Pour the margaritas,we'll work the phone.

Yes. Zavo connects to the diary you already run — OpenTable, ResDiary, DesignMyNight, or Collins — so it seats covers against your live availability and writes every booking straight back, with nothing for your team to re-key. The diary your manager already trusts stays the single source of truth, and Zavo simply answers the calls a loud cantina can't reach. If you run the night from a paper book behind the bar, that works too: it captures each booking as a clean, structured record and pushes it to a shared screen or sheet your floor checks before service. Tell us how you take bookings now and we'll set Zavo up around your room rather than asking a busy team to switch systems mid-week.

Yes — and it's one of the biggest wins. Zavo reads your diary and seats each two-hour bottomless sitting against live availability, offering only a slot you can genuinely turn, so your weekend fills back to back instead of leaving gaps. It takes the date, the sitting, the party size, and whether the table wants the bottomless package or à la carte, then confirms by text. It notes anyone in the group who isn't drinking, so the bill and the booking are right. Reschedules and cancellations update the diary live, so a freed slot can be re-sold rather than lost on your busiest morning. The brunch calls that used to ring out while your bar set up now get answered and booked every time.

Yes — these are the bookings Zavo is keenest to catch, because a birthday for twenty or a work leaving do is high-spend and the easiest to lose to a missed call. For a big table it takes the date and the numbers, talks the caller through your sharing and fiesta packages, and routes the enquiry to your manager with everything attached so you can confirm the detail. If you want a deposit to hold that fiesta table, the host fires off a secure margarita-night payment link mid-call, before the group drifts off to another cantina. Because it answers at the peak of service and long after close, the group planning a celebration late at night is captured rather than lost. Winning more of these party tables is, for most cantinas, the quickest payback Zavo delivers.

Yes. The collection trade rings on the same line as your reservations, and Zavo takes it without tying up the pass. It captures the order — the tacos, the burritos, the sides — reads it back to confirm, gives a pickup time, and sends it to the kitchen. It checks any substitution or gluten-free wrap against your menu before confirming, so nothing surprises the line. The everyday questions get answered too: where you are, how hot the salsa runs, and what's on tonight. So a collection customer and a table booking can ring at the same moment in the middle of service and both get a clear, accurate answer rather than an engaged tone or a dropped call.

Rather than a blunt no, Zavo works a packed diary like a good host working the door of a heaving fiesta. With the sitting they wanted gone, it offers the nearest alternative — an earlier or later slot, a different night, or a stool at the tequila bar if you seat walk-ins there — so a keen group stays put instead of ringing the next taqueria. Running a waiting list? The host adds the caller with their details and party size, then pings them the moment a margarita table frees up. You set the rules: how tight to run each brunch sitting, whether to allow for the odd no-show, and what to offer once you're full. The point is that a rammed Saturday still banks demand as future bookings instead of leaking it.

Yes — and which enquiries actually reach a human is entirely your call. Zavo flags the ones that warrant one — a private-cantina hire, a tequila tasting, a corporate fiesta for forty — and routes them to whoever you've named, with a short briefing on what the caller wanted. Routine two- and four-tops it just books, so your manager isn't dragged off the floor mid-service for an ordinary table. The thresholds are yours to draw: which party size rings a person straight away, which enquiries wait for a callback, and who picks up a margarita tasting versus a sit-down birthday. A big private booking no longer sits in voicemail until someone checks after midnight — your nominated contact is flagged in seconds and can call back while the host is still choosing a venue.

Yes. Since the host only ever repeats what you've configured against each taco and burrito, your food-safety duties hold firm on every call. You record the allergens dish by dish — the gluten in a flour tortilla, the dairy in the queso and crema, the nuts in a mole — and how fierce each salsa really runs, and the host tells a cautious or allergic guest plainly which plates are safe, never guessing an ingredient or claiming a nacho platter is free of something it isn't. Anything only the kitchen can settle gets noted and handed to you. With a transcript logged for every call, you keep a clean record of exactly what a guest was told, whether it's a dine-in fiesta or a collection. The host stays strictly inside the rules you've drawn.

