Restaurant & F&B

StaYantra includes a full point-of-sale and kitchen system for your hotel's restaurant, bar, and other F&B operations — separate from room bookings, but posting straight to the same guest folio.

[!NOTE] Restaurant & F&B is a paid add-on module. See Plans & Billing for how to activate it.

1. Outlets (Revenue Centers)

Every sale happens through an outlet — a revenue center you define for your property. Common outlets include:

Restaurant — the main dining room
Bar
Room Service
Banquet — food service tied to a function booking (see Events & Banquets)
Poolside

Each outlet tracks its own orders and tables independently, so you can see exactly what's selling where.

Build your menu once and organize it into categories (Starters, Mains, Beverages, Desserts, and so on). Each outlet can sell from the same shared menu or its own subset — a poolside outlet, for example, might only offer a short drinks-and-snacks list rather than the full restaurant menu.

3. Table Management

For outlets that seat guests (Restaurant, Bar, Banquet), StaYantra tracks individual tables — their status (open, occupied, needs cleaning) and which order is currently active on them. A waiter opens a table, adds items to the order, and can add further items as the meal progresses before closing out the bill.

4. Kitchen Routing & Tickets

When an order is placed, each item routes automatically to the right kitchen station based on what it is — a grill item to the grill station, a drink to the bar, a dessert to the pastry station. A printed kitchen ticket is generated at the station so kitchen staff know exactly what to prepare and for which table or room.

5. Voids & Rebills

Mistakes happen — a wrong item rung in, a guest changes their order. Instead of silently editing a submitted order, StaYantra uses a void/rebill workflow: the incorrect line is voided (kept on record, not deleted) and a corrected line is rebilled in its place. This keeps a clean, auditable trail of every correction rather than a silently edited total.

6. Ingredient Inventory

Menu items can be linked to the ingredients that go into them, so stock draws down as orders are placed. This feeds into the same stock-tracking and reorder tooling covered in Procurement — an F&B outlet is just another consumer of hotel inventory.

7. Folio Billing

Every F&B charge — whether it's a room-service order, a bar tab, or a restaurant bill — posts straight to the guest's folio if they choose to charge it to their room, or can be settled directly at the outlet for walk-in and non-guest diners. See Bookings & Folios for how charges appear and settle.

[!TIP] Kitchen and waiter staff use dedicated screens built for F&B service inside the Connect app — order-taking, table status, and kitchen ticket views are all mobile-first. See Mobile Apps for details.