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AI Phone Answering + Call-In Ordering for Restaurants

Your phone stops ringing out.

Cleverli answers your restaurant's line 24/7 and takes the whole order on the call — items, sizes, modifications, the lot — then hands it straight to your kitchen. They pay when they collect, same as they do now. Nobody waits on hold. Nobody hangs up during the rush.

Talk to Us See How It Works

Keep your number. Start with just the calls you're already losing — after-hours, or only when your line is busy — or let us answer everything. Same agent, same price; you pick how much to hand over.

On the call · 7:42pm
Caller
Yeah hi — can I do a large pepperoni, light sauce, and an order of wings for pickup?
Cleverli
Got it — one large pepperoni, light sauce, and wings. Are those the eight-piece or the twelve?
Caller
Twelve. And how long's that gonna be?
Cleverli
About twenty minutes. That comes to $31.40, and it'll be ready under your name whenever you get here.
24/7
Answered, Including the Rush
Your Number
Keep It — We Forward, You Choose When
0
Hold Music, IVR Menus or Transfers
Your Kitchen
Gets the Ticket, Nobody Re-Keys It
Don't take our word for it

Talk to it. Right here.

Press the button and speak — nothing to dial, no form, no sign-up. This is a live Cleverli agent answering a demo restaurant. Order something, change your mind, ask what's on it, interrupt it mid-sentence. It's the same agent that would answer your line.

  • It's a pretend kitchen, so no food is made and nothing is charged.
  • It won't ask for your number and won't text you.
  • Runs in your browser. Works best with headphones.
Cleverli Demo Kitchen · pizza, wings, subs
Your browser will ask for the microphone. Try: “Can I get a large pepperoni and an order of wings?”
You're talking to software. The conversation is transcribed and kept so we can check the assistant is behaving — see our privacy policy.
What it does on the call

Built for How Restaurants Actually Work

At 7pm your staff is on the floor, the kitchen is buried, and the phone is ringing. Cleverli picks up every time — takes the order, answers the question, or takes a message — so a customer never gives up and calls somewhere else.

Takes the Order on the Call
Not "visit our website to order." The caller says "large pepperoni, light sauce, and wings" and the AI takes the whole thing — sizes, modifiers, quantities — the way an order-taker would.
They Pay How They Already Do
Card at the counter, cash on collection — nothing about your till changes. If you would rather have it paid up front, we can text a payment link instead. Your call, per restaurant.
Sounds Like a Person
It handles the back-and-forth — "what comes on that?", "how long's the wait?", "are you open Sunday?" — without menus, keypresses or hold music. Callers can interrupt it, and it copes.
Answers After You Close
The calls that come in at 11pm, on a Monday, or while you're on the other line don't ring out any more. Point us at as much or as little of your line as you like.
Automatic Upsells
It offers the right add-on — garlic knots, a two-litre, a dessert — on every order, every time, which is more than a busy host does. It can only suggest what's actually on your menu.
Keep Your Number
Nothing on your printed menus, your signage or your listings has to change. Your existing line forwards to us under whichever rule you pick — all calls, busy only, or after hours.
Knows When You're Closed
It stops taking orders in time for the kitchen to finish the queue, and tells a late caller your real hours instead of booking food nobody is there to cook.
Handles the Calls That Aren't Orders
"What time do you close?", "do you do gluten free?", "where do I park?" — answered from what you tell us. These are most of your call volume and none of your revenue.
Takes a Message Rather Than Guess
Catering, a large party, a complaint, anything it hasn't been told — it says so, takes the details and hands them to you. It does not invent an answer to get off the call.
Where the order lands

The order reaches
your kitchen

However you run the pass, the order arrives written down properly — items, modifiers, special requests and the name it is under. Nobody takes it on a napkin, nobody re-keys it into the register mid-rush, and nothing gets lost between the phone and the line.

