Reservation triage
Inbound bookings from WhatsApp, OTA and phone consolidated, confirmed and seated under your capacity rules.
Industry
Restaurants & cafés
Reservations, supplier orders, shift handoffs, customer feedback.
The sector reality
How the sector operates today.
A restaurant runs on rhythm. Reservations build the night, supplier deliveries make the menu possible, the shift change decides whether the next service is calm or chaotic. When the rhythm breaks, everyone feels it — the line, the kitchen, the guest.
The owner does six jobs at once. They take the reservation by WhatsApp, place the supplier call between services, brief the next shift in the doorway and check the customer review platform between courses. Nothing is written down because there is no time to write it down.
Busy season multiplies the cracks. A weekend with full reservations and one supplier short leaves the kitchen improvising while the front-of-house apologizes. The same week, a negative review goes unanswered for three days because nobody owned that mailbox.
Knowledge lives in heads. The veteran waiter knows the regulars and their allergies, the line cook knows the prep order, the owner knows the supplier who will deliver on a Sunday. When any of them leaves or takes a vacation, that knowledge walks out the door with them.
Where Sommatic fits
A cognitive layer that shapes itself to your operation.
Sommatic takes the routine off the owner's plate without replacing the team's judgment. Reservations get triaged the moment they arrive, supplier orders go out on the right schedule, shift handoffs land in a shared brief that the next team actually reads.
The rules stay yours. Allergy protocols, regular-customer notes, VIP handling — written once in your tone, applied on every reservation and every order. The cognitive layer does not invent your hospitality; it preserves it.
Busy season stops requiring more hands. The same operation handles double the volume because the routine layer absorbs the load. The team focuses on the plate, the table and the guest — not on the inbox.
Knowledge survives the team. When a veteran leaves, the regulars' notes, supplier history, prep order and shift playbook stay in the system. The next hire walks into an operation that already knows how the house works.
Common workflows
The first things the cognitive layer starts operating.
Supplier coordination
Orders timed to menu plan and inventory. Last-minute substitutions routed to the chef with options, not chaos.
Shift handoffs
A written brief — VIPs, allergies, prep status, open issues — ready before the next team walks in.
Customer feedback
Reviews triaged, drafted for response in your voice, escalated to you only when judgment is needed.
Inventory signals
Stock thresholds and waste patterns turn into purchase suggestions and menu prompts before the line runs short.
What you will see change
Three things your team will notice first.
The rhythm holds
Reservations, supplies and handoffs land on time even on the loudest weekend of the year.
The team works the room
Front-of-house stops drowning in coordination and goes back to doing what the guest actually came for.
Knowledge stays in the house
Regulars, allergies, prep, supplier playbook — preserved through every shift change and every hire.
Where you start
Your recommended entry point.
Start with reservation triage. Add supplier orders and shift handoffs once you trust the first reflex.