Netherlands
Belgium
Denmark
Germany
France
United States
Austria
UK
Spain
ItalyThe phone rings at the busiest hour. Daan simply picks up.
Friday, ten to six: customers are lined up at the counter, the fryers are full and the phone rings. Daan takes the pickup order from the full menu, works out the total and reads it back, notes that the sauce goes on the side and puts the ticket in the kitchen. You never have to dry your hands.
Built on our own platform · day and night · on your line in two business days
Answering the phone is the most expensive thing you can do right then
Between five and eight everything arrives at once: the customers lined up inside, the basket that has to come out of the fryer, and a phone that rings seven times. Whoever answers leaves the kitchen unattended, and whoever does not answer lets an order walk away. Three things make that uncomfortable.
The order simply walks away
A phone that goes unanswered during the rush is rarely called back. The caller picks the place two streets over, because they are hungry and out of patience.
And these are the biggest tickets of the day: the Friday-night family order, not a single croquette.
Answering costs more than the ticket
Hands on the phone are not hands at the fryer. The customers at the counter wait, and an order scribbled on a notepad with wet hands is exactly the order that goes into the kitchen wrong.
One wrong ticket costs the margin of three good ones.
It all happens at the same time
The peak lasts two hours and is entirely predictable. That is also precisely the window in which hiring an extra pair of hands does not pay, while a missed call does cost money.
The honest part: he does not deliver, he does not take payment and he does not resolve complaints. He picks up and types the ticket.
Customers are lined up inside and the phone rings
The same two hours, the same order, two different evenings.
Without an order line
- The caller hears
- seven rings
- Who takes the order
- whoever has wet hands
- The ticket
- a scribble on a notepad
- “Sauce on the side, please”
- if anyone remembers
- The total
- only at the counter
- Orders during the peak
- what you manage
With an order line
- The caller hears
- “Daan speaking, what can I get you?”
- Who takes the order
- none of your team
- The ticket
- typed on the kitchen screen
- “Sauce on the side, please”
- a note on the ticket
- The total
- read out over the phone
- Orders during the peak
- all of them
Hear Daan before you decide anything
A voicebot is the one thing we sell that you can judge without talking to us. Call the line and try to trip him up, because that is exactly what you want to find out before you buy anything.
- An order “Give me a patatje oorlog, a frikandel speciaal and a cola.”
- Sauce on the side “A croquette with curry and mayo on top, and a pot of peanut sauce on the side.”
- A change of mind “Oh wait, make that a Fristi instead of the cola.”
- Not on the menu “Can I add a bear burger?”
What you hear is a built example on a UK number, which you call at your international rate. The Windmill Takeaway does not exist, the menu and prices are made up, and nothing you order gets fried. What is real: the voice, the understanding, the speed, and the way he asks follow-up questions. That is what to listen for.
You read us your menu, we put a voice on it
“Fries, snacks, sandwiches, specials and drinks. Sauce on the side is ninety cents, as a topping on a snack fifty. We do not deliver, pickup only. For a complaint, take a message.”
You hand over the menu
The menu with prices, the surcharges, the opening hours and the things you do not do. A photo of the menu board above the counter is enough to get started.
We build, you listen
We set up the flow on our own platform, test it with real orders and listen back to the first calls. You hear him before he goes live on your own number.
He picks up, right when it is busiest
Several callers at once, with no queue. You pass on price changes; you do not edit the menu in the flow yourself, because a wrong price is a wrong ticket.
Where the line is drawn: Daan takes the order, works out the total and passes kitchen notes on. He does not deliver, does not process payment and does not handle complaints. That last one he takes as a message, so you call back yourself.
Six things the order line handles today
All of it in one conversation, with no keypad menu and no queue. This is what the demo on the UK number +44 333 057 6595 can do today.
Orders from the full menu
Snacks, fries, sandwiches, specials and drinks. What is not on the menu is not invented: a bear burger gets a polite “we do not have that” and a suggestion that is on the menu.
Sauces on the side or as a topping
A cup of peanut sauce next to the order, or curry and mayo on the croquette. He says the price difference out loud, so there is no discussion at the counter.
The total in spoken pounds
At the end he reads the full amount out, “fourteen pounds eighty,” so the customer knows what to bring.
Kitchen notes for special requests
“Extra crispy,” “no onion,” “sauce on the side,” “peanut allergy.” It goes on the ticket as a separate line instead of someone having to remember it.
Order status by order number
When someone calls back about an order in progress, he looks it up by order number and says where it stands. No “let me check” that nobody has time for.
Politely declining delivery
If you do pickup only, he says so right away and offers pickup, instead of letting the customer hope and then disappointing them.
Not every call to a takeout restaurant is an order
The calls that suit an order line share a shape, and so do the calls that ruin it.
Build it
Automate the conversation that runs the same way every time. Someone says what they want, you add it up, you say when it will be ready. There is no craft in that: it is data entry that happens to arrive by phone, and that is why it now costs you the most expensive two hours of the day.
And look at where the ticket lands. An order that arrives as an email in an inbox nobody opens during the rush is no improvement. The gain is that the ticket is in the kitchen before the caller has hung up.
Leave it alone
The call that needs judgment. A customer who calls because their last order was cold does not want brisk handling. They want a person who is sorry.
Daan takes a message for that and makes sure you call back. He does not try to fix it himself.
What takeout restaurants want to know first
Often, yes, and that is intended. Daan does not pretend to be behind the counter. He sounds natural and does not interrupt, but he does not pose as someone who is not there. That falls apart sooner or later, and then you have lost trust instead of an order.
The ticket appears on the kitchen screen as soon as the call ends, with the items, the surcharges, the pickup time and the kitchen notes as separate lines. In the demo that is a screen in the restaurant; for your own order line it can be your POS system or the order screen you already use.
The demo runs on a made-up menu; your own order line works with your menu and your prices. There is no list of systems we do and do not support. Your POS system, your order screen or whatever else you use: we build the connection to fit. What is possible depends on what your system offers on the other side, and we find that out before we start.
Processing and storage take place within the EU, under a data processing agreement. We do not use call content to train models, and that is set down in the contract. Recordings are kept for thirty days at most.
Then he says so, and takes the name, number and question instead of making something up. A line that guesses to seem helpful costs you more than a line that takes a message.
That depends on the size of your menu and the number of calls during the peak. Send us your menu and we will come back with a quote before we build anything.
He does not make anything up. If someone orders a bear burger, he says it is not available and names what is on the menu that comes close. That is a deliberate choice: a bot that says yes out of politeness to a snack you do not sell produces a ticket the kitchen cannot make.
Yes. When a caller swaps the cola for a Fristi after the total has been read out, he takes the cola off, adds the Fristi and reads out the new total. The crossed-out line stays on the ticket, so the kitchen sees what changed.
The demo is built for order calls from a busy takeout restaurant, so background noise on either side is part of the test. When he is not certain what was said, he repeats the item and asks the caller to confirm rather than guessing.
No. The customer pays cash or card at the counter, and he says so when he reads out the total. Taking payment over the phone is a deliberate boundary of the demo.
No. The takeout restaurant in the demo does pickup only. When a caller asks for delivery, he says so right away and offers pickup instead, so the order still gets placed.
Several at the same time, without a queue. Each caller gets their own conversation, so two family orders at ten to six do not wait for each other.
