07
Room service starts with a phone call.
Guests want to order on their own device, instantly — not wait for someone to pick up and write it down.
08
The menu is a wall.
A guest who can’t read the menu, or has never seen the dish, doesn’t ask. They don’t order. A photo and a name in their own language removes it.
09
Charged to the room. Typed in twice.
F&B posted to the room by hand means double entry, missed charges and disputes at checkout.
10
Everyone wants breakfast at 8am.
A breakfast rush with no ordering flow means queues at the buffet or the pass, and staff taking orders instead of serving.
11
Pool, lounge, terrace. Who takes the order?
Orders from outside the dining room mean someone walking the deck with a notepad, or guests who never bother.
12
One person on reception at 11pm.
Night staff juggle check-ins, calls and menu questions. Simple repeat questions shouldn’t compete with the guest in front of them.
13
Room orders and restaurant tickets, all mixed together.
The kitchen needs to know what is for a room, what is for a table and what has been waiting longest.
14
It arrived late. Nobody said it would.
Showing preparation times up front and letting guests know when the order is on its way turns a silent wait into an expected one.
15
“Is this gluten free?” Asked at 10pm.
Guests with allergies or dietary needs should be able to filter the menu themselves and get a reliable answer without calling anyone.
16
Different menus, same screen.
Breakfast, all-day, dinner, bar and room service each run on their own hours. Guests should only see what is actually available right now.
17
Your restaurant is full of guests. Locals don’t know it exists.
A good hotel restaurant should win neighbours too. Without a way to reach and reward them, it stays an amenity instead of a destination.
18
Dinner bookings that never turn up.
No-shows on the tables that matter most. A deposit and automatic reminders cover the gap.
19
Group dinners and function catering.
Pre-orders, headcount changes and dietary requirements scattered across emails and spreadsheets make for a stressful service.
20
Seasonal staff. Short training windows.
Hotel F&B staff turnover is high. A simple, consistent system means a new team member can serve guests well on their first shift.
21
Three outlets, three systems.
Restaurant, bar and room service on separate tools means separate reports, separate guest records and nothing joined up.
22
Which outlet is actually earning?
F&B performance by outlet, by shift and by hour gives a clearer picture than a single revenue line at month end.
23
Slow service ends up in a review.
A bad night in the restaurant or a late room-service order can cost more bookings than any campaign wins. Let unhappy guests tell you first.
24
Happy guests. No review.
The guests who loved their stay most often leave without ever being asked to say so.
25
A DM on WhatsApp, Instagram and Messenger. At the same time.
Booking questions, menu queries and complaints pile up across channels and someone has to reply to each by hand — or the hotel looks unresponsive.
26
Gift vouchers sold at the front desk. Or not at all.
Dining vouchers around the holidays, anniversaries and celebrations are an easy sale when buying one takes a minute online.
27
No view of who drives sales on a shift.
Sales, cash and hours by team member make performance conversations about facts, and payroll about verified hours.
WhatsApp
Instagram
Messenger
