The calls your team can't get to, answered.

Belline is an AI receptionist for restaurants and salons. It picks up when your line is busy or nobody can reach the phone, checks your real availability, and books the table or the appointment — then puts the transcript in front of you.

Book a demo See how it works

Keep your existing number. No porting, no new hardware, nothing for your guests to learn.

Under 1s

to the first spoken word

24/7

including mid-service and after close

Every call

transcribed, logged and auditable

~30 min

to configure a venue

How it works

Three steps, and none of them change how your guests reach you.

Forward your line

Your phone rings at the host stand as it does today. After twenty seconds unanswered — or when the line is engaged — it rolls to Belline. Your number never changes.

It answers and books

It knows your tables, turn times and pacing, or your services, staff and cleanup buffers. It never offers a time that isn't genuinely free, and it confirms in your own house style.

You see everything

Bookings land in your diary. Every call is transcribed with the decisions it made, so you can read back exactly what was promised to whom.

What it does

It handles the call, or it hands it over. It never guesses.

The most important thing a receptionist does is know the edge of its own competence. Belline takes a message or transfers rather than inventing an answer.

“Do you have anything Friday around eight, for six?” Books it

“I need to move my Tuesday appointment to next week.” Finds it, moves it

“Something's come up — can you cancel?” Cancels, confirms

“Is there parking, and do you do gluten free?” Answers, in your words

“How much is a balayage, and how long does it take?” Quotes the real price

“We're twenty people for a corporate dinner.” Takes a message, flags your team

“I want to complain about last night.” Transfers to a person

Why this is hard

Answering is the easy part. Knowing what's actually free is not.

A voice agent that can't see your book is an expensive answering machine. Belline holds the same constraints your host or receptionist holds in their head, which is why it can commit to a time without anyone checking it afterwards.

Restaurants

✓ Turn times that grow with the party — a deuce is ninety minutes, a six-top is two hours
✓ Kitchen pacing caps covers seated per quarter hour, however many tables look empty
✓ A party of two takes the smallest table that fits, never the six-top you'll want at nine
✓ Large parties combine tables, but only within the same section
✓ Last seating respected; a nine-top becomes an events callback, not a booking

Salons and clinics

✓ Only staff qualified for every service in the chain are offered
✓ Cleanup buffer held in the diary after each appointment, never quoted to the guest
✓ Colour stations treated as a real resource — two colour clients need two of them
✓ A three-hour balayage is never booked into a shift that ends in two
✓ Work spreads across the team instead of stacking on whoever is listed first

Regulars

It recognises the number before it answers.

If someone has booked with you before, Belline greets them by name, knows what they usually take, and already has their upcoming booking in hand — so nobody is asked to recite a reference code they've lost.

It is built from your own bookings. There is nothing to import and no setup: it exists the moment the same number calls twice.

Integrations

Keep your booking system, or use ours.

If you already run a booking system, Belline writes into the book your team already works from — it is the phone line, not a second source of truth. If you run on a paper diary or a phone, the diary lives here instead.

Built-in diary — available now Fresha SevenRooms OpenTable Treatwell Google Calendar

Integrations are built during onboarding for the system your venue actually uses. Tell us which one and we will confirm a date before you commit to anything.

Questions

What operators ask first.

Do we have to change our phone number?

No. You keep the number on your signage, your listing and your menus. You set call forwarding on the line you already have, and you can turn it off yourself at any time.

Will it answer calls our staff would have taken?

Only if you want it to. Most venues start with forwarding on no-answer and busy, so the phone rings at the host stand exactly as it does today and Belline only picks up calls that would otherwise have gone to voicemail.

Can it double-book us?

It cannot state a time without checking availability first, and availability is computed from your real tables, turn times and pacing — or your staff, service durations and equipment. If a slot isn't genuinely free, it isn't offered.

What happens when it doesn't know something?

It says so, and takes a message or transfers to a person. It is instructed never to invent a price, a dish, a product or a policy. You define the house rules it must follow, and it treats them as hard constraints.

Does it sound like a robot?

You choose the voice and hear it saying your venue's own name before you commit. It replies in under a second, and it stops talking the moment a caller interrupts — which is the thing people actually notice.

How long does setup take?

About thirty minutes on a call, going through your tables or your service list, your hours, your policies and your common questions. Changes after that take effect on the next call — there is no waiting on a release.

Are callers told they're speaking to an AI?

Yes, in the greeting, and we recommend it everywhere. In the EU it is a legal requirement. It is also simply better: callers who know speak more clearly and are less annoyed when they find out.

What do you do with our guests' data?

Transcripts and bookings are stored so you can audit what was said; call audio is not recorded. The data belongs to your venue and is exportable. We are happy to sign whatever your legal counsel requires.

What does it cost?

A monthly fee per venue with answered minutes included, and a per-minute rate beyond that. The right number depends on your call volume and whether you need an integration, so we quote it after the demo rather than guessing on a web page.

Hear it now

Don't take our word for it. Ring it.

One line per trade, so you hear a receptionist for a business like yours rather than a generic script. Book something, change it, then try to catch it out. Nothing you book is real.

Restaurants

+44 20 0000 0000

A table for six on Friday, then move it to four people.

Salons

+44 20 0000 0001

A cut and colour with a particular stylist. Ask what it costs.

Clinics

+44 20 0000 0002

A consultation. Then ask whether your insurance covers it.

Answered 24 hours a day. Calls are capped and last up to four minutes. Standard call charges apply.

Be the caller.

The quickest way to judge this is to ring it yourself. We will set your venue up — your tables or your service list, your hours, your policies — and give you a number to try, before anything is pointed at your real line.

Book a demo