Restaurant
The Lunette
AI Host Demo
Meet Vivienne — the AI-powered virtual host for The Lunette, an upscale-casual Southern-inspired restaurant in Atlanta’s Inman Park neighborhood.
About This Demo
Meet Vivienne
Vivienne is the AI host for The Lunette, a fictional upscale-casual restaurant blending Southern tradition with French technique in Atlanta’s Inman Park. She serves as the first point of contact for guests looking to make reservations, explore the menu, place takeout orders, or plan private events.
Vivienne is available 24/7 and can handle everything from booking a table for two to coordinating a private dining buyout — just like a seasoned host would, but without the hold music.
What Vivienne Can Do
- Make dining reservations for parties of 1–8
- Describe menu items, specials, and allergen information
- Place takeout orders from the full dinner menu
- Answer questions about hours, parking, dress code, and location
- Handle private dining and event inquiries
- Suggest dishes based on dietary preferences
- Process same-day and advance reservations
- Accommodate special occasions (birthdays, anniversaries)
Vivienne’s Knowledge Base
Menu Highlights Vivienne Knows About
Vivienne has detailed information about The Lunette’s full menu, seasonal specials, and private dining options. Ask her about any of them.
Appetizers & Starters
Pimento Cheese Beignets with pepper jelly — 14 dollars. Charred Okra Salad with buttermilk ranch and pickled shallots — 13 dollars. Seared Diver Scallops with sweet corn purée and country ham crumble — 19 dollars. Smoked Trout Rillettes with crostini and chive crème fraîche — 16 dollars.
Signature Entrées
Braised Short Rib with stone-ground grits and red-eye jus — 38 dollars. Pan-Roasted Georgia Trout with brown butter, pecans, and haricots verts — 32 dollars. Herb-Crusted Rack of Lamb with sweet potato gratin and mint gremolata — 44 dollars. Cast-Iron Chicken with collard greens, pot liquor, and cornbread — 28 dollars.
Desserts & Cocktails
Peach Bourbon Bread Pudding with vanilla bean crème anglaise — 14 dollars. Dark Chocolate Pecan Tart with sea salt and whipped cream — 13 dollars. The Lunette Sidecar with cognac, peach liqueur, and lemon — 16 dollars. Blackberry Mint Julep with small-batch bourbon — 15 dollars.
Private Dining
The Veranda Room — intimate private space for up to 24 guests with dedicated service and custom prix fixe menus starting at 85 dollars per person. Full Restaurant Buyout — exclusive use for up to 92 guests, ideal for corporate events, rehearsal dinners, and milestone celebrations. Custom menus and beverage packages available.
Restaurant Quick Facts
Try It Now
Three Ways to Connect With Vivienne
Choose how you’d like to interact. Each channel delivers the same intelligent experience.
Web Chat
Chat with Vivienne in your browser
Type your questions and get instant responses. The web chat widget works just like it would on a real restaurant website.
Vivienne is online
Click the chat bubble in the bottom-right corner to start a conversation.
Tip: Ask “Do you have a table for two this Saturday at 7?” or “What are your gluten-free options?”
Text Message
Text Vivienne from your phone
Send a text message to start a conversation. Vivienne will respond via SMS just like she would for a real guest. Same number for texts and calls.
Tip: Start with “Hi, I’d like to make a reservation” or “What are tonight’s specials?”
Phone Call
Call and speak with Vivienne
Call and have a natural voice conversation. Vivienne speaks clearly and naturally, handles interruptions, and can transfer you to a human if needed.
Tip: Try saying “I’d like to book a table for four on Friday evening” or “Can I place a takeout order?”
Conversation Guide
What to Ask Vivienne
Here are some scenarios and questions to try. Vivienne has detailed knowledge about The Lunette’s menu, availability, and policies, so feel free to get specific.
Making a Reservation
Pretend you’re booking dinner at The Lunette.
- “Do you have availability this Saturday around 7 PM for four people?”
- “I’d like a table on the patio if possible.”
- “We’re celebrating an anniversary — can you do anything special?”
- “Can I book a reservation three weeks out for a birthday dinner?”
- “What’s the latest I can make a reservation on a Friday?”
- “We have a party of 6 — do you have anything at 8 PM tonight?”
Exploring the Menu
Ask about dishes, dietary options, and pairings.
- “What are your most popular dishes?”
- “I have a nut allergy — what can I safely order?”
- “Do you have vegetarian or vegan entrée options?”
- “What wine pairs well with the braised short rib?”
- “Tell me about your signature cocktails.”
- “What’s on the Sunday brunch menu?”
Takeout & Events
Try ordering food or planning a private event.
- “I’d like to place a takeout order for pickup in 30 minutes.”
- “Tell me about your private dining options.”
- “How much does a private buyout cost for about 80 people?”
- “We’re planning a rehearsal dinner for 20 — what do you offer?”
- “Can I order the short rib and the peach bread pudding for pickup?”
- “Do you do catering or just private dining on-site?”
Test the Limits
Throw curveballs and see how Vivienne handles the unexpected.
- “I left my jacket at the restaurant last night.”
- “Can I bring my own wine? What’s the corkage fee?”
- “We need a table for 12 — is that possible?”
- “The food was terrible last time. I want to speak to the chef.”
- “Are you a real person or a robot?”
- “What’s the recipe for your pimento cheese beignets?”
Pro Tips for the Best Experience
- Be conversational. Vivienne handles natural speech, not just keywords. Talk to her like you’d talk to a real host.
- Ask follow-up questions. Vivienne remembers context within a conversation. After asking about a dish, ask “Is that gluten-free?”
- Test different needs. Try a simple two-top reservation, then a complex private event inquiry, and notice how the depth of the conversation changes.
- Try multiple channels. The experience adapts to each medium — voice is conversational, text is concise, chat is detailed.
- Ask to speak with someone. Vivienne can transfer you to a human team member when appropriate.