AI for Restaurants and Hospitality

Bookings, Reviews, Suppliers, and the Admin Between Services

Overview

A venue runs on service, and everything else waits. Booking enquiries pile up during exactly the hours people send them. Reviews go unanswered. Invoices get filed rather than checked. Listings go stale. Marketing stops the moment things get busy.

None of it is neglect. It is that the people who could do it are running a service, and the work only becomes visible when a booking is lost, a review sits unanswered for a fortnight, or margin quietly disappears into supplier price rises nobody tracked.

Sistava handles the layer that waits. Nothing about the food, the service, or the room, all of which is yours. Just the administration that currently happens badly at eleven at night or not at all.

At a Glance

During service: Enquiries still answered
Every review: Answered, not just the bad ones
By line: Supplier price movement tracked
99/mo: Starting price

Before / After

Before: Booking enquiries answered after service, when the group has booked elsewhere
After: Answered while the floor is busy
Before: Reviews unanswered, or answered with the same template
After: Every one answered specifically, serious ones escalated
Before: Fifteen reviews about the same problem, read as fifteen incidents
After: Aggregated into one operational finding
Before: Supplier prices drifting up invisibly
After: Movement flagged by line against your menu pricing
Before: Short deliveries paid in full
After: Invoice checked against what was actually ordered
Before: Wrong holiday hours sending guests to a closed door
After: Listings kept accurate where people search

Benefits

Answered Enquiries

Routine questions handled during service, group and private hire details gathered, and allergen questions routed to a person.

Review Responses

Specific replies to every review, with illness, safety, and legal complaints escalated before anything is posted.

Review Theme Reports

What guests keep mentioning across many reviews, separated into service, food, timing, and value.

Supplier Cost Tracking

Invoices read and reconciled against orders, price movement flagged by line, and cost drift against your menu pricing.

Consistent Local Marketing

Specials and menu changes posted, seasonal and event promotion planned ahead, drafted for your approval.

Accurate Listings

Opening hours, holiday times, and menus kept current across the places nearby guests actually search.

Benefits

Available During Service

The core of it. Enquiries answered and guests responded to during the hours when the floor cannot stop.

Allergens Go to a Person

Only published allergen information is stated, and anything specific routes to your team. Approximately right is not acceptable here.

Serious Complaints Escalate

Illness, safety, discrimination, and legal matters are never answered automatically, because those replies are public and permanent.

Reads Scanned Invoices

Supplier paperwork arrives photographed and creased. Anything unreadable is flagged rather than guessed, since a wrong figure propagates.

How It Works

Connect the Venue: Booking enquiries, review surfaces, supplier invoices, and your listings. Set what always goes to a person, starting with allergens.
Start With Enquiries and Reviews: Both show a return within days, because both are currently losing you bookings for reasons that have nothing to do with the food.
Add the Cost Layer: Supplier tracking pays back slowly and substantially, since it catches the margin erosion that no single invoice ever reveals.

Comparison

Dimension	Traditional	With Sista
Booking enquiries	Answered after service, often too late	Answered while the floor is busy
Reviews	A fraction answered, usually the angry ones	Every one, specifically, serious ones escalated
Review patterns	Read one at a time, pattern invisible	Aggregated into operational findings
Supplier costs	Invoices filed, drift unnoticed	Flagged by line against your menu pricing
Deliveries	Checked during prep, discrepancies missed	Reconciled against the order
Listings	Stale, especially holiday hours	Kept accurate where guests search

Everything Here Waits Until After Service, and Some of It Cannot

Hospitality has a structural problem that most industries do not: the busiest operational hours coincide exactly with when customers are trying to reach you. A group organising a birthday sends an enquiry at seven on a Friday, which is precisely when nobody can answer it.

So the enquiry waits, and the group books the venue that replied. Nothing was done wrong, the floor was correctly prioritised, and the booking is gone anyway. The same shape applies to reviews, to supplier checking, and to listings.

Handling that layer during service is not about replacing anyone on the floor. It is about the fact that some of this work has a deadline that does not wait until eleven at night, and no amount of good intent moves the service earlier.

Allergens and Serious Complaints Are Not Ordinary Messages

Two categories here are treated differently on purpose, and it is worth being explicit about why.

Allergen and dietary questions get only what your published information says, with anything specific routed to a person. An approximate answer about an allergen has real consequences and, in many jurisdictions, legal ones. Being roughly right is not an acceptable standard, so the rule is deliberately narrow rather than helpful.

Reviews alleging illness, a safety issue, discrimination, or anything legal are escalated immediately and never answered automatically. Those replies are public, permanent, and read by everyone deciding whether to book, and they need someone who knows what actually happened that night.

FAQ

Can it answer the phone?

Voice is marked coming soon in our catalog. Today it covers written channels, which increasingly carry booking enquiries even for venues that also take calls.

How does it handle allergen questions?

It states only what your published allergen information says and routes anything specific to your team. That is deliberately conservative, because approximately right is not an acceptable standard for allergens.

Will it reply to a bad review automatically?

Not to a serious one. Illness, safety, discrimination, and legal complaints escalate to you before anything is posted, since the reply is permanent and public.

Can it read our supplier invoices?

Including scanned and photographed ones. Anything it cannot read confidently is flagged rather than guessed at, since a wrong cost figure propagates through your whole margin picture.

Does it take photos of our food?

No. That needs someone in the room. It can tell you what is missing, edit and crop what you have, and prompt when a dish changes.

What matters most for getting found locally?

Accurate listings, more than social volume. Correct hours, a current menu, and recent photos are what a nearby searcher sees at the moment of choosing.

Specialists

Bookings and Enquiries — Answered during service, not after it
Reviews and Reputation — Every review answered, and the pattern behind them
Supplier and Cost Admin — Notice the price rise before the margin goes
Social and Local Marketing — Post consistently without it landing on a chef