Software for inns
Inn management software with rooms: restaurant and rooms on one invoice
For innkeepers who run the dining room and the guest rooms themselves: what a guest orders in the dining room, your till posts to the room. At check-out, the room rate, tourist tax (Ortstaxe) and food and drink appear on one invoice.
- Open till interface for charges posted to a room
- Food and drink reach the room invoice at check-out
- Test the dining room and rooms together for 14 days
In short
Inn management software is hotel software for inns where the kitchen and the guest rooms run together. STRYK takes charges from the restaurant or bar onto the room through an open interface and carries them onto the invoice at check-out. You pay only for the rooms, with a base fee plus an amount per room and month. STRYK is not a till system; your till stays with you.
Updated
Where an inn loses time on departure day
When the innkeepers run the dining room and the rooms with the same pair of hands, slips, totals and vouchers go missing on departure day.
- Today
The dinner for room 5 is on one slip, the coffee and cake in the afternoon on a second. During breakfast service a note ends up in the apron pocket. On departure day a charge is missing, and the invoice has already been printed.
With STRYKThe till posts the charge to the room of a checked-in guest. At check-out all open charges appear on the invoice, and nobody has to hunt for slips.
Read more - Today
On Sunday at noon half the wedding party checks out while the kitchen cooks for 60 covers. The final invoice gets put together between the bar and the pass, with a calculator and a notepad.
With STRYKThe party is in the system as one booking with several rooms, and the charges from the dining room are already attached to the stay. The invoice is created from this booking, without a calculator. Once issued, it stays fixed; a forgotten charge is added with a credit note and a new invoice.
Read more - Today
The voucher "Inn evening with overnight stay" lies on paper in a drawer. Only the person who sold it knows whether it has been redeemed.
With STRYKYou sell vouchers on your website or at reception. They are redeemed in the booking and on the invoice, including partial redemption with the remaining balance.
Read more
A Friday at a country inn with 14 rooms
A sample day at a country inn with 14 rooms, run by the innkeepers, a cook, two waiting staff and a room attendant.
Departure from room 5
The couple had two dinners and a breakfast buffet extra charged to the room. At check-out STRYK adds the open charges to the invoice. The PDF goes to the guest by email.
Wedding on Saturday: seven rooms
The bride's mother confirms seven rooms for the party by phone. The innkeeper enters them as one booking with several rooms and adds the number of tables for the kitchen as a note. At departure on Sunday, nobody has to gather seven separate slips.
Voucher at reception
A visitor buys a voucher for her parents. You choose the amount, print the A4 voucher with a QR code and hand it over. It is redeemed later in a booking or on an invoice.
Arrival with a pre-filled registration
The guests have entered their registration details online, including ID details and signature. The member of staff at reception checks the details and hands over the room key.
Dinner charged to the room
The guest in room 9 says "Charge it to the room, please." The waiter posts the charge at the till. It appears on the guest's stay in STRYK and no longer has to be written down.
End-of-day close after restaurant service
The end-of-day close shows open arrivals, missing departures, invoice drafts and open charges. You still do the till close at your till.
Features for the rooms and the dining room
What the innkeeper, waiting staff and room attendant need between bar, reception and rooms.
Till interface
Through an open, documented interface, till systems post charges to a guest's stay. There are no commitments to particular manufacturers; closed systems need a tested adapter.
Read moreInvoice and check-out
Check-out carries open charges onto the invoice and sets the room to the correct cleaning status. Issued invoices can no longer be overwritten.
Read moreGift vouchers
A gift voucher shop for your website, sales at reception and an A4 voucher with a QR code in 18 guest languages. Online sales require a connected online payment account.
Read moreBooking calendar
The calendar shows a day, a week, two weeks or a month with the room status. If someone calls during lunch service, you see free rooms without flipping pages. Once a room has just been booked, no portal accepts it either.
Read moreGuest registration and tourist tax
Guests fill in their registration details online in advance. For Austria, STRYK monitors the 24-hour deadline and exports as CSV or for municipal portals (MBS). The tourist tax (Ortstaxe) appears in the price, the booking and the invoice.
Read moreTeam and roles
Each person gets their own login with a role and permissions, and the interface is available in 18 languages. Whoever changed a booking at the bar appears in the activity log. Additional users cost nothing extra.
