Answers
First ring. No queue.
Restaurants · Hotels · Salons
The AI Workflow Built for Hospitality.
The calls you miss are the bookings you lose.
Mesa answers every one and finishes the job: order in your POS, booking in your diary, confirmation on the guest's phone.
- Answers the phone
- Takes the order
- Books the table
- Writes to your POS
- Confirms by text
- Hands over to you
Hear it
This is Mesa answering the phone.
Transcript of this film
- When I'm in the middle of making someone's order, and this phone rings, I either stop what I'm doing, or I lose a customer. This is how Mesa AI fixes that.
- Mesa: Hi, this is Culture Cup Cafe in Blackwood. I can take a pickup order or help with the table. What can I do for you?
- Caller: Hello, could I please do a pickup order for a cheeseburger with no pickles and an iced latte in a medium, please?
- Mesa: Got it. A cheeseburger with no pickles and a medium iced latte. Anything else for your order today?
- Caller: Um, no, that was all for today, and could I please have that under the name Andrew?
- Mesa: Okay, under Andrew. Your order's in. Thanks for calling, Andrew. Have a great day.
- Never miss another order with Mesa AI.
Don't take our word for it
Call it yourself. It picks up.
- Restaurant
Order a lamb yiros
Ring the pass. It knows the menu, the prices and what sold out at six. Change your mind halfway and see where it lands.
Two Greek Boys · Glenelg North
- Cafe
Order from the counter
Ring the cafe and order the way you would at eight on a Saturday, while somebody else is talking.
Culture Cup Cafe · Blackwood
- Restaurant · Teaching line
Tell it the lamb is 86'd
Ring this line and say what changed. Then open the restaurant demo and order a lamb yiros. It already knows.
Two Greek Boys · Glenelg North
Where the money goes
Your phone is the revenue channel nobody staffs.
58%
of calls go unanswered
While 63% of people still prefer the phone to reach a venue.
26%
of revenue still arrives by phone
Against 41% digital and 32% on-premise.
96%
of operators call labour cost a significant challenge
Labour costs are up 35% since 2019. 42% of operators were unprofitable in 2025.
The problem
Nobody is failing at this. There is just nobody free.
Seven on a Friday. The phone rings while one hand is plating and the nearest free hand is carrying three plates. Nobody picks up, and it was a table for eight.
Voicemail moves the job to Monday. A call centre takes a message someone has to type in again. A press-one-for-bookings menu hands the work back to the guest. Hiring for the peak means paying through the quiet. Mesa answers, then finishes the job in the systems you already run.
How a workflow runs
Answering is step one of five.
A call arrives. Five things happen. The last two are the finish.
01 02 Understands
Live menu, rooms, hours.
03 Acts in your systems
Order in the POS. Table in the diary.
04 Confirms
Text the guest what was done.
05 Logs it
Recording, transcript, cost.
And it stops when it should.
Ask for a person and you get one. The handover carries what has already been said.
What we run
Eight workflows. Each one ends in an outcome.
Named for what they finish. Start with one. Most venues start with the phone.
Photograph via Unsplash, photo-1559339352-11d035aa65de Restaurants
Order Capture
Every call ends as a priced ticket in your POS, with the caller's name and number on it.
Learn more about Order Capture
Photograph via Unsplash, photo-1414235077428-338989a2e8c0 Restaurants · Hotels · Salons & Spas
Book & Reserve
Covers in your diary, rooms in your PMS and chairs in the right column, all confirmed before the call ends.
Learn more about Book & Reserve
Photograph via Unsplash, photo-1514933651103-005eec06c04b Restaurants · Hotels · Salons & Spas
After Hours
Calls that arrive when the building is empty end as bookings and tickets waiting for you in the morning.
Learn more about After Hours
Photograph via Unsplash, photo-1464366400600-7168b8af9bc3 Restaurants · Hotels
High marginCatering & Events
Your highest-ticket enquiry gets qualified, dated and put in front of the person who closes it, while the caller is still interested.
Learn more about Catering & Events
Photograph via Unsplash, photo-1550966871-3ed3cdb5ed0c Restaurants · Hotels · Salons & Spas
High marginWin back
Guests who stopped coming get a real call and a reason to book again, at a cost per booking you can put beside any ad spend.
Learn more about Win back
Photograph via Unsplash, photo-1554118811-1e0d58224f24 Restaurants · Hotels · Salons & Spas
Follow up
Every booking confirmed and reminded, and the visit that went wrong gets a call before the review gets written.
