Booking a table
Good evening — do you have a table for four tonight?
Saut Najdi agentGood evening! We have 8:30 and 9:15 free — which suits you?
Your restaurant answers every call — even at peak service
Your guests ring at half past eight with a full room and nobody free to pick up — and the call you miss goes to the next restaurant on the list. The agent answers in your guest's dialect, books the table for real, and hands complaints to your staff.
- Designed to comply with the Saudi PDPL
- Gulf-region storage, processing fully disclosed
- Append-only audit log
- Instant escalation to a human
- Authentic Saudi dialects
A ready-made restaurant template
The calls you miss at peak service
This is what calls to a Saudi restaurant sound like between seven and ten. How many went unanswered yesterday?
Changing a booking
I've booked at 9 for four, but we're six now.
Saut Najdi agentUpdated to six and moved to the family section, same time. Same reference: 7 — 3 — 5 — 2.
Menu and allergies
Do you have anything without meat? And my brother has a nut allergy.
Saut Najdi agentWe do have vegetarian dishes — I'll run through them. I'll note the allergy and put you through to confirm with the kitchen.
Hours, location, parking
How late are you open today? And is there parking?
Saut Najdi agentUntil 1 AM, with parking behind the building — shall I send you the location?
A group or an occasion
I'd like to book for twenty on Thursday — do you have a private area?
Saut Najdi agentWe have a section that takes that. I'll take the details and put you through to our events lead.
A complaint — instant escalation
I ordered delivery yesterday and an item was missing.
Saut Najdi agentI'm sorry about that. Let me put you through to the branch manager with your order details.
Your employeeThis is Fahad, the branch manager — I have your order and the missing item. Let me make it right.
Illustrative dialogues — not real recordings.
Why peak service is the whole problem
The problem isn't the number of calls, it's their timing: they all arrive in the same two hours, the room is full, and whoever should answer is at the door seating guests.
A guest who didn't get through rarely tries again — they open the map and ring the next place. And one small mistake costs a whole table: a party of four arrives as six.
Mapped to the dialogues above
What the agent finishes on the line itself
It finishes the call itself: it confirms the booking, changes or cancels it, and answers from your menu and your hours — it doesn't take a name and say “we'll call you back”, because a guest left waiting books somewhere else.
It books the table — it doesn't take a name
It checks your reservations calendar on the line — covers, time and area — confirms the booking, and it appears in your team's calendar in the same moment.
Changes and cancellations without a second call
It finds the reservation from the number the guest is calling from, adds covers, moves the time, or cancels on your policy. A cancelled table goes back into availability.
Menu and prices
“Do you do vegetarian?”, “How much is the mandi?” — answered from your menu, with no dish invented. Allergies are noted and passed on.
Peak service: no engaged tone
It answers more than one call at the same time, so a guest calling at 9 PM gets the same answer as one calling at 4.
Hours, branches and delivery
Each branch's hours, Ramadan and holidays, the nearest landmark, and your delivery coverage.
It recognises your regulars
It greets them by name and knows their usual branch and party size — the same details your employee sees.
A restaurant call comes from a noisy place
Your guest rings from the car and changes their mind mid-sentence: “make it 9 instead of 8:30, and we're six now.” The agent listens and amends both in the same call.
The voices available today are Najdi, Hijazi, Levantine and English, male and female. You can add your own brand voice by cloning a named person with their consent, depending on your plan.
The full detail is on the voice agent page.
What goes to your staff
The agent works on what is settled and written down: reservations, the menu, hours. Judgement and money go to your employee.
- Complaints: a missing item, a late order, service that disappointed — an immediate transfer.
- Audible frustration: the agent hears it in the caller's voice and escalates rather than pushing on.
- Anything involving money: refunds, compensation, discounts, deposits — your employee's call.
- Occasions and large groups: it captures numbers, date and area and passes them to your events lead.
- An explicit request for a human — an iron law it never negotiates.
A restaurant complaint is time-critical: most arrive the same night, sometimes while the guest is still at the table. So the agent apologises once and transfers immediately, because a complaint left until tomorrow comes back as a review on the map.
Your employee inherits the escalation reason, the transcript, an Arabic summary and the guest's history — read how the handoff works.
Your team can follow a call live: listen in, whisper to the agent unheard by the guest, or take over in one click. After hours it still confirms tomorrow's table or logs a callback.
What goes into your restaurant's knowledge base
The agent invents no dish and rules on no price — every answer has to be written down by you first:
Menu and prices
Dishes and prices, vegetarian options, seasonal offers, and anything off the list.
Booking and cancellation policy
Minimum and maximum party sizes, sitting length, how long a table is held, and deposits.
Areas and tables
Family, singles, outdoor, the private room — and how many each takes.
Peak times and opening hours
Hours for each day, and the slots you don't take bookings for.
Branches, parking and delivery
Each branch's address and nearest landmark, parking, and delivery coverage.
Ramadan and occasions
Iftar and suhoor service and timings, and how booking works through Ramadan and Eid.
A menu is the least stable document a business owns: a dish runs out, a price moves. Upload it as it is and change a dish in one place.
Before publishing you check it yourself in the test chat and see where each answer came from. Publishing is deliberate: a draft, a review, then a version you can roll back to.
And not only calls
WhatsApp Business, Telegram and your website chat drop into the same inbox and answer from the same knowledge base — the guest's history in front of your employee.
How it is assembled and updated is on the knowledge base page.
Exactly where your guests' data and recordings are stored — read the security and data page.
How we set your restaurant up
We start from the ready-made restaurant template and fill it with your information: menu and prices, areas and tables, the booking and deposit policy. Then we settle the complaints line — who receives one, and on which number.
The part that takes longest isn't the technology — it's the map of your areas and tables. Our team sets that with you, and we agree the timeline with you in the demo.
You change the menu yourself once you're live — the agent builder page.
Questions restaurant owners ask
Does the agent actually book the table, or just take a name?
It actually books — covers, time and area — confirming before the call ends and reading the reference back digit by digit. It appears in your team's calendar in the same moment.
What happens at peak time when several guests ring at once?
The agent answers more than one call at the same time, so there's no engaged tone and no hold music. Your call volume is sized with you in the intro demo.
Can it take food orders and delivery?
It answers delivery questions and records order details for your team. But there is no payment inside the call and no integration with delivery apps.
What if the guest is upset?
It goes to your employee immediately — complaints and refunds are outside its remit by design. Your employee takes over with the transcript and the summary.
Ready to see it answer your customers?
A 30-minute intro demo — we show you the platform live and answer your questions.