Customer Reviews

“The benefit of Hostie is having someone answer the phone all the time, the same way. Collecting the information with every phone call that comes in, as opposed to a real person who has no time to answer the phone.”

Dante Serafini, Co-Owner

The Stinking Rose Group

"Before it had to be me and two other people doing that work and now I can really focus my staff on the hospitality...And because I can get back to people quicker, and because my response time is faster, we book more events, we have more sales, and we have more guests coming in the door."

Andrea Boyd, Director of Ops

Wayfare Tavern

Love working with Hostie as it allows us to capture all of our guest inquiries. We never miss out on large group bookings and are able to better meet the needs of our guests. Randall and Brendan are also amazing to work with, they are super responsive to any questions or queries we have about the product.

Stefano D'Orsogna, Co-Owner

Layla

One of the best and most appreciated task that Hostie does for us, in our small, labor conscience restaurant is answer and assist in our giving our guests the information that they need to book reservations. It literally is like having an extra person "working the phones" so to speak.

Mike Barrow, Co-Owner

Tacolicious

Hostie allows our team to stay off the phone while still handling common guest questions and reservation-related calls, such as cancellations or party size changes. It has improved over time, now collecting large party inquiries and syncing them directly with Perfect Venue instead of relying on guests to fill out forms. The integration was seamless, and the Hostie team has been consistently involved, ensuring the AI delivers accurate information and supports our team effectively.

Michelle Mah, Director of Ops

Slanted Door Group

"Joining Hostie was one of the smarter moves our business made in 2024. From the onboarding process, to the support several weeks in, we were able to roll out our AI Voice system seamlessly. Hostie has allowed our guests to get more real time answers to their questions, while eliminating the need to have someone stationed at a phone during service."

Amanda Flores, Director of Ops

Flour + Water Hospitality Group