Stayntouch, a provider of guest-centric cloud hotel property-management systems, has formed a new direct integration with Toast, an all-in-one digital technology platform purpose-built for the restaurant community.
Toast is designed to provide a mobile solution that supports both restaurateurs and their guests. That platform helps restaurateurs manage orders, payments and sales on one cloud-based platform that adapts to the hotel restaurant market.
Stayntouch now offers a direct integration with Toast PoS to let restaurateurs in hotels look up a guestroom and posting status, post charges to a guest’s room and view a summary of charges in the guest’s folio. In a forthcoming update, users will also be able to post cash and credit card settlements to the PMS folio.
Toast PoS gives Stayntouch customers a way to streamline their restaurants’ operations and connect with their guests. Specifically, Toast PoS can deliver:
- A personalized no-contact dining experience, with online, tableside and kiosk-based ordering, as well as contactless payment options;
- More efficient back-of-house operations, with a fully customizable kitchen display system, multilocation management and centralized inventory controls;
- Improved guest engagement with online ordering that lets guests order wherever they have an internet connection, an email marketing program that is fully integrated with the PoS and customizable gift-card and loyalty programs.
“We are delighted to integrate with Toast, a company whose vision for reimagining the restaurant operating system meshes perfectly with our mission of doing the same across hospitality,” said Reid Webster, VP of partnerships & strategic growth at Stayntouch. “We share a passion for simplifying administrative and management tasks and creating a more seamless and personalized experience for guests of restaurants and hotels alike. As we formally announce our direct integration with Toast, we’re excited to give our hotel customers a broader set of options to deliver an exceptional customer experience in the restaurant, across the hotel, and throughout the customer journey.”