Read more
Dining room and rooms with slips or with STRYK
Tasks that move back and forth between bar, reception and rooms.
| Task | With slips and notepad | With STRYK |
|---|---|---|
| Charge food to the room | A slip travels from the waiter to reception and is later typed into the invoice. | The till posts the charge through the interface to the stay of the checked-in guest. |
| Issue the final invoice | Room rate from the plan, food and drink from slips, total by calculator. | Invoice created from the booking with the open charges. Cannot be changed once issued. |
| Cash register | One till for dining room and rooms that must provide records for both. | The till stays your till system. STRYK does not sign receipts and does not replace a cash register. |
| Redeem a gift voucher | A paper voucher, with no overview of whether or how much has been used. | Redemption in the booking and on the invoice, with partial redemption and the remaining balance. |
| Register guests | A registration form at reception, filled in during the evening. | Registration details arrive online in advance. In Austria, STRYK shows the deadline and exports as CSV or for municipal portals. |
| Train seasonal staff | The knowledge sits in the innkeeper's head, and notes hang at reception. | A separate login with a suitable role, an interface in 18 languages and an activity log for questions. |
One price that grows with your property
Only the rooms are billed; the tables in the dining room do not count. Waiting staff, kitchen and room attendants get their own logins at no extra charge. Fees charged by your till provider are not part of the subscription.
Pricing in detail€59 base fee + €6 per room or unit per month
Example with 14 rooms€143per month
- 14-day free trial
- No setup fee
- Personal onboarding
Net prices, annual billing. 20% off the base fee in the first contract year.
Moving from slips to STRYK
Your till stays as it is. The rooms come first, then the connection to the till.
Tell us about your till and rooms
Tell us the number of rooms, the manufacturer of your till and how bookings are taken today. We contact you personally before the trial begins.
Migrate rooms and guests
Rooms, regular guests and future bookings come in as a CSV or XLSX file. A test run shows which entries are still missing before anything is saved.
Connect the till
The manufacturer of your till, or its service partner, sets up the connection to the documented interface. Clarify with them before the switch whether your system can do this.
Set up the team
The innkeeper, waiting staff, reception and room attendant get their own logins with matching permissions. Then you set a cut-off date from which new bookings are created only in STRYK.
Frequently asked questions
Which till systems can be connected?
That depends on your till. STRYK offers an open, documented interface through which till systems post charges to the room. There are no commitments to particular manufacturers, and closed systems need a tested adapter. Ask the manufacturer of your till whether it can use the interface.
Does STRYK replace my cash register?
No, STRYK is not a cash register system with its own receipt signature. Cash and card sales in the dining room stay in your till. Which cash register rules apply to your business, check with your accountant.
Do the waiting staff still have to write down dinner?
No. The waiter posts the charge at the till to the checked-in guest, and STRYK files it on the stay. At check-out the invoice picks up all open charges, without a slip in the apron pocket.
Can I sell half board as its own rate?
Yes, through a rate. A rate combines price, services, cancellation terms and payment; half board is then part of the room price. What the guest orders à la carte beyond that, the till continues to post as a charge to the room.
Can a gift voucher apply in the restaurant and for rooms?
Partly. STRYK redeems vouchers in the booking and on the invoice, including partial redemption with a remaining balance. Redemption directly at your till is not provided for in STRYK. You decide in your till how a voucher applies in the dining room.
What happens to open charges on departure?
Check-out carries them onto the invoice. Then you review the invoice and issue it. If a charge is missing later, you correct it with a cancellation or credit note, because issued invoices cannot be changed.
Can guests without a room who only eat be billed in STRYK?
No, STRYK is intended for stays with a room. You continue to settle with table guests at your till. STRYK does not handle table reservations or orders.
Can service staff from Hungary use STRYK in Hungarian?
Yes, the interface is available in 18 languages, including Hungarian, Croatian, Slovak and Romanian. Each seasonal worker gets their own login, which you limit to their tasks, for example housekeeping only. STRYK runs in the browser, including on the computer behind the bar.
Test your inn with till and rooms
Tell us the number of rooms and the manufacturer of your till. Before the 14-day trial, we then clarify how the charges from the dining room reach the room.