Hospitality
Take the booking without leaving the floor.
VoxHive answers your reservation line while your team is with guests, checks your real capacity, takes the booking and notes the dietary requirements. It answers at eight on a Saturday and again at midnight.
The problem
The phone rings at exactly the wrong moment.
Service is the busiest hour of your day and also the hour the phone rings most. Somebody has to leave the floor, find the book, and keep a table waiting while they do it.
The calls you miss are the ones you would most want. A table for six on Saturday is worth several covers, and the person making that booking is deciding between you and somewhere that answered.
Then there is everything asked before you open and after you close. Are you open on the bank holiday, do you take dogs, is there parking. All simple, all unanswered when the lights are off.
A worked conversation
How a real call goes.
Agent
Good evening, The Vintners Table. You are through to our AI assistant. How can I help?
Caller
I'd like a table for six on Saturday.
Agent
Of course. What time were you hoping for?
Caller
Around seven if you have it.
Agent
I have seven fifteen or eight o'clock for six on Saturday. Would either work?
Caller
Seven fifteen. One of us is gluten free.
Agent
I have noted a gluten free requirement for the kitchen. Our tables are held for fifteen minutes past the booking time. Can I take a name and a contact number?
Caller
Rebecca Lyle, 07700 900123.
Agent
Booked, Saturday at seven fifteen for six, gluten free noted. Your reference is V H dash 3 M 8 T 6, and I will text it to you now.
Every answer here comes from documents the business uploaded. Where the agent does not have an answer, it says so.
What it handles
What the agent covers for a venue.
Reservations
Offers real times from your capacity and takes the booking.
Opening hours
Including bank holidays, private hire and closures you enter.
Dietary requirements
Records allergies and preferences on the booking for the kitchen.
Group bookings
Applies your party size rules, deposits and set menu requirements.
Practical questions
Parking, access, dogs and children, from your own information.
During service and after close
Answers when nobody can, and emails you the evening's bookings.
Where a person is still better
The agent will not negotiate on price. It quotes your set menus, deposits and minimum spends as published. A caller pushing for a deal is passed to a manager.
It will not accept a booking outside your stated capacity. If Saturday at eight is full it says so and offers what you do have, rather than overbooking a room your team then has to apologise for.
It will not handle a complaint about a visit. Somebody unhappy about a meal wants a manager, and the agent hands over with the detail rather than working through a script.
Large events and private hire are a conversation. The agent captures the enquiry and your requirements, then flags it to whoever sells them.
Setup
What the first week looks like.
- 1
Upload your menus, set menus, group booking rules, deposit policy and opening hours including holidays.
- 2
Tell us your covers by service, your table hold time and the largest party you take without a manager.
- 3
We connect a number, or forward your existing line so nothing changes for guests.
- 4
You listen to the first evening of calls, adjust anything you disagree with, and the agent is right from the next booking onwards.
FAQ
Questions from hospitality.
It books against the capacity and service times you set, including table hold times and party size limits, so it will not overbook. Where you use a reservation system, we will tell you plainly what is connected today rather than implying a live sync you do not have.
Answer the reservation line at service.
A twenty-minute walkthrough using your own menus, capacity and booking rules.
Or read more about how we work.