Features
Food & Beverage / POS
Restaurant, bar, and room service — all on the guest folio.
Food and beverage outlets are often the highest-margin part of a property, but they also create the most friction at checkout when charges are not synchronised. Hospitality360 runs your restaurant, bar, and room service on a single POS where orders are entered against a table or a room, the ticket goes straight to the kitchen, and the charge posts to the guest folio automatically. Staff settle walk-in customers at the POS and in-house guests charge to their room — no end-of-shift reconciliation between systems.
- Restaurant and bar POS
- Table and order management
- Room-service charge to folio
- Menu and pricing management
- Kitchen order display
- Stock movement tracking
- 1Take orders on a table-layout POS
- 2Send orders to the kitchen instantly
- 3Charge room-service orders directly to the guest folio
- 4Manage menus and outlet pricing centrally
- 5Settle walk-in customers at the POS
- 6Track stock movements outlet by outlet
Take orders on a table-layout POS
The POS opens on a floor plan view of your restaurant — tables are coloured by status (free, occupied, or awaiting payment) and staff tap a table to open or continue an order. Adding items, splitting courses, and applying modifiers are all done in a few taps, with no paper tickets and no duplicated entry.
Send orders to the kitchen instantly
When a waiter confirms an order, it prints to the kitchen printer or displays on a kitchen order screen. The ticket shows the table number, item quantities, and any special instructions, so the kitchen works from the same record the floor staff entered — no verbal relay, no missed modifiers.
Charge room-service orders directly to the guest folio
Room service orders are raised against a room number rather than a table. The charge posts to the guest folio automatically so when the guest checks out the F&B total is already on the bill. No separate room-service reconciliation, no disputes at the front desk about charges the guest does not recognise.
Manage menus and outlet pricing centrally
Menus are maintained in one place and pushed to every POS terminal and outlet. Add new items, update prices for a seasonal promotion, mark items as unavailable when stock runs out, and the change is live at the counter immediately — no reprinting, no calling around outlets.
Settle walk-in customers at the POS
Guests who are not in-house settle at the outlet by cash, card, or mobile money. Receipts are generated on the spot and the sale records against the outlet’s daily takings for end-of-day cash-up.
Track stock movements outlet by outlet
Every item sold reduces its corresponding stock balance in the outlet’s inventory. Supervisors see consumption against par levels and receive alerts when popular items are running low, so restocking is proactive rather than reactive.