One page. A private line to every guest.
Answer menu questions in any language, handle requests with less back-and-forth, hear what guests might otherwise leave without saying, and let them choose what you remember for next time.
Any menu question, the Wi-Fi, or your server in a tap — and if something’s not right, tell us privately.
No app. Nothing to download. Just your restaurant at brieffirst.com/yourname.
Your page, guest messages, and dashboard stay free. Every new restaurant also receives $30 of host use without entering a card.
What guests see.
Here’s how the guest page works. Tap anything below and it explains itself.
Hi — I'm Restaurant's host. Ask me anything about the menu — any dish, any question.
Ask in any language.
Honest by design — an AI host that can make mistakes, but won't guess at what only the kitchen can answer. For a serious allergy, your server confirms with the kitchen.
Free on every page: the card, every tab, the private line, praise, the server call. With the host: answers, requests brought to the table, the order pad, and a guest book that grows. The tag on each lesson says which.
What you see.
The same evening, from your side. Table 7 is the guest above. Tap around.
The tagliatelle came out lukewarm — no fuss, just thought you’d want to know.
More water
1×Burrata
1×Tagliatelle al pomodoro
Planning a 40th for my dad — around 18 people, a Saturday in October.
You: add a Tuesday special, cacio e pepe, 19
Assistant: Here’s the board with Cacio e pepe added at 19 — tap Apply and it’s live for tonight.
One helper under every tab. It writes only where your keyboard writes, and it can’t see your billing.
What’s free, what it costs, and what kind of place you run.
Brief First is an AI host for guests, accessible from a small card in your restaurant: they can ask about anything on your menu in their own language, get answers grounded in your menu and your words, and tell you privately if something isn’t right — while there’s still time to fix it.
It’s built for owner-run restaurants — one location or a few — where the person editing the menu is often the same person answering the phone. Not chains, large restaurant groups, or hospitality vendors.
Free is not a trial. No card, no expiration, no limit on how many guests use the page — the private line, praise, event enquiries, the server call, and your dashboard all keep working for as long as you run them. Every new restaurant also starts with $30 of host use, and if it runs out, nothing breaks: everything already caught stays exactly where it is, and the host simply rests until you subscribe. Paid plans are $30, $100, or $200 per month, depending on usage. Every paid plan includes the same six core components: the menu host, guest requests sent to your team, the order pad, event enquiries collected, a growing guest book, and the dashboard assistant. The price changes with use, not features.
Whichever kind of place you run, the card is the same — only what carries the value changes:
Every table gets the host. Recovery and events carry the value — the birthday nobody had to phone ahead for.
Regulars are the business. The guest book is the return on the card, not a bonus.
One door does the work: the receipt line. A wrong order becomes a callback the same day, not a review.
No regulars, so reviews are the memory. The private line is pure review defense.
Recognized guests can be whole businesses — a standing order remembered and brought to you in one line, from the same card.
Your website tells people about your restaurant. This lets them talk back — asking about a dish it can’t explain, or planning a birthday your reservation system can’t understand. It doesn’t replace your website, your point of sale, or your staff; it catches what they were never built to hear.
It never takes payment, makes a reservation on its own, pushes a guest toward a review, or claims to know what only your kitchen can confirm.
One small card can’t replace hospitality.
It can help you hear what usually leaves with the guest.