During sugaring season your dining room is full and the phone rings about the coming weekends. Your receptionist records the date, the seating, adults and children, books within your system’s capacity and passes groups and buses to you.
$35 CAD / month · 50 Standard calls · 1 local number · no setup fee · no contract. Free trial: 7 days, 20 answered calls, no card.
Zenvox is an AI receptionist for sugar shacks and maple farms that serve a meal, across Canada. During sugaring season, when the dining room is full and nobody can pick up, she answers in English or French, records the date, the seating, the number of adults and children and any stated allergies, books the seat within your system’s capacity and passes groups to your team. The Restaurants and events base costs $35 CAD a month with 50 Standard calls included and one local number, with no setup fee and no contract. Free trial: 7 days, 20 answered calls, no card.
The group booking is entered at the 2 p.m. seating: name, number, forty people, three vegetarian meals, nut allergy for the kitchen to confirm. The deposit link went out by text; the seats are held once payment arrives, and the floor manager sees the request between two seatings.
Sunday, 12:15 p.m. The lunch seating is in full swing and nobody is free to pick up. An office manager calls about the following Saturday.
ReceptionistÉrablière Gagnon, good afternoon. Let me take your name and a callback number first, in case the line drops.
CallerNathalie Côté, 819 555-0142. We would like to come with forty people next Saturday, with our office team.
ReceptionistThank you. On Saturday, the lunch seating is full; there is room for forty people at the 2 p.m. seating. Does that work for you?
CallerYes, 2 p.m. Three people eat vegetarian, and one colleague has a tree nut allergy.
ReceptionistRecorded: forty people at the 2 p.m. seating, three vegetarian meals, and the nut allergy passed to the kitchen — they will tell you what is possible. For groups, the shack asks for a deposit: I am texting you the payment link, and the seats are held once it is received.
CallerPerfect, thank you.
A school, a club or an office. She records the organization, the person in charge, the announced head count, the arrival time and room needs, then passes the request to you above the threshold you set. For a school group, she sticks to the organization and the person in charge.
She answers from the real capacity of your seatings. If the seating asked for is full, she offers another one; with the Waitlist and groups option, she adds the family to your list and offers them the seat a cancellation frees up.
Two adults, three children, the lunch seating. She takes the name and a callback number first, then the date, the seating and the number of adults and children, and books the seat only if your system shows it exists.
She repeats the rule you wrote about wine and beer brought by guests, adding nothing to it. A question your rules do not cover is recorded and passed to you.
A wedding, an office party in the fall. She collects the date, the guest count, the format wanted and the stated budget, then opens the request for your manager, who prepares the proposal.
What she does on your sugar shack’s calls, from a family’s seat to a group’s deposit, and what stays in your hands.
She takes the name and a callback number before talking about dates.
Mid-seating, the line can drop: a callback is still possible even if the conversation stops halfway.
She asks for the date, the seating and the number of adults and children.
A sugar shack fills seatings rather than tables: the meal time matters, and children’s ages only if your pricing depends on them.
She books the seat when your system shows it exists.
Otherwise she offers another seating the same day or another weekend, instead of announcing a seat that does not exist.
She records the organization, the person in charge and the announced head count.
An office, a school or a club: the request is tied to someone who can confirm, not to a list of participants.
She asks when the bus arrives and what the group needs in the room.
Parking and access get sorted before the day, while your team can still plan for it.
She passes you any group above your threshold.
Your head-count rule decides; she does not accept on your behalf a group the room cannot take.
She offers the seat a cancellation frees up to someone on your waitlist.
A full Saturday in March does not leave a table empty when a family was waiting for exactly that seating. Waitlist and groups
She answers about the menu, vegetarian options and activities you approved.
Season dates, access or hours: what is written gets said, what is not becomes a message.
She records an allergy as stated and passes it to the kitchen.
She does not confirm a dish is allergen-free: your kitchen answers, and the caller knows that before hanging up.
She repeats your rule on wine and beer brought by guests.
She improvises no permission: a request your rule does not cover is passed to you.
She sends the seating confirmation by text.
The guest has the meal time and the address in writing, handy when driving out from the city for the day.
She sends a reminder the day before the visit to the shack.
A group whose head count changes says so before arriving, not at the dining room door.
She sends your provider’s deposit link for a group, and stops follow-up once payment arrives.
The group’s seats are held under your written rule; a refund request goes up to the person in charge. Deposits and payments
Off season, she assembles a reception proposal from your menus and rules.
Your manager validates each version of the proposal before it goes out. Quotes and events
She texts the person whose call dropped during the rush.
