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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.

See how Oracle Hospitality improves hotel dining.

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

Explore more customer stories
Scandic Hotels enhances F&B operations and guest experience with MICROS Simphony POS
MICROS Simphony POS simplifies hotel F&B operations for Marcus Hotels
Luxury Resort Montage partners with Oracle to get maximum use out of MICROS Simphony POS
Ilunion Hotels understands guests better so it can deliver personalized food and beverage service
Europa Park expands its food and beverage operations with MICROS Simphony POS

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.

Explore Oracle MICROS Simphony Cloud

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

Select point-of-sale hardware that meets the unique needs of hotel food and beverage (F&B)

Don’t let hardware detract from your aesthetics

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

Accelerate speed of service with mobile F&B hardware

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

Provide self-serve options for dining

Speed up ordering, increase guest spend, and reduce wait times by allowing guests to purchase directly from kiosks.

Explore Oracle Hospitality Kiosk Services

Create pop-up service locations with portable F&B hardware

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

Trending hospitality topics

Perfect the passenger experience

Tour Oracle Hospitality solutions

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Explore Oracle’s itinerary for exceptional cruise experiences

The 2021 Smart Decision Guide to POS

Read the Smart Decision Guide
Integration solutions for cruise operators

See why Simphony is better together with OPERA

Watch the video (1:05)

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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