Day 1 — connect the POS, check the menu
Everything starts from your point of sale. Connect Square or Clover and Nomly pulls your menu — items, modifiers, prices — straight from the source. No spreadsheets, no re-typing.
Then read the menu the way a caller would: 86 the items you never sell by phone, shorten modifier chains that don't work out loud, and teach it the names your regulars actually use.
Days 2–3 — hours, greeting, handoffs
Get trading hours, holiday exceptions and the greeting right — two seconds, in your restaurant's voice. "Are you open?" is the second-most-common call you get.
Before the first live call, set which calls always reach a person: allergies, complaints and refunds are the defaults, then add your own — catering over a certain size to the owner's cell.
Day 4 — go live, then listen
Point your existing number at Nomly and let real calls flow. Then do the highest-value thing in this whole guide: listen to the first ten calls. Every call is recorded and transcribed, so it takes ten minutes.
You're listening for menu names said oddly, questions it couldn't answer, and any call you wish had transferred sooner. Each fix is a plain toggle, not a ticket.
Days 5–7 — automations, then ask it things
Turn on the two automations that pay for the setup: the Daily Store Brief at 7am, and the one-star review alert with a drafted reply waiting for approval.
By the weekend, start using Ask Nomly: how many calls did we miss last week? What's my average phone ticket? The system answering your phone is the same one you're asking.
