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Pricing

Quoted per property, once we know what you run.

Three editions, separated by which desks a property opens. The figure attached to each one depends on your room count and rollout, so we quote it rather than publish it.

  • Front Office

    Essential

    Rooms, reservations and billing

    For properties that need the room board, the folio and a clean invoice, without food or event operations.

    • Room master and room state board
    • Reservations, check-in and checkout
    • Discounts, GST and invoice generation
    • Housekeeping and maintenance cycle
    • Payment statements and occupancy reports
    Request a quote
  • Most Popular

    Full Property

    Most Popular

    Front office, F&B and finance

    The complete operational set for a hotel running rooms alongside a restaurant, with the business day closed in the system.

    • Everything in Front Office
    • Meal plans, food categories and food items
    • Guest and room meals charged to the folio
    • Business desk, finance desk and cash box
    • Night audit with PDF and CSV export
    Request a quote
  • Property & Events

    Enterprise

    Everything, including banquets

    For properties where events carry their own sales cycle beside room occupancy.

    • Everything in Full Property
    • Banquet enquiries and quotations
    • Event calendar and execution tracking
    • Additional services per event
    • Banquet payments and reports
    Request a quote
Before you ask

Three things people ask first.

Why is there no price on this page?
Because it would be a guess. What a property pays depends on room count, which modules it runs and how the rollout is handled, so the figure is quoted after a short conversation rather than printed here.
Can we start with part of the system?
Yes. The masters and the room board are the foundation; restaurant, banquet and finance desks sit on top of them and can be opened later without re-entering data.
What do we need before a demo?
Nothing prepared. It helps to know your room count, room types, whether you run food service or banquets, and who closes the business day today.