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.
Explore Oracle MICROS Simphony CloudWork 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 SystemsMake 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 AnalyticsProtect 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 8Accelerate 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 SeriesProvide 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 ServicesCreate 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 SeriesTrending hospitality topics
Tour Oracle Hospitality solutions
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The 2021 Smart Decision Guide to POS
Read the Smart Decision Guide
See why Simphony is better together with OPERA
Watch the video (1:05)How are hospitality customers capitalizing on their hotel point-of-sale system?
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Spruce Peak
The Lodge at Spruce Peak reimagines their F&B business and boosts revenue with Oracle MICROS Simphony POS.
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Scandic Hotels
Scandic Hotels enhances F&B operations and the guest experience with MICROS Simphony POS.
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Pfister Hotels
MICROS Simphony POS simplifies hotel F&B operations for Marcus Hotels.
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Montage
Luxury resort company Montage International partners with Oracle to get maximum use out of MICROS Simphony POS.
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Ilunion Hotels
Ilunion Hotels understands guests better so it can deliver personalized food and beverage service.
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Europa-Park
Europa-Park expands their food and beverage operations with MICROS Simphony POS.
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.
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