Phone orders and takeout. Foodie's role here depends on your setup — some venues want full handling, most want a transfer.
What Foodie does (depending on setup)
Setup A — Always transfer to a human
Most venues. Foodie detects takeout/order intent, says "let me connect you with the team," transfers to your designated number. Fallback: capture the request as a message.
Setup B — Capture and forward
For venues without a dedicated takeout phone line. Foodie collects:
Items requested
Pickup time preference
Contact info
Special instructions
Drops it in the Inbox as a Phone Order card. Your team calls back to confirm.
Setup C — Direct integration with your POS or online ordering
In beta. Limited POS support today.
Card type in the Inbox
Card "Phone Order."
Items, time, contact captured.
Reply by text or call back.
Why most venues transfer
Phone orders are nuanced — substitutions, allergies, timing, special instructions. The cost of getting one wrong (an angry guest with the wrong order) is higher than the cost of letting Foodie politely say "let me connect you with the team." Most operators we work with land on transfer.
What configures this playbook
Services & amenities — Takeout (Yes/No)
Notification routing (Notifications)
A note from the field
Tabule Midtown's phone-order revenue dropped $3–4K/month in the first three months on Tablevoice because the takeout playbook was misconfigured — Foodie was sending guests an OpenTable link for groups of 5+, which OpenTable couldn't handle, and those guests assumed Tabule was full and ordered elsewhere. Worth getting this right.