Pieces, portions and sets
Every dish goes on the menu with its units. If a set has twelve pieces, Dicanta says so.
Lots of dishes to share. One clear order.
Dicanta takes your sushi restaurant’s phone orders in Catalan and Spanish. It keeps dishes and quantities apart so the kitchen gets an order it can prepare without replaying the call.
Book a demoPortions, not loose pieces.
Hands on the fish when someone calls about dinner. Dicanta knows whether a dish comes by the piece or by the portion and checks before adding it.
DicantaThe call
Customer
Two salmon maki, one tuna nigiri and an edamame, for pickup.
Dicanta
Salmon maki comes in portions of eight pieces. Two portions, then?
Customer
Yes, two. The name is Julia.
Dicanta
Two portions of salmon maki, one tuna nigiri and an edamame. That’s €31, ready at 21:30. Shall I confirm?
Example call with a sample menu.
A menu that works over the phone.
What’s left today
If the salmon runs out, mark it sold out and Dicanta suggests what you still have.
A summary before confirming
With lots of dishes, the customer hears the whole order and the total before saying yes.
Before you put it on the phone.
- What if they mispronounce a dish?
- Dicanta asks. If it’s unsure between a maki and a nigiri, it checks before adding it.
- What about allergen questions?
- Dicanta answers from the ingredient and allergen information you provide. If a guarantee is needed, the customer must check with the restaurant team. The demo does not transfer calls.
- Does it handle table bookings?
- No, Dicanta focuses on orders. Booking calls don’t end in an order, so you don’t pay for them.
Pay for orders. Never for calls.
With a per-minute phone service, you pay for conversation time. With Dicanta, you pay for calls that end in an order. Payment for the food is separate.
PricingYour kitchen. Your service.
Different orders, one idea: the phone should fit the way your restaurant works.
- PizzeriasFriday at nine, with the oven full. Dicanta checks the address against your delivery area, adds the delivery charge and gives a time the kitchen can keep.
- Sushi restaurantsHands on the fish when someone calls about dinner. Dicanta knows whether a dish comes by the piece or by the portion and checks before adding it.
- Burger restaurantsOne person orders for the group: two the same, one veggie burger and fries to share. In the kitchen, every burger arrives on its own line.
- Hot dog barsA queue at the counter, a full grill and a call for six to take away. You keep serving; the order reaches Servei with clear quantities.
Also for: Kebab shops, Rotisserie chicken, Chinese restaurants, Poke bars.
When the phone rings at rush hour.