Solutions · Restaurants

A phone system that survives Friday night.

The restaurant phone system from an FCC-licensed carrier: an attendant that answers the hours question so your host doesn't, overflow that never rings busy during the rush, and a local number for every location — per-extension pricing, everything included.

A service day, routed

Six calls, zero interruptions.

Restaurant call traffic is predictable — which means it's routable. Here is a service day as call flows:

THE CALL THE FLOW
“Are you open?” — 60 seconds before open Attendant answers with today's hours and address; no staff interruption
Reservation call during Friday prep Press 1 → host stand; no answer in 4 rings → manager handset
Takeout order mid-rush Press 2 → to-go station ring group; overflow → second kitchen handset
Vendor calling during service Press 3 → voicemail-to-email; manager reads it at 3pm, not 7pm
Catering inquiry Dedicated tracking number on the catering page → events voicemail delivered to email
After close Hours message + next-day open time; urgent facility issues → owner's cell
Groups and growth

Local numbers per location, one system over all of them.

Each location keeps a genuinely local number — existing numbers port in, new markets get local DIDs from carrier inventory — while ownership sees one system: shared routing logic, per-location schedules, and a manager app that works from any of them. Marketing gets its own layer too: tracking numbers per platform — the number on the delivery-app profile versus the website versus the catering page — so you know which channel actually rings the phone. An outlet inside a hotel is a different buy — the property's guest-room and trunk zones are mapped on our hotel phone system page.

Frequently asked

Restaurant phone questions, answered.

What's the best phone setup for a restaurant?
One that answers when your staff can't: an auto-attendant that states hours and location instantly, separate paths for reservations versus takeout versus vendors, overflow that rolls to a second handset or manager's cell instead of ringing busy, and — for groups — a local number per location routing into one system. The phone should absorb the rush, not add to it.
Can the phone answer hours and location questions automatically?
Yes — that is most of what restaurant callers want. A schedule-aware attendant answers 'are you open,' 'where are you,' and 'do you take reservations' on ring one, every time, including holiday hours you set once. Staff only touch the calls that actually need a human.
What happens when we're slammed and nobody can answer?
Overflow routing: after N rings at the host stand, calls roll to a second phone, a back-office handset, a manager's cell, or a voicemail delivered straight to email. Busy signals during the dinner rush are a configuration failure, not a phone-line limitation.
Can each location keep its own local number?
Yes — and it should. Each location runs its own local number (existing numbers port in; new local DIDs provision from carrier inventory in any US market), while the group manages everything as one system with shared routing rules and per-location schedules.
Do we need special hardware?
Minimal: any SIP desk phone or cordless SIP handset works, and a smartphone app covers managers. If you have analog phones you love, an adapter bridges them. There is no closet PBX to buy — the system is carrier-hosted.
What does a restaurant phone system cost?
Extensions start at $6.99 per extension monthly, everything included — attendant, routing, voicemail-to-email, recording — with no contract. A single location typically runs two to four extensions plus the main number.

Set it up before the next rush.

Tell us your locations and how the host stand should ring. Numbers port without downtime, and the attendant answers the hours question by the weekend.

Or call direct: (833) 665-2220