In the middle of service, every missed call is a lost table.

Yes, even in the middle of service. The Blue Onyx voice agent answers every call, records the reservation (party size, date, time, any allergies) and sends an e-mail confirmation, while your team stays focused on the dining room. It also handles changes and cancellations, keeping your book up to date in real time, and answers the repetitive questions that saturate your line: opening hours, menu, allergens, vegetarian options, directions. It can also take takeaway and click & collect orders over the phone, confirming the contents and pickup time by e-mail. Available 24/7, it also captures reservations made after closing, when nobody is there to pick up. Every call answered during the rush is a table that doesn't go to the competition.

Yes, the Blue Onyx voice agent is multilingual: it holds the conversation in French, English and Spanish. That's a direct advantage for restaurants in tourist areas or with an international clientele: a foreign customer who calls is greeted in their language, books their table, asks their questions about the menu or allergens and receives their confirmation, without pulling in a team member who speaks the language. The agent relies on natural language processing: it understands freely worded requests, phrased in all sorts of ways, without imposing keypad menus or keywords. And if a conversation goes beyond its scope, or a customer prefers to speak to someone on the team, a transfer to a human or a callback can be triggered, following the instructions defined with you when your agent is set up.

The price depends on your call volume, the number of services and the options you choose: porting your current number, taking bookings in your system, handling groups. At Blue Onyx, every establishment receives a quote drawn up after an initial conversation, with no long-term commitment and no imposed plan; allow a maximum of 48 working hours. The calculation rests mainly on what you lose today: calls come in during service, at the exact moment nobody can pick up, and 85% of missed calls never result in a call back. The table goes to the restaurant next door. The agent also captures Sunday-evening enquiries and calls on closing days, when your line doesn't answer at all, and records every booking in your system.

The agent answers several calls simultaneously: it holds multiple conversations in parallel, each treated as if that customer were the only one on the line. Capacity is sized with you according to your service peaks. No more busy signals or being put on hold during the Saturday-night rush: every caller is greeted immediately, their reservation taken, their question answered. That's the structural difference from a human front of house, which can only hold one conversation at a time, precisely when the whole team is in the dining room. Requests that need the owner's decision (private hire, group events, custom menus) are not handled blindly: the agent qualifies the request (party size, date, budget, menu) and hands you a complete file to decide on. After service, you get the full list of everything that happened on the phone, logged and time-stamped.