Restaurant and point of sale · in pilot

A hotel restaurant POS, in pilot, being built to put dinner on the room bill

The restaurant module is in pilot. It is being built so a waiter takes the order at the table, the kitchen sees it on its own screen, and a guest's dinner is charged to the room and appears on the folio line by line.

In pilot

In pilot. Usable in the pilot: outlets, tables and a floor plan, the menu with choices, the kitchen and bar display, charge to room, cash sales with receipts, cashier drawers and included meals. Not yet available: a card terminal, receipt printer or cash drawer connection, card payments at the outlet, offline ordering, table reservations and stock control.

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A waiter in a grey apron stands at a candlelit table for two, holding a tablet against his chest while a seated couple talk to him, with an empty dining room and dusk-lit windows behind.

An open restaurant check at table 4 with the menu by course on the left, the lines on the check with their kitchen state on the right, and the total and remaining balance above. Illustration with sample data.

Dinner on the room bill, line by line

In the pilot, a waiter finds an in-house guest by name or room and charges the check to the stay. Each dish appears on the guest's folio as its own line, so the desk does not retype a restaurant slip at check-out.

Orders reach the kitchen and the bar as tickets

The pilot sends food to the kitchen and drinks to the bar, each as its own ticket. Stations move items from queued to preparing to ready, and the waiter is told when a dish is ready to serve.

Cash that adds up at the end of the day

In the pilot, each cashier opens a drawer with a counted float and closes it with a count. The module is being built so every drawer feeds the property's day close, where a difference needs a decision before the day is sealed.

Outlets, tables and the menu

The pilot lets a restaurant manager set up each outlet with its tables, its kitchen and bar stations and its menu. Dishes sit in categories and can carry choices, such as a side, that must be picked before the dish is added.

A floor plan per outlet with zones, or a plain table list
Dine-in, takeaway and room service checks
Choices on a dish, with a note for the kitchen
Dishes marked sold out by the floor or the kitchen
A photo per dish for staff, to find it quickly on the screen
Allergen notes as free text the property enters

Orders, the kitchen display and service

In the pilot, a waiter opens a check on a table, adds dishes and sends them. Later additions go out as their own ticket, and a repeated tap or a dropped connection does not create a second one. The kitchen display says when its data is delayed or the connection is lost, so an out-of-date screen is never read as no orders.

Each line shows its state, from not sent to served
Taking back a sent item needs a reason and a manager's approval
A check can be moved to another table
Kitchen and bar staff see no prices and no guest names

Paying: cash, charge to room and included meals

The pilot settles a check in cash or by charging it to a room. A bill can be split by item or by amount, and every part paid in cash gets a numbered receipt. Card payments at the outlet are not part of the pilot: there is no card terminal connection yet.

The stay is checked again at the moment a room charge is posted
Room charges refused for a guest not yet arrived, a closed bill or a stay the desk has blocked
Meals included in a package counted per stay and per day, and taken off the check
Discounts and refunds approved by a manager, never by the person who asked
Waiters do not take cash. Cashiers do, into their own drawer

Cashier drawers, reports and the day close

In the pilot, a cashier opens a drawer on a till, records floats, drops and petty cash with a reason, and counts the drawer at the close. Restaurant reports show sales by outlet and category, voids, discounts, refunds, cash collected and what went to guests' bills. Sales moved to a guest's bill become revenue on the hotel invoice, so they are not counted twice.

What the pilot does not do yet

We would rather say this here than in a demo. The restaurant is in pilot, and these parts are not built.

No connection to a card terminal, receipt printer or cash drawer. Receipts print from the browser
No offline ordering: the screens need a network connection
No table reservations or waitlist
No recipes, stock or purchasing
No loyalty points or promotions at the outlet
No warning at check-out about an open restaurant check on the stay

Step by step

One dinner in the pilot, from table to folio

01
In the pilot, the waiter taps table 6 on the floor plan, sets two covers and opens a check.
02
She adds two mains, picks the required side for each and sends the order.
03
The kitchen display shows the ticket. The cook moves each dish to preparing, then ready.
04
The waiter is notified, serves the dishes and marks them served.
05
The guests ask to put dinner on the room. The waiter searches the room number, picks the stay and confirms the charge.
06
The dishes appear on the guest's folio as separate lines and the guest gets a charge slip. They pay with the hotel bill at check-out.

Questions

Questions hoteliers ask

Is the restaurant point of sale available now?

It is in pilot. Tables, orders, the kitchen and bar display, charge to room, cash sales with receipts and cashier drawers work in the pilot. Card terminals, receipt printers, offline ordering and table reservations are not built yet. We will tell you plainly whether the pilot fits your restaurant before you plan around it.

Can the pilot take card payments in the restaurant?

Not yet. The pilot has no card terminal connection, so a check is settled in cash or charged to the guest's room and paid with the hotel bill. Connecting a terminal is on our list of follow-ups, and we do not give a date for it.

How does charge to room work?

In the pilot, the waiter searches for an in-house guest by name or room and sees the surname, first initial, room and departure date. The stay is checked again when the charge is posted, and the dishes appear on the folio one line each. The front desk can block room charges for a stay.

Does it work without an internet connection?

No. In the pilot the restaurant screens need the network to add, send or pay, and the kitchen display says so clearly when it has lost its connection. Offline ordering is not built.

Which staff roles does the restaurant pilot use?

Waiter, kitchen, cashier and restaurant manager. Each person has a named account and sees what the job needs: kitchen staff see no prices or guest names, waiters do not take cash, and managers approve discounts, refunds and items taken back.