Your phone is your first impression.
Make it a good one.

Portata is an AI host for independent restaurants. Quinn picks up on the first ring, day or night, in English or Spanish. She reads your live menu straight from your POS, answers wine and food questions the way a real host would, takes the order, drops it in your POS, and if they want delivery she texts them a link to pay and sends a Dasher. You keep your POS, your kitchen, your line.

What shipped this week

• Live menu from your POS. Quinn reads your catalog in real time. When you 86 the pét-nat at 8:47, the next caller hears it. No portal click, no worker restart. 93 items on the current pilot's line.
• A wine bar's menu, not a chain's. 18-item wine list including natural wines (pét-nat, orange, glou-glou), 6 non-alcoholic cocktails, 5 dirty sodas, a kids menu. Whatever you actually serve, Quinn actually knows.
• A pairing brain, not a script. Ask what goes with the Bianca and Quinn picks a Vermentino or an orange wine. Ask about the Sunday Gravy and she reaches for a Nero d'Avola. Weight and acid, not brand memory.
• Italian and wine pronunciation, done right. 63 phonetic pins covering pizza terms plus an A-to-Z wine glossary. Vermentino sounds like Vermentino. Guests notice.
• She hears the caller, not your TV. Studio-grade noise cancellation strips background voices, kitchen noise, and the game on the bar TV out of the caller's line before Quinn ever hears it.
• One voice, every call. Quinn sounds like Quinn from hello to goodbye, even on a 12-minute call. No drift, no personality flicker mid-conversation.

Here's what she does

Takes pickup orders and drops the ticket straight into your POS. Square today, Clover and Toast next. Handles delivery when you want it: a driver gets dispatched, tracking texted to the caller, you do zero delivery ops. Never asks a caller for a card number: payment is a text link they tap. Answers the routine questions (hours, address, allergens, what's good tonight, is the game on) and the not-so-routine ones (what's a glou-glou, what pairs with the branzino). Transfers to a real person the moment a call needs one. Runs from a portal you control: menu edits, hours changes, specials, delivery on or off, all live on the next call. Shows you every call, order, and transfer in your dashboard.

Native reservations coming soon.

How it all works together

1. Caller dials. Quinn picks up before the second ring.
2. She reads your live menu. Straight from your POS. What's 86'd tonight is 86'd on the call.
3. The order lands in your POS. Square today, the one you already run.
4. Pickup? Ready at your normal cadence. They pay at the counter.
5. Delivery? A driver gets dispatched. Caller taps a text link to pay. Tracking texted to them.

No LLC required on your side. We handle payments, POS integration, and delivery dispatch end to end. You keep running the restaurant.

Here's what she won't do

She won't guess a price she doesn't know. She won't argue with an upset caller. She won't take a card number over the phone. She won't make up a wine pairing off a bottle she hasn't been told about. If a call needs a person, she gets one, warmly, with the transcript already handed over.

Here's what you see

Open portata.dev in a browser. You get a live view of calls as they happen, tickets as they're placed, transfers as they escalate. Filter by day, by outcome, by caller. Click any call to hear it back and read the transcript. Nothing hidden, no black box.

Here's how it starts

1. 1. Intake, 30 minutes. You send us your menu, hours, transfer number, and how you want the host to sound. If you're on Square, we plug into your catalog on the same call.
2. 2. We build your host. Voice, menu, house style, wine pairings, POS wired up, delivery configured if you want it. Pronunciations reviewed line by line.
3. 3. Live in 3 days. You keep doing what you do. The host handles the calls you'd rather your team wasn't stuck on.

Here's why now

Phone orders are still more than half of takeout revenue at most independents. Staff pulled off the line during rush costs you tables. Missed calls after close cost you tomorrow's orders. Your team burns out doing a job the phone should be doing itself. Until this year, no AI could actually hold a wine conversation on your menu. Now it can, and callers can't tell.