Learn more about Follow up
Photograph via Unsplash, photo-1676475061394-8f65a94c0423 Restaurants · Hotels · Salons & Spas
Know Your Guest
Your regulars are greeted by name, offered the usual, and never asked about the allergy twice. The welcome they would get at the door, on the phone.
Learn more about Know Your Guest
Photograph via Unsplash, photo-1771408662069-7a78b1942801 Restaurants · Hotels · Salons & Spas
Teach Your Agent
Say what has changed and the phone has it on the very next call. Your menu, your rules, your words, and your voice if you want it.
Learn more about Teach Your Agent
What it writes into
It fits the system you already run.
Connections are in build. We shape each workflow around the software your venue already uses.
Built around your setup
The workflow is shaped to the POS or diary you already run. Nothing gets ripped out.
Our orderpad, shipped to you
Phone orders arrive on a Mesa orderpad we send to the venue. It sits beside your current setup and covers what that setup does not.
Customised to your venue
Menu, hours, services and the way you word things are set up for your venue, not a template.
Straight answers
The questions you were going to ask at the end.
Most pages bury these in a footer FAQ. Here they are while you still care.
You have seen the drive-thru videos. Why is this different?
A phone call is a clean single channel, not engine noise in a lane. Every call is transcribed, and anything the workflow was not built for goes to a person.
What happens when it gets something wrong?
It hands over, carrying the conversation so far. We would rather transfer a call we could have handled than finish one we could not.
Will it understand my customers?
We test against recordings of your actual calls before you sign. If it does not hold up, we say so.
How much of my week does setting this up cost?
We do the build. You give us the menu or service list, the hours, and access to your POS or diary.
My POS already includes AI. Why pay for this?
The AI built into a POS faces you: forecasting, rostering, reporting. It does not pick up the phone to your guest, which is the job here. Mesa supplements the system you run rather than competing with it.
What does a call actually cost?
A flat monthly price per location, published on the pricing page. Not per minute, not per order, no surcharge for a busy Friday.
Your number, not ours
What are the missed ones costing you?
No email, no form. This runs in your browser and nothing is sent anywhere.
Your week
On the floor every week
$1,037
Over a year
$53,914
Assumes a missed call converts at the same rate as an answered one. That is generous to your current setup, not to us.
Trust
Recorded, disclosed, and yours.
Transparency is the single biggest trust factor for guests dealing with AI, by roughly three to one. So it goes in the greeting, not a policy page.
43% rank transparency as the single biggest AI trust factor (PAR Technology, n=1,000)
It says what it is
Every call opens by identifying itself as an assistant. No impersonation, no ambiguity, no discovering it halfway through.
Consent before recording
Recording notice is in the greeting, on by default, and matched to the rules where the caller is, not where the server is.
A person is always one sentence away
“Can I speak to someone” works at any point. 44% of guests say AI has gone too far when it cannot hand you to a person, and they are right.
Your keys, your data, your infrastructure
Mesa runs on your own stack with your own provider keys. Nothing proprietary sits in the path of your calls.
Know your customer
Every caller has a profile: the usual order, the preferred table, the stylist they always book. Regulars get treated like regulars, and every call starts where the last one ended.
Teach your agent anything
Your menu, your house rules, the way you handle a difficult guest. Teach it once and it stays taught. Add a short recording and it speaks in your voice. It still opens every call by saying what it is.
Details
The rest of it.
No. Mesa sits beside what you already run and covers the part it does not: the phone. Nothing gets ripped out and nothing gets migrated.
We shape each workflow around the POS, diary or PMS your venue already uses. If it has an API, a workflow can call it. Where it cannot be written into yet, phone orders arrive on a Mesa orderpad we ship to the venue, so the job still finishes.
No. Forward your existing number or port it. Forwarding can be undone in minutes.
Calls fall back to your handset, your voicemail or your call centre. You are left where you started, not with a dead line.
Yes, through your existing payment provider, so card data follows the same path it already does. A deposit is the strongest lever anyone has found against a no-show: OpenTable measured 57% fewer no-shows when a booking carries a deposit. A card hold on its own only moves it 16%.
Yes, and it is not a premium tier. We test the languages your customers actually speak before you commit.
Days where your system opens its API to us. Longer where the vendor puts certification in front of it, and that is their timeline rather than ours. You get told which side you are on in the first conversation, not after signing.
Yes. Ask on the demo and we will play a call that went badly, and the handover that caught it.
Hear it answer your phone.
Twenty minutes. We bring up a workflow on your menu or your rooms, call it together, and you decide whether it is any good.
