Can Steve take table bookings?

Yes. Party size, time, contact, dietary flags, and special occasion notes — all captured and landed in your booking platform within five seconds of call-end. Customer receives an SMS confirmation.

Does Steve integrate with SevenRooms, ResDiary, OpenTable, and Mr Yum?

Yes — all on Complete and Enterprise plans. Bookings land in your platform with full guest context including party size, time, dietary flags, special occasion notes, and table preference.

Can Steve confirm if a dish is gluten-free or nut-free?

Never. Allergen-critical questions are always escalated to the chef on duty. Steve captures the requirement, notes it on the booking, and flags the call for chef confirmation. Food safety is non-negotiable and is governed by FSANZ standards.

Can Steve handle function and group enquiries?

Yes. He captures date, party size, budget range, broad menu direction, and contact details, then dispatches a structured email to the owner or events manager. He never commits to function pricing — that always escalates to the owner.

Can Steve take order-ahead pickup orders?

Yes, on Complete and Enterprise. He works against your locked menu and pricing, captures the order, collection time, contact, and payment method, then dispatches the order to the kitchen pass via SMS and email within five seconds.

What happens during peak service when the front-of-house team can't get to the phone?

Steve handles the entire phone load. Bookings land in the system, waitlist names are captured, and allergen-flagged bookings still get chef confirmation post-service. Your team stays on the floor where they belong.

Can Steve recognise regular customers?

Yes, on Enterprise. He greets regulars by name (where the phone number is recognised) and applies any saved preferences from your booking system — favourite table, regular order, dietary notes already on file.

Does Steve handle complaints?

He captures the complaint factually and routes it immediately to the owner or duty manager. He doesn't attempt to resolve, defend, or admit fault. Complaint handling is a relationship interaction and stays human-only.

Can Steve manage multi-venue restaurant groups?

Yes. Multi-venue routing is included on the Enterprise plan. Calls route per-venue with consolidated head-office reporting on booking volume, function enquiry volume, allergen escalation rate, and after-hours capture.

24 business hours from your discovery call. Most restaurants are live within three working days of signing up.

How much does Steve cost?

Essential $297 per month, Complete $497 per month, Enterprise $990 per month. 14-day free trial, no money-back guarantee.

Month-to-month on Essential and Complete. Enterprise is typically a 12-month engagement to support multi-venue routing setup and dedicated account management.

Can Steve do outbound calls for function follow-ups or regulars re-engagement?

Outbound campaigns are available on Enterprise. Function quote follow-ups, regulars re-engagement, and birthday recognition campaigns are common requests from Australian restaurant clients.

Does Steve speak languages other than English?

Multi-language receptionist is on Complete and Enterprise. Mandarin, Cantonese, Vietnamese, Greek, and Italian are most commonly requested by Australian restaurants.

Who do I talk to if I want to trial Steve?

Niel Bennet, founder — 03 4328 3434 or info@aussieaiagency.com.au. The 14-day free trial requires no card and most restaurants are live within 24 business hours.

Can Steve take table bookings?

Yes. Party size, time, contact, dietary flags, and special occasion notes — all captured and landed in your booking platform within five seconds of call-end. Customer receives an SMS confirmation.

Does Steve integrate with SevenRooms, ResDiary, OpenTable, and Mr Yum?

Yes — all on Complete and Enterprise plans. Bookings land in your platform with full guest context including party size, time, dietary flags, special occasion notes, and table preference.

Can Steve confirm if a dish is gluten-free or nut-free?

Never. Allergen-critical questions are always escalated to the chef on duty. Steve captures the requirement, notes it on the booking, and flags the call for chef confirmation. Food safety is non-negotiable and is governed by FSANZ standards.

Can Steve handle function and group enquiries?

Yes. He captures date, party size, budget range, broad menu direction, and contact details, then dispatches a structured email to the owner or events manager. He never commits to function pricing — that always escalates to the owner.

Can Steve take order-ahead pickup orders?

Yes, on Complete and Enterprise. He works against your locked menu and pricing, captures the order, collection time, contact, and payment method, then dispatches the order to the kitchen pass via SMS and email within five seconds.

