Hotel Food and Beverage Point of Sale

Guests want dining experiences to be a highlight of their hotel stays. Exceed expectations with a point-of-sale solution designed to orchestrate flawless meals in the kitchen and keep staff focused on the human side of service.

Learn how to harness the power of AI and automation to work smarter, not harder.

Serve your guests the best dining experience

Satisfy guests’ appetites with memorable hotel food service

Improve guest experience, attract locals, and generate more food and beverage revenue with a mobile-enabled point of sale that places a premium on speed of service.

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Work flawlessly within the kitchen

Maximize kitchen efficiency with kitchen display systems that integrate, prioritize, route, and sequence orders to improve the guest experience.

Explore Oracle MICROS Kitchen Display Systems

Make data-driven decisions about every aspect of your food and beverage operation

View centralized financial and operational information, across all of your properties, in easy-to-understand reports and dashboards tailored to your F&B business.

Explore Oracle MICROS Reporting and Analytics

Protect brand standards globally

Define consistent standards for service and kitchen operations. Keep menus and pricing accurate and up-to-date in all locations, and respond swiftly to changes in local markets.

Explore Oracle MICROS Enterprise Menu Management

“Our guests are definitely having a quicker, more seamless experience now that we have Simphony Cloud.”

Brenda Simonis

Director of Food and Beverage Outlets, Pfister Hotels

选择满足酒店餐饮 (F&B) 独特需求的销售点硬件



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The 2021 Smart Decision Guide to POS

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See why Simphony is better together with OPERA

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How are hospitality customers capitalizing on their hotel point-of-sale system?

Spruce Peak Lodge reimagines hotel F&B business and boosts revenue

Ian Pomerville, Director of Food and Beverage, The Lodge at Spruce Peak

The length of an entire ice-skating rink. It’s typically something a hotel restaurant staff doesn’t need to negotiate while taking orders. But it’s one of the centerpieces at Spruce Peak, a 4-diamond ski resort in Stowe, Vt. And while the rink adds to a distinctive dining environment, it poses a challenge when trying to serve guests promptly. Stymied by limitations preventing point-of-sale terminals to be stationed outdoors, my staff needed to traverse the rink to cater to customers sitting on its far end – leading not only to delays in processing orders but delivering them as well.

Hospitality resources

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