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Gumbeaux Soft
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A host greeting guests on a packed night

The Talks module

Every call answered — and acted on.

Your own business phone system that answers from your live menu, hours, events and guest records — and then does something about it.
Book a guided demoSee a call, start to finish

The room is full. The phone is handled. Nobody on the floor had to stop.

By the numbers

What a missed call costs you

The phone rings most during the rush — exactly when nobody can pick it up. Most of those calls are someone trying to give you money.

68%

of calls to restaurants come in during the lunch and dinner rushes — when staff are busiest.

Source: Maple, 1M+ restaurant calls, 2025

What changes with Gumbeaux

When the line is busy, the call is still answered — from your live hours, menu and events — and your staff stay on the floor.

33%

of calls to restaurants go unanswered during peak hours.

Source: Maple, 1M+ restaurant calls, 2025

What changes with Gumbeaux

No call rings out. Each one is answered, logged and followed up.

50%

of restaurant calls are a reservation (38%) or a takeout or delivery order (12%).

Source: Maple, 1M+ restaurant calls, 2025

What changes with Gumbeaux

Orders, reservations, event registrations and catering briefs are taken on the call.

Industry research about restaurants in general, shown with its source — not results from Gumbeaux Soft customers.

Other answering services only know what someone typed into them. Talks reads your business.

The same menu, hours, events, guests and rewards your website, screens and staff use. So it never tells a caller you have what you just ran out of.

What disappears from your day

Your team stops stopping service to answer the same questions.

"What time do you close?" — forty times a night

Missed catering calls after hours

Taking the same catering brief twice

A phone that says you have what you ran out of

What it does

Answers from live facts

Menu, specials, hours, holiday hours and tonight's events — the same ones on your website and screens.

Takes the order

Builds the order from your real menu and options, for pickup at a time your kitchen can make.

Books the table

Reservations with your party rules and deposits, confirmed by text.

Registers for events

Puts the caller on the list for tonight's show or next month's dinner.

Starts the catering request

Takes the full brief and hands it to your team — saved as it goes, so a dropped call still leaves a lead.

Knows the caller

Rewards status, last order and today's reservation, from the guest record.

Hands off warmly

Passes a catering call to your catering line, or to a person, without starting over.

Your own phone system

Lines, extensions, ring groups and a full call log — plus a caller snapshot on the staff board.

Every part of Talks

Phone system & call log

Your own business phone system — lines, extensions, ring groups, call log, notes and follow-ups.

Catering calls

Catering calls taken in full — date, headcount, menu, budget — saved as the call goes and handed to your team as a draft quote.

Website chat

Chat on your website that answers from the same facts as your phone and starts catering requests.

What it connects to

Front Door

Reads the same menu and hours; orders and reservations land where web orders do.

Events & Catering

Phone requests become draft quotes priced from your recipes.

Guest

Recognizes members and adds every call to the guest record.

Ops

Incoming-call alert and caller snapshot on the staff board.

Insights

Every call, outcome and lead, next to your other channels.

A catering call, start to finish

The caller asks about catering for 60.

Talks takes the brief — date, headcount, menu, budget — saving as it goes.

A priced draft quote is built from your own recipes and portions.

Your team reviews it and sends the proposal. The guest accepts and pays the deposit online.

Sample call · demo venue

Caller: I need food for a company picnic, about 60 people.
Talks: Happy to help. What date are you thinking, and is it pickup or should we bring it out?
Caller: The 14th. Delivered, around noon.
Talks: Got it — the 14th, delivered at noon for 60. Let's pick the meats and sides…

Your numbers

What missed calls may be costing you

Put in your own numbers. The starting values come from the research above.
%

Starting value: Maple, 1M+ restaurant calls, 2025

%

Starting value: Maple, 1M+ restaurant calls, 2025

$

Revenue riding on them each month

 

Over a year

 

Not every missed call is a lost sale — this is the size of what’s on the line.

Walk through it with us

Questions

What owners ask us

Can callers place an order?
Yes — the order is built from your live menu and options, for pickup at a time your kitchen can make.
What does it answer from?
The same facts as your website: hours, holiday hours, menu, specials, events and sold-outs.
Does my team still answer?
You decide how calls route — to your team, a ring group, or the line that answers from your facts.
What if a caller hangs up halfway?
Catering and event requests are saved as the call goes, so a dropped call still leaves a lead.
Will it transfer to a person?
Yes — to the person or group you choose, without the caller starting over.

Need something specific?

Ask us. If it's not already built, we take special feature requests.
Ask about a feature

Hear it answer for a venue like yours.

Book a guided demoCall 225-800-9110