What happens during peak service when the front-of-house team can't get to the phone?

Steve handles the entire phone load. Bookings land in the system, waitlist names are captured, and allergen-flagged bookings still get chef confirmation post-service. Your team stays on the floor where they belong.

Can Steve recognise regular customers?

Yes, on Enterprise. He greets regulars by name (where the phone number is recognised) and applies any saved preferences from your booking system — favourite table, regular order, dietary notes already on file.

Does Steve handle complaints?

He captures the complaint factually and routes it immediately to the owner or duty manager. He doesn't attempt to resolve, defend, or admit fault. Complaint handling is a relationship interaction and stays human-only.

Can Steve manage multi-venue restaurant groups?

Yes. Multi-venue routing is included on the Enterprise plan. Calls route per-venue with consolidated head-office reporting on booking volume, function enquiry volume, allergen escalation rate, and after-hours capture.

24 business hours from your discovery call. Most restaurants are live within three working days of signing up.

How much does Steve cost?

Essential $297 per month, Complete $497 per month, Enterprise $990 per month. 14-day free trial, no money-back guarantee.

Month-to-month on Essential and Complete. Enterprise is typically a 12-month engagement to support multi-venue routing setup and dedicated account management.

Can Steve do outbound calls for function follow-ups or regulars re-engagement?

Outbound campaigns are available on Enterprise. Function quote follow-ups, regulars re-engagement, and birthday recognition campaigns are common requests from Australian restaurant clients.

Does Steve speak languages other than English?

Multi-language receptionist is on Complete and Enterprise. Mandarin, Cantonese, Vietnamese, Greek, and Italian are most commonly requested by Australian restaurants.

Who do I talk to if I want to trial Steve?

Niel Bennet, founder — 03 4328 3434 or info@aussieaiagency.com.au. The 14-day free trial requires no card and most restaurants are live within 24 business hours.

Niel Bennet· Founder, Aussie AI Agency

Updated May 2026Reviewed by Niel Bennet, Founder, Aussie AI Agency. Industry framing sourced from Food Standards Australia New Zealand (FSANZ), Restaurant & Catering Australia, the Australian Hotels Association, Allergy & Anaphylaxis Australia and the Fair Work Ombudsman Hospitality industry guidance.

AI Receptionist for Restaurants — Bookings, Functions, Waitlist and Pickup, 24/7

Steve, your Aussie AI restaurant receptionist, answers every call while your front-of-house team is on the floor. He takes table bookings, captures function enquiries, manages waitlists, dispatches order-ahead pickup details, and escalates allergen-critical questions straight to the chef on duty — in a natural Australian voice, never improvising on food safety or function pricing.

Live demo · SevenRooms / ResDiary ready · Allergen-aware

Start 14-Day Free Trial — Live in 24 Hours →

No card. Restaurant-specific configuration.

100% Australian Built & Hosted Privacy Act 1988 Compliant 24-Business-Hour Setup Allergen-Aware Routing 24/7 Booking Capture

Quick Answer

Can an AI receptionist work for an Australian restaurant? Yes — and restaurants are one of the strongest fits for AI reception. Steve answers every call 24/7, takes table bookings with party size, time, dietary flags and special occasion notes, captures function enquiries with date and budget range, manages waitlist names during peak service, and dispatches order-ahead pickup details to the kitchen pass — landing in SevenRooms, ResDiary, OpenTable, Now Book It, or Mr Yum within five seconds of call-end.

He never confirms allergen safety on a menu item (always escalates to the chef on duty), never commits to function pricing without owner sign-off, and never improvises on food safety. From $297/month. Australian-hosted. Privacy Act 1988 (Cth) compliant, hosted on AWS Sydney for Australian data sovereignty, TLS 1.3 in transit, AES-256 at rest, NDB Scheme aligned, ISO 27001 framework-aligned (certification on roadmap).

