One Touch, Total Control. The all-in-one platform for modern hotels.
Soap, towels, drinks, detergent, food — a hotel hands out stock all day, and most of it is never written down. OTTO keeps one catalogue of what you hold, records every item issued and who collected it, and checks the shelf against the system at every handover.
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Hotel stock disappears through the gaps between people. Housekeeping collects a carton of soap and nobody records who took it. The bar sells a crate of drinks and the count on paper is filled in from memory. A correction is made in the book and the original figure is gone. By the end of the month the store is short, and there is no way to say where it went.
Good stock control is not complicated: one list of what you hold, a record every time something moves, a count whenever responsibility changes hands, and a history nobody can quietly rewrite. The hard part is doing it every day, on every shift — which is what software is for.
Everything you keep and hand out, in one list. Retire an item and its history stays.
Housekeeping, kitchen, bar or front desk — record what was issued and who collected it, in a tap. Each department’s balance is kept.
Corrections and voids are stamped with who made them and when. The original entry is never erased.
A department requests stock from inside OTTO, and the request appears on management’s screen straight away — no chasing on WhatsApp.
At the start of a shift the till counts the shelf. OTTO records system against counted, over or short, and who had it before.
Give an item an expiry date and the till is warned daily from sixty days out — calm, then urgent, then red: stop selling it.
Add the items you store and sell, with their units and opening quantities.
Issue supplies to departments with who collected them; outlet tills reduce stock as they sell.
Each till shift starts with a count, so any gap is tied to a shift and a name.
Management sees every movement and count, and can print the stock-count record for any day.
Yes. Items sold at an outlet till — drinks, food, provisions — drop as they are sold. Supplies that are handed out rather than sold — soap, towels, detergent — are issued to a department with the name of whoever collected them, and each department’s balance is kept.
It is corrected, not erased. The correction is stamped with who made it and when, and the original stays in the history — so a mistake can be fixed, but never hidden.
Give any item an expiry date. From sixty days out the till is reminded daily — gently at first, urgently at two weeks, and in red once the date has passed, telling staff to stop selling it. Clearing the reminder lasts for the day; only selling the stock ends it.
The incoming shift counts the shelf before the till opens, so every shift starts from a known figure. It is a record, not a lock: management sees any over or short, with who counted and who had the till before, and decides what to do about it.
Yes. The stock-count record prints for any day, showing who counted, who had the till before, and system against counted for each item.
No. Stock control is part of every OTTO plan — every feature is included, whatever the size of your hotel.
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