Breeze Technology is bringing its QR-code menu platform to hotels. The new system, which is currently implemented at select hotels in New York City, New Jersey and Florida, is designed to facilitate in-room dining, whether or not a hotel has an on-property restaurant.
Breeze partners with local restaurants to become third-party roomservice providers for hotels without on-site dining. Guests can scan the Breeze in-room QR code with their smartphone and receive a curated menu from a local restaurant or ghost kitchen specifically selected by the hotel. No apps or downloads are required.
Hotels with in-house restaurants can use Breeze to increase roomservice revenue. When a guest orders from his or her phone, the order goes straight to the kitchen point-of-sale system. Hotels can also customize the experience for guests, allowing meals and drinks to be modified.
“Ordering roomservice from your smartphone is better than picking up a landline and sifting through binders to find a menu. Breeze makes roomservice more accessible for guests and much easier to use,” said founder Stefan Kouumdjiev. “Of course people have been doing this through delivery services, such as Seamless or Uber Eats, but with Breeze, the hotel gets to curate the experience. They choose and change the menu items, and control how the items are packaged, presented and priced. Breeze also reduces the number of delivery drivers wandering around the property and eliminates guests having to meet delivery drivers outside, which is more important now than ever.”
According to Kouumdjiev, Breeze is on track to onboard more than 100 hotels by the next fall. “Hospitality operators are racing to adapt to customers' changing tastes and needs, and we are giving them the tools to adapt in real time,” he said. “Beyond in-room dining, guests can order from the pool, the beach, meeting rooms and wherever else hotels want them to enjoy a meal. Breeze is setting new boundaries for what is possible with F&B at hotels. We're excited to keep working with our clients to find creative, new use-cases for our product.”