You might start your assessment of the benefit of changing your current system by getting somebody to ring your restaurant at selected times of the day and evening and listen on speaker phone to how your staff (or your answering machine) handle the calls. As you listen ask yourself if you were a customer with an enquiry for a $10,000 function or a really important special occasion, would you be happy to continue and book with confidence that you were dealing with professionals? The result may horrify you.

There is no point having good food and service if people choose not to come because they have been turned-off by their initial impression.