Stay at the wok,we'll answer the phone.

Yes. Zavo connects to your EPOS or online-ordering system for takeaway and your booking diary for tables, so a phone order reaches the kitchen and a booking lands against your live availability. Every order and booking writes back in real time, so the cook has the ticket and the diary stays accurate without anyone leaving the pans. If you run a small kitchen on a paper pad and a notebook, Zavo still captures each one cleanly and sends it to a printer or a shared screen your team checks between dishes. Tell us how you take orders and bookings now and we'll set it up around your kitchen, rather than asking two or three busy people to learn a new system mid-shift. The point is to fit how you already work.

Yes — for a small kitchen, this is where it saves the most. When a customer rings, Zavo takes the dishes, the heat on each, the rice, and the sides, reads the order back to confirm, and sends it straight to your kitchen. For delivery it checks the postcode against your area first, then confirms the time by text. Because it's a direct order, you keep the full margin instead of handing a cut to a delivery platform. The orders that used to slip away when both of you were over the wok now land cleanly, so a customer's regular pad thai no longer goes to the place down the road because your line was engaged. One small team can finally take every order that comes in.

Yes. Zavo reads your booking diary and seats covers against live availability — the quick weekday set-lunch tables and the evening bookings alike — offering only what's genuinely free, so a busy lunchtime turns over without a soul on the phone. It takes the date, the time, and the cover count, fires off a text confirmation, and records the booking straight away. It can move or cancel a booking and sends a reminder before the night to cut no-shows. The table calls that used to ring out while you were plating the lunch rush now get answered, so your dining room fills alongside the takeaway pad rather than losing bookings whenever the kitchen gets busy.

Yes — these are the bookings Zavo is keenest to catch, because a fourteen-cover office lunch or a party booking is worth a lot to a small kitchen and the easiest to lose to a busy line. For a big order it takes the numbers, the dishes, and the time, then routes it to you with everything attached so you can confirm and prep properly. When you want a deposit to hold a group booking, it sends a secure link there and then. Because it answers at peak and after you've closed, the office planning Friday's lunch the evening before is captured rather than lost. Winning more of these group orders is, for most Thai restaurants, one of the quickest ways the system pays for itself.

Yes. Before Zavo takes a delivery order it checks the caller's postcode against the area you cover, so you don't send a driver to a street outside your radius and a customer just out of range is told politely before they wait for food that isn't coming. You set the boundary — by postcode, by distance, or with a higher minimum order for the further streets — and it follows your rules on every call. It takes the full address, the time, and any access note, confirms by text, and passes it to the kitchen. For a small team running its own deliveries, that means fewer wasted runs, fewer cold dishes, and fewer doorstep arguments — the quiet leaks that eat into a busy night.

Yes, and it's one of the most common calls. Zavo is trained on your menu, so it walks a caller up your heat scale — mild, medium, hot, Thai-hot — and describes a dish the way you would, so someone new to Thai food knows what they're ordering and a regular gets exactly the heat they want. It only ever says what you've configured, so it won't promise a dish or a level you don't do. If a caller wants something genuinely off-menu or unusual, it takes the detail and passes it to you rather than guessing. The everyday spice questions get fast, accurate answers in your restaurant's voice, so your team isn't breaking off from the wok to explain the menu over the noise of the kitchen.

With real care, because it only relays what you've configured. Peanuts, shellfish, and fish sauce run through Thai cooking, so you tell Zavo the allergens recorded against each dish and it tells a caller plainly which dishes are safe — never guessing an ingredient or claiming a dish is free of something it isn't. Anything that needs the cook's judgement is noted and handed to you. Every call is logged with a transcript, so you have a clean record of exactly what a customer was told, which matters for allergen compliance whether the order is collection, delivery, or dine-in. For a cuisine where a peanut allergy can be serious, having a consistent, careful answer every time — rather than one shouted across a busy kitchen — genuinely protects your customers and your restaurant.

