AI systems that protect service — and catch the event inquiry
During service every ring competes with a full room, and the floor always wins. Buried in that volume is the catering inquiry worth more than the night's covers. We build the layer that clears the routine calls so the valuable one survives.
Where AI is worth it in a hospitality business
These four have the clearest payback. The free audit looks at the rest of the business and tells you what is worth building next — including when the answer is nothing.
Event and catering inquiries captured during service
The call worth thousands stops going to voicemail because the floor was full.
Available nowMinimums and lead times stated up front
The information that decides whether an inquiry is real, given at the start rather than after three emails.
Configured for youRoutine calls cleared instantly
Hours, location, parking, kitchen close, dietary options — answered at volume during service.
Configured for youEvent inquiry routed to whoever sells it
Date, headcount, and event type captured and sent straight to your events lead.
Available nowWhat we'd build with
- AI receptionistAn AI receptionist that answers your phone, day and night.
- Lead callbackCalls every new lead back within a minute.
- Website chatAnswers your customers’ questions on your website, instantly.
- Quotes & follow-upGets quotes out the same day, and follows them up.
- Document automationTurns your paperwork into clean data, automatically.
What it connects to
- Square — live menuItem names and prices pulled from your live Square catalogue at the start of each call, so the AI quotes your current menu instead of a copy we typed out at onboarding and nobody remembered to update.
- Google CalendarReads live availability and writes confirmed appointments back.
Six for Friday, one gluten free
A booking that would have been a voicemail. The receptionist finds the table, gets the dietary requirement to the kitchen days early rather than at the pass, and holds the reservation under a name.
- Caller
Hi, do you have anything Friday night? It'd be six of us.
- AI receptionist
Friday, six. What time were you thinking?
- Caller
Seven-ish? Seven thirty's fine as well.
- AI receptionist
Seven thirty I can do, seven is fully committed. Anything the kitchen should know? Allergies, anything anyone doesn't eat?
- Caller
Yeah, actually, one of them's gluten free. Is that a hassle?
- AI receptionist
Not at all. Most of the menu either is or can be, apart from the pasta courses. They'd much rather know now than find out at the table, so I'll put it on the booking.
- Caller
Oh, great. And is there parking, or is it all street?
- AI receptionist
There's a lot behind the building, free after six. The street's metered until then.
- Caller
Perfect.
- AI receptionist
Is it a special occasion at all? If it is, I'll flag it for the floor.
- Caller
It's my dad's birthday, actually. His sixty-fifth.
- AI receptionist
I'll put that on the booking. Can I take a name and number for it?
- Caller
Nate Brooks. Six one nine, five five five, oh three four one.
- AI receptionist
Thank you. Six people, Friday at seven thirty, one gluten free. If the number changes, let us know by Thursday and we'll move you to a different table.
- Caller
Will do. Thanks so much.
- AI receptionist
See you Friday.
Talk to TideMerge about a hospitality business
A free 30-minute conversation and a written audit: where the business leaks time and money, what each fix is worth, and what we would build first.
Event selling stays with your people. It captures and books. We design the handoff rather than papering over it.