The order that should never require typing a room number
It is the revenue center with the highest margin and the weakest control in the whole property.
The pain
The order is taken by phone, written in a notebook and charged to the room from memory, often hours later. It is the classic place where whole checks get lost: you do not lose a dish, you lose the entire order.
What changes
The order is born as a kitchen ticket, reaches the kitchen instantly and posts to the guest folio with the room validated against the list of real in-house guests. Room service stops being an act of trust and becomes a recorded operation.
Three functions
Kitchen ticket with a room as destination
The order is born as a kitchen ticket and reaches the kitchen instantly.
Direct posting to the guest folio
The room is validated against the list of real in-house guests. No notebooks.
Performance report for the revenue center
You know whether room service is profitable, with a number.
Frequently asked questions
Can I add a service charge?
Yes, as its own line item.
Can I run a reduced late-night menu?
With a catalog per revenue center.
How do I know whether room service is profitable?
With the performance report by revenue center.
Related
Your restaurant already sells. Your system just does not know it.
Fifteen minutes, with your menu and your tables. Nothing to install.