Hotel VI VADI
„Since we connected Vectron to our Protel system no losses have occurred when a guest consumed something in bar or restaurant. We are honestly totally satisfied.“
Michael Meister, manager of the Hotel VI VADI
A few metres away from the main station, in one of the most famous streets of Munich, the Bayerstraße, you find the ViVadi hotel. The 3-star Superior Hotel with elegant atmosphere in modern optics counts on local craftsmanship. The spruce wood comes from Austrian chalets, barns and huts and was carefully prepared for its second life in the hotel.
When it comes to operational procedures the ViVadi also provides some interesting particularities. Hotel and restaurant are separated and are managed by two different companies – but the hotel guest does not really notice this. He pays his consumption in bar and restaurant as usual together with his room invoice at the reception.
All the more important is the correct and complete invoicing of provided services, which posed some problems at the beginning as explains Joakino Gastronovo, manager of the ViVadi restaurant: “When a guest checked out directly after consumption the sales were not yet registered in the hotel system and were therefore not considered. The link of Vectron POS systems to the Protel hotel software solves this problem. We now book directly to the guest‘s hotel invoice.”
Michael Meister, manager of the Hotel ViVadi confirms this positive impression: “Since we connected Vectron to our Protel system no losses have occurred when a guest consumed something in bar or restaurant. We are honestly totally satisfied.”
Manfred Fraunhofer, owner of Kesel und Schnitt Kassensysteme explains the technical basis for the connection: „The ViVadi uses two Vectron POS Touch systems, which are networked and connected to the Protel software at the reception via the Vectron hotel software interface. When entering orders at the POS system the waiter enters the room number of the guest so that the sales are directly booked to his account.” The system is accordingly easy to operate. “We only need minimum training so that the waiter can use it”, Joakino Gastronovo describes the required effort.