Why Australian restaurants structurally lose bookings during lunch service

Marco runs a 60-seat Italian restaurant in Fitzroy, Melbourne. Friday and Saturday dinner services are booked solid by 5pm; Tuesday through Thursday averages 70–80% occupancy. Average spend per cover sits at $68.

The phone problem was specific: between 11am and 2pm Tuesday to Saturday, his front-of-house team was on the floor doing lunch service. Booking calls for dinner that night, function enquiries for the upcoming weeks, and order-ahead pickup requests all hit voicemail. Marco's wife Sophie did a four-week audit and counted, on average, 31 missed lunchtime calls per week.

Of those, around 6 were dinner bookings for the same evening (lost to a competitor by the time Sophie called back), 4 were function enquiries (worth $1,500–$4,000 each), and the rest were existing customers shifting bookings, asking about set menus, or trying to order ahead for pickup.

The dollar maths: 6 same-night bookings × 2.4 avg covers × $68 = $980/week in lost dinner trade. Plus one missed function a fortnight at $2,500 = ~$1,250/week. Total weekly leak: north of $2,200. That's before counting the brand cost of regulars feeling like they couldn't get through.

Steve went live on a Tuesday. By Friday, every lunchtime call was being answered on ring one. Dinner bookings landed in their booking platform with party size, time, special requests, and any allergen flags. Function enquiries arrived as structured emails for Marco's morning review. Pickup orders were captured with collection time and SMS'd to the kitchen pass.

Month one: 24 same-night dinner bookings saved, 4 function enquiries converted, and a Tuesday lunch service that was 12% busier because regulars were now actually getting through.

Marco's story is an illustrative composite based on common patterns observed across Australian restaurants. No individual venue is depicted. Real named AAA customers with permission to publish include Line Marking Australia and Dinar Exchange. Steve does not confirm allergen status on menu items or commit to function pricing — he qualifies and books only.

Watch Steve handle a Friday-night booking call

A 90-second walkthrough of Steve handling three restaurant call types — a Friday-night booking for 6 with a vegan diner in the party (captured, escalated to chef-on-duty for allergen sign-off), a Christmas function enquiry for 25 (routed to owner with structured email), and a Tuesday lunchtime pickup order (taken, sent to kitchen pass via SMS). Full transcript below.

Read full transcript — Friday 5:47pm booking for 6, vegan diner in the party

Steve: “Good afternoon, you've called Trattoria Fitzroy — Steve speaking, how can I help?”

Customer: “Hi, I'm trying to book a table for tonight — six of us, around 7:30 if you've got it.”

Steve: “Let me have a look at tonight at 7:30 for six. Can I grab your name and a mobile number first?”

Customer: “Lauren Khoury, 0412 555 909.”

Steve: “Lovely Lauren. 7:30 looks tight tonight — I've got 7:15 or 8:00 with a window table, or 7:30 inside at a booth. What suits?”

Customer: “8:00 by the window please.”

Steve: “Beautiful. Any special occasion or dietary requirements I should note for the kitchen?”

Customer: “Yes, one of the group is vegan — is the gnocchi vegan? And is your tiramisu gluten-free?”

Steve: “I'll flag the vegan requirement on the booking now. For dish-by-dish confirmation — especially gluten-free — I'll have the chef on duty give you a quick call back this afternoon before service. Food-safety calls always come from the kitchen, not from me. Is the 0412 number the best for that?”

Customer: “Yes that's fine, thanks.”

Steve: “You're booked — six people, 8:00pm tonight, window table, one vegan diner, allergen callback from the chef. You'll get an SMS confirmation in the next minute. We look forward to seeing you, Lauren.”

Within 5 seconds of call-end: booking lands in SevenRooms with party size 6, 8:00pm, window-table preference, vegan flag and a “chef callback — allergen confirmation (gluten-free tiramisu)” note. Front-of-house mobile receives SMS: “NEW BOOKING — Lauren Khoury, 0412 555 909, 8pm tonight, party 6, window. VEGAN in party + chef callback due re: gluten-free tiramisu. Booking #4419.” Customer receives SMS confirmation. Chef on duty sees the flagged booking on the prep dashboard and rings back before service.

