Hospitality software for direct bookings, online ordering and guest messaging

Yes, and many venues run both side by side. Delivery apps are useful for being discovered by new customers, while a direct ordering site keeps repeat customers, their data and the full order value with you. We build ordering sites with your menu, delivery zones, pickup times and payment options, connected to your kitchen or POS so staff never re-enter orders. Packaging inserts, receipts and loyalty credit for ordering direct then encourage app customers to come to you next time, within the terms of your aggregator agreements.

Yes, as long as it reads and writes availability in the same system your team uses. The assistant does not keep its own diary. It checks live availability in your reservation platform, or in a booking system we build, through an API, offers matching times and creates the booking only when the guest confirms. Rules for party size, table turns, deposits and blocked dates are enforced by the booking system, not by the language model. Requests outside those rules, such as private hire or very large groups, go to a member of staff.

Only from information your team has approved, with a route to a person whenever there is doubt. We hold allergen and dietary details for each dish, including the 14 allergens UK food law requires businesses to declare, as structured fields maintained by the kitchen, and the assistant answers from those fields rather than forming its own view. It is instructed never to guess, to remind guests to tell staff about allergies when ordering and to hand serious or unusual requirements to a person. Any menu change updates the data, so answers stay in line with what is actually served.

Usually, yes, where the POS or property management vendor provides an API or a supported integration programme. Through that connection, online orders arrive as kitchen tickets, bookings update table or room availability and guest details flow into your CRM. Some older systems offer only file exports or no access at all, which limits what can be automated. We check the vendor's documentation and access terms during discovery, before quoting, so the proposal reflects what your systems genuinely allow rather than what we hope they allow.

Make booking direct easier and more rewarding than booking through an agency. That means a fast, mobile-friendly website with a booking engine connected to live availability, clear room photos and policies, and benefits that only direct guests receive, such as flexible cancellation, breakfast or a late checkout, offered within the terms of your agency contracts. Search visibility for your hotel name and location, paid search on brand terms and messages to past guests who opted in then bring people back to your own site instead of a listing.

AI can draft replies, but a manager should approve each one before it is posted. We collect reviews from the platforms you use, group them by theme such as food, service, cleanliness or waiting times, and draft a reply that reflects your tone and the specific points the guest raised. Managers then edit and post. A weekly summary shows which themes are rising, so recurring problems reach the head chef or housekeeping lead. We never generate reviews or reward guests for positive ones, because platform rules forbid it and it misleads future guests.

Collect only what you will use, with clear consent for marketing, and keep it in one secured system rather than on staff phones and spreadsheets. For most venues that means name, contact details, visit history, preferences and marketing permissions recorded separately for email, SMS and WhatsApp. We build guest databases and CRMs with UK GDPR and PECR in mind: consent is timestamped, unsubscribes take effect automatically, access is limited by role and records are deleted on request. Your legal adviser confirms the rules in each market where you operate.

Yes, once your booking and till history covers both quiet and busy seasons. For a restaurant the useful unit is covers per service period, split into bookings, walk-ins and delivery orders, because each needs different prep and staffing. The model adds known drivers such as day of the week, weather, local events, school holidays and the moving dates of Ramadan and Eid, and allows for the no-show rate on bookings. Its output is a prep list per kitchen section and a suggested headcount per shift, which the head chef and manager adjust. Hotels can apply the same approach to breakfast covers using occupancy.