Cloudesk for Horeca
A full-screen POS with staff PINs and manager approvals. QR ordering at every table, a kitchen display by station, GST bills, reservations, recipes that take stock out as dishes are sent, loyalty, a till you close by counting, reports — plus rooms, bar stock and valet for hotels. From a one-counter café to a group with many outlets.
Real screenshots from Cloudesk for Horeca, using a demo hotel and its demo staff, orders, stock, bookings and cars.
How it works
Name your venue, pick restaurant, café, bar, hotel or cloud kitchen, and how many tables. Each table gets its own QR code, ready to print. Switch off the sections you don't need.
Dishes with photos, add-ons, short POS codes and recipes; staff with roles and their own PINs; the float for the till.
Ring up orders on the POS or let guests order by QR, the kitchen bumps tickets, and you settle bills by cash, UPI, card, points or to the room — then count the till and read the day's report.
The tour
01Point of sale
Full screen on a tablet or counter PC. Pick dine-in, takeaway, delivery or room service, tap dishes or type a short code, and send the KOT — then bill and take payment without leaving the screen.
02Staff & security
Each person taps their name and enters their PIN, so every order, cancellation and payment shows who did it. The screen locks itself when idle — and cancelling a dish, comps, big discounts and cash pay-outs wait for a manager's PIN.
03QR ordering
Every table has its own QR code. The menu opens in the guest's browser with photos, veg marks and add-ons — and their order goes straight to the kitchen, or to a waiter first. After paying, it asks how the meal was.
04The floor
Tables show what's cooking, what's ready and how long guests have been seated. A bell appears the moment someone taps “Call waiter” or “Ask for the bill”. Move a party, merge two tables or split dishes onto a new check.
05Bills
Print a clean 80 mm bill with CGST and SGST shown, your GSTIN and FSSAI number, and the total rounded to the rupee. Service charge applies to dine-in only. Settle by cash, UPI, card, loyalty points — or charge it to a guest's room.
06Kitchen display
Each category sends its dishes to a station — kitchen, tandoor, bar, desserts. Cooks bump a whole ticket or a single dish, and late tickets turn red.
07Reservations
Take bookings by phone or from your own online booking page, give them a table and confirm. Seating a party opens its order with the covers filled in; walk-ins wait on the list until a table frees up.
08Menu & recipes
Set serving hours per category, mark dishes sold out in one tap and add choices like portion or spice. Give each dish a short POS code and a recipe — and see its food cost while you set the price.
09Kitchen stock
Each dish sent to the kitchen takes its recipe out of stock; cancelling it puts it back. Record supplier invoices, wastage and counts, and see food cost and margin per dish at the latest prices.
10Guests & loyalty
Add a phone at the till and the guest is remembered — visits, spend and what they ordered. Turn on points and they earn on every bill and spend them next time.
11Till & cash
Start the session with the float in the drawer. Cash in and out is recorded with a reason, and at closing you count the notes — Cloudesk shows what should be there, the difference, and prints a Z report.
12Reports
Pick a day, a week or any range. See sales, covers, GST by rate, payment methods, order types, busiest hours, best dishes, staff and every cancellation — and download any table as CSV for your accountant.
13Room bookings
See every room on a calendar, book only what's free, check guests in and out, and keep one folio with room nights, room GST, extras, room service and advances.
14Housekeeping
Checkout marks the room for cleaning. Housekeeping moves it to inspect and clean, and a room with a guest arriving today is flagged until it's ready.
15Bar inventory
Link a drink to its bottle and pour size, and each one sold deducts the millilitres. See stock in bottles, what was poured this week and how many days it'll last.
16Stock counts
Enter full bottles and an estimate of the open one. Cloudesk compares it with what should be there and shows the variance in millilitres and money.
17Valet parking
Issue a ticket with plate, slot and key tag. The guest keeps a link or printed QR and taps once when they're leaving; it jumps to the top of your board.
In detail
Dine-in, takeaway, delivery and room service. Tap dishes or type a short code, add covers and the customer, hold tickets, print the KOT, bill and take payment — split, part-paid or with points.
We'd rather be upfront than surprise you later:
No. The Horeca POS takes dine-in, takeaway, delivery and room-service orders, prints KOTs and bills, and takes payment — on any tablet or computer with a browser.
Not once it's gone to the kitchen. A manager or owner approves it — at the till, or by typing their PIN — and the reason is recorded.
No. They scan the QR code with their camera and the menu opens in the browser — ordering, tracking the order and asking for the bill all work there.
Yes — take part of it by one method and the rest by another, split it equally, or split chosen dishes onto a new check.
Yes. Rooms, bar, valet, stock, reservations and loyalty are sections you can switch off, so a café sees just the POS, menu and kitchen.
Yes. Each outlet is its own project with its own menu, staff and stock, and Outlets shows today's numbers for all of them. You can copy a menu from one to another.
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