Rooms not ready on time
Front desk does not know which rooms housekeeping has cleaned.
Fixed with: Live room status from housekeeping
Reservations and front desk, housekeeping, revenue management, restaurant POS, F&B inventory and recipe costing, banquets and multi-property reporting in one system, built for hotels, resorts, restaurants and venues.
Every stay, meal, spa visit and request lands on the same guest profile and folio, so the bill is ready at check-out and the next visit feels personal.
Each one costs revenue or guest goodwill. Lift the lid to see the fix.
Front desk does not know which rooms housekeeping has cleaned.
Room rates stay the same on busy and quiet days.
Recipes are not costed, so menu prices fall behind.
Bookings from online travel agents are copied by hand, causing overbookings.
Each property sends its own spreadsheet at month end.
Set rooms, occupancy, average rate, F&B spend and OTA share to see RevPAR, monthly revenue and what commissions cost you. Figures are illustrative.
Based on 30 nights. RevPAR = ADR × occupancy.
Housekeeping updates rooms from a phone. The front desk sees instantly which rooms are clean, dirty, occupied or out of order. Sample hotel, floors 1 to 4.
Each card opens a detailed module page.
As bookings build, suggested rates rise for busy dates and soften for quiet ones. Darker days are busier. Sample deluxe room, next 14 days.
Waiters take orders on a tablet, tickets print in the right kitchen, and bills can be split, paid or charged to a room. Sample dining room.
Recipes are costed from live purchase prices. Dishes above the target food cost are flagged so prices or portions can be fixed. Line = 35% target. Sample menu.
Hall bookings, menus, guest counts and advances live on one calendar, and function sheets go to the kitchen and housekeeping automatically. Sample Saturday.
Each hotel runs its own operations while head office sees occupancy, rates and revenue for every property, every day. Sample group.
Bookings, keys and payments flow in without retyping.
A typical rollout for a hotel with restaurants and banquets.
Typical improvement targets we plan against, not guarantees.
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Get a free module recommendation for your property in a few minutes.
ERP for neighbouring industries and the services that complete your system.
Straight answers to what hotels and restaurants ask us most.
An ERP for hotels, resorts, restaurants and venues. It combines a property management system for reservations, front desk and housekeeping with revenue management, restaurant POS, F&B inventory and recipe costing, banquets and multi-property reporting, alongside purchasing and accounts.
ADR (average daily rate) is room revenue divided by rooms sold. RevPAR (revenue per available room) is room revenue divided by rooms available, which is the same as ADR multiplied by occupancy. RevPAR shows how well both rate and occupancy are working together.
Yes, through a channel manager. Rates and availability update on connected channels when they change, and bookings flow back into the reservation chart, which helps prevent overbookings.
Yes. Restaurant, bar, spa and room service bills can be charged to the guest's room folio and settled at check-out.
Yes. Each dish has a recipe with ingredient quantities. As purchase prices change, dish cost and food cost percentage update, and theoretical versus actual consumption shows wastage.
Enquiries, hall availability, menus, function sheets, advances and final bills are handled in one place, with kitchen and housekeeping instructions generated from each function sheet.
Yes. Central reservations, shared guest profiles, group rate plans and consolidated reports across properties, with each hotel keeping its own operations.
Typically about 6 to 8 weeks for a single hotel with restaurants and banquets, including rates, menus, recipes, POS, channel connection and training.
Tell us what you want to build, your products, plants and current tools. We reply within 4 business hours with honest advice.