Tablevoice isn't set-it-and-forget-it. It's set-it-and-tune-it-occasionally. Mostly seasonal updates; rarely structural changes.
What you'll tune
Monthly
Menu — if items rotate seasonally.
Hours & holidays — add upcoming closures.
Events & specials — update promos.
Pronunciation guide — add new dish names if your menu has new items.
Quarterly
House rules — review for drift (corkage fee changed, gratuity changed, payment methods updated).
Notification routing — new staff who need access; staff who left.
Transfer number (Live transfers / Phone numbers & transfer settings) — if your manager's cell changed.
Yearly
Voice and personality — still a fit?
Reservation method — still right for the venue?
Phone routing — has your traffic profile changed enough to revisit always-AI vs. conditional?
As-needed
New language enabled.
New venue rolled in (multi-location).
New CRM connected.
A staff signature change.
The one tuning step everyone forgets
Save Changes → Update Agent. Your edits don't take effect until you click Update Agent at the top of the AI Host page. See Going live: Save vs Update Agent.
How we tune from our side
We also tune Foodie behind the scenes. Mostly:
Voice quality. When the underlying TTS provider improves, we move customers to the new voices unless you've explicitly picked one.
Speech recognition. Boosted-keyword effectiveness improves over time.
Playbook prompts. We periodically refine the system prompts behind each playbook (cancellation flow, complaint handling) based on patterns across all venues.
You never see these tunings unless they change behavior in a way that surprises you. If something starts feeling different, ask.
When tuning crosses into "this is now a different system"
Big structural changes — different reservation system, different POS, completely re-thought voice strategy, expansion to a new region with new languages — deserve their own conversation. We treat them like a mini-onboarding. Schedule a call.
A note on customization
The most successful operators we work with treat Tablevoice like a regular full-time staff member who needs occasional supervision — not like a gadget that should be perfect on day one. Foodie gets better with use, like any host. Your job is to notice and tell us. Our job is to translate that into changes.
Most venues hit a comfortable equilibrium around month 3. After that, tuning becomes background — mostly seasonal updates and the occasional staff change.