The AI Phone Assistant
Built for Aussie pizza shop owners who want their profit margins back.
ANSWERS EVERY CALL. TAKES EVERY ORDER. NEVER CALLS IN SICK.
TRUSTED BY AUSSIE PIZZA SHOPS
The AI Phone
Assistant
Built for Aussie pizza shop owners who want their profit margins back.
ANSWERS EVERY CALL.
TAKES EVERY ORDER.
NEVER CALLS IN SICK.
TRUSTED BY AUSSIE PIZZA SHOPS
G'day! We're Jimmy & Annabelle.
Nice to meet you!
We've spent more than twenty years inside hospitality as trained chefs, food business owners and operators, watching margins tighten, pressures rise, and small failures quietly turn into expensive ones.
After selling Chefs on Wheels in early 2025, we built Orders In to help reduce costs and stress for hospitality businesses.
It's practical software, uniquely designed by Annabelle and written by Jimmy for the hectic kitchens of Aussie pizza shops.
We've lived the reality of service ... the phone ringing mid-rush, staff stretched thin, and the quiet cost of missed calls turning into missed orders. Ignore the phone and you lose revenue, but answer it and you pull someone off the pass or out of the kitchen. We're hospitality people who've built the tech we all desperately needed.
30+ Years ExperienceBuilt Multiple VenturesFounder EngineeredAustralian Owned
We're fighting for small hospitality
Your favourite local family-run takeaway shops are the heart of Australian hospitality and we're at a real risk of losing them ALL!
They're getting crushed by rising food costs, skyrocketing electricity bills, staff shortages and offshore delivery apps stealing 30% off every order.
We've watched too many good operators close their doors not because their food wasn't good enough, but because things are stacked against them. So we've built Sophia to fight back.
Sounds human, not robotic
Your customers won't even realize they're talking to AI. Sophia uses warm, natural Australian hospitality language. 'G'day, what can I get for you tonight?' She laughs at jokes, handles banter, and makes every caller feel like a regular.
Never calls in sick. Ever.
No more 4pm texts saying 'Can't make it tonight, sorry.' Sophia works every shift, handles every rush, never needs a day off. Footy finals? Heatwave? Christmas Eve? She's there.
Keep your profits
Delivery apps take 30% commission. Phone staff cost hundreds per week and still miss calls, losing tens of thousands yearly to competitors. Sophia costs less than one staff shift, answers every call, and keeps your margins where they belong.
Sophia handles real orders
Watch our co-founder Jimmy test Sophia with the tricky scenarios your shop deals with every night.
She can handle complex orders, menu changes, and even the occasional cranky customer!
Put Sophia to the test - order a half Hawaiian, half supreme with extra anchovies!
Trusted by Aussie pizza shops
Independent Australian pizza shops already using Sophia to answer every call and keep their margins.
The old way of running a pizza shop is DEAD!
THE OLD WAY
THE NEW WAY
- 30% commission to delivery apps
- Phone staff wages of $1000+ /week
- Staff call in sick at 5.58pm
- Calls ring out when you’re slammed
- Rushed & stressed staff make mistakes
THE NEW WAY
Direct orders = full margins- Costs less than one staff shift
- Never calls in sick EVER
- Handles 10 calls at once
- Warm, natural Australian hospitality
- 30% commission to delivery apps
- Phone staff wages of $1000+ /week
- Staff call in sick at 5.58pm
- Calls ring out when you’re slammed
- Rushed & stressed staff make mistakes
- Direct orders = full margins
- Costs less than one staff shift
- Never calls in sick EVER
- Handles 10 calls at once
- Warm, natural Australian hospitality
Don't take our word for it - Call Sophia yourself!
She sounds just like your best staff member.
What Aussie pizza shops are saying
What Aussie pizza shops are saying
BACK TO NAP PIZZERIA
Led by Ettore Bertonati, a nationally renowned Neapolitan pizzaiolo known for his authentic techniques including traditional seawater dough, Back to Nap brings true Naples-style pizza to Australia. With demand soaring, Ettore needed to stay at the oven, not the phone.
When it gets busy I need to be making pizza not running to answer the phone. Orders In handles that for us now. The kitchen stays calm, the orders come through accurately, and my customers get looked after properly. It's taken a lot of pressure off me and the team. Our customers love chatting with Sophia, they're impressed by how naturally she speaks and how friendly she is!
Ettore - Owner, Back to Nap Pizzeria
EY FONZI PIZZERIA
Known for their loaded pizzas and loyal customer base, Ey Fonzi Pizzeria turned to Sophia to keep up with demand and never miss an order again.
Very satisfied with the integration of Sophia to help assist with our in call situation. Between staffing availability and missing countless calls, Sophia has turned these issues around for us 360. The kitchen can now focus on cooking and running a more efficient kitchen. We can really see how this level of technology is going to help countless businesses in the coming years, especially ones that are faced by staff shortages and incoming call limits.
Brian - Owner, Ey Fonzi Pizzeria
ROCC UP PIZZERIA
Started as an online-only operation, Rocc Up Pizzeria discovered they were missing out on customers who preferred to call on the phone to order. Sophia changed everything.
When we opened, we did not run a phone line and relied fully on delivery apps. Over time, the commissions and missed opportunities added up. Since introducing Sophia, we now take phone orders without pulling me away from the kitchen, and as a solo operator this is vital. Calls are answered consistently, service runs more smoothly as I can be where I need to be, and overall efficiency has improved. The system works reliably and has been easy to integrate.
Jamie - Owner, Rocc Up Pizzeria
Frequently Asked Questions
Pricing starts from less than one staff shift per week, around $17 per day. One answered call often covers a full day of cost. Phone staff can cost in excess of $1,000 per week and still miss calls during rushes, mishear orders, or fail to attend shifts. Every captured call beyond cost becomes reclaimed margin.