It gives ballpark ranges if you load them. A real quote needs assessing: it books the call.

What does it take from each enquiry?

Date, number of covers, location, kind of event and how to get back to them. What you need in order to decide.

Does it know whether we are free on a date?

Yes, if you connect your events calendar. If the date is taken, it says so up front.

Does it tell a private client from a company?

Yes, and it sends them down different paths. A wedding is not handled like a corporate event.

Does it answer out of hours?

Yes, and a good part of the value is there: event enquiries do not arrive between nine and six.

It answers every call and every message

digafood's AI receptionist answers your catering business's calls and WhatsApp messages in a natural voice, books into your diary and works for you 24/7.

Up and running in minutes
Keep your number
No lock-in

Hundreds of businesses already use digafood

An ordinary Tuesday

The phone does not pick its moment. These are the five hours of the day where money is lost today, and what happens with digafood.

Today

9:30You are setting up and a request for a quote comes in.
11:00Someone asks whether you cover an area and what numbers you work with.
15:00A company calls about an event next week.
18:30Somebody asks for a ballpark price and nobody can take the call.
21:00A wedding enquiry comes in out of hours.

With digafood

9:30It is taken in full: date, covers and kind of event.
11:00It answers right away with your terms.
15:00It is qualified and reaches the sales team with the work already done.
18:30It gives the range and books the proper call.
21:00It is answered and tomorrow you have it in your inbox.

Every missed call is a quote that never gets written.

A single event recovered in a year pays for digafood many times over.

Every call is a potential quote. It takes the date, the headcount and the type of event, and it reaches us already qualified.

Event catering · Barcelona

We used to lose enquiries because nobody could pick up during set-up. Now not one is left out.

Corporate catering · Bilbao

It separates a price enquiry from a real request. We only call back what is worth calling back.

Wedding and event catering · Milan

We are there where you need it most

Nothing about how the catering business works has to change. You just stop losing these three things.

The set-up

While you are out setting up, nobody is picking up in the office. It is answered anyway and no enquiry is lost.

The half-taken quotes

It takes date, covers, location and kind of event. When you call back, you already know what you are talking about.

What is not worth the time

It tells a price enquiry from a real request. Your team only spends time on what can actually close.

Lead capture and qualification

The prospect calls, gets qualified and reaches the team already filtered.

Capture Identify Custom

24/7 calls

Always answers, even when your business has closed or you are on holiday.

Answer Book Capture Report Analyse

Start working today

Nothing to install, no change of CRM and no change to the caterer's number.

Tell us how the catering business works

Menus, areas, minimums, dates and kinds of event.

We connect your booking system

The one already in use. If there is none, we provide it.

You divert the phone

And digafood starts answering.

It works on your CRM

It does not replace your system: it uses it. Every enquiry comes in as a lead with all its details.

CoverManager

Checks availability by sitting and room, books, changes and cancels.

TheFork

Syncs marketplace bookings with your own channel, without double bookings.

Restoo

Handles tables, sittings and the waiting list straight on the floor plan.

And many more...

We connect to any tool through a single unified API.

What not answering costs you

The calls you miss and the ones that interrupt your work have a cost. Find out how much you could save with digafood.

Rough figures for a catering business:

200 calls a month, 3.2 min each on average.
€450 average spend per customer.

Calls a month200

Average spend per customer€450

Calls that go unanswered today30 %

Money lost every month

€10,800

€129,600 a year

unanswered calls a month

customers who were going to book

Fixed with Diga Growth, 169 €/month.
You are losing 64 times what it costs.

Get that money back

What a catering business asks

The five questions the sector actually asks. Answered here, so you do not have to call and ask.

Try it this week

It starts answering in minutes. If it does not convince you, you switch it off.

Talk to us

Every one is different

Every trade has its own casuistry, with its own day, its own integrations and its own questions.

Restaurants that take bookings

The calls arrive right at peak time, when the team is serving.

It handles sittings, rooms and groups without anyone putting the tray down.

Restaurant groups and chains

One number for many sites and no consolidated data.

It routes each call to its site and gathers what happens across all of them.

Delivery and takeaway

The order comes in by phone and has to be taken in full, fast and with no mistakes.

It takes the whole order, repeats it back to confirm and sends it to the kitchen.

Bars and cafés

Few bookings and a lot of questions: hours, terrace, whether the kitchen is open at that time.

It answers instantly and lets the team serve without interruptions.

Hotel restaurants

Resident guests and outside diners, with different rules and different hours.

It tells them apart and applies the terms that belong to each.