Phone concierge for restaurants
Every part of your restaurant has a manager. Except the one that books your tables.
The phone is the one station with no one in charge. Hear the manager we put on it: ring the line and book a table yourself. Ninety seconds, no signup.
Pretend you are booking a table. Try a table for six on Friday, are you open Monday, a birthday for twenty, one of us has a nut allergy.
It answers the phone at our own two restaurants, every night.
The cost
It's 21:40 on a Saturday. Nobody can reach the phone.
The caller waits 6 rings. They don't leave a voicemail. They call the next place on their list.
That table books somewhere else tonight. You never see the missed call. It happens again on Friday.
Measured at our own property, before we switched Lypt on.
Those guests tried once. Then they booked the restaurant down the street.
The mechanism
Boringly simple. That's the point.
Someone is finally on that station. Your number stays the same, nothing about your setup changes, and calls forward after two rings when your team can't pick up.
-
Your team misses the call
The call forwards after 2 rings. Nobody on the floor stops what they're doing. Your number stays the same.
-
Your concierge answers it
It takes the reservation, captures the group enquiry, and answers the standard questions. In your restaurant's voice, not a phone tree.
-
You know within seconds
A notification lands on your phone the moment the call ends. The full briefing follows at 07:30.
A group of 20 calls at 22:00 on a Tuesday? You'll know at 22:01.
There's no technical work on your side. You give us your hours, your menu answers, and your booking policy. We set everything up and you're live in under 1 week.
Proof
The system you'd get runs at our own place. Every night.
Lypt answers the phone at our own property in Bucovina. Not a demo environment. Here's what it looks like from the inside.
We didn't build this for a client. We built it because our own phone kept ringing into a busy room.
Live deployment at our own property. We'll show you the real thing on a call.
First 90 days at our own property.
In their words
You've seen our numbers. Here's someone else's phone.
Maria manages a busy restaurant. Press play, or read what she said.
We stopped losing guests to restaurants that simply picked up the phone.
Maria
Manager of a busy restaurant
You've heard it. Now put it on your line.
Twenty minutes with Michael to build your restaurant's version. Your number stays the same, and you can stop whenever you like.
No commitment No pitch Just a conversation