Research-based industry analysis with real data
US restaurant industry generates $1.1 trillion in annual sales.
Source: National Restaurant Association, 2024 State of the Industry
Average full-service restaurant profit margin: just 3-9%, with most at 3-5%.
Source: National Restaurant Association
Labor costs represent 30-35% of revenue for full-service restaurants.
Source: NRA/Bureau of Labor Statistics
Employee turnover rate: approximately 75%, one of the highest of any industry.
Source: BLS JOLTS data
62% of operators cite staffing as a top challenge.
Source: NRA workforce survey, 2023
30-60% of phone calls go unanswered during peak hours.
Source: Slang.ai/Numa/Goodcall restaurant data
Reservation no-show rate: 15-20% without confirmation systems.
Source: OpenTable/Cornell Hospitality Research
No-shows cost US restaurants an estimated $25 billion+ annually.
Source: Industry analyses
70% of consumers prefer ordering online/via app rather than by phone.
Source: Popmenu/Deloitte surveys
Online orders have 10-20% higher average check size than dine-in.
Source: Toast platform data
AI handles reservation requests, menu questions, and takeout inquiries via website chat
Captures every inquiry during peak hours when phones go unanswered
Provides accurate allergen info, daily specials, and dietary accommodations
Sends automated booking confirmations to reduce no-shows
Frees staff to focus on in-house guests instead of answering phones
Supports multiple languages for diverse customer bases
With 3-5% margins, every lost reservation directly impacts viability
30-60% of peak-hour calls go unanswered — each is potential revenue walking to a competitor
AI reduces no-shows through automated confirmations
70% of consumers prefer digital interaction — meet them where they are
Staff can focus on in-house guest experience instead of phone management
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These projections are based on published industry research and benchmarks. Individual results will vary based on business type, market conditions, and implementation. Statistics cited are from the sources listed above and may have been updated since publication.