Perfect the plate,we'll protect the diary.

Yes. Zavo connects to the systems fine dining rooms run — SevenRooms for guest profiles, Tock for prepaid seatings, plus OpenTable and ResDiary — and books against your live diary, so it only ever offers a seating you genuinely have. Every reservation, deposit, dietary pre-order, and guest note writes back in real time, so your floor plan and profiles stay accurate. If you keep your diary your own way, Zavo still records each booking cleanly and delivers it to your inbox or a shared sheet your team reviews ahead of service. Tell us how you take reservations now and we'll set it up around your setup, rather than asking your front of house to learn a new tool. The aim is to hold to the standards your room already keeps.

Yes — this is where it earns its place fastest. When a guest calls to book your tasting menu or chef's table, Zavo takes the date, the numbers, and any pairing, checks live availability, and books the seating, taking the prepaid ticket or deposit by secure link at the point of booking. So a degustation sitting is held on a real commitment rather than a casual promise, and your limited covers fill with guests who actually arrive. It confirms by text and writes the seating back instantly. The prepaid seatings that protect a high-cost service are secured the moment the call comes in, rather than left to a no-show on your most expensive seats of the evening.

Yes, and for a tasting menu that's essential. Zavo captures the allergy, the course swap, the dish to omit, and the wine a guest avoids, and sends it ahead with the booking so the brigade can prepare in advance rather than improvising at the pass. It records each note against the specific cover, so the kitchen knows exactly who at the table needs what. It only repeats what you've configured, so it never guesses an ingredient — anything uncertain is passed to you. Your team walks into service with the dietary picture already in hand, which matters enormously when a degustation is plated course by course and a late surprise can derail a precise service.

Yes. Zavo recognises returning diners from their guest profile — the table they prefer, the sommelier's notes, the allergy on file, the occasions they mark with you — so a regular ringing to book is looked after to the standard your room is known for, even on a busy line. New preferences captured on the call are written back to the profile, so it deepens with every visit. The loyalty a fine dining room is built on is remembered rather than lost in a hurried call, and your front of house always has the full picture before the guest arrives. It treats your most valued diners as your maître d' would, not as a stranger on the phone.

Yes. Zavo states your cancellation terms clearly at the point of booking and applies them, so a late drop-out on a limited service — the most expensive empty seat in the room — is covered by the policy rather than absorbed by the kitchen. Where you take a deposit or a prepaid ticket, it handles that by secure link, and it explains the terms so there's no surprise later. If a guest needs to cancel within the window, it follows your rules on what's refundable and routes anything needing judgement to you. The policy that protects a high-cost service is applied consistently on every booking, rather than depending on whether a busy team remembered to mention it.

Yes — what reaches you is entirely your call. It spots the bookings that deserve a personal touch — a proposal, a milestone anniversary, a returning regular, a press or critic visit — and routes them to your maître d' with a short briefing on what was said. Routine seatings and everyday questions are handled or logged, so your front of house isn't pulled off the floor for a standard table for two. You decide the thresholds — what reaches you there and then, what waits, and who handles which kind of guest. A proposal booking no longer waits in voicemail until after service — your maître d' is flagged in seconds and can call back to make the evening exactly right.

Yes. Because the host says only what you've configured, it stays within your food-safety duties. You tell it how to handle allergy and dietary questions — that the detail is captured for the kitchen and confirmed in person on arrival — and it says exactly that, never inventing an ingredient or claiming a tasting course is free of something it isn't. Anything needing the kitchen's judgement is taken down and passed to you. Every call is logged with a transcript, so you have a clean record of the pre-order a guest gave, which matters for allergen compliance on a menu the diner doesn't choose dish by dish. The agent captures within the rules you set, so your room meets its duties consistently.