A call missed in the middle of the lunch seating gets a message, instead of going to another maple farm.
She leaves a written summary of every sugar shack call in the app.
The floor manager reads the weekend’s requests between two seatings, in the order they came in.
She continues by text with someone who prefers to write.
The guest count, the chosen seating and the link sent stay in the same request.
She answers from the calls, bookings and information of your sugar shack that you can access. A question about an add-on only applies if you turned it on.
The questionWhich groups booked for Saturday, and at which seating?
She retrieves the organization, head count and seating recorded. She tells a forwarded request apart from an entered booking.
Which allergies were stated for the weekend?
She reads back the mentions recorded word for word, booking by booking. She does not say what the kitchen can serve.
Which group deposits are still outstanding?
Add-onWith Deposits and payments: the links sent and the payments received. Without the add-on, she tracks no deposit.
Your season dates as you publish them, the time of each seating, the room’s capacity, the menu and its vegetarian options, your rule on wine and beer brought by guests, your deposit and cancellation policy for groups, and the head count above which your team confirms. All of it changes from the app.
Name and callback number first. Then the date, the seating, adults and children, the occasion, stated allergies and diets. A seat is booked only if your system shows it exists; a group above your threshold is passed to you.
The guest receives a text confirmation and a reminder the day before. For a group, your provider’s deposit link goes out with the Deposits and payments option, and follow-up stops when payment arrives.
A receptionist who answers for you, in English and in French, from your approved dates, seatings and menu, and who books within your system’s capacity or passes you a written request. No setup fee, and you keep your number.
She does not book a seat without checking capacity: if the seating is full, she offers another seating or the waitlist.
This is included in your base plan. She answers using the calls, requests and business information you are allowed to access.
Talk to your receptionistA question you can ask
Which Saturday seatings are full, and which groups are waiting for an answer?
She retrieves bookings entered by seating and the group requests passed on. She promises no seat your system does not have.
Beyond the base plan. Each one is added by choice, separately from the base. None is switched on unless you pick it.
You can add a channel so she can continue the conversation with your customers. Any action she takes follows the same rules and the options you have chosen.
Optional customer channel
Answer season, menu and group questions on your Facebook Page; a seat is booked within the real capacity of your seatings.
The transactional messages provided by your base plan and your own questions to the receptionist remain included.
During sugaring season the shack runs flat out: the dining room fills seating after seating, the kitchen keeps sending plates, and the whole team is on the floor. That is exactly when the phone rings for the coming weekends — a family for Saturday lunch, an office that wants to come with its team, a school arriving by bus.
Quebec’s French-language agency, the OQLF, places sugaring season from mid-March to the end of April, and listings in Quebec’s official tourism directory show seasons that start as early as February, with “reservation required” for groups. In a season that short, an unanswered call is a table or a group that books somewhere else.
Your receptionist answers for you, from your season dates, your seatings, your menu and your rules. She books the seat within the capacity your system publishes, or records the request so your team can confirm it, and she passes stated allergies to the kitchen without promising anything.
The other lines of work in this section run on the same engine, with their own requests and their own rules.
AI receptionist for restaurants and caterers in CanadaShe records the organization, the person in charge, the head count, the arrival time and room needs, and applies your threshold: above it, the request is passed to you instead of being accepted for you. The group deposit goes through your provider’s link, with the Deposits and payments option.
She books a seat at a seating within the capacity your system publishes, and offers another seating when the one asked for is full. With the Waitlist and groups option, a cancellation frees a seat she offers to the next family on your list.
She records the allergy or diet as the guest describes it and passes it to the kitchen. She does not confirm that a dish is free of allergens or traces: in Quebec, an establishment must inform its customers of the allergens present, and your kitchen is the one that answers.
The rule you wrote, as written: whether guests may bring wine and beer, what you serve, and nothing more. A question outside that rule is passed to you.
She answers about your hours and your maple products, takes reception and group requests and passes them to your manager. She sends no promotional message without the person’s consent.
Yes. She answers in the caller’s language and switches to the other on request. In Quebec, she greets callers in French first.
Libro, now part of OpenTable, says it takes bookings through your website, Google, social media and by phone; Lightspeed, TouchBistro and Square describe point of sale and reservations for restaurants. With a connected system, she reads the seats its interface publishes; otherwise the booking is written in Zenvox and your team copies it into its own tool.
Start your free trial with your email. Your website can help prepare your business information, but it is optional. Confirm the facts, choose a first task and test your receptionist. You can try options too, starting with the ones you need.
Sugar shacks
