Your phone rings constantly during service. After hours it goes to voicemail. Group enquiries get lost. Dietary questions go unanswered. An Air Landline fixes all of it — AI takes bookings, answers questions and captures every enquiry 24/7 while your team focuses on guests.
Hospitality has a unique phone problem. Your busiest phone hours are your busiest service hours. When 30 covers are mid-course, nobody is answering the phone. When the kitchen is slammed on a Friday night, the caller wanting to book Saturday lunch gets voicemail — and books somewhere else.
An Air Landline eliminates every one of these problems. The AI answers every call instantly — during service, after hours, on bank holidays — takes bookings, answers dietary questions, captures group enquiries and sends you a complete summary. Your team focuses on the guests in front of them.
From fine dining to food trucks — if your phone rings and you are too busy to answer, this is for you.
Table bookings with party size, time, dietary needs and special requests. AI knows your sittings, can mention the tasting menu and confirms by SMS. Cancellations and changes handled automatically.
Room availability, check-in times, amenity questions, directions and event space enquiries. AI handles the 80% of calls that are routine so reception focuses on guests checking in.
Table bookings, function room enquiries, quiz night questions, Sunday roast pre-orders and live music schedules. AI answers while bar staff pour pints, not hold phones.
Headcount, event type, date availability, catering requirements, AV needs and budget range captured on every call. You follow up with a tailored proposal the same day.
Event details, dietary mix, service style (buffet, plated, canape), setup requirements and tasting session bookings. AI qualifies the lead so you know if it is worth the follow-up.
Large group bookings, catering orders, cake orders with dietary requirements, opening hours and parking questions. AI handles the repetitive calls so your barista stays on the machine.
Menu questions, delivery area checks, allergen info and collection time estimates. AI handles enquiry calls while your team focuses on orders and dispatch.
Availability checks, unit types, pet policies, activity schedules and group bookings. AI captures everything and sends a quote request to your team with full details.
The AI captures party size, preferred date and time, dietary requirements, occasion (birthday, anniversary, business dinner), high chair needs, accessibility requirements and card message for celebrations. It checks against your availability and sends the caller instant SMS confirmation.
You provide your menu data during setup — dishes, allergens, dietary labels (V, VG, GF, DF), daily specials rotation and wine list highlights. The AI answers naturally: "Yes, we have four vegan main courses and the chef can adapt most dishes to be gluten-free — would you like me to book a table?"
The highest-value calls and the hardest to handle during service. The AI captures headcount, event type, date range, budget per head, dietary mix, room preferences and AV requirements. You receive a qualified lead with every detail — ready for a tailored proposal.
The AI processes cancellations, applies your cancellation policy (with or without a charge), adjusts party sizes, moves bookings to different time slots and sends updated confirmations. Consistent policy enforcement without awkward conversations.
The calls that tie up staff for two minutes each — and happen 20 times a day. AI handles them in seconds, every time, with your exact address, parking details and opening hours. Staff never answer these again.
From first ring to confirmed reservation in under 90 seconds.
Phone rings. AI answers instantly: "Good evening, thank you for calling The Oak Table, how can I help?"
"I'd like to book a table." AI asks: party size, date, time preference and any dietary requirements.
AI checks your schedule. "We have a table for 4 at 7:30pm on Saturday. Shall I book that for you?"
Name, phone number, occasion, dietary needs, special requests. "Is this for a special occasion?"
Caller receives instant SMS: "Confirmed: Table for 4, Saturday 7:30pm at The Oak Table. See you then!"
Booking appears in your dashboard and linked calendar. Full details including dietary notes and special requests.
Specific scenarios and the results they achieved.
60-cover restaurant losing 15+ booking calls per week during service. AI now captures every call. Friday and Saturday bookings up 35%. Tasting menu mentioned on every call — tasting menu revenue doubled.
12-room hotel with reception handling check-ins, phone calls and guest queries simultaneously. AI handles phone enquiries so reception focuses on guests in the lobby. Guest satisfaction scores up 18%.
Sunday roast pre-orders used to require 30 minutes of phone time each week. AI captures every pre-order with dietary notes and party size. Kitchen gets a clean list by Thursday. Pre-order revenue up 50%.
Enquiries from brides need fast responses or they book elsewhere. AI captures date, guest count, ceremony type, catering style and budget within 3 minutes. Follow-up proposals sent same day. Conversion rate up 25%.
Event enquiries with headcount, dietary mix, service style, setup needs and budget qualified on every call. Team only handles warm leads. Corporate bookings doubled in four months.
AI handles calls for all three branches from one number — knows which location the caller wants, answers opening hours, parking and large group booking queries. Staff stayed on the floor. Customer complaints about unanswered phones dropped to zero.
35% of restaurant and hotel booking calls happen outside business hours. Someone finishes dinner at another restaurant, enjoys it, and calls yours at 10:30pm to book for next week. Your phone goes to voicemail. They call someone else.
An Air Landline answers at 10:30pm, 7am, 3am on a bank holiday, Christmas morning — with the same professional greeting, the same booking process, the same instant confirmation. The caller does not know or care that the restaurant is closed. They got their booking. You wake up to revenue.
You arrive at the restaurant at 9am and check your phone:
Four calls handled, two bookings confirmed, one warm lead ready for follow-up, one routine query resolved — all before you turned the coffee machine on.
Trusted by restaurants, hotels, pubs, caterers and event venues across the UK.
Yes. It captures party size, date, time, dietary requirements and special requests. Checks availability, books the slot and sends the caller instant SMS confirmation. The booking appears in your dashboard and linked calendar immediately.
You provide menu data and allergen information during setup. The AI answers naturally — vegan options, gluten-free dishes, nut allergens, halal availability. It can mention seasonal specials and suggest dishes based on requirements.
Yes. Captures headcount, event type, date preferences, budget range, dietary mix and special requirements. Sends you a qualified lead with all details for a same-day proposal.
The AI handles everything. No ringing phone interrupting service. Staff focus on guests. You review call summaries after service or between sittings.
Yes. Hotels use it for room availability, booking requests, check-in times, directions, amenity info and event space enquiries. The AI handles routine calls so reception focuses on guests.
Processes cancellations, applies your policy consistently, adjusts party sizes, moves bookings and sends updated confirmations. No awkward conversations — the AI enforces the rules calmly every time.
Yes. You set up prompts — tasting menu for parties of 4+, wine pairing suggestion, pre-theatre menu for early bookings. The AI weaves them naturally into the conversation. Tasting menu revenue has doubled for some restaurants.
From £9.99/month with no contracts. Busy venues typically choose the Business Bundle at £39.99/month with 5 numbers. Compare to a part-time phone receptionist at £800–1,200/month or a virtual receptionist at £150–300/month.
AI takes table reservations, answers dietary questions and captures group enquiries — during service, after hours and on bank holidays. Your team stays with the guests.