Man the kitchen,
we'll man the phone.

Yes. Zavo connects to your EPOS and online-ordering system — Flipdish, Tevalis, or whatever runs your counter — and your booking diary, so a phone order prints in the kitchen and a table books against your live covers. Every order, booking, and deposit writes back in real time, so the chef has the ticket and your diary stays accurate. If you take orders on a paper pad and keep your tables in a book by the till, Zavo still captures each one cleanly and sends it to a printer or a shared screen your team checks. Tell us how you take orders and bookings now and we'll set it up around your kitchen, rather than asking a busy team to learn a new system mid-service.

Yes — this is where it earns its keep. When a customer rings to order, Zavo takes the dishes, the sides, the quantities, and the spice level, reads the whole order back to confirm, and sends it straight to your kitchen. For delivery it checks the postcode against your area before it takes the order, then confirms the time by text. Crucially, these are direct orders, so you keep the margin instead of handing a third of the bill to Just Eat or Deliveroo. The orders that used to be half-heard over a roaring tandoor, or missed when the counter was three-deep, now land cleanly — so a regular's Friday order no longer goes to the curry house down the road because your line was engaged.

Yes. Zavo reads your booking diary and reserves covers against live availability — a two-top after work, a family of eight, a long table for a birthday — offering only what's genuinely free, so a full Saturday fills without double-seating the room. It notes the date, the time, and the party size, texts a confirmation, and drops the booking into your diary on the spot. It can shift or cancel a booking later, and nudges the customer with a reminder beforehand so fewer tables go empty. The table calls that used to ring out while someone was wrapping a takeaway now get answered, so your dining room fills alongside the order pad rather than losing bookings every time both ring at once during the rush.

Yes — these are the bookings Zavo is keenest to catch, because a Christmas curry for the office, an Eid gathering, or a set-menu banquet fills the room and is the easiest to lose in the rush. For a large booking it takes the date, the numbers, and the set menu, then routes the enquiry to your manager with everything attached so you can confirm the detail. When you want a deposit to hold a sixteen-cover table, it sends a secure link there and then. Because it answers at peak and long after the kitchen has closed, the family planning a celebration late in the evening is captured rather than lost. Winning more of these party bookings — especially across December — is, for most curry houses, one of the quickest paybacks.

Yes. Before Zavo takes a delivery order it checks the caller's postcode against the area you cover, so a driver is never sent across town to an order you can't fulfil, and a customer just outside your radius is told politely before they've waited for food that isn't coming. You set the boundary — by postcode, by radius, or by a minimum order for the further streets — and it follows your rules on every call. It takes the full address, the time, and any access notes, confirms by text, and passes it to the kitchen. The result is fewer wasted runs, fewer cold deliveries, and fewer arguments at the door — the small leaks that quietly eat a busy delivery night.

Yes, and these are the questions that pull someone off the pass all night. Zavo is trained on your menu, so it walks a caller up the heat scale — korma, madras, jalfrezi, vindaloo, phaal — and describes a dish the way your front-of-house would, then tells them whether they can bring their own bottle and what your corkage is. It only ever says what you've configured, so it won't promise a heat or a dish you don't do. For anything that genuinely needs the chef — a bespoke off-menu request, a question about how a sauce is made — it takes the detail and passes it to you. The repeat questions get fast, accurate answers; the unusual ones still reach a person.

Yes. Because the host repeats only the allergen detail you've entered, your food-safety duties are met on every call. You tell it the allergens recorded against each dish — the nuts in a korma or a peshwari naan, the dairy in a ghee-rich sauce, the gluten in the bhajis — and it tells a caller straight, never guessing an ingredient or claiming a dish is free of something it isn't. A question the kitchen needs to weigh in on is written down and handed to you. Every call keeps a recording and a transcript, so you can show precisely what a caller was told about a dish — whether they collected, had it delivered, or ate in. The agent stays inside the rules you set rather than relying on an answer shouted across a loud kitchen.

