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A-200 · For restaurants

The phone rings hardest when nobody can answer it.

Luxarca takes the calls during service — orders, tables, catering — and puts them straight into your POS. Then it brings diners back on the nights you’re quiet. One location or a group of brands.

Book a demo Run the Leak Audit
ELEVATION A · THE CALL PATH RESPOND ROUTE REIMAGINE CALL AGENT ORDER PLACEDIN YOUR POS TO THE RIGHTKITCHEN SUPPLIER ORDER INVOICE MATCHED FOOD COSTUPDATED NTS ELEVATION A · THE CALL PATH CALL AGENT ORDER PLACEDIN YOUR POS TO THE RIGHTKITCHEN SUPPLIER ORDER INVOICE MATCHED FOOD COST UPDATED RESPOND ROUTE REIMAGINE NTS
From the call to the back office. Hatched steps happen inside the software you already run; it stays where it is.

A-201 · Where it leaks

Six places a restaurant loses covers and margin.

None of these take new software to find. They show up in the call log, the POS and your reviews. The Schematic measures each one before we build anything.

  1. 01 Front desk

    The rush is when the phone goes unanswered.

    Service peaks, the host is seating a four-top, and the phone rings out. That was an order, a table, or a party of twelve.

    Calls missed, by hour and day

  2. 02 Front desk

    Delivery apps take a cut of orders your phone could have taken.

    Regulars order through an app because it’s easier than getting through. Each of those orders pays the app’s commission.

    Orders by channel, and the commission on each

  3. 03 Front desk

    The complaint reaches Google before it reaches you.

    A cold plate, a long wait. The guest says nothing at the table and says it in a review that evening.

    Reviews by rate and recency

  4. 04 Front desk

    Diners come once and don’t come back.

    A good first visit, then nothing. Nobody knows who they were, so nobody invites them back.

    Guests you haven’t heard from in 12 months

  5. 05 Front desk

    Large parties and catering go to voicemail.

    The biggest cheques arrive as enquiries, often in the middle of service. A message returned on Monday is a booking someone else already took.

    Catering and large-party enquiries, and how many were answered

  6. 06 Back office

    Every location runs its own way.

    Each site keeps its own menu changes, its own suppliers, its own reports. Someone rebuilds the group’s picture by hand every week.

    How reporting gets built across locations

A-202 · How it moves

How a guest moves through a restaurant.

We map the business before we recommend anything. Every guest passes through the same four stages, and the kitchen sits behind all of them.

Stage 01The call02The visit03The return04The kitchen and the office
Respond
Retain
Resell
Route
Reimagine
  1. 01

    The call

    Before they arrive. Where orders and tables are won or lost.

    • Orders. Taken and sent to the POS
    • Tables. Booked, confirmed, changed
    • Questions. Hours, parking, the menu
  2. 02

    The visit

    Seated to settled.

    • No-shows. Reminded and reconfirmed
    • Feedback. Asked for before they reach Google
    • Complaints. To a manager the same night
  3. 03

    The return

    Last visit to next.

    • Lapsed diners. Invited back
    • Quiet nights. Filled with an offer
    • Occasions. Birthdays, anniversaries, catering
  4. 04

    The kitchen and the office

    What the guest never sees.

    • The kitchen. Quote times, 86’d items
    • Suppliers. Orders, invoices, food cost
    • The group. Every location on one page

A-203 · What we build

Four systems, installed in order.

You start with Respond. Each system runs on the one below it. Respond, Retain and Resell are priced from a rate card; Route is scoped after the Schematic. The back office has its own plate below.

05 Reimagine The back office, on its own plate below
RESPOND · INTAKE AGENT

Respond · Rate card

Respond — the calls you’re losing.

Takes the order, books the table and answers the question, during service and after close.

  • Phone orders sent to your POS, with a payment link
  • Reservations
  • Hours, allergen list and parking answered from what you give us
  • Catering and large-party enquiries captured
  • Complaints passed to a manager
Your guest
Gets through during the rush, places the order, and pays by link.
You see
Orders arriving in the POS, and every call logged.
Underneath
Your number forwards to the agent when nobody picks up.
RETAIN · PIPELINE SOURCE HELD

Retain · Rate card

Retain — the leads you’re dropping.

Catches the complaint early and gets the review.

  • Feedback after the meal, before it becomes a one-star review
  • Review requests to guests who were happy
  • Loyalty sign-up
  • No-show reminders
Your guest
A reminder before the booking, and a question about the meal after it.
You see
Complaints flagged to a manager before they become reviews.
Underneath
Messages set off by bookings and orders.
RESELL · CYCLE

Resell · Rate card

Resell — the guests you already have.

Fills the quiet nights from the guests you’ve already served.

  • Lapsed diners invited back
  • Offers for the dead hours
  • Birthday and anniversary invitations
  • Catering offered to anyone who booked a large party
Your guest
An invitation back, on a quiet night or on their birthday.
You see
Who was invited, and who booked.
Underneath
Your guest list, sorted by last visit.
ROUTE · DECISION LEAD PROFILE SCORE FIT INTAKE NURTURE ARCHIVE ONE PATH TAKEN

Route · Scoped after the Schematic

Route — who goes where, decided by your rules.

Connects the phone to the kitchen, and one location to the rest.

  • Deep POS integration: Toast, Square, Clover
  • One number for several locations or brands, each order to the right kitchen
  • Quote times that follow how busy the kitchen is
  • 86’d items synced, so the agent never sells what’s out
Your guest
A pickup time that holds, and nothing ordered that’s sold out.
You see
Every location’s orders in the right kitchen.
Underneath
Your POS, menu and kitchen load, read as they change.

