TBL 86 CVR
FIRED 6:34
1 RIBEYE FOR 2 MR
2 HALF CHICKEN
1 BRANZINO
2 GNOCCHI
TBL 53 CVR
FIRED 7:01
1 PAPPARDELLE
2 HALF CHICKEN
ALLERGY SHELLFISH: SEE MGR
Restaurants, cafes and bars
Nobody is free to pull it. Remy, an AI host, answers it, works your book inside your rules, and hands a person everything a person should decide.
LINE 1RINGING 0:47
TABLE FOR 6, SAT 8PM?
HOST SEATING T8. BAR 3 DEEP. NOBODY FREE.
Example only. Not a recording. Sample Street Kitchen and the caller are made up.
BOOKEDSAT 8:30PM · 6CELIAC: SEE MGR
Sample Street Kitchen is made up. So is every ticket on this rail.
Deeplathe answers the phone, books the table, and handles changes, 24/7. These four are what your reservation system, POS, and delivery apps already cover.
Online reservations, the floor plan, the waitlist
Your reservation system
Reminder texts, card holds, deposits and no-show fees
Your reservation system
Source: A reservation platform's own help page on card holds, deposits and no-show fees. Read 20 September 2026.Online ordering for pickup, loyalty, gift cards, email offers
Your POS
The delivery tablet, the marketplace listing, the dispute button
The delivery apps
The phone, the booking, and the change are what this page sells. The four lines above are not.
TICKET 01LINE 1FRI 7:02PM
It is seven on a Friday. The host is seating a six, the bar is three deep, and line one has been ringing for a minute.
Below is tonight's and tomorrow's book at a made-up restaurant. Ring in as a guest: type to Remy or press a caller. She checks the book, books what she may, offers the nearest time when it is full, and the table appears on the grid as she does it.
Made-up book · it is always Friday, 7:02pm here · swipe the grid sideways
The owner's rules
Remy books 1 to 8 alone. Last seating 9:30pm. Table held 15 minutes. Card hold from 6, by secure link only.
Standby, added by Remy
Nobody yet. Ask for a time that is full and say yes to the list.
Handed to a person
Nothing yet. Try a party of fourteen.
Line 1 · you are the caller
I'm Remy, an AI. I answer the phone at Sample Street Kitchen, a made-up restaurant, and it is seven on a Friday. Ring in as a guest and I'll work the book, or ask what I would do in your restaurant.
Remy is an AI and the restaurant is made up. Use a made-up name. Messages go to Anthropic to be answered and nothing is kept.
The person expected to answer at 7pm is a host. The Bureau of Labor Statistics counts 432,690 of them in the US at a median of $15.00 an hour. At seven on a Friday that hour belongs to the door.
Source: U.S. Bureau of Labor Statistics, Occupational Employment and Wage Statistics, May 2025, Table 1, hosts and hostesses (35-9031). Read 20 September 2026.What is builtSet up on your reservation system and the rules you write once: the largest party Remy books alone, the last seating, how long a table is held, and what always goes to a person.
A person stilltakes every party of nine or more, the private room, every complaint and every exception, and can overrule any booking.
TICKET 02HOST STANDSAT 4:52PM
A six-top cancels at ten to five. You turned away three calls for that table this week and none of them is written down.
Reminders, card holds and no-show fees are in your reservation system already, so none of that is built here. What is built is the other half: every caller Remy told "we are full", and who asked to be told if that changes, is on a standby list with the night, the time and the party size they wanted. Press the cancellation and watch the list get worked.
Made-up guests · Saturday's book, table 8
Remy drafts. She never sends: the send button is yours.
Standby for Saturday, in the order they rang
The manager's phone · you are the manager
Draft to Priya N. · not sent
Hi Priya N., it's Sample Street Kitchen. You asked us to tell you if a table for 6 opened on Saturday. One just did, at 6:30pm. Reply YES in the next 10 minutes and it is yours. Reply STOP and we won't text again.
Texting a cell phone with an automated system takes the person's prior express consent under federal rules. The list only holds callers who asked to be told and gave their number for that, and a manager presses send. We did not check state telemarketing laws, which differ.
Source: 47 CFR 64.1200(a)(1), prior express consent for autodialed or artificial-voice calls and texts to a cell phone. Read 20 September 2026.What is builtThe standby list is sorted by who rang first and filtered by whose party fits the table. The text is drafted. If nobody answers in the time you set, the next name comes up.
A person stillpresses send, and decides whether the table is held or released to walk-ins.
TICKET 03BACK OFFICEMON 9:10AM
A delivery app took money off my payout for a missing item I know we packed. The window to dispute it shut before anyone read the statement.
A marketplace refunds a customer and takes it off your payout. You can dispute it, inside a window, with evidence. Below is a made-up week of charges. Pick one to see the kitchen's own record matched against it and the dispute drafted.