The 5-second restaurant workflow

Phone rings. Steve answers on ring one, identifies as your restaurant, asks how he can help.
Intent captured. Booking? Function enquiry? Pickup order? Reschedule or cancel? Steve identifies in the first 5–10 seconds.
Detail captured. For bookings: party size, time, contact, dietary or allergen flags, special occasion notes. For functions: date, party size, budget range, contact, broad menu preferences. For pickups: order, collection time, contact, payment method.
Email + SMS dispatched. Within five seconds of call-end, the booking lands in your platform (SevenRooms, ResDiary, OpenTable, Now Book It, Mr Yum, or Google Calendar) AND an SMS lands on the front-of-house mobile. Customer receives an SMS confirmation.
Escalation if needed. Allergen-critical questions (“is this gluten-free?”), custom function menus, large-group pricing, or anything chef/owner-specific gets flagged for callback — Steve never improvises on food safety or commercial terms.

Why Australian restaurants are choosing AI reception

The restaurant phone is a confused beast

It rings hardest during service — when staff are physically least available to answer. It rings with high-value enquiries (functions, large bookings, regulars) mixed in with low-value friction (people asking what's on the menu that's already on the website). And it rings outside service hours too: 7pm-on-Tuesday-for-Friday-night is the single most common booking pattern in Australian metro dining.

Add the post-pandemic shift toward order-ahead pickup, the rise of dietary-flag bookings (vegan, coeliac, halal, allergen-specific), and the function enquiry season pressure (October–December alone can decide whether a venue's year is profitable), and the restaurant phone is a complex, high-stakes channel that most venues are losing money on.

Steve answers every call. Bookings land in the system. Function enquiries land in the owner's inbox with full context. Pickup orders land in the kitchen pass. Service stays uninterrupted.

What Steve does in a restaurant

Table bookings — Party size, time, contact details, special occasion notes (birthday, anniversary), table preference (window, booth, outside where available), and any dietary or allergen flags. Lands in SevenRooms, ResDiary, OpenTable, Now Book It, Mr Yum, or your booking system.
Function and group bookings — Captures date range, party size, budget range, broad menu direction, contact details. Routes structured email to the owner or events manager — never commits to pricing.
Waitlist management — During peak service, takes waitlist names, party sizes, and contact numbers. Customers receive an SMS when their table is ready (where workflow supports).
Cancellations and reschedules — Handles same-day cancels and reschedules, applies your cancellation policy (deposit retention, peak-time rules), offers alternative times.
Pickup orders — Captures the order (against your locked menu and pricing), collection time, contact, and payment method. Dispatches order to the kitchen pass via SMS and email within five seconds.
Dietary and allergen enquiries — Captures the dietary requirement and either confirms against your locked dietary register (vegan options confirmed) or escalates to the chef on duty for allergen-critical questions. Never improvises on food safety.
Menu enquiries — Reads from your locked menu summary, refers callers to your website or Mr Yum link for full menu, takes the booking.
BYO and licensed queries — Confirms whether the venue is BYO, licensed, or both, what the corkage fee is, and any time-restricted alcohol service rules. Never improvises on liquor licensing scope.
Loyalty and regulars — Recognises regular customer phone numbers (where integrated), greets them by name, and applies any saved preferences (favourite table, regular order).
After-hours bookings — Takes the booking, sends confirmation, dispatches the front-of-house email for next-shift review.

No-show reduction and peak-hour overflow

Two structural restaurant problems Steve solves automatically:

No-show reduction. Steve sends SMS confirmation at booking, an SMS reminder the morning of the booking, and a 2-hour-before reconfirmation. Customers who can't make it now have three easy moments to cancel by reply — reclaiming the table for waitlist customers instead of leaving it empty.
Peak-hour overflow. When your phone is ringing during a packed 7:30pm Friday service, Steve takes every call in parallel. No queue. No engaged tone. Every waitlist name captured. Every cancellation processed immediately so the table gets re-offered. Every next-night booking landed without interrupting service.

