Kitchen to table, fully connected
Manage food, drinks, and orders across every outlet
Hospio360 gives your restaurant and bar a unified system for menu management, order creation, payment tracking, and inventory — with every order linked back to the guest folio automatically.
Key capabilities
Separate food and bar item management with per-item pricing, stock toggling, and bulk CSV/Excel upload
Destination-based ordering — route orders to any outlet or location in your property
Link orders to guest reservations for automatic folio billing, or mark as paid for walk-in diners
Payment tracking with 12+ methods, exportable as CSV, PDF, or Excel
A dashboard that shows today's pulse
The restaurant dashboard opens with four metrics: menu items in stock and orders placed today, pending orders alongside total and completed counts, total revenue with today's revenue and outstanding amount, and orders today with revenue earned. Secondary cards break out outstanding payments, completed orders, and out-of-stock items.
Below the stats, a recent orders table shows order ID, destination, item count, amount, status badge, and timestamp. Pending orders appear first so your team can act on what needs attention now, not dig through completed history.
Your manager sees the operation's health at a glance. Your kitchen team sees what needs to go out next.
Order creation that fits how restaurants actually work
Creating an order starts with selecting a destination — where the food or drink is going. Then optionally link it to a guest reservation so the charge posts to their folio. If it is a walk-in or external customer, toggle "Mark as Paid" and the system collects payment details right in the order form.
Items are browsed with tabs for All, Food, and Drink. Add items to the cart, adjust quantities, and apply a per-item rate between 10% and 100% for partial charges or comps. The total calculates as price times rate times quantity for each item. Add an order note for kitchen instructions, then submit.
For paid orders, select from cash, card, bank transfer, mobile money, or any of 12+ payment methods and enter an optional reference number. The order is created, the kitchen sees it, and the payment is recorded — all in one step.
Menu and stock management in two tabs
The item management page has two tabs: Food Items and Bar Items. Each shows a table with item name, price, type, stock status, and actions. Toggle any item between In Stock and Out of Stock with one click — out-of-stock items disappear from the ordering screen immediately.
Add items one at a time with a name and price, or bulk upload via CSV or Excel file. The template is simple: two columns, Name and Price. Upload a file with 50 items and they are all live in seconds. Edit prices or delete items from the same table.
A separate inventory tab tracks kitchen stock with item name, quantity, unit, department (Bar, Restaurant, Housekeeping, Front Desk, Maintenance, Management, Stores), date received, and notes. This is your ingredient and supply tracking, separate from the menu items your guests order from.
Payment tracking with full audit trail
The payments page opens with three summary cards: Total Billed, Total Paid, and Outstanding. Below, a payments table shows every transaction with date, order number, destination, amount, method, type, status badge, and remaining balance.
Status badges distinguish Success and Fully Paid in green, Pending in yellow, Partly Paid in orange, Failed and Cancelled in red, and Refunded in violet. Search by order number, reference, or destination. Filter by date range. Export the full payment history as CSV, PDF, or Excel.
The sales report page adds another view: orders with item code, destination, quantity, total price, and date. Click any order to see its full breakdown — every item with name, quantity, unit price, item total, and any notes. Your manager gets both the financial summary and the operational detail.
Why hotels choose Hospio360 for restaurant & bar
Orders tied to rooms
Link any restaurant or bar order to a checked-in guest. The charge posts to their folio automatically — no room number scribbling on receipts.
Food and bar, one system
Manage food items and bar items in separate tabs but within the same interface. Toggle stock status, edit prices, and upload items in bulk.
Revenue visibility
See total billed, total paid, and outstanding amounts in real time. Filter payment history by date, method, or status and export in three formats.
See restaurant & bar in action
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