Do I have to change my restaurant phone number?
No. Forward the existing restaurant line to Orderer, so customers keep calling the number they already know.
FAQ
Restaurant order answering FAQ.
The questions an owner asks before letting Orderer answer real customers.
Phone line
Phone line
The first concern is whether this disrupts the number customers already know.
Can it answer only when we miss a call?
Yes. Use Orderer for missed-call backup, after-hours coverage, lunch rush, dinner rush, or full-day answering.
What happens if a caller asks for a person?
Orderer hands off, takes a callback note, or marks the call for staff review instead of forcing a bad automated path.
Can I turn it off during service?
Yes. Pause answering, change coverage, or route calls back to staff from the desk.
Menu and setup
Menu and setup
Owners want to know how much work this creates before the first real order.
Do I need a POS integration before we launch?
No. Start with menu upload, kitchen tickets, transcripts, payment links, and staff review. Add POS integration after the phone flow is stable.
How do you get our menu right?
Import the menu, review it by category, check modifiers, then test order calls before customers hear Orderer.
Can staff mark something 86'd?
Yes. Staff can mark items unavailable, review categories, and manage each location's menu state.
Can it handle modifiers and special instructions?
Modifiers, required choices, prep notes, and order confirmation are part of the flow. Edge cases are flagged instead of guessed.
Orders and payment
Orders and payment
The restaurant needs a ticket the kitchen can trust and a payment path that matches the operation.
How does the kitchen see the order?
Each completed call becomes a kitchen ticket with items, modifiers, customer details, payment state, transcript, and handoff notes.
Can customers pay by link or pay at pickup?
Yes. Use payment links, pay-at-pickup, or both depending on the restaurant's rules.
What if the customer changes or cancels?
Customer links support edits before the kitchen starts, focused cancellation, receipts, and clear ticket status for staff.
Will it promise the wrong prep time?
Prep times are set per restaurant and kept conservative. Requests outside the rules are flagged.
Risk and rollout
Risk and rollout
A serious rollout needs controls, not invented proof or vague automation claims.
How do we know it made a mistake?
Every call keeps a transcript, call state, order ticket, and review trail so staff can audit what happened.
What about allergy questions or angry callers?
Orderer escalates allergy and dispute cases, avoids risky promises, and leaves clear handoff context for staff.
How does this work for multiple restaurants?
Each location keeps its own menu, hours, phone routing, tickets, billing context, and reporting while ownership gets one group view.
How are recordings, SMS, and privacy handled?
Set recording disclosure, SMS consent, STOP/HELP handling, and retention rules before live launch.
Still deciding?
Call Orderer before reading another page.
The phone experience is the fastest way to understand whether Orderer fits the restaurant.