Yes. Conversations are encrypted in transit and stored encrypted, access is gated and logged, and the host shares only what you've configured. Guest profiles, dietary notes, and contact details are handled to enterprise standards, never sold on or used to train third-party models. Prepaid tickets and deposits run through a secure link, so card details never pass over an open line or sit with your team. Every call is logged with a full audit trail, so demonstrating your data-protection compliance and reviewing how a seating was handled is simple. Given how detailed fine-dining guest profiles can be, if you have particular requirements about how long that data is kept, we'll go over Zavo's retention settings with you beforehand.

That's exactly when it matters most. During a precise evening service the maître d' is with the room and the team is plating course by course, so a ringing phone simply can't be answered — and at fine-dining covers, each missed call is real money. Zavo answers every one at once, with no queue and no hold music, booking seatings and capturing occasions while your front of house stays unhurried with the guests. It carries on after close, picking up the calls that land late when diners plan ahead. You don't roster anyone extra. The more sought-after your room and the fuller the evening, the more high-value calls a single phone would have dropped — and the more Zavo quietly protects for you.

Yes. If you run more than one room, Zavo answers for each with its own seatings, menus, cancellation terms, and guest profiles, while giving you a single view across them. A caller reaches a host that knows that room's diary and standard, not a generic centre that can't speak to your tasting menu. Every site gets its own contacts for escalation and its own policy on deposits and occasions. Reporting rolls up so you can compare call volumes, seatings booked, and occasions captured room by room. Whether you run a single dining room or a small group of restaurants, every guest is answered to the same standard and their booking lands with the right team — without separate answering arrangements for each.

It works on two fronts that reinforce one another. First, the dropped calls stop: the high-value reservations and occasion enquiries that used to ring out in service or after close now get answered and booked, so more of the demand you already have converts. Second, deposits, prepaid tickets, and your cancellation policy mean the seatings you take actually arrive, so the revenue you protect rises even before your enquiries do. Most rooms see fewer no-shows and more covers retained within the first few weeks, simply because nothing is being dropped and every seating is held to terms. We'd rather your own figures decided: Zavo tracks every call, booking, deposit, and lead across a month, so what it protects is there beside what you pay.

No. It speaks only from what you've configured it to say. Zavo works from your diary, menu, pricing, and house standards, so it won't promise a seating you don't have, describe a dish you don't serve, or claim something about an allergen it can't stand behind. Anything outside what it knows is taken down and passed to you rather than guessed, which matters most around a tasting menu and a guest's dietary needs. You can listen back to any call, see exactly what was said, and refine its answers whenever your menu or pricing changes. The everyday enquiries get considered, accurate replies in the voice of your room, and anything needing the maître d's or kitchen's judgement still reaches a person.

Yes. The moment a seating is booked, Zavo sends a confirmation by text with the details and your cancellation terms, and writes it back to your diary. It sends a reminder before the booking, which cuts the no-shows that hit a limited service hardest, and where you take a deposit or prepaid ticket the commitment is already in place. After a visit, it can follow up to thank the guest and note anything for their profile, so a memorable evening becomes a returning regular. If a seating cancels within terms, it can flag it so you can re-offer it. All of this runs automatically, so your covers hold firmer and your front of house stays with the room.

Most rooms are up and running within a few days. No hardware to buy, nothing to install. You route your existing number to Zavo, connect your reservation system, and brief it on your seatings, your tasting menus, your cancellation policy, and the tone your room is known for. From the first call it speaks in that voice — considered and unhurried through any service — and you can replay any conversation and tune its answers as your menu and pricing change. Connecting it to your reservation system and guest profiles is on us. Most managers find the one ongoing task is keeping the diary and menu current, which keeps the room running sharper anyway.

That's fine — plenty of rooms do. Zavo integrates with the main reservation and guest-profile platforms out of the box, yet it isn't reliant on one. If your profiles and tasting-menu diary live in a system of your own or a book kept by the maître d', it can still take every reservation and enquiry, capture it as a clean, structured record, and route it to you however suits your room — linked where it can be, or sent to a shared inbox your team reviews before service — so nothing is lost and you keep control. If an older platform can't support a full integration, we'll build the nearest workable link while onboarding you. You're never forced to change how your restaurant runs to stop missing the covers that matter.