Written down properly, every time
The ticket is ready the moment the call ends, with the pickup name and time on it — no handwriting to decipher and nobody asking the kitchen "what was that second one again?"
Modifiers & special requests
Light sauce, no onions, dressing on the side, well done — the AI carries them onto the ticket the cook actually sees.
We set it up for you
We build your menu, configure your greeting and set up the forwarding during onboarding — and if you run Square, we connect it so orders drop into your register too. No tech skills needed on your end.
No new hardware, and nothing for your staff to learn →
Customer calls
Cleverli takes order
Priced & confirmed
Kitchen gets the ticket
Orders can go straight into your register — that is live on Square today. On another till the order still reaches you in full, and connecting it is worth a conversation.

If your phone rings more than it should

Pizza, wings, pad thai, subs — the food is yours. What we need is the shape of the operation: a menu people order from over the phone, a kitchen that has to cook it, and a counter they come and collect it from.

Pizzeria
Friday night, four lines, one host
Wings & BBQ
Game day, and the phone does not stop
Thai & Chinese
Regulars who know the menu and call it in
Sandwich shop
A lunch rush measured in minutes
Fast casual
Steady pickup volume all day long
Neighbourhood spot
A busy counter, nobody free to answer

It has to be food for pickup, with a menu people order from over the phone. If you are table-service first, or you live on reservations, we are not the right fit yet. Square is the register that is wired up today — you do not need it, but on it the orders land in your till without anyone keying them in, and if you run something else that is a conversation rather than a no. Ask us if you are not sure where you land.

The Problem

Every missed call is someone eating somewhere else

Your phone does not ring when you are free. It rings at 7pm, while the kitchen is buried and everyone on shift is carrying something. The caller gets four rings, a busy tone, or a hold they never agreed to — and then they call the place down the road.

  • Calls ring out during the rush
    Exactly when you are busiest is when nobody can pick up. The order does not arrive late — it does not arrive at all, and you never know it existed.
  • Answering pulls staff off the floor
    Every phone order somebody writes down by hand is a table not being served and a counter queue getting longer behind them.
  • Nobody waits on hold for food
    There is no loyalty in a hungry caller at 7:40 on a Friday. Hold music is just a slower way of saying no.
  • After hours is dead air
    The calls that land when you are closed — a tomorrow order, a large party, a simple question — reach nothing and leave no trace behind them.
A table of American takeout - pizza, wings, burgers and fries - shared by a group of people
Somebody fed them
the only question is whether it was you, or the place that picked up the phone
How It Works

From ring to paid order, without anyone leaving the floor

You keep your number. It stays on your menus, your boxes and your listings. We give you a Cleverli line and your existing number forwards to it under whichever rule you pick — everything, only when you are already on the phone, or only after you close. No new hardware and nothing for your customers to install.

01
The phone rings, we pick up
First ring, every time — mid-rush, after close, or while your line is busy. No hold music, no "press 1 for hours", no voicemail. Whether we get the call at all is a forwarding rule you set.
02
The order is taken on the call
It asks the questions an order-taker asks — eight piece or twelve, what size, anything on the side — reads the order back, and offers the add-on your staff forget on a busy night. Questions that are not orders get answered too.
03
It reads the order back
Priced off your menu, read back to the caller, and confirmed with a pickup time and the name it will be under — so the mistakes get caught on the call rather than at your counter twenty minutes later.
04
The ticket reaches your kitchen
The ticket arrives with its modifiers and special requests, ready to cook — and into your Square register too, if that is what you run. They pay when they collect, unless you have asked us to take it up front.

Why This Works on a Restaurant Phone

Most of what your phone does all day is not taking orders. It is the same eight questions, over and over, answered by whoever happened to be nearest — and that is the part a machine is genuinely better at than a busy human.

