What you can see
We keep the original messages, photos, staff edits, and reasons items are waiting for approval from email, Instagram DM, WhatsApp, and the phone, then use them as evidence for next week's improvements.
Restaurants, Cafés & F&B
Reservations, takeout and group orders, catering inquiries, review replies, and waitlist updates stay scattered across channels. Velros AI pulls them together so a missed message doesn't cost you the booking.
- One inbox for every channel
- Allergen check first
Today's routine
What Velros AI runs
Prepared before approval
Gather signals about reservations, takeout and group orders, catering inquiries, and review replies from every channel, remove duplicates, and set priorities.
One inbox for every channel
Allergen check first
Money & promises need sign-off
Restaurants, Cafés & F&B
- One inbox for every channel
- Allergen check first
- Money & promises need sign-off
This is how inquiries like these get handled.
The requests that arrive at Restaurants, Cafés & F&B every day, kept on one screen along with what to confirm and what to improve next.
The order a person kept by hand, moved over as it was.
- Sort Pulls inquiries scattered across DoorDash, Uber Eats, Grubhub, Resy, Google Business, and Instagram DMs into reservations, takeout, catering, and reviews.
- Check Cross-references your booking sheet's open seats and each dish's allergen info before drafting a reply.
- Draft Writes a reply in your voice confirming time, party size, and seating, plus a prep checklist for the kitchen.
- Approve Replies that touch money or a promise, like booking changes, comps, and catering rates, go to an approval card for your sign-off.
What stops
Reservation changes, comps and refunds, menu and price changes, and bulk announcements run only after the owner or a designated staffer signs off.
The channels stay. Only the work a person confirms is separated out.
One inbox for every channel · Allergen check first · Money & promises need sign-off
What a person confirms runs on a single thread.
Rather than adding another screen, we sort the work arriving on the channels you use and separate out only the decisions a person should see.
The same channels
Without adding new tools, we layer Velros AI on top of the OpenTable or Resy booking, Instagram DM, WhatsApp, email, and phone you already use. We build the screens, approval queue, and reports you need and keep tuning them as you operate.
Someone who knows the industry sets the rules with you.
A Velros operations designer and an industry expert turn your standards for reservations, takeout and group orders, catering inquiries, and review replies into real operating procedures.
The Velros operations design team
Industries rule design and weekly improvement
It keeps improving
Staff edits and the reasons work was held get gathered into next week's operating rule.
A person's time
Less repeat checking, and more of the day on the decisions and the growth that matter.
In depth
The reservation questions pour in exactly when the floor is slammed
When the lunch rush hits, the Google reservation pings, the Yelp reviews, and the Instagram DMs stack up at once. "Can you do a table for 6 Friday?" "Can I get a catering quote?" Most of these have a set answer, but the person who'd handle them is watching the line and the kitchen. The owner's real calls are whether to move a booking, what to comp an unhappy guest, and where to price a catering order. Velros gathers the repetitive asks and drafts the replies; a human just confirms.
From the first question to a closed request
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Scattered asks land in one place
Reservation requests, takeout orders, and catering inquiries spread across Google/Resy, Yelp reviews, Instagram DMs, and phone notes get grouped by guest. If the same customer asks twice, by DM and by phone, it becomes one thread.
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Reply plus a prep list, drafted
Alongside a draft reply ("Table for 6, Friday 7pm, $25 corkage"), Velros builds the prep list for the kitchen, with headcount, allergies, takeout quantity, and pickup time, so nothing gets relayed by memory.
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Sensitive items go to an approval card
Booking changes, review comps, and catering pricing never send on their own. Only what the owner confirms on the approval card reaches the guest; the plain confirmations keep flowing so the thread doesn't stall.
What a human confirms
- Booking changes, cancels, no-shows
- Moving a table, shifting a time, or applying a no-show fee touches revenue and seating, so the owner confirms. Velros attaches the current book and alternate times.
- Comps for unhappy guests
- Whether a one-star review or an angry DM gets a comped dish, a return coupon, or a refund is a human call. Drafts come ready in two tones.
- Catering and group pricing
- A quote that turns on headcount, menu, and delivery has cost baked in, so the owner sets the final number. Velros attaches past quotes for reference.
Deadlines and duties you can't miss
- Allergen disclosure
- Under FALCPA and state menu rules, the major allergens in a dish must be disclosed on request, and menu claims must be accurate. Keep the allergen note consistent across your menu, Toast page, and delivery listing.
- Truthful listings and reviews
- The FTC Act bars deceptive claims and fake or incentivized reviews. Velros only drafts replies to reviews; it never posts or solicits reviews on your behalf.
- Guest data and marketing texts
- A phone or email taken for a booking is for that booking; reusing it for promos needs consent, and marketing email must follow CAN-SPAM (clear sender, opt-out). Velros checks consent before any coupon or blast goes out.
FDA Food Code allergen provisions & FALCPA (Food Allergen Labeling and Consumer Protection Act of 2004) · FTC Act & CAN-SPAM Act of 2003
Common questions
- Does Velros change reservations automatically?
- No. Time, party-size, and table changes come up as an approval card, and only what you tap gets applied. Only plain confirmations like "what are your hours" flow through on their own.
- Do I still check Yelp, Google, and Instagram separately?
- You watch one place. Asks scattered across channels get grouped per guest, and drafts go back out on whichever channel the message came in.
- Does it reply to bad reviews for me?
- Only to the draft. Whether to comp and how to word it is your call on the approval card. These can escalate emotionally, so nothing sends automatically.
We'll find what to cut first in Restaurants, Cafés & F&B, together.
Where the inquiries land, the order your staff check them in, and the rules a person applies last, laid out as one day of work.
Talk about our industryWhat comes in
Messaging, phone, search and email, in one place
What gets checked
What your staff decide, and what a person decides
What improves
Fewer repeat inquiries and fewer dropped follow-ups, every week