot deliver.
Dietary questions have real stakes. How does it answer?
From your documented capabilities only — what your kitchen genuinely accommodates and how you handle cross-contact — attributed as your policy, with severe-allergy conversations routed to a human. Reassurance is never improvised.
Will it quote per-person pricing?
Your packages, plainly — per-head ranges, minimums, what setup and staffing add. The office manager comparing three kitchens books the one that answered with numbers.
Can it take reservations or orders?
It answers questions and captures requests; orders and payments run through your existing systems, and it says so honestly. The win is the catering inquiry that no longer dies in service.
And past the menu?
It says so and hands the thread to your catering lead with the event details gathered. In a comparison made on responsiveness, the fast honest handoff still wins the tasting.
See it answer as your business.
Ask for a demo built on your own prices and services. You will know what it knows before you decide anything.
Want the whole machine — or the website handled too? See the Front Desk or the Front Office
Or reach a person: text us (623) 232-0185