Food-safety boundaries (honest)

Allergen handling in Australian restaurants is governed by Food Standards Australia New Zealand (FSANZ) standards, and the consequences of a wrong answer can be severe. Steve respects the boundaries that come with that.

1. Steve never confirms allergen status on a menu item

Coeliac. Severe nut allergy. Halal. Kosher. Shellfish. Dairy. Steve captures the dietary requirement, flags it on the booking, and escalates to the chef on duty for a callback before service. He never reads ingredient lists over the phone. Food-safety calls always come from the kitchen.

2. Steve never commits to function pricing

Function enquiries get captured with date, party size, budget range and broad menu direction, then dispatched as a structured email to the owner or events manager. Steve may share your published per-head function range (“our function menus typically start from $65 per head”) but never commits to a final quote, custom menu, or beverage package.

3. Steve never promises off-menu or bespoke dishes

Off-menu requests, custom dietary menus, ingredient substitutions, kids' menu variations — all captured and flagged for chef or owner sign-off. Steve doesn't improvise on what the kitchen can produce on the night.

4. Steve respects liquor licensing scope

Steve confirms whether the venue is BYO, licensed, or both, what the corkage fee is, and any time-restricted alcohol service rules (last drinks, lockout zones). He doesn't improvise on state liquor licensing rules — those vary state-by-state and live with the licensee.

5. Steve never handles complaints

Complaints requiring management are captured factually and escalated immediately to the owner or duty manager. Steve doesn't attempt to resolve, defend, or admit fault. Complaint handling is a relationship interaction and stays human-only.

6. Steve makes no claims about provenance or sourcing

Where the menu copy lists provenance (“O'Connor grass-fed beef”, “line-caught Tasmanian snapper”), Steve reads from the locked menu. He doesn't improvise on origin, sourcing, production method, or farm-to-plate claims beyond what is locked in your menu copy. Provenance is an Australian Consumer Law exposure if claimed wrong, and it stays with the venue.

Integrations built for restaurant workflows

Steve plugs into the booking and order systems Australian restaurants already run:

Booking, POS and order-ahead platforms supported by AAA for restaurants

Platform	Integration	Use case
SevenRooms	Direct API	Booking with full guest context, regulars recognition, dietary flags landed on the reservation
ResDiary	Direct API	Reservation creation with party size, time, special occasion notes, dietary flags
OpenTable	Direct API	Booking creation, table preference, waitlist management
Now Book It	Direct API	Reservation booking for independent and group venues, popular across AU hospitality
Bookable	Direct API	Booking creation for venues running Bookable as the reservation engine
Mr Yum / iorder	Email + SMS bridge	Order-ahead pickup orders captured against locked menu, dispatched to kitchen pass
me&u / Square / Lightspeed	Email + SMS bridge	Pickup order dispatch to POS-adjacent kitchen workflow
Deliverect	Email + SMS bridge	Order-ahead pickup coordination where Deliverect aggregates pickup channels
Google Calendar / Outlook	Direct	Calendar booking for venues not yet on a reservation platform (Essential plan)

If your platform isn't listed, we'll build the integration during setup. SMS via your nominated number for customer confirmations and waitlist notifications. Multi-venue groups: per-venue routing with head-office consolidated reporting on Enterprise.

Trusted across industries. Aussie AI Agency clients include Line Marking Australia and Dinar Exchange. The restaurant build runs on the same Australian-hosted infrastructure with hospitality-specific scripts and allergen-aware escalation rules.

Pricing — straight-up

Plan	Best for	Monthly
Essential	Single-venue cafés and small restaurants on Google Calendar bookings	$297
Complete	Single-venue restaurants on SevenRooms / ResDiary / OpenTable with function enquiry volume	$497
Enterprise	Multi-venue groups, order-ahead pickup workflow, regular customer recognition	$990

Essential includes 24/7 answering, email + SMS dispatch, single-venue inbox, Google Calendar booking, voicemail-to-text, weekly call reports. Complete adds SevenRooms / ResDiary / OpenTable / Now Book It / Mr Yum integration, function enquiry workflow, allergen escalation rules, fortnightly script tuning. Enterprise adds multi-venue routing, order-ahead pickup workflow, regular customer recognition, dedicated account manager.

