Central Restaurant’s agents handle 60,000 calls a month
![Central Restaurant hero image](/_next/image/?url=https%3A%2F%2Fimages.ctfassets.net%2Fr6vlh4dr9f5y%2F2200012%2F48ab04b1c4b66a464b98d149a20a4b23%2FCentral-Restaurant-hero-image.jpg&w=3840&q=75)
One of the things about Dialpad that we found really unique was the strong SLA and uptime. And being able to see the MA score on each individual call really allowed us to troubleshoot with our agents.
Nat Norris
VP of Marketing and IT
We’ve found great call quality and a huge reduction in dropped calls—I don’t really see any tickets for those anymore these days. And just having that flexibility to work from anywhere has been super.
Nat Norris
VP of Marketing and IT
The heat maps allow us to look at when calls are being made and received, which allows us to make sure that we have the right people in the call center. We can also slice and dice, and make sure individual reps are making their outbound calls and taking inbound calls efficiently from the queue.
Nat Norris
VP of Marketing and IT
Not having issues or challenges with the telephony side has allowed us to not only dedicate more time to revenue-driving areas, but also empower reps to work more efficiently. I believe that it’s making an impact and we’re seeing growth that can be attributed to Dialpad.
Nat Norris
VP of Marketing and IT
Central Restaurant works from anywhere with Dialpad
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