AI and automation for hotels, tour operators and restaurants
Hotels and operators depend on platforms that charge a commission on every booking, and restaurants on delivery apps with fees and service failures. We automate bilingual replies, direct booking, WhatsApp ordering and the review that follows, so you sell more without relying on an intermediary.
Who it is for: Boutique and city hotels, tour operators, hostels, restaurants, cafes and dark kitchens that receive inquiries on WhatsApp, social media and Google.
Where the sale is lost
- Booking platforms typically charge 15% to 25% per booking, according to industry references, and the relationship with the guest stays with the intermediary.
- Guest inquiries in Spanish and English at any hour, with no fast reply.
- Restaurants that write down WhatsApp orders by hand and depend on delivery apps with fees and delays.
- Unconfirmed bookings, empty tables and rooms, and unanswered reviews.
The flow, step by step
Each step shows what the system does, where a person decides and what gets recorded.
Step 1 of 7
Capture
What the system automates
Google Maps and Business Profile, Meta, Instagram and partnerships, with a single source record per booking or order.
Where a person decides
Defines rates, promotions and campaigns.
What gets recorded
Source of each booking.
What we connect
- Property management system and booking engine
- Channel manager
- POS and kitchen display
- WhatsApp Business API
- Google Business Profile
- CRM
- Payment gateway
What we measure
- Direct booking share
- Own bookings over total, versus platforms.
- Cost per booking
- Spend and commissions divided by confirmed bookings.
- Response time
- From inquiry to useful answer, by language.
- Extras revenue
- Transfers, experiences and consumption sold before arrival.
- Margin per dish
- For restaurants, margin per dish and per sales channel.
- Occupancy
- Rooms or tables occupied over those available.
Human control and compliance
- Rates and availability are read from the booking system: the agent does not make them up.
- The cancellation policy is shown before payment.
- Card data is processed only on the payment gateway.
- On allergens and dietary restrictions, the agent gives no guarantees: it refers to a team member.
What a conversation sounds like
Illustrative example, not a real client.
Hi, do you have availability for 2 nights from March 12?
Hello! Yes, we have a deluxe room with city view available March 12 to 14 at $145 per night, breakfast included. Booking directly gives you free airport transfer. Would you like the payment link?
Yes. What is the cancellation policy?
Free cancellation up to 72 hours before arrival. After that, the first night is charged. Here is your booking link.
In your systemDirect booking started, English conversation. Airport transfer upsell added. Arrival time requested for 48 hours before check-in.
Where to start
24-hour bilingual concierge
Replies in Spanish and English with real rates and availability.
First step: Load rates, policies and FAQs in both languages.
Direct booking with an incentive
Your own link with a clear benefit over the platform.
First step: Measure the direct booking share today.
WhatsApp orders with the kitchen connected
Menu, payment and order to the kitchen without writing by hand.
First step: Load the menu with stock and delivery zones.
Reviews with guided replies
Reply drafts for approval and review requests after the visit.
First step: Connect Google Business Profile.
First weeks. The first 4 weeks: load rates and menu, activate the bilingual concierge, create the direct booking or ordering link and measure the share of own sales.
Frequently asked questions
What can AI automate in hospitality, tourism and restaurants?
Capture: Google Maps and Business Profile, Meta, Instagram and partnerships, with a single source record per booking or order. Inquiry: Bilingual concierge (Spanish and English) at any hour, with availability and rates taken from the booking engine or menu. Direct booking: Sends the booking and payment link with the cancellation policy, and explains the benefit of booking direct. Before arrival: Confirms, asks for arrival time and preferences, and offers extras (transfer, breakfast, spa, dinner). During the stay or visit: Takes guest requests on WhatsApp or by QR at the table and passes them to the team. Own orders: For restaurants, takes the order with menu and stock, charges by link, sends it to the kitchen and coordinates the courier. Review and repeat visit: Asks for the review, drafts replies for approval and offers the next visit.
What does a person always decide?
Rates and availability are read from the booking system: the agent does not make them up. The cancellation policy is shown before payment. Card data is processed only on the payment gateway. On allergens and dietary restrictions, the agent gives no guarantees: it refers to a team member. Capture: Defines rates, promotions and campaigns. Inquiry: Handles groups, events and special cases. Direct booking: Adjusts rates and availability.
What is measured to know it works?
Direct booking share: Own bookings over total, versus platforms. Cost per booking: Spend and commissions divided by confirmed bookings. Response time: From inquiry to useful answer, by language. Extras revenue: Transfers, experiences and consumption sold before arrival. Margin per dish: For restaurants, margin per dish and per sales channel. Occupancy: Rooms or tables occupied over those available.
How does a project start in this sector?
With a 30 to 45 minute discovery session at no cost, followed by a 1 to 2 week diagnosis. The first 4 weeks: load rates and menu, activate the bilingual concierge, create the direct booking or ordering link and measure the share of own sales.
Start with a diagnosis.
Tell us what you want to improve. We will message you to set up a 30 to 45 minute discovery session at no cost.