Breakfast, restaurant and bar, finally on the same page

A hotel might have a breakfast menu, another menu in the restaurant and drinks at the bar. When that information lives in several notebooks, photos and conversations, a price change or a stock-out doesn't always reach the right team. The guest ends up choosing something that isn't available, or the server has to break off service to double-check.

Zeat gives your food service a digital starting point: a mobile menu connected to the order flow. You can present the items for each service, then see how a request placed by a guest or a server travels to the kitchen and the bar. It doesn't replace a warm welcome. It just leaves less room for forgotten items and conflicting versions.

Guests scan a QR code and browse the menu on their phone. They should be able to understand the price, the portion, the options and when each item is available. In a hotel, for example, the same juice might appear on the breakfast menu and at the bar. If nobody confirms it's in stock, an outdated menu keeps offering it at the wrong time.

Zeat shows quantities, thresholds and availability status for the items on your menu. Ask us to show you, on your own menu, what a guest sees when an item is out and who can update it. If the paper menu, the photos sent over WhatsApp and the mobile menu all say different things, your servers will still have to explain the stock-out after the guest has chosen.

Picture a table that orders two dishes and two drinks. The kitchen makes the food, the bar makes the drinks. Ten minutes later, the guest adds another drink. With separate notes, that add-on can be forgotten or only show up when the check arrives. Zeat offers ordering by guests or by staff, a Kitchen/Bar tracker and a view for the manager.

During the demo, take one table from your hotel and look at exactly what the floor, the kitchen and the bar see after the first order, then after an add-on. Also check how a mistake gets corrected: the way you edit an order depends on the workflow that's been set up. That way you'll know whether the tool really simplifies your service, or just moves the paperwork onto a screen.

An overview helps you understand what a table asked for and what's still outstanding. When orders are scattered across tickets, messages and people's memory, the manager has to piece the facts together after the guest has left. A shared tracker can make that review easier, especially when an item is canceled or a drink comes in on a second order.

On this page, Zeat covers your hotel's food and beverage service. Room bookings, charging to the room, room service and a connection to your hotel management system don't come automatically with table tracking. Have those needs confirmed separately, along with the POS and payment methods planned for your property.

Pick a dinner service with a short menu, a few tables and drinks made at the bar. Have the server, the kitchen, the bar and the manager test Zeat. Run through a dish, an add-on and a sold-out item. Note what got easier, what still has to be passed on by hand and what questions guests ask.

Setup is done remotely, so Zeat works wherever your hotel is. Ask about installation, training and support for your property. A trial on site or a demo with your own items tells you far more than any vague promise of saving time.