POS for hotels and room service

The hotel POS that coordinates all your points of sale

A hotel doesn't have just one point of sale, but several operating simultaneously: the restaurant, the bar, the terrace, the pool, and room service. Coordinating all these services, splitting consumption between guests and external customers, and charging the correct room is a challenge that a generic POS cannot solve. You need a system that sees the hotel as a whole, not as separate venues.

Food&Service manages multiple points of sale from a single cloud platform, with licenses for all the devices you need, consolidated analytics, and 365-day support. It complies with VeriFactu, integrates room service into the POS, and allows seasonal staff to learn how to use it quickly, without learning curves that slow down the service.

Restaurant, bar, and terrace coordinated in a single system

When the restaurant, bar, and terrace work with separate systems, information becomes fragmented and coordinating the service becomes a headache. Food&Service unifies all the hotel's points of sale on a single platform, with specific menus and prices for each space but with central management that gives you a complete view of the operation.

Waiters take orders using handheld devices, and these are instantly sent to the kitchen or the corresponding bar via the KDS screen. You can move staff from one point to another according to demand without them losing access or context, maintaining a fluid service even as hotel occupancy changes from day to day.

Room service and direct room charging

Room service is one of a hotel's most sensitive services: a poorly recorded order or a charge that doesn't reach the room bill generates complaints and discrepancies. With Food&Service, room service orders are taken at the POS, reach the kitchen organized by courses on the KDS, and the consumption can be charged directly to the guest's room so it appears on their bill at check-out.

This eliminates paper notes that get lost along the way and reduces errors between reception and the points of sale. The guest enjoys a frictionless experience, and you have every consumption recorded and traced, ready for reconciliation at closing without surprises.

Train seasonal staff on their first shift

Hotels deal with high staff turnover and seasonal reinforcements who join in the middle of a campaign. There is no time for long training sessions. The Food&Service interface is intuitive and visual, with clear buttons and simple flows, so a new waiter can take orders and process payments correctly from their very first shift.

With per-employee permissions, each team member accesses only the functions relevant to them, while managers retain control over discounts, cancellations, closings, and sensitive movements. This way, temporary staff operate securely and you maintain control even if the team changes every few weeks.

Real costs and consolidated analytics for the entire hotel

Knowing the real margin of every dish and drink is key to the profitability of hotel catering. Food&Service controls the recipe costing and cross-references sales with inventory consumption, so you know which products leave a margin at each point of sale and which ones should be reviewed, instead of managing blindly.

Consolidated analytics gather data from all points of sale in a single dashboard: sales by space, by time slot, and by product family, accessible in the cloud from anywhere. The digital QR menu, translatable into several languages, completes the experience for international guests who expect to consult the menu in their own language.