Six jobs the agent does on your line. Pick the ones your restaurant does; the menu, the text loop and the kitchen ticket are the same under all of them.
The classic call: what they want, when they want it, a name on the order.
The agent takes the order against your menu, offers each item's choices, puts a name on every plate, reads the whole order back with the total, and texts it for a YES. The pickup time comes from your prep rule, not a guess.
"Large pepperoni, extra cheese, and a Caesar with chicken for Sam. Pickup in 25."
Address, gate code, the time, and the order your driver takes out.
No delivery app in the middle. The agent takes the address and how to find the door, reads it back, and the confirmed order goes to the kitchen and your driver. Payment by link or at the door, your choice.
"Two chicken shawarma plates to 1824 North Flower, the back unit. He'll pay cash at the door."
Order on the way, sit down to a table that is already working on it.
The agent takes the order and the arrival time, notes the party size, and the kitchen starts when your rule says. Good for lunch crowds and families with small kids.
"Four of us at 6:15, two pad thai, a green curry, and the kids' noodles. We'll order drinks there."
Headcount, date, trays, and a manager who calls back with the rest.
The agent takes the date, the headcount, the trays and the dietary notes from your catering menu, quotes only the prices you listed, and books your catering manager to call back. No deposits on the phone.
"Forty people on the 14th, three trays of enchiladas, one vegetarian, and the rice and beans."
Nine names, nine sandwiches, one pickup, nobody's lunch mixed up.
Every item carries a name. The agent reads the order back by person, the text shows it by person, and the kitchen ticket prints it by person. Changes come by text, from one phone.
"For Priya the turkey club no mayo, for Dan the Italian, for Lisa the veggie wrap…"
A table for four at seven, confirmed by text, in your book before the call ends.
The agent takes the party size, the day and time, the name and the number, reads it back and texts the guest a confirmation. The booking lands in your host stand's inbox and on your desk; where the reservation system has a partner API (SevenRooms, Yelp Guest Manager) it goes in directly, and OpenTable and Resy are partner programs we apply to. Until then, the host enters it from the email in seconds.
"Table for four Saturday at seven, under Patel, one high chair. We'll text you the confirmation."
"Feed me" from a known number gets the usual, priced, waiting for a YES.
Once a customer has ordered, their number knows them. "Menu", "I'm hungry" or "same as last time" comes back with the menu or their last order, and a typed order becomes a priced confirmation. No app to install.
"same" → "Harbor Pizza order for Andy: 1 large pepperoni… Reply YES to confirm."
Tell us about the restaurant, the point of sale and how you want to get paid. Your menu goes in, a test order lands on your own phone, and the number goes live.