Survey / Feedback Agents for Restaurants: collect and make sense of feedback.
Survey / Feedback Agents set up for restaurants, connected to your tools and run by your rules. Rent the ready-made version and go live within hours, or get a custom build live in 5 business days.
SEE IT WORK
- New ticketA customer writes in with a question
- AgentRun surveys across channels
- In your toolsAsk follow-up questions
- DoneSummarize themes
THE PROBLEM IN RESTAURANTS
Teams in restaurants lose hours and revenue to work that survey / feedback agents can handle. We build the agent around your process, so your people spend their time on the work that needs a human.
WHAT IT DOES FOR RESTAURANTS
- Run surveys across channels
- Ask follow-up questions
- Summarize themes
- Flag urgent issues
- Close the loop
- Report trends
WORKS WITH YOUR STACK
- OpenTable
- Twilio
Connected to your systems and set up for your compliance rules. Live in 5 business days.
Book a meeting with us nowThe proven version, live within hours, with a 30-day money-back guarantee.
Get the agent nowQuestions
How fast can it go live?
The ready-made agent goes live within hours. A custom build for your workflow goes live in 5 business days.
Does it fit our tools?
Yes. It connects to tools like OpenTable and Twilio, and to anything else through a secure API.
Is our data handled properly?
Data is encrypted and every action the agent takes is logged. Compliance status: compliant.
What teams in restaurants say
“We were about to hire someone to run surveys across channels. The survey agent does it for a fraction of the salary. Two months in, first replies went from 9 hours to under a minute. That hire never happened, and nobody misses it.”
“I've run this business for 14 years and tried every tool that promised to save time. This is the first one that did. No-shows dropped from 18% to 6%, and my team stopped dreading reservations.”
“Before the survey agent, customers waited a full day for answers that take ten seconds. Now it handles that around the clock, we got through peak season without the three temps we usually hire, and my team spends its day on work that needs a person.”