Flae Robotics secures historic Weetwood Hall Estate as key UK partner for BE-A AI receptionist | News

Czech technology startup Flae Robotics has announced a new partnership with four-star Leeds-based Weetwood Hall Estate, marking a significant step in its expansion into the UK hospitality market. The hotel will implement BE-A, Flae’s AI-powered hotel receptionist that automates guest communications via email, WhatsApp, web chat and voice channels.

BE-A acts as an AI receptionist for modern hotels, communicating with guests via WhatsApp, email, web chat and phone calls, responding within seconds and operating 24/7. The platform helps with room availability, reservations, wellness bookings, parking, upselling and general guest queries. BE-A is the industry’s first AI to book hotel reservations over the phone and enable natural, human-like conversations through BE-A Voice.
Weetwood Hall Estate combines modern hospitality with centuries of history. Built around a mansion dating from 1625, the property offers 114 rooms, 34 conference and meeting rooms and a 3-hectare park estate. The hotel is renowned for its award-winning Stables Pub and Convive restaurant, focusing on modern British cuisine, and is one of the leading conference and events hotels in the North of England.

“The UK is a strategically important market for us, and the partnership with Weetwood Hall marks an important milestone,” said Filip Linek, CEO of Flae Robotics. “Weetwood Hall is a beautiful historic property with a strong conference business and demanding operational requirements. This is exactly the kind of environment where BE-A can deliver real value to hotel teams and guest experience.”
BE-A is already active in several hotels in the Czech Republic, including the eight hotels in Prague of the H&Hotels Group, where it helps automate a significant part of guest communications, speed up response times and increase the number of direct bookings. Flae Robotics now continues its international expansion as hotels across the UK look to address staff shortages and rising guest expectations for instant service.