Ordered on the device, charged to the room.
Last night's Aperol is already on the bill at check-out.
In many properties there is a paper slip between the drink at the bar and the room bill. It gets lost, misread, or entered late in the evening. Here that slip doesn't exist: the order is created where it is posted.
One menu, maintained in HANS.
Categories, items, sizes and prices live in the system, and on the device you only tap. A price change applies on every device at once.
Because the menu shares its source with the bill, the price at the bar cannot differ from what the guest sees later.
A tablet at the bar, a phone at the table.
The same menu on both, built for thumbs: pick the room, tap the items, done. Even in the rush and without training.
The phone in service is the same system: whoever takes an order at the table sees the same items and the same prices as their colleague at the bar.
“Charge to room” is enough.
One tap and the docket sits as a line on the room bill. At check-out it is already there, and nobody has to add anything in the evening.
Guests without a room aren't excluded: their docket is settled directly instead of being posted to a stay. Both run off the same menu and the same screen.
Kitchen and bar see it at once.
The docket appears in the same second where it is prepared. No calling across the counter, no order lost between two rounds.
Split by area: what concerns the kitchen lands in the kitchen, what concerns the bar at the bar. Each sees only its own items, not the order as a whole.
As many devices as you need.
Each device signs in once via a QR code and is an Orderman from then on. If extra help arrives at the weekend, another phone joins.
Common questions.
- Does this replace a till?
- No. HANS posts the items to the room bill and settles them with the stay. Where a fiscal till is required, it stays required – we'll tell you in advance how the two fit together in your case.
- Does it work without solid Wi-Fi?
- The devices need a connection to send dockets. In practice the Wi-Fi already in the house is enough; for a terrace or cellar it is worth checking coverage before you start.
- Can we run just the bar with it?
- Yes. Many properties start with the bar, because that is where most slips are created, and add the restaurant later. The menu simply grows with it.
Show us your menu.
We'll set it up once and let you work an evening with it. Whether it fits, you'll know on the second evening.
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