Unedited words from the people who actually run the floor — owners, GMs and franchisees at independents and groups across North America. They stopped missing calls. They did not stop being honest.
“Tablevoice has been a game changer for us. It handles calls during closed hours and peak times, so we don’t miss high-intent guests or opportunities. More bookings, more consistent guest communication, reduced training costs for our host team. It’s honestly hard to imagine running without it now.”
As a franchisee, every missed call is a missed reservation. Tablevoice means someone’s always picking up — even during a Saturday dinner rush when my team has their hands full. The revenue we’re capturing from calls that would’ve gone to voicemail has been eye-opening.
Jay NirulaFranchise OwnerPacini Mississauga$25K+
captured in reservations in a single month.
“In one month alone Tablevoice helped us capture more than $25,000 in reservations.”
Kayvan EsmailiGeneral ManagerThe Carbon BarOne table of two pays for a month of Tablevoice. Reality is, we now recover dozens every month by not missing out a single revenue opportunity.
Yannick BigourdanOwnerLucieAs hospitality operators, we don’t get the luxury of missed calls, misheard voicemails, or phones ringing off the hook during peak service. Tablevoice has been a complete game-changer — we’re now implementing it into our West Coast Catering and grab-and-go operations for the same reason: it simply works.
Alexandre LussierOwnerGeorge's on Harbour
Tablevoice has helped our front of house be less chaotic and capture more group bookings without spending days coordinating. I’d highly recommend them to other restaurants.
Kate O'BrienGeneral ManagerTabule BayviewWhat Tablevoice has built for High Rollers Pizza & Bowling is impressive. Great work!
Yanni KarlosChief of Business DevelopmentBanff Hospitality Collective
Running multiple locations means every guest interaction has to feel the same — and Tablevoice delivers that consistency on every call. We’re capturing revenue our team would have otherwise missed, and whenever we’ve needed support, the Tablevoice team has been right there.
Diana SiderisOwnerTabuleI’ll be honest, I was very skeptical about AI. I never thought it was a viable option for a restaurant like ours. What changed my mind was hearing Tablevoice actually handle a call. It doesn’t sound like a bot. Our summers are packed with weddings and group events, and the volume of inbound inquiries is relentless. Tablevoice now triages every one of those calls, pre-qualifies the group leads, and hands my team the information they need to close. It’s become the front door of our business.
A closer look at what changed after these teams put Tablevoice on the phone — the numbers, and the shifts they felt on the floor.
“In one month alone Tablevoice helped us capture more than $25,000 in reservations — bookings we simply would have missed before.”
Reservations booked while the phones were busiest — during closed hours and peak service.
Adam Teolis · NotteConsistent answers and the same welcome across every Tabule location, on every single call.
Diana Sideris · Tabule
Every ring answered across the group — even during the Saturday dinner rush.
George's on Harbour$25,520
in reservations booked in The Carbon Bar's first month.
$14,110
booked for Notte in its first 30 days.
1,915
covers booked for Tabule in a single month.
~23 hrs
of staff phone time returned to Tabule's floor each month.
Book a 30-minute demo. We'll show you exactly what a shift of Tablevoice sounds like in your restaurant — and tune Foodie to your house before you commit to anything.
