Yes. If you publish dry-age duration on each cut's page (28 days, 45 days, 60 days, 90 days reserve), the bot reads that meta exactly. A guest asking 'which steak has the deepest funk' gets the longest-aged option on the menu. The bot will not invent a duration you do not run, so if you do not have a 90-day program, it does not suggest one. The cut and cellar stay aligned with what the kitchen actually serves.

Yes. If your wagyu is graded (A5, A4, BMS 9+) and sourced from a specific farm or cooperative, the bot quotes that detail exactly. For some sites that buy from multiple farms across seasons, the bot can quote the current supplier when you update the menu post. It will not invent a grade or farm you do not list. Sourcing claims with traceability implications are too risky to generate from a textbook.

SleekAI reads your live cellar and pairs from what's actually pourable. Region, producer, vintage, and price all read from the wine list. Pairing recommendations match the cut, the cooking temperature, and the guest's price comfort. It will not invent a 1959 Cheval Blanc that's not in the cellar, so the recommendation always corresponds to a real bottle the sommelier can decant. For older vintages, the bot can flag the corkage and decanting time.

Yes. For anniversary, birthday, or proposal bookings, the bot suggests cuts, rooms, and add-ons (cellar tour, custom tasting menu, dessert plates with messaging), then hands off to the reservation system or the events team with the celebration captured in the transcript. The maitre d' sees the context on arrival and the table is set accordingly. Guests do not have to re-explain on the phone.

Vegetarian, vegan, gluten-free, and pescatarian guests filter the menu the same way as any restaurant. Most steakhouses offer at least one strong non-meat option (a fish course, a vegetable plate, a vegan tasting menu), and the bot quotes those from the menu posts. It defaults to a confirm-with-the-team note for celiac diners because shared grills and shared butter dishes carry cross-contact risk.

Yes. SleekAI supports multibot, so each steakhouse in the hotel group has its own chatbot scoped to that restaurant's cellar, aging program, and private dining setup. Cross-restaurant confusion, like a 90-day reserve quoted at a location that runs only a 28-day program, never reaches a guest. Shared brand-wide notes like the corkage policy can sit in a shared knowledge layer used by every bot.

SleekAI is a one-time WordPress plugin license. You bring your own API key (OpenAI, Anthropic, Google, or OpenRouter), so the running cost is just the model tokens, typically a few cents per conversation. For a steakhouse doing 200 chat conversations a day on GPT-4o-mini, that runs well under what a per-location SaaS chatbot subscription would charge each month.

SleekAI does not book tables itself. It links the guest to your existing reservation system at the right point in the conversation, with party size, date, and any celebration context already captured. For private dining inquiries above the standard table cap, the bot routes to the events email rather than the public reservation channel, so the events team sees the right leads with the right context attached.