Optional but high-value. Reading transcripts (not just Foodie's summary) is how you catch the subtle stuff in the first month.
What's in a transcript
Every call is captured as both:
AI-written summary — ~3 sentences. Usually enough.
Full transcript — every word the guest and Foodie said, labeled.
Click Show Transcript on any call card to see the full version.
Why read them
Hear how Foodie sounds in practice. The summary masks the cadence and tone.
Catch subtle things. Foodie was technically correct but felt curt. Foodie said something off-brand. The guest sounded confused for half the call.
Find tuning opportunities. Repeated phrasings that don't fit your venue. Names being misheard.
How often
Week 1: read 5–10 transcripts a day. Mix of greens (handled fine) and yellows (incomplete).
Week 2–3: read 2–3 a day. Spot-check.
Month 2+: read transcripts only when the AI summary leaves you wondering.
What to look for
Pattern | What to do |
Guest names misheard | Pronunciation, keywords, keypad → boosted keywords. Add the names. |
Foodie hedging on questions she should answer | Restaurant knowledge → add the missing knowledge. |
Foodie's responses feel too long | Voice & personality. Try a more direct response style. |
Foodie's responses feel too short | Voice & personality. Try a friendlier style. |
Guest interrupts and Foodie doesn't pause | Tell us. We tune turn-taking globally. |
Foodie agrees to something she shouldn't | Tell us immediately. This is the most important one to catch. |
Sharing transcripts internally
Good transcripts are useful for:
Onboarding new hires ("this is how our AI host handles a complaint").
Showing skeptics on your team how Foodie actually performs.
Marketing teams understanding the voice of your guests.
Thumbs-up the call. Then share the URL of the call card with whoever needs to see it. They'll need a Tablevoice login.
Some operators we work with print out a particularly good transcript and post it on the back-of-house wall. Cheesy. Effective.