The restaurant, bar, pool, beach and room service produce hundreds of orders a day. Sunflow brings them into one flow, routes each one to the right department and turns the data behind them into F&B analytics. Your team focuses on service, your managers on decisions.
Hotel F&B usually runs in pieces. The bar keeps its own notebook, the kitchen writes down orders that came over the radio and room service answers the phone. At the end of the day, working out what each outlet sold, which orders were cancelled or when the team struggled takes hours.
In Sunflow every outlet is set up as a location with its own QR code. Wherever a guest orders, the order enters the same system and goes to the bar, kitchen or room service with the room or location attached. Staff screens show only their own location's orders, which move through Pending, Preparing and Completed columns while the guest follows the status on their phone.
In all-inclusive hotels the same item can be free at one time of day and paid at another. You set the time slots in the panel and guests see what is included before they order. Guest notes are translated into the staff's language, so a language gap doesn't turn into a service mistake.
A by-product of this flow is clean data. Each order is stored with its location, time, items and status, so the F&B analytics screens fill up without any extra data entry.
Highlights
The same order serves the guest first, then management.
The guest scans the QR code at the table, on the lounger or in the room and orders in their own language. The order carries its room or location.
The order lands on the relevant department's screen. The team moves it to Preparing and Completed; guests who allowed notifications get an alert.
Sales, cancellations and hourly load build up in the panel. Managers see daily, weekly and monthly reports there and receive them by email.
Real screenshots taken from the app.
Orders sit in Pending, Preparing and Completed columns; each card shows the room or location and the guest's note.
Products, categories, prices, images, allergens and calories are edited in the admin panel.
Revenue, best sellers, cancellations, locations and hourly distribution at a glance.
The analytics screens look at sales from several angles: revenue by location and product, hourly distribution, best sellers, cancellations and the languages guests order in. Menu profitability shows which items really earn their place on the menu, and lost-revenue detection shows where opportunities slip away. Whenever you need them, reports download as Excel or CSV.
The AI layer builds on this data. Season and demand forecasts, guest segment analysis, smart menu suggestions, campaign suggestions and a daily AI plan tell managers what they could do next, while anomaly detection flags an unusual drop or spike. A dedicated F&B performance analytics module, measuring outlets and teams in more depth, is coming soon.
Access is clear as well. With general manager, manager and staff roles, everyone reaches only the screens they need. Campaigns and coupons are set up in the same panel, and room-based order history is always at hand. The Sunflow team handles setup, including the menu, locations, QR codes and staff accounts. Setup and day-to-day use are easy.
All of them run in the same guest portal and the same admin panel.
Guest services with one QR, hotel operations in one panel.
Digital menu ordering from restaurants, bars and every location.
Trackable orders from verified guests, delivered to the room.
Location-based ordering and service in outdoor areas.
Bookings from the guest's phone for paid or included restaurants.
Multi-criteria ratings after orders and à la carte dinners.
Orders, reviews and daily, weekly and monthly reports.
Digital Transformation7 min read
Digitalisation does not end with printing a QR code. We walk through the steps of taking hotel F&B digital, from mapping outlets and menu rules to order routing and measurement.
F&B Strategy3 min read
From QR ordering to data analytics, menu psychology to staff optimization — strategies that actually increase F&B revenue.
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