Built by a restaurant owner who got tired of missing calls.
Loman AI was founded in Austin, Texas in 2024. We exist because the best independent restaurants in America are losing revenue to a problem that nobody in enterprise software cares enough to solve: the unanswered phone.
The problem she lived in her own restaurant.
Danielle Brooks, Loman's CEO, ran an independent restaurant in Austin before founding Loman. The same thing happened every Friday and Saturday: the dinner rush hit, every hand was on the floor, and the phone rang without anyone to answer it. Callers who could not get through did not leave voicemails. They ordered from somewhere else.
She had spent money on POS software, scheduling tools, and delivery platforms. None of them touched the phone. The missed-call problem was hers to absorb, shift after shift.
When conversational AI became capable enough to handle the full arc of a restaurant call, including order modifications, dietary questions, and callback promises, Danielle left the restaurant to build what she had always wished existed.
Loman launched in Austin in late 2024. We spent the first year in restaurants every week, listening to what the AI got right and wrong, tuning the script logic, and building the notification system that staff actually use. We are still doing that in 2026.
The problem was not technology. The problem was that nobody had ever built technology specifically for the restaurant phone because it looked too small to enterprise software companies.
The Team
Three people and a commitment to not writing software that collects dust.
Danielle Brooks
CEO and Co-founderFormer restaurant owner who built Loman after experiencing the missed-call problem firsthand during dinner service. Based in Austin. Has eaten at more than 200 Austin restaurants in the last two years and considers this research.
Marcus Osei
CTO and Co-founderSpent 6+ years building conversational AI tooling for voice systems before co-founding Loman. His specific focus was call-handling accuracy in noisy, high-stakes environments. The restaurant phone is exactly that environment.
Priya Subramaniam
Head of Customer SuccessOnboards every restaurant that joins Loman and monitors the first week of live calls. Came from a customer operations background at a restaurant technology company, where she saw firsthand what makes operators actually adopt a new tool versus let it go dark.
How We Work
Restaurants teach us, not the other way around.
Every change to Loman's call logic comes from actual call transcripts and operator feedback. We do not ship features based on what seems clever in a product meeting.
Live in one business day or we failed at setup.
The hardest part of a new tool is getting it running. We absorb that complexity so that a restaurant owner does not need to think about telephony configuration.
Independent restaurants first.
We are not building for chains. Chains have enterprise procurement budgets and dedicated IT teams. We build for the 45-seat taqueria where the owner is also working tables on Saturday night.
Get in touch or start a trial.
We are a small team. Real people answer our email.
[email protected] · +1 (512) 553-0148 · 1400 East 6th Street, Suite 210, Austin, TX