Service locations and stations are different
The service point is the place the guest orders from, such as a room, table or beach lounger. The station is the team that fulfills the order. Rezervem QR Order manages station menus, product availability and operating hours separately.
If these are confused, a guest may see a menu from a kitchen that is closed or their order may be routed to the wrong team.
When the pool bar closes before the restaurant
Imagine a pool bar open from 10:00 to 18:00 and a restaurant open until 23:00. Each station needs its own local timetable, exceptions and menu access rules.
Use the property's local time zone. Test opening and closing boundaries, exceptional dates, overnight shifts and an already-open guest menu.
How are menus and product options managed?
Check category visibility, product translations, allergens and option groups. A cooking preference or extra topping may have different rules and prices at different stations.
Products with the same name are not automatically the same catalogue record. Verify whether each option is required, selectable and correctly priced.
A pre-launch verification checklist
Make a test order from two QR points. Confirm station eligibility both at opening time and after closing, then review the order in the staff application.
- Map each ordering point to a clearly named station.
- Check the local time zone, weekly hours and special-date exceptions.
- Verify visible categories, required options and menu translations.
- Test guest-order eligibility before and after the station closes.
Keep QR Order, Manager and hotel systems separate
Rezervem QR Order manages ordering locations, stations and staff operations. Rezervem Manager owns reservations and assigned loungers; Hospitality manages department tasks, while PMS owns room and stay data.
A QR order is not automatically written to a PMS folio or external POS check. Review the separate integration before promising that workflow.
