One platform, configured for your kind of business.
A location is not forced into a single mode. It activates the business types it actually runs — Reservation, Restaurant, Snack and Shop — and each team sees the screens, stock pools and reports that belong to its work.
One business. Many locations. The right tools at each one.
A business location is a physical site — a restaurant, a hotel, a shop, a warehouse. The business types active at that location determine what staff can do there. A hotel with a dining room can run Reservation and Restaurant together. A retail counter inside the same property can run Shop alongside them.
This is configuration, not a separate installation. The same staff accounts, branding, security settings and financial record carry across every location.
- One login for the whole business
- Stock pools separated by location and activity
- Reports that roll up across sites
| Example location | Reservation | Restaurant | Snack | Shop |
|---|---|---|---|---|
| Riverside Hotel Rooms + dining room | Yes | Yes | — | — |
| Airport counter Quick service + gifts | — | — | Yes | Yes |
| Downtown shop Retail only | — | — | — | Yes |
| Central warehouse Stock operations | — | — | — | — |
Each location can combine several business types. The warehouse is a stock tier rather than a guest-facing business type.
Table service, from the first order to the closed shift.
Open a table, build the order and send it to the kitchen. Submitting the order creates its invoice in the same indivisible step, so a ticket can never exist without a bill. As the meal progresses, staff mark items served, and the order's status follows payment and delivery together.
For a composed dish, confirmed recipe lines turn each sale into the right ingredient quantities. The bill can be settled in successive payments against one invoice — cash first, card after — and a discount always carries a reason.
- Tables, delivery, takeaway and in-suite service
- Order and invoice created together, never orphaned
- Kitchen ticket printing and live floor visibility
- Recipes drive production cost and stock consumption
- Sequential split payments and batch bill validation
- Discounts up to 100%, always with a recorded reason
The counter moves fast. The record keeps up.
A snack bar or beverage counter sells the stock item itself. One bottle sold is one unit off the shelf; there is no recipe to decompose. The same invoice pairing, shift tagging and live screen apply, but the flow is short: tap, pay, complete, next guest.
Cases and packaging are a receiving convenience, not the unit of record. A case of twenty-four is received as twenty-four units, and the sale decrements one. Breakage and staff consumption are recorded as usage — never disguised as a sale and a cancellation.
- Direct-sale items linked straight to stock
- Packaging conversion at receiving and display
- Single or successive payments against one bill
- Honest usage entries for breakage and staff drinks
- Shift totals that reconcile cash and stock
- Works on a till, tablet, phone or installed app
Rooms, rates, guests and keys in one stay record.
A unit is sold once for a given night. The reservation holds the room, locks the rate and carries the guest through check-in, extension and departure. Every date change re-runs the overlap check, so a second guest cannot be sold the same room by a busy desk.
Check-in is gated on a valid invoice and real payment. Only then is the card encoded with the room and exact stay dates. At checkout, card return is confirmed and the room releases back into available inventory.
- Unit categories, rate rules and seasonal pricing
- Pending, processing, extended, closed, canceled and expired states
- Overlap protection at booking and at every extension
- Guest history and folio billing
- Magnetic-stripe, contactless and hybrid key cards
- Lost-card, return and maintenance-card workflows
A shop that knows what is on the shelf.
Retail uses the same product catalogue, point of sale and inventory as the rest of the platform, without the table or kitchen workflow. A sale is a direct stock movement; purchasing and margin reporting follow the same product record.
Products are organised by category and unit, with purchase and consumption units kept separately where they differ. Stock availability is visible at the point of sale, and reorder thresholds turn purchasing from a guess into a list.
- Categories, units and packaging conversion
- Direct-sale items and stock availability
- Supplier cost, price history and returns
- Reorder thresholds and purchasing lists
- Margin reporting by product and period
- Receipt printing or downloadable fallback
From the loading dock to the department shelf.
Purchases land in the central warehouse; departments receive what they consume. Dispatch and internal usage are checked against what is really available, while sales consumption is calculated from recipes and direct-sale links.
Physical counts re-anchor the calculated picture to reality. Inventory intelligence then reads the count history, waste patterns and supplier performance to show a manager where the money is actually going.
- Central warehouse and department stock tiers
- Receiving with quantity and price correction
- Preventive checks on dispatch and usage
- Physical counts, variance and adjustment
- Stock health, waste patterns and replenishment
- Supplier reliability and price history
Stock moves between locations through the central warehouse, not department to department, so every unit keeps one auditable trail.
A hotel with a restaurant and a shop is one business, not three.
Add Restaurant to a property that already runs Reservation, or Shop alongside both. The same staff accounts, security settings, branding and reporting structure apply — no second system to learn, reconcile or migrate away from later.
Tell us what you run today.
Restaurant, hotel, shop, warehouse — or a combination. We will show you the configuration that fits, and the parts you can leave switched off.