Built for Hotels
Your 60-room boutique hotel juggles 22 suppliers, 180 invoices a month, a bar programme, a restaurant, housekeeping supplies, and a banqueting kitchen — all tracked in spreadsheets. Inntally replaces the spreadsheets, the WhatsApp ordering, the paper dockets, and the guesswork — giving you one platform for procurement, inventory, recipes, analytics, and compliance.
Sound Familiar? Meet The Old Quarter
A 72-room coastal hotel in Kinsale, Ireland. Restaurant, bar, banqueting, housekeeping, and a growing events programme. Here’s what their operations looked like before Inntally — and what changed after.
22 Suppliers. 22 Ways to Order.
Head Chef Siobhán spent 6 hours every Monday ringing suppliers, texting reps, emailing orders from three different email accounts, and copying prices into a spreadsheet. The bar manager ordered separately. Housekeeping ordered separately. Nobody knew what anyone else was spending.
One Platform. Every Supplier. Every Department.
Now Siobhán places all orders through Inntally’s Marketplace & Connect. Every department orders from the same supplier catalogue with approved products. Prices are compared automatically. Orders are tracked, received, and matched to invoices — all digitally.
180 Paper Invoices. One Accounts Person.
Laura in accounts spent 3 full days every month manually entering invoices into a spreadsheet. She cross-checked delivery dockets against purchase orders by hand. She found price discrepancies on 1 in 5 invoices but only caught them 60% of the time. The hotel was leaking €800/month in undetected overcharges.
AI Reads Every Invoice. Catches Every Error.
Now invoices are emailed directly to Inntally. IntelliFlow’s AI extracts every line item, matches prices against agreed supplier catalogues, cross-checks quantities against delivery dockets, and flags discrepancies instantly. Laura reviews exceptions only — the rest posts automatically to the general ledger.
Food Cost Was 34%. Nobody Knew Why.
The Old Quarter’s food cost target was 28%, but they consistently ran at 34%. The head chef used rough estimates for recipe costing. Menu prices hadn’t been reviewed in 9 months. There was no way to tell which dishes were making money and which were losing it. Waste was tracked in a notebook — if at all.
Food Cost Down to 27.8%. Every Recipe Costed Live.
Inntally’s Recipe Management links every dish to real-time supplier prices. When the cost of salmon rises, the chef sees it instantly. Menu Engineering’s BCG Matrix identified 8 “Dog” dishes that were losing money — 3 were removed, 5 were repriced. Waste tracking flagged dairy as the top waste category, leading to smaller, more frequent orders.
The Old Quarter’s First-Year Results
Here’s what a 72-room hotel saved by switching from spreadsheets, phone calls, and paper processes to Inntally. These are conservative estimates based on real data.
Every Module, Purpose-Built for Hotels
Inntally isn’t a generic tool bolted onto hospitality. Every feature was designed for the way hotels actually operate — multiple departments, high supplier count, complex menus, and strict compliance requirements.
Marketplace
Compare prices across all your suppliers. Find new suppliers for speciality ingredients. Place orders in two clicks.
Connect
Your supplier command centre. Every order, delivery, and invoice in one timeline. Credit note tracking built in.
IntelliFlow
AI reads every invoice automatically. 4-way matching catches overcharges. Posts to your general ledger.
Recipe Management
Live recipe costing from real prices. Allergen management. Portion control. AI suggests cheaper alternatives.
Stock Count
Camera-assisted counts across bar, kitchen, and stores. Variance detection flags shrinkage instantly.
Analytics
50+ KPIs, IOHI health score, AI forecasting, P&L, pour tracking, waste analytics. Know everything.
Reservations
Restaurant table management, online booking, walk-in tracking, and guest preferences — all integrated with your POS.
Vault
Supplier credentials, login management, and smart offboarding when staff leave. Never lose a password again.
Compliance
HACCP temperature logs, allergen records, cleaning schedules, and audit-ready documentation.
We were running the hotel restaurant, bar, and banqueting kitchen on spreadsheets and WhatsApp messages. Within three months of switching to Inntally, our food cost dropped from 33% to 27%, we stopped paying for things we didn’t order, and the head chef got her Mondays back. The ROI paid for itself in the first month.
Your Data. Fully Protected.
Your Hotel Deserves Better
Than Spreadsheets and Guesswork
Join hotels across Ireland and the UK that use Inntally to control costs, automate procurement, and make data-driven decisions every day. Start free — no credit card required.