Made-up orders and amounts · read from a forwarded statement, never from a login
DoorDash · SAMPLE-4471
Missing item: olive oil cake, $9.00
The kitchen's own record
Drafted for you to submit
The olive oil cake was packed. Our kitchen ticket shows it bagged at 7:41pm and the attached photo, taken at 7:42pm before the bag was sealed, shows the cake box beside three containers. The order was picked up sealed at 7:49pm.
You submit it under your own login. 2 days are left in the window.
Source: DoorDash Merchant Support, Understanding Error Charges and Disputes. Read 20 September 2026.Uber Eats · SAMPLE-8795
Missing item: hearth bread, $7.00
The kitchen's own record
Drafted for you to submit
The hearth bread is on our kitchen ticket and was bagged at 6:18pm. The order was picked up at 6:25pm. We have no photo for this order.
Flagged weak: nobody took a bag photo that night, so the draft rests on the kitchen ticket alone. Your call whether to submit. You submit it under your own login. 3 days are left in the window.
Source: Uber Eats for Merchants, Order Errors. Read 20 September 2026.DoorDash · SAMPLE-4488
Incorrect item: half chicken sent instead of branzino, $31.00
The kitchen's own record
Not drafted, on purpose
Your own ticket shows the kitchen sent the wrong plate, so there is nothing to dispute. It goes on the chef's list instead. DoorDash's help page says stores with a very high volume of dispute attempts may be temporarily restricted from disputing, so a charge your own record does not support is never drafted.
Source: DoorDash Merchant Support, Understanding Error Charges and Disputes. Read 20 September 2026.Uber Eats · SAMPLE-8802
Order never arrived, $46.50
The kitchen's own record
Drafted for you to submit
This order was complete at 8:06pm and handed to the courier at 8:12pm, which the tablet recorded as picked up. What happened after pickup was outside the store's control.
You submit it under your own login. 21 days are left in the window.
Source: Uber Eats for Merchants, Order Errors. Read 20 September 2026.DoorDash · SAMPLE-4410
Missing item: broccolini, $12.00
The kitchen's own record
Too late to draft
The record was good and the window was not. It shut 2 days before anyone opened the statement. Only the marketplace's support can look at it now. This is the charge a daily read exists to prevent.
Source: DoorDash Merchant Support, Understanding Error Charges and Disputes. Read 20 September 2026.DoorDash: the delivery "must have occurred within the last 14 days", the person disputing needs Admin or Store Manager access, and its help page says third-party access to the Merchant Portal and third parties submitting disputes are both against its terms.
Source: DoorDash Merchant Support, Understanding Error Charges and Disputes. Read 20 September 2026.Uber Eats: "submit a dispute request within 30 days of the order date", through the dispute button in its own manager. The same page says "We cannot guarantee reversals in every situation". Neither do we. What is built puts a drafted dispute in front of you before the window shuts. The marketplace decides it.
Source: Uber Eats for Merchants, Order Errors. Read 20 September 2026.What is builtIt works from the statements and reports you forward. It never logs in to a merchant portal. Each charge is matched to your ticket, the packed time, the pickup time and the bag photo, and the ones your own record says the kitchen got wrong are marked do not dispute.
A person stillsubmits every dispute, under their own login. We did not check other marketplaces' windows, so none is shown.
TICKET 04LINE 1FRI 7:14PM
A caller asks whether the pesto is nut free, and whoever picked up says it should be fine.
Ask her anything on the left. Every reply is fixed text, produced before any AI model is asked, so it holds when the model is wrong or unreachable. On the right is the kitchen's allergen sheet she reads from, including the row she has stopped reading.
Line 1 · what callers ask
Caller: Is the pesto gnocchi safe for a nut allergy?
The kitchen's signed allergen sheet lists tree nuts (pine nuts), milk, wheat, egg in the pesto gnocchi. That is what it lists, not everything that may have touched the dish. I can't tell you any dish is safe, or free of anything. One kitchen handles all nine major allergens here and shares fryers, boards and pans. Tell me the allergy when you book and it goes on the booking for the manager, who answers at the table before anyone orders.
Answered in code · rule: allergen · no AI model was asked
Caller: Does the romesco have nuts in it?
The kitchen is re-checking its sheet for the roasted carrots, romesco, so I won't read that row out. I can't tell you any dish is safe, or free of anything. One kitchen handles all nine major allergens here and shares fryers, boards and pans. Tell me the allergy when you book and it goes on the booking for the manager, who answers at the table before anyone orders.
Answered in code · rule: allergen · no AI model was asked
Caller: Do you have gluten free options?
I can't tell you any dish is safe, or free of anything. One kitchen handles all nine major allergens here and shares fryers, boards and pans. Tell me the allergy when you book and it goes on the booking for the manager, who answers at the table before anyone orders.
