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Orders to the folio
Served items post to the guest's bill immediately, at the F&B slab, without a chit in between.
Talk to usRestaurant POS software for hotels
A hotel restaurant that bills separately is two businesses pretending to be one. The test is simple: when room service serves a tray, does the charge reach the guest's folio before they reach the counter?
Instant
posting to the folio
KOT
kitchen board
F&B slab
applied automatically
Recipe
costing
What actually goes wrong
The problems owners describe to us — and what StayFlint does about each one.
✕ Room-service bills reach the front desk late, or after the guest has already checked out.
→ A served order posts to the guest folio the moment it is served — not at the end of the shift, and not on a chit.
✕ F&B is taxed at the room slab because whoever posted it picked the default.
→ The charge type carries its own slab, so a kitchen order posted to a room is taxed at the F&B rate without anybody choosing.
✕ Orders reach the kitchen on paper and get lost between the counter and the pass.
→ A kitchen KOT board — orders appear, get marked, and the floor sees the state without walking to the kitchen.
✕ Nobody knows what a dish actually costs, so the menu is priced by feel.
→ Recipe costing that gives the cost of what you serve, and a prep list for tomorrow derived from what is in house.
✕ Walk-in restaurant covers and in-house guests are two different systems.
→ One POS handles both — a resident's order goes to the folio, a walk-in settles at the counter, same screen.
What you get
Everything below is live today — nothing on this page is a promise for later.
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Kitchen KOT board
Orders appear and are marked on a screen, so the floor can see the state without walking to the pass.
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Recipe costing
What a dish actually costs, plus tomorrow's prep list derived from who is in house.
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Correct F&B tax
The charge type decides the slab, so a room-service tray is never taxed as a room night.
Why it works this way
The classic hotel F&B leak is not theft, it is timing. A charge that exists on paper for two hours is a charge that can miss a check-out — and a guest who has already left is not going to be billed for a sandwich. Posting at the moment of service removes the window in which the leak happens.
The second leak is tax. Room and F&B sit at different slabs, and when a person chooses the slab a person eventually chooses wrong. Attaching the slab to the charge type removes the decision entirely.
Questions we get asked
Short, straight answers — and a person on WhatsApp for the rest.
Does a restaurant order reach the guest's room bill automatically?
Yes — the moment the order is served, at the F&B slab, without a chit or an end-of-shift posting run.
Is there a kitchen display?
There is a kitchen KOT board where orders appear and are marked as they progress, so the floor can see the state without walking to the pass.
Can it handle walk-in restaurant customers as well as residents?
Yes. One POS handles both — a resident's order routes to the folio, a walk-in settles at the counter.
Does it help with food cost?
Recipe costing gives you the cost of what you serve, and a prep list for tomorrow derived from the stays actually in house.
How is F&B GST applied?
The charge type carries its own slab, so F&B is taxed at the F&B rate and rooms at the room rate, with no manual selection.
Talk to the people who built it
No call centre and no sales script — you reach the team that writes the software. Tell us your hotel's size and what you run today; we'll tell you honestly whether StayFlint fits.
WhatsApp us+91 95847 40544 · usually replies same dayCall us+91 95847 40544 · 10am–7pm ISTEmail usinfo@byteflowtech.in
- A 20-minute call — we look at how you take bookings today.
- We set your rooms, rates and staff up on a trial property.
- You run one real day on it before any money changes hands.
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The full picture — every module, how it is priced, and the city pages.
Send us your room count. We'll send you a price.
One WhatsApp with your property's name and room count is enough. We move your existing bookings and guests across before you go live, at no charge.