HostessYour best host
never clocks out.
Hostess picks up every call on the first ring — taking reservations, answering menu questions, routing catering inquiries — while your floor team handles the room.
Trusted by independent operators and groups across the US
Every unanswered call is a table that walked across the street.
Friday at 7 PM, your host is triple-sat, the phone rings six times, and a party of four decides not to wait. That's $180 gone before anyone touched a menu. It happened last Friday. It'll happen this Friday.
of restaurant calls go unanswered during peak service
National Restaurant Association, 2025
average monthly revenue lost per 100-cover restaurant from missed reservations
Hostess internal data, 1,200 operators
is how long a caller waits before hanging up and calling the place across the street
Google Consumer Insights
Revenue lost per unanswered call
Based on average check size $58 · Party of 3.2
"We were answering maybe 40% of calls on a Friday night. I didn't know how bad it was until I pulled the data. We were leaving $8,000 a month on the table."
— Marcus Okafor, Owner · The Larder · Chicago, IL · 140 covers/night
Three steps. Zero missed calls.
Call comes in. Hostess picks up in 1.2 seconds.
Every call, every time — whether you're slammed on a Saturday or dark on a Tuesday. No hold music. No "your call is important to us." A warm, natural voice says your restaurant's name.
Reservation booked. Menu questions answered. Catering routed.
Hostess knows your hours, your menu, your dietary options, and your booking rules. It books directly into your reservation system, answers "do you have gluten-free pasta?" without hesitation, and flags catering inquiries to your events manager.
You see everything. In real time.
Every call logged, transcribed, and tagged. Missed nothing. Review the call log after service — see who called, what they wanted, and what Hostess did. Full audit trail, no surprises.
"I was skeptical it would handle the gluten-free questions properly. First week, a guest called asking about cross-contamination in our kitchen. Hostess nailed it — gave our exact protocol, offered to note the allergy on the reservation. I couldn't have done better myself."
— Priya Anand, GM · Ember Coastal · San Diego, CA · 180 covers/night
Hear it handle a real call.
A Friday-night reservation, a gluten-free question, a name in the book — handled start to finish in under 90 seconds.
Hi, I'd like to make a reservation for this Friday at 8 PM — party of four.
Of course! Friday the 28th at 8 PM for four. Do you have a seating preference — dining room, bar, or patio?
Patio would be great. Oh — one of our guests has a gluten intolerance. Do you have options?
Absolutely. We have a dedicated gluten-free menu with eight entrée options, and our kitchen can modify most pasta dishes with GF noodles. I'll add a dietary note to your reservation. Can I get a name and phone number for the booking?
Maria Delgado, 312-555-0194.
Perfect. Reservation confirmed — Friday, Feb 28th, 8:00 PM, patio, party of four, gluten-free note added. You'll get a confirmation text shortly, Maria. We'll see you Friday!
Press play to hear the call
"The voice doesn't sound like a robot. My regulars have called it 'the nice person who answers.' Nobody's complained. Three people have said they prefer it to being put on hold."
— Tomás Rivera, Owner · Casita Bonita · Austin, TX · 95 covers/night
Works with the stack you already run.
No ripping out your POS. No migrating your reservation system. Hostess connects to OpenTable, Resy, Toast, Square, and 40+ other platforms in under 15 minutes. We sync the reservation book in real time — what Hostess books appears instantly in your existing system.
Real-time sync architecture
Hostess writes directly to your reservation book — no manual entry, no lag
"We run three locations on Toast and Resy. Hostess was connected to all three in an afternoon. The bookings go straight in — my managers don't touch anything."
— James Whitfield, Multi-Unit Operator · Northgate Hospitality Group · Denver, CO · 3 locations
Calculate your missed revenue.
Make the cost of inaction personal before you decide.
Your restaurant
Adjust the sliders and hit calculate to see your number.
"I ran the numbers on a Tuesday. We were missing 62% of calls on Friday and Saturday nights. That was $11,400 a month walking out the door. Signed up the same day."
— Sun Li, GM · Pavilion Garden · New York, NY · 200 covers/night
The phone is ringing right now.
Every Friday night you wait is another stack of missed reservations. Hostess connects to your system in 15 minutes.
No contracts · Cancel anytime · 30-day money-back guarantee