At PURO, food and beverage orders are handled through several channels: at the table, at the bar and in hotel rooms. Regardless of where the order comes from, it is sent to GoPOS, allowing the team to work with one consistent, organized process - from taking the order and preparing it through to final settlement.

In PURO hotel food and beverage operations, every point of sale needs to operate efficiently and according to the same standards. The restaurant, bar and room service cannot function as separate, disconnected processes, especially across so many properties. GoPOS has become a shared working environment for food and beverage operations at PURO Hotels.

The system organizes sales, the product database, prices, discounts and access permissions, allowing teams to work within one consistent structure regardless of location. This makes it easier to maintain a consistent service standard and reduces differences in the day-to-day operation of individual food and beverage outlets. What did this mean in practice?

• One product database - shared products, categories and sales items across multiple locations.
• Access control - employee roles and permissions managed within one system.
• Consistent prices and discounts - greater control over sales rules across the entire network.

At PURO restaurants, it is not only important to take orders quickly, but also to provide smooth guest service throughout the entire visit. Mobilny Kelner allows waitstaff to work directly at the table: take orders, make changes, add more items and send the order onward without returning to a stationary POS terminal. This allows the team to stay closer to the guest, while orders reach the kitchen faster in a complete and clear form, improving communication between the dining area and the kitchen.

• Faster order taking at the table - waitstaff can serve guests without leaving the table to use a stationary POS terminal.
• Orders go directly to the kitchen - once taken at the table, the kitchen receives a complete and clearly structured order in the system.
• Smoother service throughout the visit - additional items, order changes and extra products can be entered immediately while staying with the guest.

At PURO, room service has been organized as part of one consistent food and beverage sales process - from placing an order in the room through to its preparation and delivery. Guests place orders using a tablet in the room or a QR code, and the order goes directly for processing - without the need to enter it manually into the POS system.

The team immediately sees all the details needed to prepare the order, while the menu can be updated in real time. If an item is temporarily unavailable, staff can hide it so guests cannot order a product that the kitchen is unable to prepare at that moment.

As a result, room service runs more smoothly: guests can see the current menu, order status and estimated preparation time, while the team works with complete order data from the moment the order is placed.

• Orders from a digital in-room menu – guests select items using a tablet or a menu accessed via a QR code, and the order is sent directly to the sales system.
• Complete order information – the team immediately receives all the details needed to prepare and deliver the order.
• A better guest experience – guests can see a clear menu, order status and estimated preparation time.

Charges from hotel food and beverage services often need to be added to the guest’s stay. At PURO Hotels, this is handled by the GoPOS integration with MEWS. GoPOS transfers bills from the restaurant and room service to MEWS, where they are included in the guest’s final hotel bill.

As a result, the front desk works with data transferred directly from the sales system, without manually re-entering items and amounts. This speeds up billing, reduces the risk of errors and improves cooperation between the food and beverage team and the front desk.

• Food and beverage charges assigned to the guest – restaurant or room service orders are transferred to MEWS and linked to the guest’s account in the hotel system.
• Less manual data entry – the front desk does not need to re-enter items, amounts or assignments between systems.
• Faster final settlement – a structured flow of charges makes it easier to complete the guest’s bill at check-out.

PURO operates food and beverage services across multiple hotels, which makes access to comparable data essential. GoPOS makes it possible to analyze restaurant and bar performance within one structure, without manually collecting information from multiple locations.

With multi-location reporting, PURO’s management team does not need to collect data manually from individual properties. Restaurant and bar results can be compared within one structure, making it possible to identify differences more quickly and respond when the data shows a decline in sales, a change in costs or a deviation from the expected standard.

This shortens analysis time and supports faster operational decision-making based on current data instead of waiting for reports prepared separately for each hotel.

• Performance comparison across hotels – sales data from hotel food and beverage operations is analyzed within one structure.
• Faster response to deviations – differences in sales, costs or venue performance are easier to identify.
• Better control of food and beverage operations across the hotel network – management has access to data that supports decisions based on current performance.

In PURO’s hotel food and beverage operations, sales are only one part of the process. Just as important is what happens behind the scenes: stock level control, inventory checks, ingredient usage and documents related to deliveries and purchases. The inventory management system helps organize all these areas within one environment.

The team can monitor stock levels more efficiently, carry out inventory checks using a mobile app and analyze product usage in relation to sales. With multiple restaurants and bars across the network, this provides greater data transparency and makes it easier to identify differences between what has been sold and what has been taken out of stock.

• Ongoing stock level control – the team can see which products are available and which need to be replenished.
• Easier inventory checks across multiple properties – the mobile app makes it easier to count stock across different storage areas and sections, while the use of a phone, scales and barcodes helps teams work faster and more accurately.
• Better control of food and beverage costs – ingredient usage is linked to sales, making it easier to analyze differences and respond to irregularities.