Hotel Restaurant and F&B Management Software

Floor plan configuration per outlet with table layout, section assignment, and seating capacity. Real-time table status across the floor -- available, occupied, reserved, needs clearing. Walk-in seating with cover count entry. Reservation management with direct integration to OpenTable or Resy via their API, so bookings made on those platforms appear in the floor management view without manual transcription. Allergen and dietary flag enforcement at the order stage: when a guest's dietary requirements are recorded on their reservation -- nut allergy, coeliac, dairy-free -- the POS flags any menu item that conflicts before the server confirms the order. Table turn time tracking by meal period and server. The floor management layer that lets your restaurant supervisor see the entire operation at a glance rather than walking the floor to count covers.

Order routing from table POS, room service, and bar to the relevant kitchen station -- grill, cold section, pastry, and pass -- based on item category rather than requiring manual rerouting. Oracle MICROS, Toast, and Square for Restaurants POS integrations are supported for properties that need the kitchen display to receive from an existing front-of-house system rather than replacing it. Course sequencing with fire timing: the system holds course two until the server confirms course one has landed. Order timing shows elapsed time per ticket so the expediter can prioritise. Order status visible on a second screen at the pass and on the floor app so servers know when a table's food is ready. The real-time kitchen visibility that replaces printed tickets and phone calls between floor and kitchen.

Menu item setup with modifiers, allergen flags, dietary categories (vegan, gluten-free, dairy-free), and item descriptions used by staff at the point of order. Separate pricing by meal period -- breakfast, lunch, dinner, late-night -- and by outlet, so the poolside bar runs a different menu to the main restaurant without two separate systems. Daily specials added by the F&B manager without developer involvement. Seasonal menu rotation managed in the admin panel with activation date and outlet scope. The menu structure that reflects how hotels actually run multiple outlets across multiple dayparts.

Room charge as a native payment method at every POS terminal across all outlets. The system presents a room number input, verifies the guest name against the live PMS record, and posts the charge to the folio in real time. Split billing between room charge and card for guests who want to pay part of a meal directly. Charge reversal workflow for disputes -- manager authorises the reversal at the POS, it posts back to the folio, and the guest's bill adjusts automatically. Integration built against Opera, Mews, Cloudbeds, and other PMS APIs -- the specific integration is scoped per project.

Tab management for bar service -- open a tab to a guest name, room number, or card, add rounds throughout the session, close or transfer to the restaurant bill at the end. Cocktail recipe costing with ingredient quantities per serve so the bar manager knows the cost of each item on the menu. Over-pour and wastage tracking: daily variance between poured volume (measured by stock reconciliation) and rung volume (from the POS) flagged for management review. Stock requisition from cellar with approval workflow. End-of-shift reconciliation report comparing sales against counted stock.

Outlet-level revenue by meal period -- breakfast covers and revenue, lunch revenue by item category, dinner average spend per cover. Food cost percentage calculated per dish from recipe costing so the F&B manager can see margin at the menu item level, not just total revenue. Labour cost as a percentage of F&B revenue per outlet and per service period so the operations team can identify shifts where payroll is running above target. Tip pooling calculation showing the total gratuity collected across a service period and the distribution per staff member based on the configured tip split rules. Covers per hour by service period to identify peak staffing windows. Item-level sales mix showing which dishes and drinks drive the most revenue and which to retire. Health inspection compliance documentation: allergen matrices, temperature logs, and cleaning records accessible from the reporting module for inspection readiness. Consolidated hotel and F&B revenue reporting combining accommodation revenue with all outlet revenue, presented in a single GM dashboard rather than two separate spreadsheets.