F&B & retail

POS, F&B & inventory

Restaurants, bars and room service that post straight to the guest bill, and stock that draws itself down by recipe.

Book a demo Explore the platform

At a glance

6Ways to settle a bill, including splits

0Lines re-typed at checkout

RecipeLevel of stock deduction

Z-reportCashier close with variance

Multi-outlet POS with per-outlet menus
Table floor plan with running tabs
Order pad with per-item modifiers
Kitchen display system
+ 11 more, all included

What it is

A hotel restaurant is not a standalone restaurant, and running it on standalone software is where the re-keying starts. Orian's point of sale covers every outlet, restaurant, bar, pool, room service, with a table floor plan, an order pad with modifiers, and a kitchen display that sees the order as it is rung up. Settlement is where it earns its place: cash, card, bank transfer, a house account, a split across several tenders, or charge to room, which posts a folio line with service charge and VAT already split correctly. And because menu items can map to inventory items, a settled sale deducts its recipe components without anyone counting bottles.

A round at the bar reaches the room bill first

Settle to room and the charge posts to the guest folio immediately, with service charge and VAT split by the same calculator the invoice uses. The desk never reconciles a POS printout at checkout.

Stock that keeps itself

Menu items can point at inventory items, and recipes consume their components. A settled sale draws the stock down, so purchase, wastage and stock-take numbers stay meaningful instead of drifting all month.

Cashiers close honestly

A session opens with a float and every order attaches to it. Closing counts the cash, compares it to expected, and produces a Z-report with the variance on it, the number a manager actually wants.

In detail

Everything point of sale does. Not a highlight reel.

Taking the order

The floor, the pass and the phone in the waiter's hand.

Multi-outlet POSSeparate outlets, menus and categories for restaurant, bar, pool and room service.
Table floor planTables per outlet with running tabs, so an order attaches to a table rather than a receipt.
Order pad with modifiersPer-item modifier chips, no ice, well done, on the side.
Kitchen display systemOrders fire straight to the pass; the kitchen role gets its own dedicated screen.
Waiter ordering on a phoneStaff take orders from the staff app; it prints to the kitchen and lands on the bill.
Append and voidAdd items to an open order, or void a line with a recorded reason.

Settling the bill

Every tender a hotel restaurant actually sees.

Cash, card and bank transferEach records a real payment against the outlet.
Charge to roomPosts a folio line on the guest's bill with service charge and VAT split.
House accountsStaff, owner, local and event billing, with credit limits enforced at the point of sale.
Split paymentsAny combination of tenders on one bill, labelled as a split.
Bill-level discountsApplied before service charge and tax, and the totals recomputed rather than patched.
Cashier sessionsOpen with a float, orders auto-attach, close to a Z-report with counted-versus-expected variance.

Stock and performance

Knowing what you used and what it earned.

Inventory items and recipesA settled sale deducts components automatically, including nested recipe items.
Purchases and suppliersPurchase records against suppliers, so cost of goods is traceable.
Wastage and stock takesRecord what was lost and what was counted, and see the gap.
Low stock and expiry alertsWarnings before you run out or serve something past date.
Outlet analyticsCovers, average spend and item performance per outlet.
Guest room-service ordersPortal orders create a normal POS order into the same kitchen queue and settle the usual way.

How it runs

A day with it, in four moves.

The order is taken

At the table on a phone, at a terminal, or by the guest from the portal. All three create the same order object against the same table or room.

The kitchen sees it

It appears on the kitchen display as it is rung up, with modifiers, so nothing is shouted across a pass or lost on a docket.

Stock moves

On settlement, recipe components are deducted from inventory, which is what keeps your cost of goods honest without a weekly count.

The money lands

Cash and card record payments; charge-to-room posts to the folio with tax split; a house account posts a charge against its credit limit. Nothing is entered twice.

Recorded in the product

This is the real screen.

Taking an order at the table, firing it to the kitchen display, and settling it to the room folio.

See it with your own rooms

orion.oriantec.com/dashboard/pos

Wired in, not bolted on

What happens elsewhere because of this.

Every module reads and writes the same data, so these are not integrations you configure, they are just what the system does.

With

Front desk

Charge-to-room lines are on the folio before the guest reaches the desk, so checkout is a settlement, not a reconstruction.

Front desk With

Finance

Every POS payment and folio charge flows into the reports and the balanced GL export under its own revenue account.

Finance With

Guest experience

The portal's room-service tab lists the real menu and drops the order into the same kitchen queue your waiters use.

Guest experience

All of it, included

15 things you do not buy separately.

There is no module list to price up and no add-on tier. Every hotel on Orian gets the whole platform.

See what it costs

Multi-outlet POS with per-outlet menus
Table floor plan with running tabs
Order pad with per-item modifiers
Kitchen display system
Charge to room with tax split
House accounts with credit limits
Split payments across tenders
Bill discounts recomputed before tax
Line voids with recorded reasons
Cashier sessions and Z-reports with variance
Inventory items, recipes and auto-deduction
Purchases, suppliers, wastage and stock takes
Low-stock and expiry alerts
Outlet analytics on covers and spend
Guest room-service ordering into the same queue

Before you ask

Point of sale, answered.

Does a charge to the room appear on the folio immediately?

Yes. Settling to room posts a booking charge on the guest's folio at that moment, with the service charge and VAT split by the same calculator that produces the invoice, so the desk and the guest see the same number.

Can one bill be paid with more than one tender?

Yes. The settle endpoint accepts an array of payments, so a bill can be part cash, part card, part house account, and it is labelled as a split. Each tender still records its own payment for reporting and the GL export.

How does inventory know what a cocktail used?

A menu item can point at an inventory item, and an inventory item can be a recipe made of components. When the order settles, Orian walks the recipe and deducts each component, so pouring a cocktail moves the spirit, the mixer and the garnish.

Can guests order room service themselves?

Yes. The guest portal's dining tab shows the real POS menu, and an order creates a normal POS order tagged with their room. It appears on the same kitchen display as a waiter's order and settles to the folio through the usual charge-to-room flow, nothing is re-keyed.

Something else on your mind? Ask us directly , a person answers.