Turn the skewers,
we'll turn the tables.

Yes. Zavo connects to the diary you already run — DesignMyNight, OpenTable, or ResDiary — so it seats covers against your live availability and writes every booking straight back, with nothing for your team to re-key. The diary your floor already trusts stays the single source of truth, and Zavo simply answers the calls a roaring grill house can't reach. If you run the night from a paper book by the grill, that works too: it captures each booking as a clean, structured record and pushes it to a shared screen or sheet your team checks before service. Walk us through how the grill house takes bookings today and we shape Zavo around your ocakbaşı and your floor, never asking a flat-out team to swap systems in the middle of a trading week.

Yes. Zavo treats the dining room and the shisha terrace as separate areas, so it never seats a terrace party on a table you've kept inside, or the other way round. It reads your live availability for each area and offers only a time and a spot you can genuinely turn, taking the date, the party size, whether they want shisha, and any seating preference, then confirming by text. Because the terrace gets busiest late — exactly when your floor is loudest — those are the calls most likely to ring out, and Zavo catches them. Reschedules update the diary live, so a freed terrace table can be re-let. The late trade that used to slip to voicemail now gets answered and booked.

Yes — these are the bookings Zavo is keenest to catch, because a mixed-grill feast for eighteen or a family gathering is high-spend and the easiest to lose to a missed call. For a big table it takes the numbers and the date, walks the caller through your sharing grills, and routes the enquiry to your manager with everything attached so you can confirm the detail. Should you want a deposit on a big mangal table, it fires off a secure charcoal-night payment link mid-call so the booking is held before the caller hangs up. Because it takes the headcount up front, your grill team can prep the feast ahead of service. Winning more of these feast tables is, for most grill houses, the quickest payback Zavo delivers.

Yes. The collection trade rings on the same line as your reservations, and Zavo takes it without tying up the grill. It captures the order — the Adana, the lahmacun, the pide, the sides — reads it back to confirm, gives a pickup time, and sends it to the kitchen. It checks any substitution or gluten-free option against your menu before confirming, so nothing surprises the pass. The everyday questions get answered too: where you are, whether the meat is halal, and what's on tonight. That way a kebab collection caller and a table booking can land on the line at the very same minute while the ocakbaşı is in full swing, and each one hears a clear, accurate reply instead of an engaged tone.

When the ocakbaşı is at capacity, Zavo keeps the caller warm instead of bluntly turning them away. With their first choice gone, it offers the nearest workable slot — an earlier or later table, another night, a spot on the shisha terrace, or the bar if you seat walk-ins there — so a keen group sticks with your grill house rather than dialling the kebab spot down the road. Running a waiting list? It logs the caller, their details, and their party size, then pings them the moment a table frees. You set the limits: how tight to run a late charcoal service, whether to cushion for the odd no-show, and what to offer once you're full. The goal is that a heaving Saturday still converts demand into future bookings rather than bleeding it to a flat no.

Yes — and the grill house decides precisely what ever reaches a human. Zavo picks out the enquiries that deserve one — a BYOB party for thirty, a private function, a charcoal feast for a milestone — and hands them to whoever you've named, with a tight briefing on what the caller said. The everyday tables it just books, so your manager stays at the mangal instead of being dragged off for an ordinary reservation. You draw the lines yourself: which party size rings a person straight through, which waits for a callback, and who owns each kind of event. A large private booking no longer festers in voicemail until someone checks after midnight — your nominated contact is flagged within seconds and can ring back while the group is still weighing up venues.

Yes. Since the host parrots back only what you've configured, your food-safety duties stay intact on every single call. You record which dishes are halal and the allergens tied to each — the nuts in a baklava, the dairy in a sauce, the gluten in the bread and the pide — and it tells a careful or allergic guest plainly, never inventing an ingredient or claiming a kebab is something it isn't. Anything only the grill chef can settle gets noted and passed back to you. Each call is captured as a transcript, so you hold a clean record of exactly what a guest was told, whether the order is dine-in over the ocakbaşı or a collection. The agent stays strictly inside the rules you've drawn rather than improvising over a roaring charcoal grill.

