Hospitality runs three margin engines — rooms, F&B, banquets — and three different leakage points in each. Most owners measure RevPAR but lose recipe-cost. We instrument all six.
Process from check-in to checkout to repeat-stay. Perfection at rate-parity, recipe and event execution. Productivity: ARR rises, F&B margin protected, banquet conversions up.
Same room sells at different prices on Booking, MMT, GoIbibo, direct. Customer screenshot war. Channel commissions eat margin without rate discipline.
Menu costed at launch. Six months in, oil price doubles, chicken rate jumps, portion size grows. Margin on dal-fry is now negative; nobody knows.
Quote → advance → menu confirmation → guest count → setup → bill. Every stage on a separate diary. Last-minute panic is the SOP.
Check-out at 11. Next check-in at 14. Room not ready. Guest waits in lobby. Repeats four times a day.
Room + breakfast + WiFi — composite at 12% / 18%. Banquet + decor + DJ — mixed services at different rates. Filing requires careful split.
Repeat guest checks in. Front-desk doesn’t recognise. Preferences (high floor, no nuts, late check-out) re-asked every visit. Loyalty leaks.
Frappe ERPNext or Zoho — room PMS, F&B POS, recipe BOM with cost, banquet event-flow, GST composite billing, daily revenue.
Guest preferences captured at first stay, recognised at next; repeat-stay marketing via WhatsApp, OTA performance, corporate-tie management.
In-stay complaint to housekeeping / engineering, post-stay survey, event execution issue, OTA review reply workflow.
A 45-minute discovery call. We come prepared with the questions hospitality operators actually live with — OTA parity, recipe drift, banquet execution.