At Mybella Asian, authenticity isn’t a buzzword, it’s the baseline.
The menu goes far beyond “Asian-inspired.” Each dish is built on genuine regional techniques and flavours, layered thoughtfully and finished with a modern edge. Bold aromatics, slow-built sauces, precise execution, nothing is rushed and nothing is accidental. The experience feels refined, but never stuffy. Elevated, but still welcoming.
And when you operate at that level in the kitchen, you can’t afford chaos when it comes to the systems you choose.
Behind the scenes, Director Ray Hekeik knew the operational side of the business needed to match the polish coming out of the pass. That’s what led Mybella Asian to implement Now Book It and its AI-powered receptionist, Sadie.
All with one goal in mind, to make the booking journey just as seamless as the dining experience.
“We’re meticulous about the food and the service, It didn’t make sense for our booking process to feel clunky or inconsistent. We needed something that matched the level we operate at.”
Smooth on the floor, chaos by the phone
Like a lot of growing venues, Mybella Asian had bookings coming in from everywhere. Online channels, phone calls & manual entries. Different platforms doing different things.
On paper, that flexibility sounds great, but in reality, it’s admin overload.
When reservations flow in from multiple sources, it doesn’t take much for wires to get crossed. Double bookings start creeping in, notes get missed and staff spend valuable time cross-checking instead of connecting with guests.
“When you’re bouncing between platforms, you’re always double-checking, you don’t want errors, especially when you’re running a premium dining experience. It adds unnecessary stress.”
Then there’s the phone, hospitality’s most unpredictable team member.
It never rings at a convenient time. It rings at 6:45pm on a Saturday, It rings mid-service, It rings when a staff member has three plates in hand and a guest asking about wine pairings. Every call is important, but every interruption chips away at service flow.
“You want your team focused on the guests in front of them, but during busy service, answering constant calls pulls them away from that.” Ray explained
And it doesn’t stop when the doors close. Guests book when it suits them, after work, late at night, while planning the weekend from the couch. If no one answers, there’s a real chance that booking doesn’t happen at all.
Missed calls don’t just mean missed conversations, they mean missed revenue. For a venue built on precision and hospitality, fragmented systems and nonstop phone interruptions simply weren’t sustainable.
Handing the phone lines to Sadie
Then Sadie, the AI receptionist stepped in, and the energy changed. Instead of staff scrambling to grab the handset during peak periods, Sadie began answering every call instantly. Guests can call, speak naturally, request their preferred time and lock in a booking on the spot. No hold music, no voicemail and no “we’ll call you back.”
The shift wasn’t subtle either, in just one month, Sadie AI saved the Mybella Asian team over 600 minutes. That’s more than 10 hours returned to the business in a single month, time that would have otherwise been spent answering phones, manually entering reservations or deciphering rushed notes scribbled during service.
“That’s time we can put into serving guests, refining events and growing the business,” Ray said.
And those 600+ minutes aren’t just a feel-good stat. They show up in the rhythm of service. Staff are more present, conversations aren’t cut short by ringing phones and managers aren’t being pulled in five different directions.
Because Sadie integrates directly with Now Book It, every confirmed booking flows straight into the system in real time with no double handling or retyping of details, just clean and accurate reservations sitting exactly where they should be.
“It feels streamlined now, guests can simply call, book and it’s done. Everything is in one place, and the team isn’t constantly cross-checking.”
Instead of working around the phones, the phones now work for the team.
Bookings don’t keep office hours, and neither does Sadie
One of the biggest wins has been availability. Unlike staff, Sadie doesn’t clock off, take breaks or miss calls after hours. Whether it’s late evening or early morning, every call is answered and every opportunity is captured.
For guests, it feels effortless, for the business, it’s protection.
“People book when it suits them, not when it suits us, knowing those calls are being answered gives us confidence we’re not missing out.”
In today’s hospitality landscape, convenience is everything. If booking feels difficult, guests move on and Sadie removes that friction entirely.
Resulting in a smoother booking journey, a stronger first impression and more consistent revenue capture, all without increasing staffing costs.
From being reactive to staying in control of service
The most noticeable shift hasn’t just been time saved, it’s been mindset.
Before Sadie, the team was often reactive, the phone dictated the pace and staff juggled multiple systems. There was always an element of second-guessing but tow, there’s clarity.
With Now Book It acting as the single source of truth for reservations, everything lives in one place, bookings are visible, capacity is clear and communication is consistent.
Sadie has essentially become a digital front-of-house team member, handling calls professionally, capturing details accurately and ensuring nothing falls through the cracks.
“Hospitality is about flow, when the systems work with you instead of against you, everything feels smoother,” Ray said.
And smoother service isn’t just about staff comfort, guests feel it too. When the team isn’t distracted by ringing phones or back-end admin, they can focus on what matters, delivering an exceptional dining experience.
Supporting growth that never compromises standards
As Mybella Asian continues to refine its offering and build its brand, scalability matters. Growth is exciting, but only if the systems behind it can keep up.
With Sadie AI and Now Book It in place, the venue has created a booking ecosystem that supports expansion rather than restricting it. More calls don’t equal more chaos and more demand doesn’t mean more pressure. Instead, it means more opportunity, captured efficiently and managed confidently.
Saving over 600 minutes a month might sound like a small operational tweak. In reality, it’s a powerful shift. That’s 10 extra hours invested into service, events, menu development and team leadership. It’s less stress during peak periods. It’s fewer missed opportunities after hours. It’s greater consistency across every booking touchpoint.
For Ray and his team, the value goes beyond automation and is all about alignment.
“If the booking experience feels smooth, that sets the tone before guests even arrive, It’s all part of the overall experience.”
At Mybella Asian, precision on the plate has always been non-negotiable and now, precision behind the phone is too.
Book a table at Mybella Asian here
Now Book It tip: The popular kung pao chicken wins most people over, but make sure to also order the real star of the show, beef cheek rendang.