Yes. Every call is encrypted in transit and at rest, access is permission-based and logged, and the host relays nothing beyond what you've configured. Guest names, numbers, and booking details are held to enterprise standards — never sold on, never used to train third-party models. When a deposit holds a charcoal feast or a function, it goes through a secure link, so card numbers never travel over a loud ocakbaşı call or end up on a pad by the grill. Each call leaves a full audit trail, which makes meeting your data-protection duties and reviewing how a booking was taken refreshingly simple. And if your grill house keeps a specific policy on how long booking or deposit records live, we tune Zavo's retention to match it before you go live.

Always — and the late charcoal hours are exactly where most of the value sits. Zavo answers around the clock, including the Friday and Saturday rush and the late hours a grill house trades into, which is precisely when your ocakbaşı is flat out and a ringing phone goes ignored. The feast bookings and late terrace enquiries that used to hit voicemail now get answered, seated, and confirmed, so you don't start the week behind a rival who happened to pick up. There's no rota to run and no dip in service at midnight — a caller gets the same warm answer at 11pm as at noon. For a grill house that currently lets the late phone ring out over the fire, this alone usually changes how many covers it fills.

Yes. If you run a group or a second grill house, Zavo can answer for each site with its own diary, menu, feast options, and routing, while giving you a single view of every call across the group. A caller lands on a host who knows that ocakbaşı's availability and tonight's specials, not some generic switchboard. You can set distinct opening hours, distinct managers to escalate to, and distinct handling per site, so a city-centre grill house and a neighbourhood mangal run on completely separate rules under one roof. Reporting rolls up across the lot, letting you compare covers booked and calls answered grill house by grill house. Whether you're a lone independent or a small group, every guest hears the same warm welcome and their booking drops into the right restaurant's diary.

It works on two fronts that feed off each other. First, the dropped calls stop: the charcoal feast bookings, the late shisha terrace enquiries, and the kebab collections that used to ring out over the ocakbaşı now get answered and booked, so more of the demand you already have converts. Second, deposits and reminders mean the bookings you take actually show up, so a full diary holds rather than leaking to no-shows. Most grill houses notice more covers booked and more mangal tables held inside the first few weeks, purely because nothing is slipping through. We'd sooner let your own takings be the judge, so Zavo tallies every call, booking, deposit, and collection across a month — the covers it wins sit right next to what you pay.

No. Zavo books only against your live availability, so it can't seat a table you don't have or double-book the terrace, and it says nothing you haven't configured it to say. It works from your menu, your feast options, what's halal, and your rules, so it won't invent a dish, promise a table you're holding, or claim something is halal when it isn't. Anything it hasn't been told is recorded and routed to you rather than guessed — which matters most around halal and allergens. You can replay any call, hear exactly what passed over the grill, and tweak its answers whenever the charcoal specials change. The routine bookings and questions are dealt with quickly and accurately, while anything that calls for real judgement still lands with a person.

Yes. The instant a table is booked, Zavo texts a confirmation, then sends a reminder before the night, so a group that booked a fortnight back actually walks through the door of your grill house. On the bigger mangal tables it holds a deposit by secure link, so a party of thirty can't quietly evaporate and leave your best charcoal section dark on a Saturday. Should a guest need to cancel, the diary refreshes in real time and the table can be re-let rather than written off. After a feast it can follow up to invite the group back, turning a one-off ocakbaşı celebration into a returning booking. The whole lot runs on its own, so your diary holds firmer and your floor spends the evening with guests rather than ringing round to reconfirm.

Most grill houses are live within a few days, and there's nothing to buy or install. You redirect your existing number to Zavo, connect your booking system, and brief it on your menu, your feast options, what's halal, and how you like the big tables handled. From the first call it answers in your grill house's voice, clear and warm whatever the fire is doing, and you can listen back to conversations and refine its answers as your specials change. Wiring it into your diary is on us. Most owners find the main ongoing task is simply keeping the feast menus and the specials current — which, like a well-tended grill, just keeps the whole front of house sharper.

That's no problem — plenty of grill houses still do. Zavo slots into the main booking platforms out of the box, but it's never locked to a single one. If you run the night from a pad by the ocakbaşı, it can still capture every booking as a clean, structured record and route it however suits your floor — synced where that's possible, or pushed to a shared screen your team checks before each charcoal service — so nothing slips and you stay in control. Where an older setup won't accept a full integration, we wire up the closest workable link while we onboard your grill house. You're never pushed to overhaul how the mangal runs just to stop missing the bookings that fill your tables.