Hi. I was just looking at coming in for dinner. Do you do steaks?
AI
Yes, we do. We have Rump, Scotch Fillet, Sirloin, Eye Fillet, T-Bone, Rib Eye on the Bone, Wagyu Cross Rump, and a Tomahawk to share.
C
Okay. Um, how much is the eye fillet and the T-bone?
AI
The Eye Fillet is forty-four dollars and the T-Bone is forty-six dollars.
C
Okay, cool. What time are you open until on Friday?
AI
On Friday, we're open until eleven PM. The kitchen closes at ten PM. Did you want to make a booking while I've got you?
C
Yes. Um, I do.
AI
Yeah sure, what name is it under?
C
James?
AI
And what date is that for, James?
C
That's just this Friday.
AI
And what time were you thinking?
C
7 o'clock?
AI
And how many people, James?
C
Just the two of us.
AI
Alright, so that's a table for two under the name James this Friday at seven PM. We'll hold the table for fifteen minutes. See you then.
C
Thank you!
AI
You're welcome.
Conversation Preview
AI
Crown & Bullock, Macy speaking.
Australian restaurant owners are losing up to $50,000+ in annual revenue due to missed bookings. We'll make sure you never miss a booking again.
Missed calls per day5
Missed bookings per day2
Average booking value (2 covers × $97)$194
Weekly revenue lost$1,694
Annual revenue lost$88,000+
A world class dashboard, built for hospitality.
Your day, the moment you log in
callova dashboard
Overview
Today at a glance.
Today's bookings
15
Next 7 days
87
Today
Time
Customer
Party
Table
12:00
Sarah Mitchell
2
Table 1
12:30
James Kowalski
4
Table 3
13:00
Priya Nair
3
Garden 1
17:30
Claire Thompson
2
Table 2
18:00
Marcus Reid
6
Table 6
19:00
Sophie Andersen
6
Table 7
callova dashboard
Bookings
Filter by date and manage individual bookings.
09/04/2026
12:00
Sarah Mitchell
2 guests · Table 1 · 0412 338 847
12:30
James Kowalski
4 guests · Table 3
Window seat if possible
13:00
Priya Nair
3 guests · Garden 1
17:30
Claire Thompson
2 guests · Table 2
Anniversary dinner
18:00
Marcus Reid
6 guests · Table 6
callova dashboard
Tables
Sections and the tables within them.
Main Dining
Main indoor dining area
Table 12 seats
Table 34 seats
Table 66 seats
Table 88 seats
Beer Garden
Outdoor covered beer garden
Garden 14 seats
Garden 36 seats
Garden 58 seats
Private Room
Enclosed private dining room
Private 110 seats
Private 210 seats
callova dashboard
Menu
Items grouped by category.
Steaks
Scotch Fillet 300g
$38.00
Richly marbled scotch fillet, tender and juicy. Served with chips and salad or veg.
Eye Fillet 220g
$44.00
The most tender cut on the animal. Lean, fine-grained, and buttery.
Rib Eye on the Bone 450g
$54.00
Dry-aged 28 days for deep, concentrated flavour.
Pub Classics
Chicken Parma
$22.00
Free-range chicken breast crumbed and fried, topped with napoli, leg ham, and mozzarella.
Beef & Guinness Pie
$21.00
Slow-cooked beef cheek in a rich Guinness gravy, topped with puff pastry.
callova dashboard
Opening Hours
Set hours for each day of the week.
Sunday
10:00
21:00
Open
Monday
11:00
22:00
Open
Tuesday
11:00
22:00
Open
Wednesday
11:00
22:00
Open
Thursday
11:00
23:00
Open
Friday
11:00
23:00
Open
Saturday
10:00
23:00
Open
callova dashboard
Sessions
Named time slots customers can book.
Lunch
11:00 – 14:00
Afternoon
14:00 – 17:00
Early Dinner
17:00 – 19:00
Dinner
19:00 – 21:00
Late Dinner
21:00 – 22:00
Not a booking platform. Not a receptionist. Not an App.
Feature
Callova
Booking Platforms
Receptionist
Answers calls 24/7
Yes
No
Business hours only
Unlimited concurrent calls
Yes
No
One at a time
Commission per booking
None
Yes, per cover
None
Customer needs an app
No
Yes
No
Got Questions?
The voice is natural — realistic tone, natural pauses, genuine conversation. Most callers don't notice. And at 2am on a Tuesday, they're just glad someone answered.
If you take bookings over the phone, you qualify. The form takes 60 seconds.
Every call is recorded and transcribed. If something needs correcting, we update the agent. The system improves over time based on your actual calls.
Yes. Request a change and we'll update it. Every call and booking is logged in your dashboard.
Most restaurants are live within 5 to 7 business days.
No. Month-to-month. Cancel any time. We're not interested in holding restaurants to contracts — if it's working, you'll want to stay.
Pricing is based on your call volume and setup requirements. Most venues pay less per month than a single day of casual staff wages. Our team will walk you through the exact numbers on the discovery call.