Slang AI

This is what it looks like when a restaurant doesn't use Slang AI... guests stuck on hold instead of booking your restaurant!  That's why the most successful restaurants use Slang AI to manage their bookings.

Scientists are still trying to explain the dopamine rush our clients feel after their first Saturday dinner rush with zero missed calls.

Ever wonder when your restaurant's phone is actually ringing the most, and when it's actually converting the most? They're not the same hour. We mapped 11.5M restaurant calls processed through our platform across a single day to find out. Here's what we found: - Call volume peaks at 5 PM - Conversion peaks between 3–4 PM The dinner rush isn't the only time phones matter.

A fully booked restaurant often meant a lost reservation for Legal Sea Foods. With 20+ locations, some restaurants fill up fast. But before Slang, hosts couldn't easily check availability at nearby locations while juggling calls during service. Now, guests can be directed to a nearby Legal Sea Foods location with availability. For multi-location restaurant groups, that means fewer lost reservations, more booked tables, and a better guest experience without adding more work for the host stand. Christine Cocce, Director of Marketing at Legal Sea Foods

Q2 kept us close to the conversations that matter most: the ones happening with restaurant operators in real life. Here’s where we showed up: • Restaurant Leadership Conference with Informa • New England Restaurant and Bar Show • National Restaurant Association Show • Golden Gate Restaurant Association Industry Conference Across every event, we heard a lot of the same things: teams are moving fast, operators are juggling more than ever, and the phone is still one of the biggest pressure points in the restaurant. The biggest takeaway from Q2: operators are looking for tools that make the day run smoother, help teams capture demand, and keep hospitality focused on the guest experience. Thank you to every team, partner, and operator we connected with this past quarter.

Hey restaurant operators, are you heading to CREATE: The Event for Emerging Restaurateurs 2026? 🌴 From July 20–22, Kristin Hartenstein Pellegrin and Jen Hwang will be at Terranea Resort in Rancho Palos Verdes for Nation's Restaurant News’ flagship event for emerging restaurant brands and growth-minded operators. At Slang, we help restaurants answer every call, capturing lost revenue and give busy teams more time to focus on the guests right in front of them. So naturally, we’re excited to connect with multi-unit operators, founders, executives, investors, and technology partners who are thinking about what it really takes to scale. If you’ll be there, come say hi. We’d love to chat about how AI is helping restaurants make the phone a revenue channel again.

"We don't even think about it anymore. Every new restaurant gets OpenTable and Slang." - Bowdie's Chophouse's COO, Josh Nottingham Before rolling out Slang, Bowdie's explored a call center model to capture missed reservations. But with razor thin restaurant margins, the numbers didn't make sense. After proving itself at one location, Slang became part of the playbook in every new restaurant. Hear Bowdie's COO Josh Nottingham explain why answering every call became a non-negotiable.

How much business is coming in after your restaurant closes for the night? These cities generated the highest volume of after-hours restaurant reservations (when your host is sound asleep).  If the phone rings after close and nobody picks up, that reservation may go elsewhere.  But not with Slang. For as little as 55 cents/hr Slang makes sure your your after hour calls are always answered.