Loman AI

Restaurants are getting crushed. Food cost 30%. Labor 30%. Overhead 10-15%. Margin maybe 5-20%. Then the delivery apps take 33%. This is why bringing calls back with Loman is becoming a secret weapon. Learn more at loman.ai

"Now that we're able to run with one less person in front, Loman is both increasing our revenue and saving us money at the same time." - Cory O'Connor At DeCecho’s, they went from 1 phone line and angry customers on hold to an AI phone agent that never misses a call. “Allie never calls off. She answers every phone call, never gets mad, always keeps the same temperament, and she adds to our sales because she answers when we’re not even open.” That is what Loman AI is doing for restaurants right now. Fewer complaints, one less person on the phones, more orders on the books, even before the doors open.

🎉 Big win today. Loman AI was selected as one of Twilio's 2025 AI Startup Searchlight Award winners. Out of 750+ applicants only 20 companies including Loman made the cut. We’re powering millions of real phone conversations between hungry customers and the restaurants ready to feed them, and Twilio helps us deliver an unmatched voice experience at scale. Huge thanks to the operators who bet on us early, the team building like crazy, and Twilio for the platform support. Read more on VentureBeat: https://lnkd.in/gzgsPwaP #voiceai #ai #restauranttech

Loman AI doesn’t just boost call volume. It removes the day to day stress that used to hit before a shift even started. Nick’s Place used to worry about every missed call and every customer they couldn’t reach. Now they never say no to a customer and never lose a call. That peace of mind is priceless.

Nick’s Place used to lose about a thousand dollars a week in missed calls. In their first week with Loman, they earned back everything they were losing. For forty years, Friday nights were nonstop chaos. Phones ringing, ovens firing, customers waiting, everyone yelling over each other. Then Loman stepped in. Loman answers every call, takes every order, and gave the team their focus back. Volume went up. Stress went down. Costa still remembers our first order for them — a chicken marsala dinner — and says it felt like the heavens opened. Today, Nick’s Place treats Loman like part of the core team. No missed calls. No lost orders. Just smoother operations and more time to serve customers right. Learn more at loman.ai

Something special dropping 12/1 👀 Stay tuned for more.

Restaurant owners: You’re burning cash and don’t even know it. Restaurants miss or put on hold 40% of their calls. On Fridays, that’s thousands of dollars walking out the door. Turn that 40% into 0% with Loman AI. Every call answered. Every order captured.

Meet Tony from Mickey's Pizza, this weeks Loman Restaurant Hero 🍕 Boston-born operator. Culinary school grad. Community builder. Some people are born to cook. Tony Naser was one of them. After graduating culinary school, he launched his first restaurant in 1994, a kabob concept that was way ahead of its time. A couple of years later, he followed his instincts, pivoted to pizza, and never looked back. When Tony opened Mickey's Pizza, he went all-in on Neapolitan style: wood-fired ovens, 90-second cook times, single-serving pies. Boston wasn’t ready. “It wasn’t what people here were used to,” Tony said. But instead of giving up, he evolved, tweaking the dough, offering bigger pies, and slowly transforming into a New York-style pizza shop. The crowds followed. For Tony, pride comes easy every time he cooks. “From the very first time I served a guest, I was proud of what I made for them.” That love for the craft built more than just restaurants, it built community. During the lockdowns, when people couldn’t afford groceries or unemployment checks hadn’t arrived, Tony opened his kitchens to anyone in need. “We made them free pizzas as needed. Eventually, the whole community got involved. Those who could pay it forward did. We did that for over a year.” His advice to new operators? “Make sure there’s real demand for what you’re building and understand the lifestyle. There’s no such thing as work-life balance when you’re building a restaurant.” Today, Tony runs multiple pizza spots across Boston. Each one is a reflection of grit, evolution, and heart. That’s what makes Tony Naser a Restaurant Hero. 💡 We’re telling the stories of the operators who keep the lights on and the ovens hot. Follow Loman for more Restaurant Heroes.

“We thought there’s no way AI could handle our calls. Our menu’s too complicated. But after testing Loman over 50 times (and trying to break it), it answered every question perfectly. The communication alone is worth the price.” - Saad, co-owner of Fluffies Hot Chicken

Before switching to Loman AI, Saad, the co-owner of Fluffies Hot Chicken, says his biggest challenge was missing calls. In this interview, he shares how Loman helped transform his operations across four locations in New York and New Jersey, improving customer satisfaction, staff efficiency, and revenue by making sure every call gets answered every time. Watch the full story to see how Fluffies Hot Chicken turned their phone line into a profit line with Loman AI.