A-204 · Back office · Reimagine

Plate costs that move with supplier prices, and invoices checked before they’re paid.

The first four systems work at your front door and along the path from the call to the kitchen. Reimagine is the workspace behind them: managers, chefs and the office working alongside agents on the work nobody has written down. For a group, this is where the locations start running as one. None starts until the Schematic says it should.

REIMAGINE · STRUCTURE
Loose tools and one person holding them together, then the same work in one structure.
  1. 01

    Supplier ordering

    Orders placed against par levels, confirmations chased, substitutions flagged to the chef.

  2. 02

    Invoice matching

    Every supplier invoice checked against what was ordered and what arrived. Price changes flagged before they’re paid.

  3. 03

    Food cost

    Plate cost for every dish, updated as supplier prices move.

  4. 04

    Labour against covers

    Schedules drafted against the covers you expect, for a manager to approve.

  5. 05

    Group reporting

    One weekly picture across every location and brand: sales, labour, food cost and reviews, built without anyone assembling it.

  6. 06

    The kitchen’s standards

    Recipes, prep and plating written down from the chef who holds them, so a new cook at a second location makes the same plate.

A-205 · Human in the loop

A person steps in when it’s needed, not by default.

Orders, bookings and the questions about parking run start to finish without your host picking up. A person is brought in when a guest needs one: a complaint, an allergy question, a request outside your rules. Not by default. Your team keeps the food and the room.

AI handles

The work that repeats.

  • Answering. During service and after close respond
  • Ordering. Phone orders into your POS, paid by link respond
  • Booking. Tables, large parties, catering respond
  • Questions. Hours, parking, menu, allergen list respond
  • Asking. Feedback after the meal, complaints to a manager retain
  • Inviting. Lapsed diners, quiet nights, birthdays resell
  • Keeping current. 86’d items synced from the kitchen route

Brought to your people

The work that needs a person.

  • The food. Menu, prices, what goes out
  • The room. Who sits where, how the night runs
  • Comps and refunds. A manager’s call
  • An unhappy guest. A person calls them back
  • Allergies. Anything a guest’s health depends on
  • The team. Hiring, training, the schedule you sign off

The agent reads out your allergen list. It never tells a guest a dish is safe to eat.

A-206 · Works with what you run

Built into the software you already run.

Nobody on the floor learns new software. The systems work inside the tools your team already uses.

Schedule A · Integrations

Software you already run

  • 01

    POS

    06
    • Toast
    • Square
    • Clover
    • Lightspeed
    • TouchBistro
    • SpotOn
  • 02

    Reservations

    05
    • OpenTable
    • Resy
    • Tock
    • SevenRooms
    • Yelp Guest Manager
  • 03

    Online ordering and delivery

    06
    • Uber Eats
    • DoorDash
    • SkipTheDishes
    • Grubhub
    • ChowNow
    • Olo
  • 04

    Back office and inventory

    06
    • MarketMan
    • Restaurant365
    • MarginEdge
    • xtraCHEF
    • 7shifts
    • QuickBooks
  • 05

    Reviews and marketing

    06
    • Google Business Profile
    • Yelp
    • Tripadvisor
    • Instagram
    • Mailchimp
    • Klaviyo
  • 06

    Anything else

    If it has an API, an export or an inbox, we connect to it.

A-207 · Questions

What owners ask first.

Does this replace my host?

No. It takes the calls nobody can reach during service. Your host stays on the floor, and stops answering questions about parking.

Will guests know they’re speaking to an AI?

Yes. The agent says so at the start of every call. A guest who would rather speak to a person is passed to the floor, or booked for a callback after close.

Can it put orders into my POS?

Yes. Orders go to your POS — Toast, Square or Clover — with a payment link for the guest.

What about allergies?

The agent reads out the allergen information you give it. It never says a dish is safe. Anything beyond the list goes to a person.

Do we have to leave the delivery apps?

No. Direct phone ordering gives regulars a way to order from you without the commission. How much you move is up to you.

We run several locations, or several brands. Does it work across all of them?

Yes. One layer across the group: each call to the right location, each order to the right kitchen, and one report for all of them. That is Route and Reimagine, scoped after the Schematic.

How long until it’s live?

Respond, Retain and Resell: [timeline to confirm]. Route and Reimagine: [timeline to confirm], set in the scope.

What happens to our phone number?

Nothing. It’s your number. Calls forward to us when nobody picks up, and you can switch the forwarding off yourself.

Where is our guest information held, and who can see it?

Everything the systems handle is recorded: the calls, their transcripts, the details guests give, and every message sent in your name. It is held in the systems we run for you, not on your office computer. Your team and ours can see it. We don’t sell it or use it for anything else. Payment goes through a link, so nobody reads a card number out over the phone.

Any of it is exported to you when you ask: recordings, transcripts, your guest list, and the rules the system follows. If you leave, you get all of it, you switch the forwarding off yourself, and we support the handover for 30 days. That is a term in the contract, not a promise on a call.

Reimagine is held separately, in a workspace set up for your business.

What does it cost?

Respond, Retain and Resell are priced from a rate card. Route and Reimagine are scoped after the Schematic. You have a number before you commit to anything.

What is the Schematic?

Before we build anything, we measure what you’re losing: calls missed during service, orders going through the apps and what they cost you, guests who haven’t been back, and your reviews. You get the numbers, and what Respond would recover.

A-208 · The Schematic

Find out what the rush is costing you.

Before we build anything, we measure four things. You get the numbers, and what Respond would recover.

Book a demo Run the Leak Audit
  1. 01Calls missed, by hour and day
  2. 02Orders by channel, and the commission on each
  3. 03Guests you haven’t heard from in 12 months
  4. 04Reviews, by rate and recency