Hospitality, finally connected
Your venue,
without silos.
Built by a restaurateur & running live in one of America’s great food states!
By the numbers
Why it matters
33%
of calls to restaurants go unanswered during peak hours.
Source: Maple, 1M+ restaurant calls, 2025
What changes with Gumbeaux
Every call answered from your live menu — orders, bookings and catering taken.
7% → 30%
Enrolling guests in a loyalty program can lift their return rate from 7% to nearly 30%.
Source: Toast platform data, Q1, 2026
What changes with Gumbeaux
Rewards online and in-store, so guests have a reason to come back.
15–30%
base commission delivery apps take from each order. With every fee added, 20–40% or more.
Source: Consumers' Checkbook, 2020
What changes with Gumbeaux
Direct ordering on your own site — the guest and the margin stay yours.
Industry research about restaurants in general, shown with its source — not results from Gumbeaux Soft customers.
The nights you're building
Full tables. Great food. A room that's having a good time.
The family that's here every Sunday.
The band that packed the room.
Catering for 200, quoted the same night.
Your servers stay with the table.
The party of 12 in the back room.
Happy hour that fills itself.
Everything changes when nothing is a silo.
Tell it once. Everything knows.
Keep your POS.
Every call answered — and acted on.
Turn attention into orders, bookings and tickets.
Catering and private events without the paperwork.
Know what every plate costs.
The whole shift on one screen.
Guests come back because it remembers them.
Post once. Show up everywhere.
Know what's working.
Every screen in the building.
Put on a show.
Never lose a lead.
Most-used features
What owners use every night.
Rewards & loyalty
Online ordering & preorders
Reservations
Catering quotes & proposals
Menu boards
Recipes, costing & margin
Reviews
Ops board
Lots of phones get answered. Ours already knows your business.
Other answering services only know what someone typed into them. Ours reads the same menu, hours, events, guests and rewards as everything else — so it can take the order, book the table, register the guest and start the catering request.
Friday, 8:42 pm · the room is full · incoming call
Caller: Y'all still have brisket tonight?
Talks: We just sold out of brisket, I'm sorry — the ribs are coming off the smoker now. Want me to put an order in for pickup at 9:15?
Caller: Do that. And I need catering for 60 next month.
Talks: I can start that now and get your quote to the team.
Nobody on the floor had to stop.
Your numbers
What missed calls may be costing you
Starting value: Maple, 1M+ restaurant calls, 2025
Starting value: Maple, 1M+ restaurant calls, 2025
Revenue riding on them each month
Over a year
Not every missed call is a lost sale — this is the size of what’s on the line.
Get your week back.
Re-typing catering calls into a quote
Updating the menu in four places
Keying in supplier invoices
Writing four versions of every post
"What time do you close?" calls
Checking Google for new reviews
Keep your POS. No rip-and-replace.
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