Industries
Hotels & Resorts
Separate outlets, one management
Pool bar, terrace and restaurant are run as separate areas; an out-of-season area closes with one switch. The menu opens in the guest's language, up to eight of them.
A hotel does not have one restaurant: the pool bar, the terrace, the lobby bar and the evening restaurant are the same business wearing different faces at different hours. One closes for the season, one opens at breakfast, and each is asked separately what it earned. Flowisma Resto manages every outlet as its own area; guests order from a sun lounger while you see, on one screen, which outlet earns what.
Challenges
What slows you down on the floor?
Scattered service points
When the restaurant, bar and poolside run on separate books, orders get mixed up and it's unclear where revenue comes from.
Seasonal area management
When terrace and pool areas that close in winter stay open in the system, wrong reservations and orders are taken.
High guest volume
At full occupancy, calling a waiter and placing an order become difficult; guest experience scores drop.
The Flowisma Solution
Modules for Hotels & Resorts
The tools you need on one platform, working together seamlessly.
Area-Based Table Management
Restaurant, terrace, poolside as separate areas; each area's floor plan and occupancy are tracked separately.
Open/Close Area
An area whose season has ended is taken out of service with a single toggle — QR and reservations close automatically.
QR Ordering from Poolside
The guest opens the menu from a lounge chair, places an order or calls a waiter.
Reservations
Restaurant reservations are taken with capacity control; tables in closed areas aren't counted.
Multiple Registers & Shifts
Each point's register opens and closes with its own shift; the handover chain is on record.
Point-Based Reporting
Which area earns what — the bar or the restaurant? The revenue breakdown is clear.
Area Management
A pool bar is not run by the same rules as an evening restaurant
Hotel outlets operate independently. Areas bring that into the system: each has its own floor plan, its own occupancy and its own working pattern.
- Restaurant, terrace, pool bar and lobby are defined as separate areas
- An out-of-season area goes out of service with a single switch — its QR menu and reservations close automatically
- Tables in a closed area drop out of capacity, so reservations never hold space needlessly
- Every area's floor plan mirrors the real layout; which table is at which stage is visible at a glance
International Guests
Open the menu in the guest's own language
In a resort half the guests do not read Turkish. The menu translates on the phone rather than at the printer.
- The QR menu supports up to eight languages; guests pick their own
- Translations are produced with AI and nothing publishes without approval
- Allergen and ingredient information is translated too, reducing misunderstandings
- Calling a server is one tap — a guest who speaks no Turkish need not raise a hand
Per-Outlet Till
Which outlet earns, and which one is being carried?
Total revenue misleads in a hotel. Is the bar carrying the restaurant, or the pool? The answer is only clear when tills are run separately.
- Each outlet's till opens and closes on its own shift, with a recorded handover chain
- A denomination count is taken at shift open — cash differences do not wait until morning
- Revenue is reported per outlet
- Staff shifts are planned on a schedule; time records are immutable and corrections are written to a separate ledger
Flow
A day at full occupancy
The guest orders from a lounge chair
The poolside QR is scanned; the menu opens and the order drops to the bar.
Each point watches its own screen
Bar, restaurant kitchen and terrace work with separate preparation screens.
Service is directed by area
Whichever area the order came from, the waiter goes there — no confusion.
End of day in one report
The revenue of all points is brought together in a single end-of-day report with an area breakdown.
FAQ
Hotels & Resorts businesses ask
Do I rebuild seasonal areas every year?
No. You do not delete an area, you take it out of service. While closed, its QR menu accepts no orders and its tables are unavailable for reservations; when the season returns you switch it back on and your layout is exactly as you left it.
Does ordering by phone at the pool really work?
The guest scans the QR code on the lounger, opens the menu and either orders or calls a server with one tap. The order goes straight to that outlet's preparation screen. If there is no connection the order button closes and the situation is stated plainly — no guest waits for an order that was never placed.
Is there room charge posting?
Not today. Orders open against a table or a guest name and payment is taken at the till. Posting to a room account through hotel PMS systems is not supported at the moment, and we say that plainly.
Can staff at one outlet see another outlet's data?
No. Staff see only their own role's screens; critical screens such as finance, staff management and till management are closed to non-management roles, and this is enforced on the server.
I hire many seasonal staff — is that hard to manage?
Staff sign in with a PIN and inherit permissions from their role. At the end of the season you simply deactivate the account. Hours worked are kept as immutable records; corrections are made through a separate correction entry that leaves a trace.
Let's transform your Hotels & Resorts business together
The demo is free, setup is free — we'll answer your questions on WhatsApp.