Run the room,
not the phone.

Yes. Zavo connects to the systems busy brasseries actually run — SevenRooms, OpenTable, ResDiary, or Collins — and books from your live availability, so it only ever offers a table you genuinely have free across a long, continuous service. Every reservation, change, and cancellation writes back in real time, so the diary your floor team works from always matches the room even at the height of a lunch rush. If you run a separate events desk or a bespoke corporate-account workflow, that's fine too: Zavo captures each booking in a clean, structured form and routes it to the right place. Tell us how your floor and your functions are booked now and we'll set it up around the way your brasserie already operates.

Yes — a continuous diary is exactly what it's built for. When someone rings, Zavo takes the date, time, and party size, checks your live availability, and seats them into the right part of the day, whether that's a breakfast meeting, a long lunch, an early apéritif, or a late dinner. It respects the turn times a high-volume floor needs, holds the larger tables for groups, and can note a preference for the terrace, the bar, or the main room. The booking lands instantly and the guest gets a confirmation by text. Because it answers right through the service rather than only between rushes, the calls that used to ring out across a packed lunch now become covers — so your diary stays full from morning to last orders.

Yes, and these are some of the most valuable calls a brasserie takes. When a company rings to book a business lunch or set up a regular table, Zavo captures the full picture — the company name, the number of covers, the timing, and any invoicing or set-menu arrangement — and logs it as a proper lead with the corporate account attached. It answers instantly and professionally, so a firm gets a confident response rather than a voicemail during the rush, and the booking is ready for your team to confirm. Because the weekday corporate trade underpins a brasserie's midweek take, capturing these calls reliably is often where the clearest return shows up. The accounts that drift to a rival when the phone rings out stay with you instead.

Yes, and these are the bookings worth catching. When someone enquires about a private salon, a fifty-cover party, or a corporate event, Zavo takes the whole brief — date, numbers, the occasion, food, and timings — and routes it straight to your events manager with notes attached. It can answer the common questions about minimum spend, room hire, and what's included, and where a deposit holds the booking it sends a secure payment link rather than taking card numbers over the phone. Because these enquiries land mid-service when nobody can stop to take them properly, having them captured and routed in seconds means the private-dining bookings that fill a quiet midweek are caught the moment the caller rings, not scribbled on a pad and lost.

Yes. A brasserie's callers ask plenty before they book — what's on the plats du jour, whether all-day brunch is running, what's by the glass, how the set lunch is priced. Trained on the carte you set each day, Zavo answers these in seconds and only from what you've configured, so it never promises a dish that's off or a price you've changed. It can talk through the classics and the wine list to the level of detail you want, and anything that needs a sommelier's or manager's judgement is passed to you with the caller's details. The steady stream of menu questions that would otherwise pull a host off a busy floor is handled accurately, so callers get what they need to commit to a booking.

Yes — you decide what reaches your team and when. Zavo handles the everyday bookings and questions itself, but picks out the calls that need a human — a large function, a corporate account query, a supplier, or a VIP regular — and puts them through to whoever you've chosen with a quick note on what was said. Everything else is booked or logged, so your floor isn't interrupted for a question about opening hours during the lunch peak. You set the rules: which calls ring through immediately, which wait for a callback, and who handles functions versus the floor. So a high-value enquiry reaches the right person in seconds, while the steady flow of table bookings keeps filling your diary without tying up the team.

No — it only ever says what you've configured for the day. Zavo books from your live availability, so it won't seat a table you don't have across a busy service, and it works from the carte you set, so it won't offer a dish that's off or a price you've changed. If a caller asks something outside what it knows, it takes their details and passes the question to you rather than guessing. Every call across the long service is logged with a transcript, so you have a clean record of exactly what was said about a booking or a menu item. You can listen back and tighten its answers whenever you like, updating the carte as the kitchen changes. The agent relays the day's truth faithfully, never an invention.