Yes. Every call is encrypted on the wire and at rest, access is restricted and logged, and the host never shares anything beyond what you've set. Names, phone numbers, delivery addresses, and order notes are held to enterprise standards and are never sold or fed into anyone else's models. Where a deposit holds a banquet table, 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. A full audit trail sits behind every call, so satisfying your data-protection duties and tracing how an order or address was captured takes seconds. If you run a set policy on how long order and booking records should be held, we'll configure Zavo's retention to match before launch.

That's the whole point of it. On a Friday your takeaway orders and your table bookings ring hardest exactly when the tandoor is flat out and whoever's near the phone is already wrapping orders — so calls get dropped and trade walks. Zavo answers every one of them at once, with no queue and no hold music, taking orders and booking tables in parallel while your team stays on the food. It carries on long after the kitchen shuts, picking up the post-pub orders and the late enquiries that used to hit voicemail. You don't roster an extra pair of hands just to manage the phone. The busier you are, the more calls a single line would have lost — and the more Zavo quietly keeps.

Yes. Zavo can greet callers and take orders in more than one language, so a customer who's more comfortable in Bengali, Hindi, Punjabi, or Urdu gets a natural conversation rather than struggling on the line, while English-speaking callers are answered just as smoothly. Tell us which languages your regulars prefer and it switches between them in your restaurant's voice, taking an equally accurate order whichever one the caller uses. Whatever the language, it keeps to what you've configured, so your dishes, prices, and delivery zone are quoted correctly throughout. For many Indian restaurants serving a mixed local community this is the difference between a caller feeling looked after and quietly hanging up — and it costs nothing extra to switch on.

It pays back in two ways that build on each other. First, the dropped calls stop: the takeaway orders, table bookings, and banquet enquiries that used to ring out when the phone was busy now get answered and taken, so more of the demand you already have converts — and a direct phone order keeps the commission Just Eat or Deliveroo would have taken. Second, the deposits it holds and the reminders it sends mean more of the tables you book actually show up. Most curry houses see more direct orders kept and more party tables held 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 margin it keeps for you sits right beside what you pay.

No. It says nothing you haven't configured it to say, and it reads every order back to confirm before it reaches the kitchen. Zavo works from your menu, your prices, your spice levels, 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 outside what it knows is taken down and passed to you rather than guessed, which matters most around allergens and off-menu requests. You can replay any call, read the exact wording back, and tune its answers each time the menu moves on. The everyday orders and questions get fast, accurate handling in your restaurant's voice, while anything needing the chef's judgement still reaches a person.

Yes. As soon as an order is placed, Zavo texts a confirmation with the collection or delivery time, so the customer knows when to arrive and nothing slips at the counter. For dine-in it confirms the booking and sends a reminder before the night, with a deposit held on the bigger bookings, so a sixteen-cover banquet doesn't leave the back room empty on your busiest evening. 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 booking falls through at short notice, it flags the gap so you can fill the table again. All of this runs automatically, so your orders and tables hold firmer while your team spends the rush at the tandoor rather than ringing round to confirm.

Most Indian restaurants are live within a few days, with nothing to buy and nothing to install. You point your existing number at Zavo, connect your till and booking diary, and brief it on your menu, your spice levels, your delivery area, and your BYOB policy. From the very first call it answers in your restaurant's voice — and in more than one language where that helps — staying clear and quick no matter how slammed the kitchen is, and you can replay conversations and sharpen its answers as the menu evolves. Wiring it into your ordering system is on us. Most owners find the only real upkeep is keeping the menu and delivery zone current, which tightens up the counter regardless.

That's fine — plenty of curry houses do. Zavo speaks to the main tills and ordering platforms out of the box, but it isn't locked to any of them. If your orders go on a paper pad and your tables in a diary by the till, it can still take every order and booking, capture it as a clean, structured record, and route it to you however suits your counter — printed to the kitchen where it can be, or sent to a shared screen your team checks — so nothing is lost and you keep control. Where an older till won't take a full integration, we build the closest workable link during onboarding. You never have to change how the restaurant runs just to stop losing the orders that count.