For hospitality groups
One account for a group that runs restaurants, hotels, or both
A group is not a bigger restaurant. It is several businesses that happen to share an owner, a finance team and a reputation — each with its own guests, its own rhythm and its own idea of what a reward should be. The software has to hold both facts at once: run each place as itself, and let the group see across all of them.
Built for
- Restaurant groups with several brands
- Hotel groups with several properties
- Mixed groups running rooms and F&B together
- Operators expanding across GCC markets
What actually goes wrong
Every outlet keeps its own list, and nobody keeps the group's
One venue has a spreadsheet, another has a stack of paper cards, a third has whatever the last manager set up. There is no group view because there was never a group system, only several local ones.
A programme designed for one brand gets forced onto the others
The stamp card that works at the café is wrong for the fine-dining room and meaningless for the resort. Forcing one scheme across a group is how a group ends up with a scheme nobody uses.
Staff churn takes the guest knowledge with it
The person who knew which guests mattered has moved to another property or another company. Recognition that lives in one manager's memory is not an asset the group owns.
How it is built for a group
Each brand is genuinely its own
A brand has its own programme, reward, branches, staff, colour and name in both languages. Switching brand switches the whole dashboard, and the vocabulary follows it — the hotel says guests and properties, the restaurant says customers and outlets.
Guest lists stay separate, on purpose
Branches of one brand share a guest list. Separate brands do not. A guest who eats at your café and stays at your hotel is two records, because handing a hotel guest the café's coffee card is worse than not recognising them at all. A single group-wide guest is on the roadmap; it is not built, and this page will say so until it is.
Staff see only their own place
Staff sign in with a PIN on a device you have armed, get a role rather than the owner's keys, and every award is recorded against the person who made it. A manager at one property cannot read another's guest list.
One account across GCC markets
Each business carries its own country, currency and timezone, so an Omani property prices in OMR to three decimals and a Saudi one in SAR to two, without anyone converting anything by hand.
Add a brand without a migration
Opening a second venue is adding a brand, not starting again. The account, the billing and the login stay where they are.
How a group runs it
- 1
Set up the first venue
One brand, one programme, one reward. Prove it in a real service before it goes anywhere else.
- 2
Add the next
A second brand with its own programme. What worked at the first is a starting point, not a mandate.
- 3
Give each place its own staff
PINs and roles per venue, so the till works for whoever is on shift without handing out the account.
- 4
Watch each brand on its own terms
The dashboard is per brand, because a resort and a café are not comparable on the same repeat-rate line.
What a group should ask before committing
Three honest answers. There is no PMS or POS integration today, so the phone number at the till is the join. There is no group-wide roll-up dashboard yet — each brand reports on itself, and someone at head office still adds the numbers up. And a guest is not yet shared across brands. If any of those three is a requirement rather than a preference, wait for them rather than buying around them.
Questions groups ask
- Can one login manage everything?
- Yes. One owner account holds every brand, and the switcher moves between them. Staff accounts are scoped to their own brand.
- Can different venues charge in different currencies?
- Yes. Country, currency and timezone are per business, and the currencies with three decimal places are handled as three rather than rounded to two.
- What happens when we open the tenth venue?
- The same thing as the second. Be aware that the group-level reporting is per brand today, so at ten venues someone is consolidating manually.
- Can we start with one venue and expand?
- That is the recommended way. A group that rolls out everywhere at once usually discovers the till flow problem in ten places instead of one.
Start with the venue you know best
Run it where you would notice immediately if it were wrong. Expand when the staff stop asking how it works.
Start free