Real-time bookings
Detail
The guest calls, says how many and when, and the agent checks genuine availability against your sittings, tables and capacity. The booking exists before they hang up.
Restaurants and hospitality
At peak service nobody picks up. Every missed call is an empty table.
Between 13:30 and 15:00 your floor is full and the phone rings on its own. Elop answers all of those calls at once, handles the booking end to end, and only involves the team when a person is genuinely needed. No headset behind the bar, no waiter trapped taking an order down the phone.
- A hundred simultaneous calls, none on hold
- The booking lands straight in your floor system
- Answers out of hours and on closing days too
What the phone is costing you
A restaurant phone rings exactly when nobody can answer it. That is the whole problem, and it is an expensive one.
It rings at the worst moment
Detail
Calls cluster during service, which is precisely when the floor needs everyone on the floor. Picking up means stopping serving the people already seated.
Either you lose the booking or you degrade table service.
The floor serves the people already seated; the phone answers itself.
Whoever gets no answer does not call back
Detail
Someone who wants dinner tonight and hits an engaged tone calls the next restaurant on the list. They do not leave a message or try later.
Bookings going to competitors without you ever knowing.
No call meets an engaged tone, not even at 14:00 on a Saturday.
Last-minute changes and cancellations
Detail
Changing the headcount, moving the time or cancelling are thirty-second jobs that pile up and almost always land at the worst point of the day.
Constant interruptions during service.
Resolved on the same call, without stopping service.
Unconfirmed no-shows
Detail
A booked table that never turns up eats a whole slot of the sitting. Same-day confirmation reduces it, but that means calling every booking one by one.
Tables blocked that could have been sold twice.
Automatic sitting confirmation, and the table is released if nobody confirms.
The same questions every day
Detail
Opening hours, gluten-free options, dogs, parking, terrace. Questions repeated hundreds of times a month that do not need a professional to answer.
Floor minutes turned into switchboard minutes.
Hours, allergens, terrace and parking answered without occupying anyone.
Out of hours, silence
Detail
A good share of bookings are decided early in the morning, late at night or on your closing day — exactly when nobody is in the building.
Demand that never even gets recorded.
Bookings come in overnight, on closing days and during holidays.
What Elop does in your restaurant
Every task finishes where it should: in your booking system, with the table assigned and the team informed.
Changes and cancellations
Detail
Moving the time, adding two people or cancelling is handled on the same call, with nobody on the floor stopping. A freed table becomes available instantly.
Same-day confirmation
Detail
Automatic confirmation calls to the sitting’s bookings. Unconfirmed ones are released under the rule you set, so the table can be sold again.
Waiting list
Detail
When there is no space the agent takes the request and calls back automatically if a table frees up in the requested window, instead of sending the guest away with “we’re fully booked”.
Front-of-house FAQs
Detail
Hours, location, parking, terrace, accessibility, allergens, children’s menu, dogs. With the information you approve, maintained in one place.
Takeaway orders
Detail
Taking the order, confirming the dishes, agreeing a pickup time and notifying the kitchen. No waiter writing on a pad with the phone wedged against their shoulder.
Groups and events
Detail
For large bookings, company lunches or celebrations the agent gathers the key details and passes the contact to the person responsible rather than trying to close it alone.
Post-visit survey
Detail
A short call after service to measure satisfaction and catch problems before they become a public review.
What changes in service
The first thing you notice is not the technology. It is that the phone stops dictating what the floor does.
- 100 %
Calls answered
Nothing on hold, not even at 14:00 on a Saturday. The agent handles as many conversations at once as it needs to.
- 24/7
Bookings always open
Overnight, on closing days and during holidays. Demand is captured when it happens, not when you open.
- Fewer no-shows
Automatic sitting confirmation
Confirming every booking for the day stops being something you only do when there is time.
- Focused floor
Zero phone interruptions
The team serves the people already seated instead of splitting between the table and the switchboard.
Connected to your booking system
Elop does not replace your floor software — it works inside it. The availability it quotes is real, and the booking it creates appears on the screen your team already uses.
We work with the booking systems most common in the Spanish market. If yours is bespoke or unusual, we check it in the first technical session.
Integrations- Booking and floor management software
- POS and order systems
- Calendars and shift sheets
- Guest CRM and loyalty programmes
- SMS and WhatsApp Business for confirmations
- Custom webhooks where the system is in-house
Call it and see
Leave your number and take a call from an agent configured for a restaurant. Talk normally: interrupt, change your mind, ask for a table for eight.
- The call arrives within seconds.
- Talk normally: interrupt, ask, change the subject.
- No cost, no commitment, and the conversation is not recorded.
What hospitality asks us
Fair questions from a sector where personal service is part of the product.
Will it sound cold to my kind of guest?
The tone is set with you, and it is not the same for a neighbourhood bistro as for a fine-dining room. The agent does not imitate a specific person or pretend to be human: it is polite, quick and effective. What does disappear is the genuinely cold experience — a phone ringing twelve times with nobody picking up.
What about complicated bookings?
A party of twenty, a celebration with a set menu or a special request is not closed by an automated call. The agent gathers the details and hands the contact to the person responsible, who calls back with everything in front of them. You set that boundary.
Can it cope with accents and background noise?
Yes, and it is one of the things we tune most during the first weeks against real calls. If it does not understand it asks again rather than guessing, and if the call gets complicated it hands over to a person.
What if I have several sites?
Each site can have its own number, sittings configuration and information. You can also run a single number that identifies which site the guest is asking about and routes accordingly.
How long does it take to set up?
How long a booking flow takes depends mostly on how open your floor system is, and we pin it down in the technical session. We start with bookings and FAQs, then add confirmations and the waiting list once the first flow is bedded in.
How much does it cost?
It depends on call volume and number of sites. The savings calculator gives you a sense before talking to us; on the first call we give you a firm range for your case.
Stop the phone competing with the floor
We start with the booking flow, where the return shows in the first week of service. Once it is running smoothly we decide together whether confirmations, waiting lists or takeaway orders are worth adding.
Other solutions
