Hao’s Restaurant Group — three restaurants, three lines, none of them ringing out.

One family, three kitchens

It started with one audacious dish: a whole lamb, roasted slowly until the skin cracks and the meat gives way — the first whole roast lamb in the region. Today the Hao family keeps three stoves lit in Richmond, minutes apart. Hao’s Lamb Restaurant carries the Henan roasting and braising craft; Royal Beef treats beef as a banquet worth dressing up for; Hao’s Tapas Kitchen sends out bubbling clay pots and hand-pleated dumplings. Three houses, one belief: real ingredients, slow work, shared at a table.

Three restaurants, three phone lines

The three rooms keep near-identical hours — 11–3 and 5–10, 10:30–3 and 5–10, and 10 to 10 without a break — so their rush hours land squarely on top of one another. Three phones ring at once while three kitchens are at full tilt. And the dish the group is known for, a whole roast lamb at $788.99, has to be ordered ahead: the oven needs the head start, which makes that the one call nobody can afford to miss.

Hao’s Lamb Restaurant 郝记全羊馆

No. 01, where it all began — 4260 Number 3 Road, open 11–3 and 5–10 daily, (778) 868-1238. Whole roast lamb carved at the table, Henan hand-pulled hui-mian, nourishing lamb soup, skewers cut fresh over charcoal. Twelve categories and 126 dishes deep. Its biggest orders begin on the phone rather than at the door, because a lamb has to be spoken for before the oven is lit.

Royal Beef 皇牛家宴

No. 02 — 4791 McClelland Road #1620, open 10:30–3 and 5–10 daily, (778) 986-8888. A house built entirely around beef: gold-medal braised oxtail, steamed beef short rib, supreme stewed beef, sizzling-plate cuts and restorative soups. Banquet cooking, which means the calls are rarely a single portion — more often a table of eight deciding what to eat on the way over, and asking whether the room is free.

Hao’s Tapas Kitchen 馅食煮艺

No. 03 — 6451 Buswell Street #190, open 10 to 10 with no afternoon break, (778) 939-6766. Small plates, big satisfaction: clay pots still bubbling when they land, ten kinds of hand-pleated dumplings, soup buns, phoenix-claw casserole. Open all day means the line never gets a quiet stretch — the lunch call, the mid-afternoon call and the late-supper call all arrive on the same phone.

What DineCall runs across all three

The site a guest lands on and the line a guest calls are both DineCall, at every one of the three restaurants. All of this is live right now:

• Their website at haoscatering.ca — the group, the three houses and all three full menus
• An AI phone host on all three lines: Hao’s Lamb, Royal Beef and Hao’s Tapas Kitchen
• Pickup orders taken and confirmed on the call, against each restaurant’s own menu
• Table reservations booked on that same line — whole-lamb bookings included
• Online ordering across the group
• Calls, orders and bookings from all three rooms landing on one live board

Three restaurants, one system

Same three numbers on the doors, same three kitchens, no new hardware and nothing for three teams to learn. The AI knows which restaurant it picked up for and quotes that kitchen’s menu — so the group runs on one system without the three houses losing what makes each of them worth the drive.