Yes. Security is built in, not bolted on. Calls are encrypted on the way in and held safe at rest, with access locked down and logged, and the host only shares what you've set it to share. Guest names, company details, and booking information are handled to enterprise standards, never sold on and never used to train anyone else's models. Where a deposit is taken for a function, payment goes through a secure link rather than card details being read aloud, so nothing sensitive passes over the call. Every conversation is logged in full, which helps you settle a corporate query and meet your data-protection duties. If your corporate clients or your own team have specific requirements around how long booking data is kept, we'll walk you through Zavo's retention approach before you switch it on.

Always — and across a brasserie's long day that matters a great deal. The bookings you most want often land in the lull between the lunch and dinner peaks, or late at night once you've stopped serving and a guest is planning ahead. Zavo answers around the clock, so those reservations and corporate enquiries are taken rather than lost to a phone nobody can reach, and out-of-hours callers get a polished, useful answer instead of a dead line. There's no out-of-hours cover to roster across a continuous operation. Every caller gets the same assured welcome late in the evening as they would at the height of lunch, so a quiet stretch or a closed door still fills tomorrow's diary.

Yes. If you run a group of brasseries, Zavo can answer for each site with its own carte, diary, all-day service, and events setup, while giving you a single view across the lot. A caller reaches a host that knows that location's room and availability, not a generic call centre that can't tell your flagship from a sister site. Opening hours, escalation contacts, corporate-account handling, and functions can all differ from one brasserie to the next. Reporting rolls up so you can compare call volumes, booked covers, corporate bookings, and function leads site by site, and spot where the phone is quietly costing trade. Whether you run a single landmark room or a group, every caller is answered consistently and their booking reaches the right floor and events team.

It helps in two ways that add up fast across a high-volume operation. First, you stop losing calls: the table, corporate, and function calls that used to ring out across a packed service or after hours are answered and booked, so more of the demand you already attract actually lands. Second, every booking arrives logged and tidy, so your team follows up the corporate and function leads faster and more consistently — and speed of reply is often what wins an account or an event over the brasserie down the road. Most brasseries see fuller services and more functions captured within the first few weeks, simply because nothing is being dropped. We'd sooner you measured it on your own till: Zavo logs every call and booking, so you can weigh what it brings in against what you pay.

Yes, and across a busy diary it keeps everything tight. The moment a table or function is booked, Zavo sends a confirmation by text so the guest has the details and your system is current. It sends reminders before service to cut the no-shows that sting most when a room is at volume. For larger parties and functions it takes a deposit on a secure link rather than reading card numbers aloud, so a big booking is locked in without your team handling card details. It can also follow up after an event to capture feedback or tee up a repeat. All of this happens automatically, so your covers hold firm, your functions are secured, and your team isn't spending the afternoon confirming a long list of bookings by hand.

Most brasseries go live the same day and are fully settled within a few days. There's no kit to buy and nothing to install on the floor. You divert your existing number to Zavo, connect your booking system, and tell it the essentials — your all-day service, your carte, your corporate accounts, and how you like functions and the floor handled. From its first call it speaks in your brasserie's name and tone, and you can replay any conversation and fine-tune its answers as you go. Connecting your booking system on the technical side is something we take care of. Most managers find the biggest task is simply mapping how they want different callers routed across a high-volume operation — a worthwhile exercise in itself.

That's completely fine, and common for a brasserie of any size. Zavo can handle the everyday floor bookings itself while treating functions and private-salon enquiries differently — capturing the full brief and routing them straight to your events desk rather than booking them directly, exactly as your team would want. You set where each type of call goes, so a table for two and a fifty-cover function follow completely different paths. It can apply your corporate-account rules on the floor side and your function workflow on the events side from the same setup. So the separation you already run is respected, and nothing falls between the two desks because every call is captured, logged, and routed to the right place.

Yes — tone is something you control. Zavo answers in your brasserie's name and a manner you set, so it comes across as polished, warm, and assured rather than like a call centre or a rushed booking line. It isn't reading a generic script; it speaks about your room, your carte, and your service the way your maître d' would. You can listen back to any call and refine exactly how it greets people, describes a dish, or handles a corporate enquiry, until it matches the standard your floor sets. Because it answers instantly and never sounds harried even at the peak of lunch, callers get a consistently composed welcome every time. The character that makes your brasserie feel like itself is carried into every call, day and night.