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Taking reservations by phone: a simple process that does not lose bookings

A simple process for taking restaurant reservations by phone: what to ask, what to repeat back, and how to keep one list of bookings.

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What a booking call needs

Name, party size, date, time and a phone number. Add any note, such as a high chair or a birthday. Repeat it all back before you finish.

Common mistakes

Skipping the read-back. Not asking for a phone number. Not saying your cancellation policy, if you have one. Writing it on a scrap of paper that gets lost.

Peak hours and unanswered rings

The calls come when you are busiest. Decide who owns the phone at peak times, and what happens when nobody is free. Our Friday rush checklist has a plan you can use this week.

One list instead of paper plus an app

Keep every booking in one place, whether it came by phone, online or in person. Two lists lead to double bookings.

Where a voice assistant fits

Novi books, moves and cancels into the booking desk with its floor plan and guest list. See the features page, and what a good booking call sounds like. Plans are monthly in US dollars: $249 for 200 calls, $399 for 300 calls or $499 for 500 calls, plus a one-off $250 set-up fee. See the pricing page for what every plan includes.

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