Do bookings go into my reservation book?

Yes. We connect Occupio to your current tool (Google Calendar, or most reservation software on the market). Tables taken by phone appear as if you had entered them by hand, with the name, the number of covers and the special notes.

Can it answer questions about allergies or diets?

It notes the allergy or diet the customer mentions (gluten-free, vegetarian, lactose-free) and flags it on the booking record so the chef has it at the pass. For a very precise question about a dish, it takes the contact details and notes it in the summary.

What about a group booking or a private hire?

It recognizes that a request for ten covers or more deserves your direct attention. It takes the details (date, number, occasion, menu considered) and flags GROUP in the summary.

Does it reduce no-shows?

In part. When a customer cancels by phone, Occupio frees the table right away, you get the slot back instead of blocking it for nothing.

What about Sunday evening, the Monday closing day, the holidays?

Occupio answers. Bookings taken on Sunday evening or during your Monday closing day go into your book for the next services. You get back those customers you used to lose.

Will my customers realize it is an AI?

Most of the time, no. The voice is human, the tone natural, the booking smooth. And even when a customer does realize they are talking to an AI, they prefer that to voicemail that never calls back.

Is my customers’ data secure?

Yes. No audio is kept by default, only the written transcript. You can delete a booking or a transcript at any time from your dashboard.

The AI receptionist for restaurants who have their hands in the rush.

It answers while you are in service, takes the booking in your reservation book and sends you the summary.

~3 750 €/month recovered on average for a restaurant.

Free trial · 5 min · No commitment

or call+33 9 39 24 60 21

The Corner Bistro

Call · 01:48

Live

Maya · Your receptionist
The Corner Bistro, hello, Maya speaking. How can I help you?
Caller
Hi, I would like to book a table for two this Saturday evening.
Maya · Your receptionist
With pleasure. I have 7:45 pm or 9:15 pm Saturday evening, which would suit you?

24/7
Evenings, weekends, holidays. No surcharge.
Human, multilingual voice
Not a bot. Your customers do not hang up.
Handles calendar, CRM, texts
The appointment is booked. The recap arrives. You have nothing to do.
Free trial
No commitment. You stop whenever you want.

The phone that rings in the middle of service.

12:45 pm, service is on. You are sending two starters to the pass, the phone rings on the counter. Nobody can pick up before the last 2 pm table.
The call goes to voicemail, the customer tries another restaurant ten meters away. The table of four, that was them.
7:30 pm, Friday night. Three tables arriving at once, the phone buzzes in a jacket. You barely hear it.
The customer has already booked elsewhere before 11 pm. They do not say so, they simply do not call back.
Monday closing day, you are at the market. Four calls between 11 am and 1 pm for the evening service: bookings, cancellations, an allergen question.
You discover the list at 3 pm. Two customers have already booked at the place next door, a third canceled without being able to reach you, the table stays blocked for nothing.
Sunday 10 pm. A customer wants to book her 40th birthday for the following Saturday, ten covers, a menu to choose. You are closed.
She reaches voicemail, does not leave a message. You lose a group booking without even knowing it existed.

85 % of callers never call back when no one answers. 62 % contact a competitor right after.

Source: 411 Locals, 2024 study of 85 businesses and 58 sectors; aggregated and cross-checked by Aira (2025).

How much do missed calls cost a restaurant ?

A typical restaurant misses ~50 % of their calls.

~10 calls/day × 50 % missed × 25 €/cover

≈3 750 €/ month

Recover these customers. Leave your number.

Assumptions: 10 calls/day × 30 days, each missed call = one lost customer.
Average price per cover: Sector pricing observatory.

Three steps. Not one more.

1
We set it up to match you.
Nothing to do on your side. We set up the receptionist’s name and tone with you, and the questions it will ask. In under 5 minutes on the phone.
2
You call it and try it.
We give you its number. You call it the way your customer would. You approve, or we adjust it with you.
3
We go live.
You turn on forwarding from your calls to your receptionist, and that is it. You stop whenever you want, with no notice.

Hear it pick up. Now.

Dial this number. Introduce yourself the way your customer would, ask your usual questions, and listen to the receptionist answer.

+33 9 39 24 60 21

Call now

No sign-up. No credit card.

Your questions, answered plainly.

Especially then. That is the whole point of your receptionist. The calls that come in between 12 and 2 pm or between 7 and 10:30 pm are the ones no restaurant in service can take. Occupio captures them, qualifies the request, adds the booking to your book and sends you the summary.

Another question?

Leave your number, we call you back to talk it through. No pitch, just your questions.

Let us talk

Let us set up your receptionist.

Enter your number, we set up your receptionist with your own name and trade, you try it.

Free trial · 5 min · No commitment

The phone that rings in the middle of service.

12:45 pm, service is on. You are sending two starters to the pass, the phone rings on the counter. Nobody can pick up before the last 2 pm table.

The call goes to voicemail, the customer tries another restaurant ten meters away. The table of four, that was them.

7:30 pm, Friday night. Three tables arriving at once, the phone buzzes in a jacket. You barely hear it.

The customer has already booked elsewhere before 11 pm. They do not say so, they simply do not call back.

Monday closing day, you are at the market. Four calls between 11 am and 1 pm for the evening service: bookings, cancellations, an allergen question.

You discover the list at 3 pm. Two customers have already booked at the place next door, a third canceled without being able to reach you, the table stays blocked for nothing.

Sunday 10 pm. A customer wants to book her 40th birthday for the following Saturday, ten covers, a menu to choose. You are closed.

She reaches voicemail, does not leave a message. You lose a group booking without even knowing it existed.

85 % of callers never call back when no one answers. 62 % contact a competitor right after.

Source: 411 Locals, 2024 study of 85 businesses and 58 sectors; aggregated and cross-checked by Aira (2025).

Three steps. Not one more.

We set it up to match you.

Nothing to do on your side. We set up the receptionist’s name and tone with you, and the questions it will ask. In under 5 minutes on the phone.

You call it and try it.

We give you its number. You call it the way your customer would. You approve, or we adjust it with you.

We go live.

You turn on forwarding from your calls to your receptionist, and that is it. You stop whenever you want, with no notice.

Your questions, answered plainly.

Especially then. That is the whole point of your receptionist. The calls that come in between 12 and 2 pm or between 7 and 10:30 pm are the ones no restaurant in service can take. Occupio captures them, qualifies the request, adds the booking to your book and sends you the summary.

Another question?

Leave your number, we call you back to talk it through. No pitch, just your questions.

Let us talk