Full-service dining rooms
Sections, coursing, split checks and a kitchen display that keeps the pass and the floor on the same ticket.
For restaurants
The dinner rush answers its own phone.
Between seven and nine, every call costs you the most and gets the least attention. The AI takes the reservation while your team runs the floor — and Sonorch POS handles the tables, the kitchen tickets and the split check.
A Friday, service by service
One night, from prep to the last check.
The seven points in a service where things usually go sideways — and what the system is doing at each of them.
- 4:30 PM
The reservation line is already covered
Prep is loud and nobody is near the phone. The AI takes the 7:30 for six, the allergy note and the birthday, and it lands on the book before the first table is set.
- 5:55 PM
The floor is read at a glance
Every table by section with its live check total. Tap to seat the party, tap again to pick the check back up. No hunting for whose section it was.
- 6:40 PM
Orders go down once
Taken at the table with modifiers attached — no peanuts, course two, sauce on the side — and fired straight to the line. Nothing is transcribed twice.
- 7:20 PM
The kitchen runs on a clock, not a shout
Tickets appear on the display with timers running. At ten minutes a ticket turns red. Start, ready, bump — the pass and the floor see the same thing.
- 8:05 PM
Three more calls answered mid-rush
Two reservations and a takeout order, handled while every server is on the floor. The calls you used to miss between 7 and 9 are the ones that pay for the system.
- 9:30 PM
Checks split without the standoff
Split by item or evenly, tip prompted on screen, card tapped on the reader. Voids and refunds are one tap with a reason attached.
- 11:45 PM
Close of day is a report, not a ritual
Covers, sales by category, voids, comps and tips by server — already totalled. You leave when the last check clears, not an hour after it.
What you get
The phone, the floor, the line, and the check.
Restaurants take the AI receptionist for calls and Sonorch POS for the room. There is no appointment book to buy — a dining room does not need one.
- Reservations answered mid-rush — Party size, time, allergies and the birthday note — captured on the call, day or night, without anyone stepping off the floor.
- A floor you can read at a glance — Every table by section with its live check total. Tap to seat a party, tap again to pick the check back up.
- Kitchen display built in — Tickets fire to the line with modifiers and timers running. Ten minutes and a ticket turns red. Start, ready, bump — no paper, no shouting.
- Split checks and tap to pay — Split by item or evenly, prompt the tip on screen, and take the card on a Zettle reader. Refunds and voids are one tap with a reason attached.
- Takeout and phone orders on the same rail — A takeout order taken by the AI enters the same queue as the dining room, so the kitchen works one list instead of a screen plus a notepad.
- It keeps working when the internet does not — Card payments need a connection. Orders and cash never do — the register keeps ringing and syncs everything once you are back.
- Every server on their own account — Each person signs in as themselves, so sales, voids and tips are attributed without argument, and permissions match the role.
- The numbers that actually run the room — Covers, average check, sales by category, voids and comps, and tips by server — by service, by day, or by week.
Which kind of room
A counter and a dining room want different registers.
Same system, configured for how your room actually turns — coursing and sections at one end, two-tap speed at the other.
Quick service & counter
A register built for speed: the menu two taps deep, modifiers inline, and a line that never waits on a spinner.
Cafés & coffee bars
High-volume small tickets, retail beans and pastry on the same sale, and tips prompted without slowing the queue.
Bars & taprooms
Open tabs held against a card, pre-auth and close-out, and voids that carry a reason so the count reconciles.
Takeout & delivery kitchens
Phone orders taken by the AI drop into the same ticket queue as the counter, with pickup times the caller was actually told.
Pizzerias & family restaurants
Half-and-half builds, big-party checks and the Friday phone flood, handled without pulling a server off the floor.
Answers
What operators ask first.
Yes. It captures party size, requested time, contact number, allergies and any note like a birthday or a high chair, confirms the details back to the caller, and puts the booking on the book. It only offers times you can actually seat.
Keep reading
The parts that make up the night.
The register
Sonorch POS
Floor plan, kitchen display, split checks and offline orders — and the customer record every sale leaves behind.
What it costs
Pricing
The register and the AI receptionist on one plan, from $99 a month for up to 5 staff, with unlimited calls and a 30-day free trial.
The arithmetic
What missed calls cost
Between seven and nine the phone rings hardest and gets answered least. Put your covers in and see what a year of unanswered calls is worth.
It is 7:40 and the phone is ringing.Nobody has a free hand.
No credit card required · Free setup · Cancel anytime