Every call
Answered, Not Just the Ones You Reach

A person can answer one call at a time, and only when their hands are free. Software has neither limit — the tenth caller during a Friday rush gets the same greeting as the first, and the one who rings at midnight gets an answer instead of a voicemail box nobody checks. What it handles:

  • Orders, with sizes, modifiers and special requests
  • "What time do you close?" and "are you open tomorrow?"
  • Menu questions — what comes on it, do you have it, how big is it
  • Where you are, where to park, how long a pickup takes
  • Anything it has not been told — taken as a message for you
Note: Cleverli is a first-line tool. When it cannot answer something it says so, takes a message and hands it to you rather than guessing. Order accuracy depends on how your menu is set up and how unusual the request is, which is why we build the menu with you rather than importing it and hoping.

One Plan. One Price. No Tiers to Pick.

A monthly base that covers every call we answer, plus a small fixed fee on the calls that actually become orders.
Billing starts on your go-live date, not the day you sign up.

NO SETUP FEE RIGHT NOW — $129 waived
Everything, one plan
Cleverli for Restaurants
$149/month
+ 75¢ per captured order — the same rate at any volume
You are only charged when a call becomes a real order. Hangups, questions, wrong numbers and every call that never turns into food are free.
Everything included
  • Every call answered, 24/7 — including the ones that never become orders
  • The order taken on the call — items, sizes and modifications
  • Customers pay at the counter as usual — or up front by link, if you prefer
  • Never a percentage of your sales — and no markup on your card processing
  • Keep your number — all calls, busy-only or after-hours, your choice
  • Kitchen tickets with modifiers, pickup name and time
  • Automatic upsells on every order
  • Answers hours, menu and location questions
  • Takes a message when it cannot answer, instead of guessing
  • Knows your hours and stops taking orders in time for the kitchen
  • No app, no account and no website for your customers
  • Square connected, if you run it — orders drop into your register
  • We do the setup — menu build, greeting, forwarding and testing
Talk to us or see how it works first

Setup is free at the moment — normally $129. We build your menu, configure your greeting and set up your call forwarding — then we test it with you before a single customer hears it, and connect your Square if that is what you run. You are not buying an account to go and configure yourself. We are not charging for that work for a limited time: start now and you pay the monthly and nothing else.

No long-term contract. Month to month, cancel any time. A quiet month costs you the base and almost nothing else, because the per-order fee only moves when you are actually taking orders.

75¢ versus the $6 and up the delivery apps take on the same order. On a $30 ticket their commission is a meaningful slice of the food. Ours is the price of a side of ranch — and the customer was already calling you.

At an average ticket of $, it takes five captured orders a month to cover the whole base. That is $150 in sales from calls that would otherwise have rung out — and the meter on them, at 75¢ each, comes to $3.75. A single busy Friday night can miss more than that. The question was never whether the phone gets missed — it is how many.

Comparing us to someone else

We do not publish other companies' prices

They change without telling us, we would get them wrong, and you would be right not to trust a table where we control both sides of the comparison. So here is what actually separates one quote from another — with our answers in writing. Ask for theirs the same way, and put the two side by side yourself.

  • Does the price go up when my sales do?
    Ours does not. 75¢ is 75¢ on a $14 order and on a $180 one — a fixed fee, never a share of the ticket. Your best night is yours.
  • Is the usage fee charged per order, or per minute?
    Per order. A customer who takes their time asking what comes on the special does not make that order cost you more than a quick one.
  • What do I pay for calls that never become orders?
    Nothing. Hours, directions, wrong numbers, someone changing their mind — the base covers answering the phone, all of it. The 75¢ only lands when a call turns into food.
  • Does the rate change once I get busy?
    No — in both directions. 75¢ at thirty orders a month and at six hundred. There is no tier you get moved onto, and no volume discount to negotiate for either. One rate, stated once.
  • Is there a markup on my card processing?
    None. Whatever you pay to process a card is your processor's rate, paid to them. We do not touch it, mark it up or add anything on top.
  • How long am I locked in?
    Month to month, cancel any time. The setup fee is waived at the moment, so there is nothing up front at all — and the monthly stops when you say so.

If a quote you are weighing against ours answers any of these differently, that is the real difference between us — not the headline number.

