The phone rings mid-service. Willeau answers.
Willeau picks up every call, books tables into your diary and answers questions, so your team can stay with the guests in front of them.
- Honest advice
- Keep your number
- Allergies always go to staff
Call complete
7:30's gone, I'm afraid. I can do 7:15 or 8 o'clock. Which suits?
Eight's perfect. It's Sarah.
Lovely, Sarah. Saturday at 8 for four. I'll text you a confirmation now.
Example call, for illustration.
The calls that interrupt service, answered in seconds
A front-of-house host on the phone.
An AI receptionist that answers your restaurant's phone: warm, quick and in your restaurant's name. It handles the routine calls and knows when to hand over.
Takes the booking while you're busy.
Willeau checks what's free, offers the nearest times if you're full, and books the table.
- Gets name, party size, time and mobile number
- Reads the booking back so there are no mix-ups
- Sends the caller a text confirmation
- Patel · 2Booked
- Free
- Hughes · 4Booked
- Ward · 3Booked
- Sarah · 4New · by Willeau
- Free
Answers the same five questions, every time.
Hours, location, parking, menu, dietary options. Willeau only uses the information you give it, and never makes anything up.
- Set up from your menu, hours and FAQs
- Short, natural answers, then back to the caller
- Says so when it doesn't know, and takes a message
Are you open on Sundays?
We're closed on Sundays, but we're open from 9 tomorrow morning. Would you like to book?
Do you have anything vegan?
Yes, there are vegan options on both the lunch and dinner menus. I can tell you a couple if you like.
Knows when a person should take over.
Some calls need your team. Willeau passes them straight through, and takes a message if nobody can get to the phone.
- Allergy questions: always to staff, never guessed
- Complaints, parties of 9 or more, private events
- Messages with name, number and reason
See exactly what it did for you.
Every month you get a short report: bookings taken, covers, calls answered and calls passed to your team.
- Bookings and covers first, because that's what matters
- Minutes used against your allowance
- A heads-up at 80%, so there are no surprises
What's a ringing phone costing you?
Use your own numbers. It takes a minute and nothing is sent anywhere.
When does your phone go unanswered?
Your numbers
Bookings you could be missing
£1,520 a month
Calls on Friday and Saturday nights and after you close go unanswered. Willeau would pick up every one.
We set it up. You keep serving.
We build your host
We load your menu, opening hours, booking rules and what should always go to staff. Willeau answers in your restaurant's name.
You divert your calls
All the time, or only when you're busy or closed. You keep the number your customers already have.
Willeau picks up
It books tables, answers questions and passes anything tricky to your team. You get a report every month.
Willeau isn't for every restaurant.
We'd rather tell you now than sell you something you don't need.
A good fit if
- Your phone rings during service and nobody can get to it
- You come in to voicemails from people who wanted a table
- Most calls are bookings and the same few questions
- You'd rather your team looked after the guests in front of them
Probably not for you if
- Your phone rarely rings
- You already have someone answering the phone full-time
- You want every single caller to speak to a person
One monthly price. No surprises.
Standard
£395 / month
- 1,000 minutes of calls a month
- Bookings, questions and handover to staff
- Monthly call report
First month £700, which includes setting Willeau up for your restaurant.
Busy venue 2× the minutes
£495 / month
- 2,000 minutes of calls a month
- Everything in Standard
- For restaurants where the phone never stops
Not sure which you need? We'll work it out with you on the call.
Minutes reset monthly and we'll tell you when you reach 80%. Extra minutes are £0.20 each, billed in blocks of 250 (£50) on your next invoice.
15 minutes. Here's the agenda.
- How your phones work nowWhen calls get missed and what they're usually about.
- Your questionsHow it sounds, what it costs, what happens when it gets stuck.
- An honest viewWhether we think Willeau would pay for itself in your restaurant.
- You decideYes, no or not yet are all fine answers. No chasing.
Pick a time outside of service
Mornings and mid-afternoons work best for most owners.
Book a 15-minute callOr email hello@willeau.co.uk
You'll speak to Tom, who set up Willeau in Halifax. Not a sales team.
Rather we called you?
Leave your details and Tom will ring you back, usually the same day and never during service.
Questions owners ask.
Anything else, ask on the call.
Will callers know they're talking to AI?
If someone asks, Willeau says it's your restaurant's AI host and offers to pass them to the team. Most callers just want a table booked quickly.
What about allergies?
Willeau never says a dish is safe for an allergy. Allergy questions always go to a member of your team.
What if it doesn't know the answer?
It won't make anything up. It passes the call to your team, or takes a name, number and reason so you can ring back.
Do I need a new phone number?
No. You keep your number and divert calls to Willeau, either all the time or only when you're busy or closed. We'll set it up with you.
How many calls do 1,000 minutes cover?
Booking calls are usually short, so it's typically several hundred calls a month. We'll look at your call volume on the first call and recommend a plan.
Does it work with my booking system?
It depends on the system. Tell us what you use on the call and we'll explain exactly how bookings would reach your diary.
Stop losing tables to a ringing phone.
15 minutes to find out whether Willeau would pay for itself in your restaurant.