Does it replace Restoo?

No. Restoo still runs the room. digafood is the one who answers the phone and writes into it.

Does it know whether a table is genuinely free?

Yes. It checks the plan at the moment of the call and does not offer a table that is already committed.

Does it manage the waiting list?

Yes. It signs up whoever does not fit and gets in touch when a table frees up, instead of losing them.

Can it answer while we are mid-service?

That is exactly what it is for. It takes several calls at once without anyone leaving the floor.

And if I change system one day?

You connect the new one and digafood carries on the same. The system is replaceable; the phone is not.

Restoo, now on the phone too

It handles tables, sittings and the waiting list straight on the floor plan. heydiga answers the calls and the WhatsApp messages Restoo does not pick up, and writes into Restoo before hanging up.

Talk to us

The floor plan is clear; the phone is not

Restoo knows which table is free, which is about to turn and who is waiting. But only whoever is in front of the screen can see it.

Today

The phone rings mid-service and whoever picks it up cannot look at the floor plan.
When it is full people are told "there is nothing left" and the customer is lost, even though there is a second sitting at ten.
The usual questions — hours, menu, terrace — take three minutes from someone who is needed on the floor.

With digafood

It checks the plan in Restoo and offers the table that is genuinely left, without anyone looking at anything.
It offers the next sitting or adds them to the waiting list before letting anyone go.
It answers them all the same way and only passes on what genuinely needs a person.

What it reads and what it writes

The connection runs both ways: digafood checks Restoo before promising anything and writes into Restoo the moment it closes.

Reads from Restoo

The real state of the tables and the floor plan.
Sittings, capacity and average turn times.
The waiting list and its forecast.
The customer record and their previous visits.

Writes into Restoo

New bookings on the right table and sitting.
Changes of time, of covers and cancellations.
Waiting-list entries with their phone number.
Allergies, celebrations and notes for the floor.

Fifteen minutes and it is done

Nothing to install, no technical help and no touching the floor plan you already have set up in Restoo.

You authorise access

From the Restoo account itself, with a permission you can revoke whenever you like.

digafood reads the room

Tables, sittings, capacity and turn times. Nothing has to be loaded by hand.

You divert the phone

And it starts answering and seating people on the same plan as always.

If you have Restoo, you have this

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.

Catering and events

The call is not a booking, it is a quote that has to be taken properly.

It captures covers, date, menu and contact, and hands it to the salesperson.

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.

What changes in a venue with Restoo

The same floor plan, with the phone answered at peak time.

30%

3 out of 10 calls come in mid-service, when nobody can take them.

60%

6 out of 10 calls are the same question: hours, price or address.

The counter time won back each day once those questions stop arriving.

Behind the bar nobody picks up the phone. Now it gets answered and group bookings come in without us stopping serving.

Tapas bar · Seville

The usual questions — hours, terrace, whether the kitchen is open — no longer reach the team.

Speciality coffee shop · Madrid

What not answering costs you

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

Rough figures for a restaurant:

600 calls a month, 1.2 min each on average.
€28 average spend per customer.

Calls a month600

Average spend per customer€28

Calls that go unanswered today30 %

Money lost every month

€2,016

€24,192 a year

180

unanswered calls a month

customers who were going to book

Fixed with Diga Growth, 169 €/month.
You are losing 12 times what it costs.

Get that money back

What everyone on Restoo asks

The five questions of someone who already runs their room with Restoo and just wants to know whether this fits.

Connect it this afternoon

Fifteen minutes to connect it and it is answering tonight. If it does not convince you, it disconnects just as fast.

Talk to us

It gets on with more things

If the venue uses another floor system, it works too.

CoverManager

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

TheFork

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

WordPress

Captures the bookings and enquiries that arrive through the business's website.

Shopify

Checks the status of an online order and resolves the question without going through anyone.