Bookings, kitchen and cost in one system
Front desk, channel bookings, restaurant POS and procurement together — so food cost stops being a guess and rooms stop being double-booked.
If this sounds like your property
- Bookings arrive from OTAs, phone and walk-ins, and the register is updated manually
- Rooms are occasionally double-booked because channel inventory is not synced
- Kitchen runs on shouted orders and handwritten slips
- Food cost per dish is unknown, so menu pricing is guesswork
- Banquet and event billing is assembled from several notebooks
Hotel Management System — what you get
Front desk
Reservations, check-in and check-out, room status and guest history.
Channel manager
Rate and inventory sync across OTAs to prevent overbooking.
Restaurant POS & KOT
Table orders, kitchen tickets, split bills and settlement.
Recipe costing
Ingredient-level cost per dish, and margin by menu item.
Procurement & stores
Purchase, kitchen issue, wastage recording and stock.
Banquet & events
Enquiry to booking, function sheets, and consolidated event billing.
Housekeeping
Room status, task assignment and maintenance requests.
Revenue reporting
Occupancy, ARR, RevPAR and department-wise revenue.
What changes
- 1
Discovery
1–2We sit with the people who do the work — not only management. Most of the real requirements are in what they have quietly worked around for years.
- 2
Blueprint & estimate
1–2Scope, module list, integration points, timeline and fixed cost. You can take this document to another vendor — that is the point.
- 3
Design
2–3Clickable screens before development. Changing a screen at this stage costs an hour; changing it after build costs a week.
- 4
Development
4–16Two-week sprints with a working demo at the end of each one. You see progress continuously instead of waiting for a reveal.
- 5
Testing & UAT
2–3Your team uses it on real data before go-live. Every issue is logged and closed in writing.
Hotel Management System — available in
Frequently asked questions
We use MakeMyTrip and Booking.com. Can it connect?
Yes, through a channel manager so rates and availability stay in sync. Which channels are included is confirmed during discovery, since each has its own integration terms.
Can waiters take orders on a phone?
Yes. Table orders can be taken on a phone or tablet and print straight to the kitchen, which removes the walk and the misread slip.
We run one restaurant, not a hotel. Is this relevant?
Yes. POS, KOT, recipe costing and procurement can be taken on their own without the rooms side, which is a considerably smaller project.
Will it work when the internet goes down?
Billing and KOT continue to work locally and sync afterwards, so service is never blocked by connectivity.
Start with the problem, not the software
A 45-minute call. We map where the manual work actually is and tell you whether it is worth building anything at all. No cost, no obligation.
If custom software is the wrong answer for you, we will say so on that call.