All plans include: licensed-hospitality-aware configuration, custom voice/persona, Australian hosting, Privacy Act 1988 (Cth) compliance, ISO 27001 framework-aligned security (AWS Sydney, TLS 1.3, AES-256, NDB Scheme alignment), 14-day free trial, 24-business-hour setup.

No money-back guarantee — but a 14-day free trial so you can test before you commit. See full pricing on the pricing page.

When Steve is not right for your restaurant

We'd rather tell you upfront than waste your money. Steve is not for your restaurant if:

You're a high-end fine dining venue where every booking is a relationship interaction. Steve is exceptional at the volume work, but if your reception is part of the guest experience by design, that's a different conversation.
You expect Steve to give detailed menu commentary or wine pairings over the phone. He won't — that's a sommelier and host activity.
You expect Steve to confirm allergen safety on bespoke dishes. He never will. Food-safety calls escalate to the chef every time.
You don't have a clear function enquiry process or pricing structure. Steve needs your locked terms to work.
You're not willing to invest 60–90 minutes in the discovery call and ongoing script tuning. Steve only sounds like your venue if you tell us how your venue sounds.

If any apply, save your money. If none apply, Steve will pay for himself in the first two weekends.

Related pages for consumer-services venues

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AI Receptionist for Gyms & Fitness Studios — class booking and membership enquiry capture
After-Hours AI Receptionist — the night-shift booking problem in detail
Weekend Coverage AI Receptionist — Saturday lunch and Sunday brunch overflow
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Common questions about AI receptionists for restaurants

: Yes. Party size, time, contact, dietary flags, and special occasion notes — all captured and landed in your booking platform within five seconds of call-end. Customer receives an SMS confirmation.
: Yes — all on Complete and Enterprise plans. Bookings land in your platform with full guest context including party size, time, dietary flags, special occasion notes, and table preference.
: Never. Allergen-critical questions are always escalated to the chef on duty. Steve captures the requirement, notes it on the booking, and flags the call for chef confirmation. Food safety is non-negotiable and is governed by FSANZ standards.
: Yes. He captures date, party size, budget range, broad menu direction, and contact details, then dispatches a structured email to the owner or events manager. He never commits to function pricing — that always escalates to the owner.
: Yes, on Complete and Enterprise. He works against your locked menu and pricing, captures the order, collection time, contact, and payment method, then dispatches the order to the kitchen pass via SMS and email within five seconds.
: Steve handles the entire phone load. Bookings land in the system, waitlist names are captured, and allergen-flagged bookings still get chef confirmation post-service. Your team stays on the floor where they belong.
: Yes, on Enterprise. He greets regulars by name (where the phone number is recognised) and applies any saved preferences from your booking system — favourite table, regular order, dietary notes already on file.
: He captures the complaint factually and routes it immediately to the owner or duty manager. He doesn't attempt to resolve, defend, or admit fault. Complaint handling is a relationship interaction and stays human-only.
: Yes. Privacy Act 1988 (Cth) compliant. All call data hosted on AWS Sydney for Australian data sovereignty, TLS 1.3 in transit, AES-256 at rest, aligned with the 13 Australian Privacy Principles and NDB Scheme. ISO 27001 framework-aligned (certification on roadmap). Standard DPA available.
: Yes. Multi-venue routing is included on the Enterprise plan. Calls route per-venue with consolidated head-office reporting on booking volume, function enquiry volume, allergen escalation rate, and after-hours capture.
: 24 business hours from your discovery call. Most restaurants are live within three working days of signing up.
: Essential $297 per month, Complete $497 per month, Enterprise $990 per month. 14-day free trial, no money-back guarantee.
: Month-to-month on Essential and Complete. Enterprise is typically a 12-month engagement to support multi-venue routing setup and dedicated account management.
: Outbound campaigns are available on Enterprise. Function quote follow-ups, regulars re-engagement, and birthday recognition campaigns are common requests from Australian restaurant clients.
: Multi-language receptionist is on Complete and Enterprise. Mandarin, Cantonese, Vietnamese, Greek, and Italian are most commonly requested by Australian restaurants.
: Niel Bennet, founder — 03 4328 3434 or info@aussieaiagency.com.au. The 14-day free trial requires no card and most restaurants are live within 24 business hours.

