Your front door, answered properly.
I'm Oscar. Search AI for restaurants in Hong Kong and you get ordering kiosks, delivery robots, and press releases from chains with a head office. None of it answers the WhatsApp message that landed at 11pm, or fills the six-top that never walked in. In two days I read your own logs back to you, put a dollar figure on every leak, and rank what to fix first.
CASE OPEN Four leaks. Three of them are revenue.
You already paid to bring these customers in. Every one of these leaks hands them to whoever answers first.
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Enquiries nobody answered.
The message that arrived at 11pm. The call that rang out through service. An owner on r/smallbusiness put a number on it: 40 to 50% of the people who reach out are lost, because someone else picked up first.
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Tables promised, then empty.
The industry average no-show rate is about one in five. A confirmation call roughly halves it. A card on file takes it under one percent. A Brooklyn restaurant that charged USD 20 a head saw no-shows drop 90%.
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A quarter to a third of every delivery order.
The delivery platforms take 25% to 35% of the ticket. A Sham Shui Po owner did the maths out loud: 35% 無意思. No profit working for them, like working for free. He left the platform.
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Your Sunday, gone to admin.
Bookings to confirm. Suppliers to chase. The roster, again. That's real time and real money. Still the smallest of the four, which is why it never leads.
Most owners search for an AI receptionist.
What they want is their front door answered properly. Same thing, better words.
A guest messages at 11pm and gets a real answer in seconds, in the words you would use. Anything the system can't handle comes straight to you with the whole conversation attached, so you pick up exactly where the guest left off.
Your guest never waits for you to be free. You never lose the thread.
AI ordering for restaurants, on a channel you own.
The delivery apps rent you a customer and keep the relationship. An ordering channel on your own WhatsApp gives you the order and the customer: their number, their usual, the last time they came in.
You can message them on a slow Tuesday. You can't do that with a platform order.
Most kitchens keep the apps for reach and move the regulars across. Every order that moves is margin you keep.
AI automation for restaurants, named and priced.
No black box. Every system gets a plain name, a job, and a number attached to it.
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Lead Response Tool
Answers every WhatsApp and Instagram enquiry within 60 seconds, 24/7.
- REPLACES
- Answering the same three questions all day.
- TAKES OFF YOUR PLATE
- The enquiries that go cold overnight.
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Booking Follow-Up Tool
Confirms every booking, reminds before service, handles the deposit.
- REPLACES
- The confirmation calls nobody has time to make.
- TAKES OFF YOUR PLATE
- The table that never showed.
Start with the Assessment.
Two business days. One 45 to 60 minute call, or a week where you log your own hours if the week won't come back from memory. You leave with your AI Roadmap: every system your restaurant should run, ranked by what it saves or makes you per year, in build order.
Typically HKD 8,000, sliding between HKD 5,000 and 10,000 with the size of the business. If you go on to a fixed-price build, the fee comes off it.
Then we build. The first build behind the Assessment is usually the front door: enquiries answered, bookings confirmed, no-shows chased down. It's priced on the value it brings back, measured on numbers we both read off documents you already own.
TWO AI ASSESSMENTS A WEEK · ONE ALWAYS IN ACTIVE BUILD
Asked, answered.
Q01 Will it sound like a robot to my guests?
No. It answers in your words, built from what you tell it about your place. Anything it’s unsure of comes to you with the whole conversation attached. The point isn’t to hide that a system replied. The point is that somebody replied.
Q02 Can this get me off the delivery apps?
It can build you a door of your own. An ordering channel on WhatsApp keeps the order, the number, and the customer, so you can bring them back yourself. The apps take 25% to 35% of the ticket. Most kitchens keep them for reach and shift the regulars across. Every order that moves is margin you keep.
Q03 My place is small. Is this built for chains?
The opposite. A chain has a head office for this. You have a phone that rings while you’re on the pass. This is built for independents: one floor, one owner, no IT department.
Q04 What if my no-shows are not that bad?
Then I don’t sell you a no-show fix. The Assessment reads your reservation book and prices the real gap. If a leak is too small to measure, it doesn’t go on the roadmap. That’s the whole discipline.
Q05 Can I just set up WhatsApp auto-reply myself?
You can, and a free auto-reply beats silence. It answers everyone the same way, it can’t take a booking, and it can’t tell a supplier from a table for six. What you are buying here is knowing which systems your place needs, in what order, and someone whose name is on the outcome until the systems run.
Q06 Do I need a developer to set up AI automation?
You need someone who understands your floor and knows which tools to connect. That’s the job, and it’s mine. You run the restaurant.
Start with the Scorecard.
Plain-English questions about how your business runs, and you walk away knowing where your week leaks time and money, and the one thing worth fixing first. Five minutes, free, no call.
- · Free, scored snapshot with next steps
- · No deck, no pitch, no obligation
- · "Not yet" is a fine answer, anytime