With its vibrant Asian-American fusion menu and stunning waterfront views, Chop ‘n Chill has become a Port Macquarie icon and a must-visit in Raby Bay.
Founded by hospitality veterans Paul and Jacqueline Cumore, the dual-venue concept brings together the bold street flavours of Southeast Asia with the smoky, hearty tastes of American cuisine, creating a dining experience that’s as adventurous as it is approachable.
Between meals, guests can sip specialty coffees and fragrant teas or give in to temptation with a treat from the cake cabinet. And when the sun goes down, the bar comes alive with cocktails, craft beers, and good vibes all round.
For Paul and Jacqueline, it’s never just been about the food, it’s about creating connection.
“We wanted to build more than just a restaurant, it’s about the complete experience, the food, the atmosphere, and the connection to our beautiful surroundings,” said Jacqueline.
That philosophy shines through in every detail, from the relaxed indoor-outdoor spaces to the spectacular views that make any meal feel like a mini escape.
Whether it’s breakfast by the river, after-work drinks with friends, or a family feast of signature smoked meats, Chop ‘n Chill delivers a full-flavoured experience from start to finish.
We caught up with Founder and Director Jacqueline Cumore to chat about how Chop ‘n Chill uses Now Book It’s AI Receptionist, Sadie, to make connecting with guests easier and more meaningful than ever.
The daily tightrope: tables, calls, and orders all at once
Running two busy venues across different locations isn’t just a full-time job, it’s a full-on juggling act, especially when it comes to reservations. With breakfast, lunch, and dinner services, plus a constant stream of walk-ins and phone calls, the team at Chop ‘n Chill found themselves stretched to the limit trying to capture every booking.
“Between service periods, prep work, and everything else that goes into running two restaurants, we were constantly worried about missing calls. Every missed call is a missed booking, and in hospitality, you really can’t afford to leave money on the table.”
Hiring extra front-of-house staff wasn’t a realistic option. With labour costs climbing and reliable team members hard to find, adding a dedicated phone host just didn’t make sense.
Like many venue operators, Jacqueline also felt the limitations of traditional booking systems. Online reservations and an updated website helped, but a lot of guests still prefer to call for bookings, menu questions, dietary needs, or group arrangements.
“We needed a solution that could pick up the phone professionally, manage bookings accurately, and let our team focus on what they do best, delivering amazing experiences for the guests already in the venue,”
That’s when Sadie, Now Book It’s AI Receptionist, stepped in to handle bookings and calls with ease.
Keeping tables turning & guests coming with Sadie AI
The addition of Sadie has completely transformed the way Chop ‘n Chill handles bookings. Available 24/7, she makes sure no booking opportunity slips through the cracks, whether it’s during a hectic lunch rush, late at night, or even on days the venues are closed.
“Sadie has become an invaluable member of our team, she never takes a day off, never gets flustered during peak times, and acts as the first line in connecting with our customers.”
The numbers tell the story – in September alone, Sadie handled over 180 bookings across both Chop ‘n Chill locations. That’s 180 reservations efficiently captured, accurately entered, and confirmed with guests, all without staff intervention.
"Seeing those numbers really opened our eyes to how many calls we were getting and how much time this was saving our team. That’s roughly six bookings a day that Sadie handles completely on her own."
Sadie hasn’t just been filling tables, she’s made life easier for the team, kept operations running smoothly, and put extra smiles on guests’ faces.
“Our team loves not being constantly interrupted by phone calls during service; they can focus on the guests right in front of them, which means better service, fewer mistakes, and a more enjoyable work environment,” Jacqueline said.
What really sets Sadie apart is her hospitality know-how. She understands natural language, answers questions about menus, dietary needs, opening hours, and locations, and can even handle group bookings or special occasions.
When a guest calls to make a reservation, Sadie checks real-time availability in the Now Book It system, confirms all the details, and sends messages automatically, just like a seasoned hospo pro.
Best of all, she keeps Chop ‘n Chill’s personality shining through. “Guests often don’t even realise they’re speaking with an AI,” says Jacqueline. “The interactions feel natural, helpful, and totally on-brand.”
