Sear the steaks,we'll seat the room.

Yes. Zavo connects to the diary you already run — SevenRooms, OpenTable, Tock, or ResDiary — so it seats covers against your live availability, reads any guest profile you keep, and writes every reservation straight back, with nothing for your team to re-key. The diary your maître d' already trusts stays the single source of truth, and Zavo simply answers the calls a full room can't reach. If you keep a private-dining calendar of your own, it can route those enquiries to it. Tell us how you take bookings now and we'll set Zavo up around your room rather than asking a busy team to change systems, so your floor keeps running exactly as it does today.

Yes — and it's the heart of what Zavo does for a steakhouse. Because each cover carries a premium spend, a dropped call costs far more than at a casual restaurant, so answering every one matters. Zavo reads your diary and seats high-value tables against live availability, offering only a time you can genuinely turn, and takes a deposit by secure link to hold the prime sittings. It sends a reminder before the night and re-lets a freed table if a guest cancels, so a Saturday window booth doesn't sit empty. The premium reservation calls that used to ring out at your busiest hour now get answered and secured every time, which is where most of the return shows up.

Yes — these are the tables guests plan around your room, and the most damaging to lose. For an occasion booking Zavo captures the date, the numbers, and the detail that makes the night — an anniversary, a milestone birthday, a request for champagne on arrival or a quiet corner — then writes it to the diary and flags it to your floor so nothing is missed on the night. Where the booking is large or warrants a personal touch, it routes the enquiry to your manager with everything attached. Because it answers at peak and after hours, the guest planning a celebration late in the evening is captured rather than lost to voicemail and a rival's available table.

Yes. Client dinners and corporate tables often ring during the working day, and they're high-value, so Zavo treats them with care. It takes the date, the numbers, the company name, and any billing or invoicing request you ask it to capture, then routes the booking to your manager with the full picture so it arrives already understood. For a larger corporate event or a private-room hire, it passes the enquiry straight to your events contact rather than trying to price it. That means a company dinner for twelve doesn't sit in a voicemail box until after service — your manager picks it up with everything noted and can confirm while the booker is still deciding where to take their guests.

Yes. Steakhouse callers ask informed questions, and Zavo answers them from your menu and cellar rather than improvising. It explains your dry-aged cuts, what a sharing chateaubriand serves, how a steak is cooked to temperature, and which wine pairs with the ribeye — repeating only what you've configured, so it never bluffs a detail or quotes a price you've changed. Anything it hasn't been told is noted and passed to you instead of guessed. Because the answers are accurate and confident, a caller weighing your room against another gets the reassurance that wins the booking, and your floor isn't pulled away from decanting wine to field a question Zavo can already answer correctly.

Yes — for a steakhouse you set precisely which calls a person ever hears. Zavo spots the enquiries that warrant a human — a private-room booking, a corporate event, a large celebration — and routes them to whoever you've named, with a short briefing on what was discussed. An ordinary table for two is seated automatically, which keeps your manager on the grill room floor rather than fielding a standard reservation. The rules are yours to draw: which party size rings the chateaubriand table straight through, which enquiries wait for a callback, and who owns each kind of event. A high-value private booking no longer sits in voicemail until someone checks after service — your nominated contact is flagged in seconds and can call back while the host is still choosing a venue for their dinner.

Yes. The host recites nothing beyond what you've configured against each cut and dish, so your food-safety duties hold call after call. You tell it the allergens recorded against each dish — the dairy in a peppercorn sauce, the gluten in a Yorkshire pudding, an allergen in a side or a dressing — and it tells a careful or allergic guest plainly which dishes are safe, never guessing an ingredient or claiming a dish is free of something it isn't. Where only the grill room chef can settle a question, Zavo logs it and hands it straight to you. Every call is logged with a transcript, so you have a clean record of exactly what a guest was told. The agent works strictly within the rules you set rather than improvising at the host stand.

