Front desk, restaurant and housekeeping on one folio.
In most properties the bar knows one number, the front desk knows another, and the truth turns up at checkout while the guest waits. StayIO puts the room, the restaurant, the bar and the extras on one folio as they happen, so the bill is right before anybody asks for it.
Priced per property · built for Kenyan hotels, lodges and guest houses
Reservation to night audit, with the restaurant and the housekeeping floor included rather than bolted on.
Availability, booking, check-in and check-out on one screen, with the room status the housekeeping floor is actually updating.
Room, restaurant, bar and extras post to the guest folio as they happen. Checkout is a confirmation, not an investigation.
A real restaurant till that can charge to a room or take payment directly, with orders going to a kitchen display instead of a shouted ticket.
Room status as the floor sees it, so the desk stops selling a room that has not been cleaned and stops holding one that has.
Stock for the kitchen and the bar, so consumption is measured against sales rather than guessed at the end of the month.
The day is rolled over properly, postings are settled and the figures the morning starts from are the ones last night ended with.
Built on the same engine as our POS, which is why the restaurant side is a real till rather than a line item.
Room types, rates and availability, with status shared between the desk and housekeeping.
Booking, amendment, check-in and check-out, with the arrivals and departures the desk works from.
Per-guest account collecting room, F&B and extras, with settlement and splitting at checkout.
Restaurant and bar till, charge to room or settle directly, with a kitchen display for orders.
Room status, cleaning progress and the handover between shifts.
Kitchen and bar stock, issues and counts, measured against what was sold.
End-of-day rollover, posting settlement and the day's closing figures.
Occupancy and revenue, so the question "how did last month go" has one answer.
Where the restaurant and the rooms have to settle onto one bill and one set of books.
Smaller properties that still need a real folio and a real night audit, without an enterprise PMS.
Where connectivity is unreliable and the system has to keep working regardless.
Longer stays, recurring charges and extras that accumulate over weeks rather than nights.
Yes, and that is the point of having them in one system. An order can post to the guest folio or settle at the till, and either way it reaches the same books. The kitchen sees the order on a display rather than a handwritten ticket.
It closes the day: rolls the date over, settles the postings, and produces the figures the next morning starts from. Without it you get the familiar situation where last night's revenue depends on who you ask.
This matters more for lodges and camps than anywhere else, and it should shape how the system is deployed at your property rather than being discovered during a power cut. Raise it when we talk — it is a fair question and it has a real answer.
The F&B point of sale is built on the same engine as ProtechBooks, so if what you need is a restaurant till with stock and KRA eTIMS invoicing and no rooms at all, that is the product to look at instead. We would rather point you at the right one.
It is in service at guest-house scale and is built to handle considerably more. Tell us the size of the property and we will be straight about whether it is a good fit.
Per property, depending on size and whether you need the F&B side. Ask for a demo and we will quote against your property rather than a tier you have to grow into.
Bring your room types, your rates and a weekend that went badly. That shows more than any walkthrough of an empty system.