Quick Facts: AI Receptionist for Australian Restaurants

Best fit:: Restaurants with peak-service phone overflow, function enquiry volume, dietary-flag bookings, or order-ahead pickup demand
NOT a fit:: Fine dining where reception is a relationship interaction, venues without locked function pricing, owners unwilling to spend 60–90 minutes on discovery
Booking dispatch:: Booking captured + email + SMS to front-of-house mobile + customer confirmation, all within 5 seconds of call-end
Food-safety boundaries:: No allergen confirmation on menu items, no function pricing commitments, no off-menu promises, no provenance improvisation
Allergen handling:: Always escalated to chef on duty for callback before service — never improvised over the phone
Integrations:: SevenRooms, ResDiary, OpenTable, Now Book It, Bookable, Mr Yum, iorder, me&u, Square, Lightspeed, Deliverect, Google Calendar, Outlook
Pricing:: $297 / $497 / $990 per month — 14-day free trial
Setup time:: 24 business hours from your discovery call
Compliance framing:: FSANZ allergen standards aware, Privacy Act 1988 (13 APP), Australian Consumer Law provenance awareness, state liquor licensing aware
Hosting & security:: AWS Sydney, TLS 1.3 in transit, AES-256 at rest, Privacy Act 1988 + NDB aligned, ISO 27001 framework-aligned (certification on roadmap)
Author:: Niel Bennet, Founder of Aussie AI Agency

Sources: Food Standards Australia New Zealand (FSANZ), Restaurant & Catering Australia, Australian Hotels Association, Allergy & Anaphylaxis Australia, Fair Work Ombudsman Hospitality industry guidance, OAIC Privacy Act 1988, ACCC Australian Consumer Law, 2026.

Ready to get Steve answering your restaurant phone?

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Or call us direct: 03 4328 3434 · Email info@aussieaiagency.com.au

Sources & disclosures

Food safety, hospitality and allergen sources:

Privacy, consumer protection and broader context:

Real customer references: Line Marking Australia and Dinar Exchange with permission. Marco's Fitzroy Italian-restaurant story is an illustrative composite based on common patterns observed across Australian restaurants. No individual venue is depicted.

Composite disclosure: The 60-seat Fitzroy story, the 31 missed-calls-per-week figure, the $68 average cover spend, the $980/week lost-dinner-trade and ~$1,250/week missed-function figures reflect typical patterns we observe across Australian restaurant clients. Individual venue results vary by location, cuisine, average spend, and trading hours.

Pricing, hours, and integration claims are accurate at publish date and may change. Steve does not confirm allergen status on menu items, commit to function pricing, or improvise on food safety or liquor licensing scope. Aussie AI Agency is not affiliated with FSANZ, Restaurant & Catering Australia, the Australian Hotels Association, Allergy & Anaphylaxis Australia, or any government or regulatory body referenced. References to these bodies are for informational and compliance-context purposes only.

Security & data handling: Privacy Act 1988 (Cth) compliant. Hosted on AWS Sydney for Australian data sovereignty. TLS 1.3 in transit. AES-256 at rest. Aligned with the 13 Australian Privacy Principles and the Notifiable Data Breaches (NDB) Scheme. ISO 27001 framework aligned (formal certification on roadmap).

Not legal, food-safety, or compliance advice. For specific compliance questions about allergen labelling, food handling, function liquor service, or hospitality employment law, consult FSANZ, Allergy & Anaphylaxis Australia, your state liquor regulator, the Fair Work Ombudsman, or specialist hospitality legal counsel.

Conflict of interest disclosure: Aussie AI Agency sells AI receptionist services. We benefit financially when readers become customers.

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