Yes. Calls are encrypted both in transit and in storage, access is restricted and logged, and the host shares only what you've configured. Customer names, numbers, delivery addresses, and order details are handled to enterprise standards, never sold on or used to train third-party models. Where a deposit is taken to hold a group booking, it runs through a secure payment link, so card details never pass over a noisy order call or sit on a pad by the till. Every call keeps an audit trail, so meeting your data-protection duties and checking how an order or address was logged is simple. If you have particular requirements about how long order or booking data is kept, we'll walk through Zavo's retention settings with you before you go live.

That's exactly who it's built for. In a small Thai kitchen the phone rings hardest when both pairs of hands are already busy — one at the wok, one plating — so a call means a dish left on the heat, and either the food suffers or the order is lost. Zavo answers every call at once, with no queue, taking orders and booking tables in parallel while you stay on the food. It carries on after you've closed, picking up the late orders and the bookings for the days ahead. You don't bring in an extra person just to manage the phone. The smaller your team, the more a single ringing line costs you — and the more Zavo quietly keeps for you across every shift.

Yes. Zavo can greet callers and take orders in more than one language, so a customer who's more comfortable in Thai gets a natural conversation while English-speaking callers are answered just as smoothly. Just tell us which languages your customers use and it moves between them in your restaurant's voice, taking an equally precise order or booking in any of them. It only ever says what you've configured, in any language, so your menu, prices, and delivery area stay correct throughout. For a small restaurant serving a mixed local community, this means a caller feels looked after rather than struggling on the line — and it costs nothing extra to switch on whichever languages suit the neighbourhood you serve.

It works on two fronts. First, the dropped calls stop: the takeaway orders, lunch bookings, and group orders that used to ring out when the kitchen was busy now get answered and taken, so more of the demand you already have converts — and a direct phone order keeps the commission a delivery platform would have taken. Second, deposits and reminders mean the bookings you take actually arrive. Most small Thai restaurants see more orders kept and more lunch trade caught within the first few weeks, simply because nothing is being dropped. We'd rather your own takings decided it, so Zavo tracks every call, order, booking, and deposit across a month — the trade it keeps for you sits right beside what you pay, measured on your numbers.

No. It says nothing you haven't configured, and it reads every order back to confirm before it reaches the kitchen. Zavo works from your menu, your prices, your heat scale, and your delivery area, so it won't invent a dish, quote the wrong price, or promise a heat or a postcode you don't do. Anything beyond what it knows is written down and handed to you instead of guessed, which counts most around allergens and special requests. You can play back any call, check exactly what was said, and adjust its answers whenever the menu changes. The everyday orders and questions get fast, accurate handling in your restaurant's voice, while anything that needs the cook's judgement still reaches a person.

Yes. The moment an order is taken, Zavo sends a confirmation by text with the collection or delivery time, so a customer knows when to come and nothing is forgotten at the counter. For dine-in it confirms the booking and sends a reminder before the night, with a deposit held on the bigger group bookings, so a fourteen-cover lunch doesn't leave you prepping for a no-show. After a big order or a celebration it can follow up to invite the customer back, so a one-off becomes a regular. If a table drops out at the last minute, it flags it so you can re-let the slot. All of this runs automatically, so your orders and tables hold firmer while your small team spends the shift cooking rather than ringing round to confirm.

Most Thai restaurants are live within a few days, and there's nothing to buy or install. You redirect your existing number to Zavo, connect your till and diary, and brief it on your menu, your heat scale, your delivery area, and your allergens. From the first call it answers in your restaurant's voice — and in more than one language if that helps your customers — clear and calm whatever the kitchen is doing, and you can listen back to conversations and refine its answers as your menu changes. Hooking it up to your ordering system is on us. Most owners find the main ongoing task afterwards is simply keeping the menu and delivery area current, which keeps the whole kitchen running a little smoother anyway.

That's fine — plenty of small Thai kitchens do. Zavo integrates with the main till and ordering platforms out of the box, yet it isn't tied to one. If your orders go on a pad and your bookings in a notebook, it can still take every order and booking, capture it as a clean, structured record, and route it to you however suits your kitchen — printed where it can be, or sent to a shared screen your team checks between dishes — so nothing is lost and you keep control. Where an older till can't take a full integration, we'll build the nearest workable link as we onboard you. You're never forced to change how your kitchen runs to stop missing the orders that matter to a small team.