How it works
Callova answers every call, takes every booking, and runs from a dashboard built for hospitality. Here is how a restaurant gets started.
Step 01
Callova is built for Australian restaurants and venues. A one minute form tells us your hours, your sections, and how you take bookings today. If we can help, we onboard you the same week.
Commitment
No lock-in
Cancel any time. No contracts, no exit fees.
Step 02
We provision a fresh Australian number for your AI agent on day one. Prefer to keep your current line? Forward it. Callova answers everything and quietly transfers to a human when it should.
Your new line
+61 3 9000 0420
Australian number, provisioned in minutes.
Status
Live
Pickup
< 1s
Concurrent
Unlimited
Step 03
Tell Callova how your venue runs and the AI handles the rest. Update once, live instantly.
Overview
Today's bookings, the next seven days, and every guest walking through the door. No spreadsheets, no chasing your team for an update.
Today at a glance.
Today's bookings
15
Next 7 days
87
| 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 |
Bookings
Customer name, party size, table, notes. Add a walk in, edit a time, cancel a booking. The AI writes here in real time, and so can you.
Filter by date and manage individual bookings.
Sarah Mitchell
2 guests · Table 1 · 0412 338 847
James Kowalski
4 guests · Table 3
Window seat if possible
Priya Nair
3 guests · Garden 1
Claire Thompson
2 guests · Table 2
Anniversary dinner
Marcus Reid
6 guests · Table 6
Tables
Group tables into sections, set seat counts, and block anything off the moment a tap stops working. The AI never books a table that is not really there.
Sections and the tables within them.
Main indoor dining area
Outdoor covered beer garden
Enclosed private dining room
Menu
Enter your dishes once. The agent answers questions on ingredients, prices and dietaries the same way your best waiter would.
Items grouped by category.
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.
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.
Opening Hours
Set hours for each day. Callova politely declines bookings outside them and tells callers exactly when you are next open.
Set hours for each day of the week.
Sessions
Define the sittings you actually run. The AI books guests into the right session and protects your kitchen from the wrong rush.
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
Ready when you are