Answered in code · rule: allergen · no AI model was asked
Caller: Can you guarantee no cross contamination with shellfish?
I can't tell you any dish is safe, or free of anything. One kitchen handles all nine major allergens here and shares fryers, boards and pans. Tell me the allergy when you book and it goes on the booking for the manager, who answers at the table before anyone orders.
Answered in code · rule: allergen · no AI model was asked
Caller: My husband's throat is swelling up.
If someone is having a reaction or cannot breathe, call 911 now and tell the nearest member of staff. I'm an AI on a phone line and cannot help with an emergency.
Answered in code · rule: emergency · no AI model was asked
The kitchen's allergen sheet · made up
The nine: milk, egg, fish, Crustacean shellfish, tree nuts, wheat, peanuts, soybeans, sesame
She reads what a signed row lists. She never reads what a row does not list, because a sheet is not a guarantee about a shared kitchen.
The FDA lists nine major food allergens: "milk, egg, fish, Crustacean shellfish, tree nuts, wheat, peanuts, soybeans and sesame". Its Food Code says unpackaged food "must have written notification to consumers of the presence of major food allergens". The Food Code is a model. We did not check which edition Illinois or Chicago enforces.
Source: FDA, Addition to the 2022 Food Code: Sesame added as a Major Food Allergen (content current as of 12/10/2024). Read 20 September 2026.Illinois: certified food protection managers in Category I restaurants complete allergen awareness training "within 30 days after employment and every 3 years thereafter". The same page says food handlers without that certificate "are not required to have allergen awareness training". The host who picks up the phone is one of them.
Source: Illinois Department of Public Health, Food Allergen Awareness Training FAQ (410 ILCS 625/3.07). Read 20 September 2026.What is builtRemy reads what a signed row lists and never what it does not list. When a recipe or a supplier changes, that row is held and she stops reading it until your chef signs it again.
A person stillsigns the sheet, and the manager answers the guest at the table before anyone orders.
Before you ring
If you have one and it works, keep it. We have not tested anyone's add-on, so this page says nothing about what yours can or cannot do. It shows what Remy does with four things: the rules you wrote for your own book, the allergy question refused in code, the callers who were turned away, and your delivery statements. Test each of them here, then put the same four to the add-on you have.
That is the first thing we check with you, before you pay anything. Where your system lets outside software write a booking, Remy writes it there and your system sends its own confirmation. Where it does not, Remy takes the booking down and your host enters it. We have not set this up for a restaurant yet, so no system is promised on this page.
No. That answer is fixed text, in code, ahead of the AI model. It can read what your signed allergen sheet lists in a dish. It never says what a dish does not contain, and it stops reading a row when the recipe or a supplier changes, until your chef signs it again.
No. DoorDash's own merchant help page says third-party access to its Merchant Portal is against its terms, and so is a third party submitting a dispute. So it works from the statements and reports you forward, prepares each dispute with your own ticket and photo, and you submit it under your own login.
Yes. It says so first. It answers in your restaurant's name, never pretends to be staff, and hands a person anything it may not settle: nine or more, the private room, a complaint.
No restaurant yet. You would see it working on your own book and your own menu before paying anything, and you can stop at the end of any month.
The check
Remy is set up on your menu, your rules and your reservation system, and you talk to it before you pay anything. The prices below are Deeplathe's published ones, read from the same list as the pricing page.
A menu change, a new rule for the book, a row on the allergen sheet, holiday hours: all changes inside the fee.
No contract and no minimum term. It renews monthly until you stop it, you cancel from the portal or by email without getting on a call, and it runs to the end of the period you have paid for.
The delivery statements and the allergen sheet are set up per restaurant, so that work is quoted with you on the call, not guessed at here. There is a larger tier of each line too. Every plan and what is inside it.
Guest checkDeeplathe
Built, hosted, patched, backed up and monitored, with text changes included. Your Google Business Profile is set up with the build.
The phone picked up day and night, weekends and holidays, working from a script written with you. Every call reaches you as a text and an email with a written summary.
The two halves set up as one thing, on one bill, with one go-live, and the Google listing kept current between them.
Paid a year at a time, both together works out at $562 a month, charged once as $6,741.
Thank you. No tip line.
Finish pass
Ring the number. That's the product answering.
00 · Any time
Our own AI receptionist answers that number, running on our business instead of yours. Remy, in the corner of this page, is the one built for a restaurant like yours, and the point of her is what she will not say.
Free · 24/7 · Hang up any time
01 · A set time
Rather book than ring? Take an open slot and Michael runs the call himself.
Book a 15-minute call →Prefer email? michael@deeplathe.com — it reaches Michael, not a helpdesk.
Then we build it, show you the finished thing on a call, and you decide. $0 setup · nothing paid until you've seen the work · 30-day money-back from go-live.
It answers during service, books the table, and handles changes, 24/7. It works the book by your rules and never clears an allergy.