Websites, AI Receptionist & Bookkeeping for Restaurants & Food
A hungry guest is deciding where to eat tonight on their phone, and calling to book a table while your kitchen is slammed. I build the three things that turn that into paid covers: a site that gets you found and ordered from, an AI receptionist and automation that answers through the rush, and books that show your real food and labor cost.
Websites that turn a search into a table or an order
When someone searches your food plus their neighborhood, you want to be the result they tap, and it has to be dead simple to see the menu, book, or order from a phone, because that's where your guests are. A current, fast site with real photos of your food tells a guest you're open and worth the drive. If your menu is a blurry PDF or your hours are wrong, they close the tab and pick the place next door. Not showing up at all? Start with why your business isn't showing up on Google.
- Menu, ordering & reservations. Your real menu, plus tap-to-call and links straight into the ordering or reservation system you already use.
- Real food photos. Your dishes and your room, presented so a guest can picture eating there tonight.
- Mobile-first & fast.Built to load quick and read clean on a small screen, because that's where people decide where to eat.
- Local SEO. Google Business Profile setup, correct hours, and location keywords so you turn up when people search food near them.
AI & automation, starting with a receptionist that answers through the rush
During service nobody can stop to answer the phone, so it rings out and a would-be guest gives up and calls the next place. The busiest hours are exactly when the phone rings most, and every answered call pulls someone off the floor. People also call after close to plan tomorrow, and voicemail loses that reservation. An AI phone receptionist answers every call at once so the phone stops handing your covers to the restaurant down the street. The math on that is in what missed calls are costing your business.
- Answers every call, 24/7. No busy signal, no ringing out during the rush, no voicemail dead ends after close.
- Sounds like your place.Trained on your real hours, location, and the questions guests actually ask, in your restaurant's voice.
- Takes reservations and takeout calls. Connects to your system and books while the caller is on the line, or takes a clean order or message for you.
- Fully managed. I build it, tune it, and keep hours and menu notes current as they change. Nobody on your team has to touch a dashboard.
And it doesn't stop at the phone. The receptionist is the flagship, but most of what I build for restaurants is the automation around it, the busywork that pulls your team off the floor:
- Reservation confirmations and reminders. Automatic texts that cut no-shows and keep your book accurate.
- Review requests after a visit. A review link goes out at the right moment, so your rating climbs without anyone chasing it.
- Custom mini-apps for your place. A waitlist, a specials board, or an online-order helper, built for how you run. See custom mini-apps and AI setup.
- Connect your POS and reservation tools. The systems you already use talking to each other, so nothing gets re-typed by hand.
A one-time build from $399, and it's yours. Ongoing cost is just usage billed at cost, typically $50 to $150 a month, with no markup. Optional Trained & Tuned is $99/mo to keep hours, menu notes, and answers current.
Bookkeeping that shows your real food and labor cost
POS deposits, tips, food cost, labor, vendor invoices, delivery-app fees: a food business has tight margins and a lot of money moving in different directions. Your processor deposits net of fees, tips, and refunds, so your real sales number is buried in one lump, and DoorDash, Uber Eats, and Grubhub each take a cut before their money lands. Without that untangled, food and labor cost are a guess. I keep it clean in QuickBooks so your numbers actually tell you whether you made money. If you're already feeling behind, here are 5 signs your books are behind, and monthly bookkeeping covers how the ongoing plan works.
- POS & deposits reconciled. Sales matched to deposits and broken out from fees, tips, and refunds so your revenue is real, not a lump.
- Food cost you can see. Vendor and supplier invoices categorized consistently so cost of goods actually means something.
- Labor and tips tracked cleanly. Payroll and tips categorized so you can watch labor cost against sales month to month.
- Delivery-app fees separated. DoorDash, Uber Eats, and Grubhub payouts recorded net of their cut, so you never overstate sales or miss what they really cost.
QuickBooks Certified by Intuit · Levels 1 & 2I build for businesses that serve real customers
I run small businesses myself, so I build for getting you covers, not for design awards. The same AI receptionist runs on a real Pittsburgh business's phone today, handling real questions and booking straight into scheduling, and I've reconciled exactly the kind of messy money flow a restaurant has: processor deposits that hide fees and tips, multiple platforms landing in one account, costs that have to be split to mean anything.
Common questions
The phone rings nonstop during service, can the AI receptionist keep up?
That's the point. It answers every call at once, 24/7, so the phone never pulls a server off the floor or rings out during the rush. It handles hours, location, and the questions guests actually ask in your restaurant's voice, and books or takes a reservation without anyone stopping to pick up.
Can the website handle my menu, ordering, and reservations?
Yes. I build a mobile-first site with your real menu, tap-to-call, and links straight into whatever ordering or reservation system you already use. Guests are deciding where to eat on a phone, so it has to load fast and be dead simple to order or book from.
Do I have to buy all three services?
No. A lot of food businesses start with one, usually the website or the receptionist, and add the others later. Tell me where you're losing the most business right now and I'll tell you honestly which one to fix first.
What does the AI receptionist cost for a restaurant?
A one-time build from $399, and it's yours. It runs in your own accounts, so ongoing cost is just usage billed at cost, typically $50 to $150 a month. Optional Trained & Tuned is $99/mo to keep hours, menu notes, and answers current.
Can you keep the books for a restaurant?
Yes. I'm a QuickBooks Certified ProAdvisor and fully insured. I reconcile POS and processor deposits, handle tips cleanly, categorize vendor invoices and delivery-app fees, and track food and labor cost so you know your real numbers. I don't file taxes or do CPA work.
Tell me where you're losing business
Tell me about your place, your POS, and whether it's the website, the phone, or the books hurting you most. I'll point you to the right fix and email you a real quote, usually within a day.