Sage answers the questions nobody has time for.
A guest-facing assistant that knows your menu, what is good tonight, what is gluten-free, what goes with the sea bass, and answers in your restaurant’s voice, at the table.
- Answers from your menu
- Allergen-aware
- Your brand voice
What it does
Take the order at the table, the counter or the kerb, and get it to the kitchen.
- It only knows your menu
- Answers come from your dishes, your descriptions and your allergen data. It is not free-associating about food in general.
- It takes allergens seriously
- Dietary constraints are applied as hard filters before anything is suggested, on the same rules the menu itself uses.
- It sounds like your restaurant
- Sage speaks in the brand voice you set, so a wine bar and a canteen do not get the same assistant with a different logo.
- It can recommend, and it is counted
- When a suggestion turns into an order, that is recorded — shown, clicked and added tracked separately — so you can see whether it is actually helping.
See it
Example data
I'm vegetarian and I don't eat nuts. What's good tonight?
Six of tonight's dishes work for you. The one the kitchen is proudest of is the truffle risotto — no nuts anywhere in it, and the truffle is shaved to order.
Truffle Risotto
£21.00
Carnaroli, aged parmesan, winter truffle
Sage answered from your menu and your allergen data, not from what it knows about food in general. A dish a guest has filtered out is never suggested — that rule sits above every other signal.
Where it sits
One system, five pillars
Sage AI waiter is part of ordering.
Take the order at the table, the counter or the kerb, and get it to the kitchen. It runs on the same menu, the same tables and the same bill as everything else here — nothing to integrate, nothing to reconcile.
Know what sold, what almost sold, and what caused the difference.
Dish reviews · Revenue & attribution · Analytics · AI insights · Guest intelligence · Automated messaging · Experiments · Discounts & promotions · Campaigns
Fill the diary — and give a forgotten table a chance to be sold again.
Bookings & events
Cost the menu on what you are actually paying for the food.
Stock & purchase orders
Compare what you ordered, what arrived, and what you were billed for.
Supplier control
Build the rota, publish it once, and know who did what on the floor.
Team & shifts