Yes. Every steakhouse call is encrypted in transit and at rest, access is permission-based and fully logged, and the host relays nothing beyond what you've configured. Guest profiles, names, numbers, and booking details are handled to enterprise standards, never sold on or used to train third-party models. Where a deposit holds a high-value table, it runs through a secure payment link, so card details never pass over a busy reservation call or sit at the host stand. Because each call leaves an audit trail, meeting your data-protection duties and tracing exactly how a premium cover was booked stays straightforward. If you have a specific policy on how long guest or deposit records are kept, we'll set Zavo's retention to match before you go live.

Always — and that's where a lot of the value sits. Zavo answers around the clock, including the Friday and Saturday dinner peak and the evenings when guests finally sit down to book a special dinner. The premium covers and occasion enquiries that used to hit voicemail outside service 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 tone late on a Saturday — a caller gets the same polished answer at 10pm as at noon. For a steakhouse that currently diverts after-hours calls to voicemail, this alone usually changes how many high-value tables it secures across a month.

Yes. If you run a group or a second steakhouse, Zavo can answer for each restaurant with its own diary, menu, cellar, and routing, while giving you a single view of every call across the group. A caller reaches a host who knows that restaurant's availability and what's on, not a generic line. You can set different opening hours, different managers to escalate to, and different handling per site, so a flagship room and a newer site run completely differently under one system. Reporting rolls up, so you can compare premium covers booked and calls answered restaurant by restaurant. Whether you're a single independent or a small group, every guest is answered consistently and their booking lands in the right diary.

It helps on two fronts that feed each other, and the maths is kind to a steakhouse. First, the dropped calls stop: the premium covers, occasion tables, and business dinners that used to ring out now get answered and booked, so more of the demand you already have converts — and because each cover carries a high spend, even a handful a week adds up. Second, deposits and reminders mean the tables you take actually arrive, so a full diary holds rather than leaking to no-shows. We'd sooner let your own till settle the argument, so Zavo logs every steakhouse call, booking, and deposit across a month — the premium covers it recovers line up directly against what you pay, judged on your numbers rather than ours.

No. Zavo books only against your live availability, so it can't seat a table you don't have or double-book a prime sitting, and it says nothing you haven't configured it to say. It works from your menu, your cellar, your private-dining terms, and your rules, so it won't invent a cut, promise a table you're holding, or quote a price you've changed. Anything it hasn't been told is recorded and routed to you rather than guessed — which matters most around allergens and special requests. You can listen back to any call, see exactly what was said, and refine its answers whenever your menu or wine list changes. Everyday bookings and cut-and-cellar questions are handled fast and accurately, while anything that calls for real judgement is still put through to a person.

Yes. The moment a table is booked, Zavo sends a confirmation by text, and it sends a reminder before the night, so a party that booked weeks ahead for a special occasion actually turns up. On your prime and high-value tables it holds a deposit by secure link, so an empty booth doesn't cost you a premium sitting on a Saturday. Should a guest cancel a prime sitting, the diary updates the moment they hang up, so that grill room table is re-let rather than left empty. After a celebration it can follow up to invite the guests back, so a one-off anniversary becomes a returning booking. All of this runs automatically, so your diary holds firmer and your floor spends the night with the guests rather than chasing confirmations.

Most steakhouses are live within a few days, and there's nothing to buy or install. You redirect your existing number to Zavo, connect your reservation system, and brief it on your cuts, your cellar, your private-dining options, and how you like high-value tables handled. From the first call it answers in your steakhouse's voice, polished and accurate whatever the room is doing, and you can listen back to conversations and refine its answers as your menu changes. Wiring it into your diary is on us. Most owners find the main ongoing task is simply keeping the specials and the wine list current — which, like a well-run pass, just keeps the whole front of house sharper.

That's fine — plenty of established steakhouses do. While Zavo connects to the main reservation platforms straight out of the box, no steakhouse is locked to a single one. If you run a bespoke diary, a guest-profile system, or a private-dining calendar built in-house, it can still take every booking, capture it as a clean, structured record, and route it to you however suits your floor — synced where it can be, or sent to a shared screen your team checks before service — so nothing is lost and you keep control. When a legacy system can't accept a full integration, we wire up the closest workable link as we onboard your grill room. You're never forced to change how your steakhouse runs to stop missing premium covers.