Frequently Asked Questions

Pricing & billing
How does pricing work?
$149 a month, plus 75¢ for each order we capture. The base covers answering the phone — all of it, including the calls that were only ever going to be a question. The 75¢ only applies when a call turns into a real order. No tiers to choose between, and the per-order rate is the same whether you do thirty a month or six hundred.
Do you take a percentage of my sales?
No. A flat base and a fixed fee per order — never a share of what the order was worth. A $14 sandwich order and a $180 family order cost you the same 75¢. Whatever you pay to process a card is your processor's rate, paid to them — we do not touch it, mark it up or add anything on top. It matters most on your best night: a sold-out Friday barely moves our bill, because the upside is yours.
What is the setup fee for?
Work, done by us, before you go live: we build your menu, configure your greeting, set up the call forwarding and connect your register if you are on Square — then test the whole thing with you. It is normally a one-time $129, and we are not charging it for a limited time — sign up while that is the case and there is nothing to pay up front. Either way your monthly billing does not start until the day you are actually live.
What if I want to cancel?
No long-term contract, cancel any time. You are billed for the orders captured up to your last day. While the setup fee is waived there is nothing up front to refund; if it applied to you, it is one-time and non-refundable, because the work it pays for has already been done.
Your phone line
Do I have to change my phone number?
No, and you should not. You keep the number that is on your menus, your boxes and your Google listing. We give you a Cleverli line, and your existing number forwards to it under whatever rule you choose — every call, only when your line is already busy, or only outside your hours. Your phone company sets that up in a few minutes and you can change it whenever you like.
Can I start with only the calls I miss?
That is how most people should start. Forward on busy and no-answer only: your staff pick up exactly as they do now, and we catch what would otherwise have rung out. It costs the same as full-line answering, so you can move the line whenever you are comfortable — a lot of restaurants go to after-hours next, then hand over the dinner rush once they have heard it work.
On the call
What happens when it cannot answer something?
It says so, takes a message with a callback number, and passes it to you — it does not invent an answer to get off the call. Catering, a large party, a complaint or anything it has not been told about all land with you rather than being guessed at. That is deliberate: a confident wrong answer on the phone costs you more than no answer.
Will my customers know it is not a person?
Some will and some will not, and we do not coach it to pretend. It gives its name, it speaks plainly, and it is faster than being on hold. The thing customers actually react to is whether the order was right and whether anyone picked up — not which of those two it was.
What if it gets an order wrong?
It reads the order back before taking payment, and the total on the payment link is the total it read out. Accuracy depends on how the menu is built, which is why we build it with you instead of importing it and hoping — unusual requests and items with a lot of options are the ones worth walking through together during setup.
Orders, payment & going live
Do I need a particular POS?
Whatever you already use. The order reaches you either way — it arrives written up as a ticket with the modifiers, the pickup name and the time on it. Orders can also go straight into the register, and that is live on Square today: run Square and they appear in your till with nobody keying them in. On Toast, Clover or a paper system that part is not running yet, so for now you ring the order in the way you do now — but it is the kind of thing we will look at, so tell us what you run rather than assuming the answer is no.
How do customers pay?
However they pay you today. Most restaurants take it at the counter on collection, and nothing about that changes — the caller is told the total on the call and it is on the ticket. If you would rather be paid before you cook, we can text a payment link at the end of the call instead; that settles into your own Square account, tips included. It is a per-restaurant setting, not a condition of using us.
How long until I am live?
Onboarding is measured in days, not weeks — the work is building your menu properly and getting the forwarding right, and we do both with you rather than handing you a login. We will give you a date when we have seen your menu, and we will not put you live until you have heard it take an order yourself.
Talk to Us

Let's see if your
phone is worth answering.

Tell us what you run and how the phone behaves on a Friday night, and we will tell you honestly whether this is worth your time. We reply within 1 business day.

Response Time
Within 1 business day

Send a Message

Your phone is ringing right now.

$149 a month plus 75¢ per captured order. No contract, cancel any time.