Keep the essentials current
Use one approved source for opening hours, holiday changes, address, parking and the official ordering link. Remove old promotions and menus before they become incorrect answers.
Capture enough to return a catering call
Agree on the event date, approximate guest count, service type and callback details. Treat these as an inquiry; the catering manager confirms availability, menus and pricing.
Protect the distinction between requests and bookings
If the reservation platform is not connected, Ava should say “reservation request.” Do not imply a table is held. Set a clear staff owner for follow-up during and after service.
Route sensitive food questions to staff
Allergy, cross-contact and dietary-safety questions need the restaurant’s approved staff response. Do not let an assistant infer ingredients or make safety guarantees from a menu description.
Test the ordering-link flow
If you enable texts, confirm the approved destination, sender setup and caller consent. Test the delivered link on a phone. Taking an order through a voice conversation is outside this launch scope.