See how Oracle Hospitality improves hotel dining.
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.Explore Oracle MICROS Simphony Cloud
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
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
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.”
Director of Food and Beverage Outlets, Pfister Hotels
Deploy smart, stylish, purpose-built F&B hardware designed to endure the rigors of hotel property usage, such as spills, drops, and extreme temperatures.Explore Oracle MICROS Workstation 6
Equip staff with hotel hardware that allows them to serve guests anywhere on property, from the front desk to the pool.Explore Oracle MICROS Tablet 700 Series
Speed up ordering, increase guest spend, and reduce wait times by allowing guests to purchase directly from kiosks.Explore Oracle Hospitality Kiosk Services
Create new opportunities to better serve guests—and capture additional revenue—by setting up temporary or remote service locations using smaller, portable workstations.Explore Oracle MICROS Compact Workstation 3 Series
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.
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