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Reservations, take-out orders, menu questions, hours, dietary requests – at 7:15 PM on a Saturday when your host is in the weeds. Otaru picks up every call, answers in 25+ languages, books the table, takes the order, and drops it into your reservation system before the next ring.
Drop your work email and your website. We'll spin up a personalized voice agent trained on your product, pricing, and FAQs.
Work email only · No card · We never share your data
Friday 7 PM, the door is jammed, the host is seating a four-top, the phone rings four times then dies. That caller doesn't leave a voicemail – they book the place down the block.
The biggest reservation window – 8 PM to midnight, the night before, on the way home from somewhere else – is exactly when you're locked up. Voicemail is a graveyard.
A two-minute wait is the difference between a $40 ticket and a DoorDash order to your competitor. Most callers hang up by the third menu prompt and never come back.
The voicemail-in-English problem locks out a real chunk of the market in any city worth eating in.
Whether they call at 7 PM Saturday or browse your website at midnight, the agent finds the slot, books the table, and drops it into your reservation platform like OpenTable, Resy, Tock, or SevenRooms. In English, Spanish, Mandarin, Italian – whatever your guest speaks. Sends a booking confirmation through your channel of choice (email / text)*. No more dropped reservations during the rush.
The agent walks the caller through your menu, captures every modifier (no onions, gluten-free, extra sauce, double the dressing), confirms the total, and posts the order to your POS like Toast or Square. Payment at pickup. A two-minute hold is the difference between a $40 ticket and a DoorDash order to your competitor – that hold goes away.
The gluten-free question. The 'do you have a vegan option?' question. The 'are you open Monday?' question. The 'do you have parking?' question. The same questions, every shift, every language. The agent answers from your menu and policies – grounded in what you actually serve, never inventing a dish or claiming a dietary certification you don't hold.
Day-of reservation confirmations in the guest's language. Polite recovery calls for the table that didn't show. Win-back calls for guests who haven't booked in 90 days. Slashes no-show rate on prime-time covers without your manager touching a phone.
We've scaled commercial teams managing $10B+ P&Ls across Fortune 500s and high-growth startups. We built the platform we wished we had when we were in the field.
Karthik, Co-founder & CEO
Head of Product & Commercial Operations, UberEats (EMEA & APAC) · CEO, UberEats Taiwan · Partner, Monitor Deloitte
Sandeep, Co-founder
Senior Partner, Deloitte & EY · CEO, Learning Varsity · Founder, TalSol
Founders have scaled high-performance commercial teams at marquee companies
Your host is in the weeds – four parties at the door, the kitchen just 86'd the special, the phone is ringing. A regular calls to book a four-top for Tuesday. The agent picks up on the second ring, in the language she prefers, finds the 7 PM slot she wants, drops it into your reservation platform, and reads back the details to confirm. She hangs up at 7:16 and opens DoorDash for tonight instead of calling – she already got what she needed. Your host never broke stride. Your Tuesday is booked. Your Saturday cover doesn't slip a beat.
Yes – we plug into the major reservation and POS platforms like OpenTable, Resy, Tock, SevenRooms, Toast, and Square via our webhook plus REST API. Reservations drop into your booking platform; take-out orders post to your POS. If your stack isn't on that list, the same webhook plus API work for any modern platform. If you're still pen-and-paper, the Meridian dashboard captures every booking and order – free.
Sub-500ms response, natural prosody, handles interruptions, switches language mid-call. Most regulars don't realize until told. The agent is grounded in your menu, hours, and policies – it never invents a dish you don't serve or a price you don't charge. When it's unsure, it escalates to the manager rather than guessing.
Yes. The agent walks the caller through your menu, captures modifiers (no onions, gluten-free, extra sauce), confirms the total, and posts the order to your POS or sends a structured order ticket to your kitchen printer. Payment can be handled at pickup, or online if your POS supports it.
Warm-transfers to your host or manager with full context – when the caller asks, or on a flagged scenario you define (large group, catering, complaint, allergy concern). No awkward pause, no dropped conversation.
25+ out of the box – English, Spanish, French, Italian, Portuguese, Mandarin, Cantonese, Japanese, Korean, Arabic, Hindi, German, and more. The agent detects the caller's language on the first turn and responds in it. One agent serves your whole customer base – no menu trees, no language selection.
Drop your website URL, pick the restaurant template, go live. No card. No setup call. No per-seat tax.
See per-minute pricing built for hospitality volume·Built by the team that scaled UberEats across EMEA and APAC
