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No trend pieces. How the technology works, where it breaks, and what we've learned letting an AI agent book real appointments for real businesses.

Guide

Nine of eleven Swedish AI receptionists only answer the phone

An AI receptionist is sold as something that handles what comes in. We went through eleven Swedish vendors' own pages and counted the channels they actually publish. Nine of eleven answer the phone and little else, while customers get in touch half a dozen other ways.

Herman Palmgren6 min read
Guide

Business phone system, answering service, or AI? How to choose

A business phone system routes calls between your own staff. An answering service or an AI receptionist picks up when none of your staff can. Three different products get sold as if they were one choice, and this piece draws the line between them.

Herman Palmgren7 min read
Guide

Restaurant Booking Systems in Sweden: 2026 Prices and Features

Prices for restaurant booking systems in Sweden range from under 1,000 SEK a month to a full point-of-sale package. We compare what WaiterAid, Caspeco, easyTable, Trivec and Onslip actually cost and solve, sourced from the vendors themselves.

Herman Palmgren7 min read
Guide

Choosing a booking system for your hair salon

A guide to choosing a digital booking system, with a hair salon as the working example. What the calendar itself needs to handle, the names that keep coming up, and why the phone still rings even after booking moves online.

Herman Palmgren6 min read
Guide

What Does an Answering Service Cost in Sweden? Most Won't Say.

We looked up pricing at ten Swedish answering services, on their own websites. Seven of the ten show no figure at all. Here is what the three that do actually charge, and why the pricing model matters more than any single average would.

Herman Palmgren6 min read
Guide

The unanswered phone costs more than a new booking system

Workshops that go looking for a new booking system usually don't have a system problem. They have a phone problem: nobody has time to answer mid-service. Here's the difference, and what actually helps.

Herman Palmgren5 min read
Customer story

The calls that didn't ring out

Arboristbutiken hands the phone to an AI colleague when nobody can pick up. In 62 days it took 61 calls that would otherwise have rung out, 17 of them while the shop was closed. One of the calls became a 6,295 SEK order. Here is the log and four of the calls.

Herman Palmgren10 min read
Guide

Since 2 August you have to tell customers they're talking to an AI

Article 50 of the EU AI Act started applying on 2 August 2026. If you have a chat box on your site or an AI answering your phone, you're covered. Here's what it actually requires.

Herman Palmgren7 min read
Product

What actually happens in the first month

Not the marketing version. What works from day one, what doesn't, what staff usually say, and what you have to do yourselves for it to go well.

Herman Palmgren6 min read
Guide

The AI is never better than what you gave it. Here's how to write it.

An AI agent quotes you, it doesn't remember. That makes your source material the whole product. Here are the seven things separating material that works from material that sounds right and answers wrong.

Herman Palmgren7 min read
Guide

Five questions that decide which AI vendor you should pick

Every demo looks good, because every demo shows the part that works. Here are the five questions that actually separate vendors, and why each answer is expensive to discover afterwards.

Herman Palmgren6 min read
Product

What stops the AI promising something you can't deliver?

The question we get most isn't whether the AI understands the customer. It's what it says when nobody's watching. Here are the guardrails the answer rests on, without the jargon.

Herman Palmgren6 min read
Engineering

Chatbot, RAG and AI agent: the difference is who gets to book

All three get called chat. The first guesses at keywords, the second looks things up in your documents, the third writes the booking into your system. That last difference is the one your guests feel.

Herman Palmgren9 min read
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