Restaurant phone calls have long been treated as an operational nuisance, but Hostie is betting they are actually one of the most under-monetized demand channels in hospitality. As guests increasingly expect instant answers across phone, text, email, Instagram DMs, Google Local, reservation platforms, and ordering links, restaurants are being forced to manage a front door that no longer exists in one place. In this week’s HNGRY Live, Hostie Co-Founder & CEO Randall Hom and Flour + Water Hospitality Group Senior Director of Operations Amanda Flores explained how AI concierge assistants can help restaurants capture demand that was previously lost to voicemail, missed calls, and fragmented guest communication. The bigger opportunity is not simply replacing the person who answers the phone. It is turning every guest inquiry into structured, actionable demand across reservations, walk-ins, private events, takeout, and loyalty.