Yes. Every call is encrypted in transit and at rest, access is permission-based and logged, and the host relays only what you've configured. Guest names, numbers, and booking details are held to enterprise standards over the salsa and noise of service, never sold on or used to train third-party models. When a deposit holds a group fiesta, it runs through a secure payment link, so card details never travel over a loud call or end up scrawled on a pad behind the tequila bar. Because each call leaves an audit trail, meeting your data-protection duties and checking back over how a booking was taken stays simple. And if you run a specific policy on how long booking or deposit records live, we'll tune Zavo's retention to match it before your first brunch service goes live.

Always — and the late, loud margarita hours are exactly where most of the value sits. Zavo answers around the clock, including the Friday and Saturday night rush and the Sunday brunch, which is precisely when your cantina is loudest and a ringing phone goes ignored. The bookings and group enquiries that used to hit voicemail at the weekend now get answered, seated, and confirmed, so you don't start the week behind a rival who happened to pick up. There's no rota to run and no dip in service at 11pm — a caller gets the same warm answer late on a Saturday as at noon on a Tuesday. For a cantina that currently lets the weekend phone ring out under the music, this alone usually changes how many covers it fills.

Yes. If you run a group or a second cantina, Zavo can answer for each site with its own diary, menu, packages, and routing, while giving you a single view of every call across the group. Each caller reaches a host who knows that cantina's live availability and what's on the specials board, not a faceless central line. Opening hours, the manager who gets escalated to, and the handling can all differ per site, so a city-centre margarita bar and a neighbourhood taqueria run on completely separate rules under one roof. The reporting then rolls up, letting you compare covers booked and calls answered cantina by cantina. Whether you're a single independent or a small group, every guest is answered consistently and their booking lands in the right cantina's diary.

It pulls on two levers that feed one another. First, the dropped calls stop: the brunch sittings, the group enquiries, and the taco collections that used to ring out under the music now get answered and booked, so more of the demand your fiesta atmosphere earns actually converts. Second, deposits and reminders mean the tables you book genuinely show, so a full diary holds firm instead of bleeding away to no-shows. Most cantinas see more covers booked and more margarita-fuelled party tables held inside the first few weeks, purely because nothing falls through. We'd sooner let your own takings be the judge, so Zavo logs every call, booking, deposit, and collection across a month — the covers it wins sit plainly next to what you pay.

No. Zavo books only against your live availability, so it can't seat a table you don't have or double-book a brunch sitting, and it says nothing you haven't configured it to say. It works from your menu, your packages, your salsas, and your rules, so it won't invent a dish, promise a table you're holding, or quote a deal you've ended. Anything it hasn't been told is recorded and routed to you rather than guessed — which matters most around allergens and how hot a salsa runs. You can play back any call, hear exactly what was said, and tweak its answers whenever the taco specials or margarita list change. The routine bookings and questions get handled quickly and accurately, while anything that needs real judgement still lands with a person on your team.

Yes. The instant a table is booked, Zavo texts a confirmation, then nudges a reminder before the night, so a group that booked a fortnight back for a fiesta actually walks in. On the bigger tables it holds a deposit by secure link, so a party of eighteen doesn't quietly evaporate and leave your best margarita section dark on a Saturday. Should a guest need to cancel, the diary updates live and that slot can be re-sold rather than written off. After the celebration the host can follow up to tempt the group back, turning a one-off birthday into a returning booking. Because all of this runs on its own, your diary holds tighter and your floor spends the night pouring tequila with the guests instead of ringing round to confirm.

Most cantinas are live within a few days, and there's nothing to buy or install. You redirect your existing number to Zavo, connect your booking system, and brief it on your menu, your sittings, your salsas, and how you like the big tables handled. From the first call it answers in your cantina's voice, clear and warm whatever the bar is doing, and you can listen back to conversations and refine its answers as your specials change. Wiring it into your diary is on us. Most owners find the main ongoing task is simply keeping the brunch slots and the tequila list current — which, like a well-run pass, just keeps the whole front of house sharper.

That's no problem — plenty of cantinas still scribble bookings behind the bar. Zavo slots into the main booking platforms out of the box, but it's never wedded to one. If you run the night from a pad by the tequila shelf, the host still takes every booking, captures it as a clean, structured record, and routes it however suits your floor — synced where it can be, or pushed to a shared screen your team eyeballs before each brunch and dinner service — so nothing slips and you keep the reins. Where an older till or system won't accept a full integration, we build the closest workable link while we onboard you. You're never made to overhaul how your cantina runs just to stop dropping the bookings that fill your tables.