By trade · Retail & Cafés
Stop missing covers, catering, and walk-ups.
Steward picks up the phones, answers the DMs, and qualifies the catering enquiries — so the front-of-house can focus on the floor.
A typical week, before and after Steward
Same floor. Same kitchen. Different operating layer.
Before Steward
- Catering enquiries die in the inbox.
- Casual staff ask the manager the same questions all shift.
- Function bookings get lost between phone, email, and DMs.
- Owner answering messages until midnight.
With Steward
- Every catering enquiry qualified and replied to in minutes.
- Staff get instant answers from the SOPs.
- Functions managed in one place — no double-booking.
- After-hours messages handled while you close up.
A day with Steward
A typical Friday at a specialty café in Melbourne.
- 5:50amSteward sends the owner a one-line brief: "3 catering enquiries to confirm, 1 supplier needs a call back."
- 7:30amPhone call about Sunday brunch numbers. Steward checks the booking, confirms the table for eight.
- 9:00amNew barista asks Steward "what milk do we use for the matcha latte?" — gets the SOP answer instantly.
- 11:42amInstagram DM about gluten-free options. Steward answers from the live menu, captures the contact.
- 2:15pmOffice down the road calls about a 30-coffee order. Steward qualifies the request, books prep time.
- 5:10pmDay wraps. Steward sends the owner the close-of-day summary: covers done, repeat customers, catering pipeline.
- 8:30pmAfter-hours function enquiry. Steward replies with availability, captures the booking deposit link.