Everything a small property actually runs on
Not a booking engine with extras bolted on. This is the operations half — the part that decides whether the room is ready, the meal is on time and the money is accounted for. Every item below is a screen that exists today.
What the guest sees, and the people who keep it that way.
Live room board
Every room and zone's stage at a glance — occupied, to clean, being cleaned, inspected, ready. It changes as the work happens, not when someone remembers to say so. §1
Housekeeping & checklists
Turnovers, deep cleans and re-cleans raised from what the rooms are actually doing, each with its checklist attached and a name against it. §3
Room inspection
A room that fails inspection goes back on the board needing a re-clean, and stays there until an inspection passes it. Nobody can quietly mark it done. §22
Do not disturb
A guest who wants to be left alone gets flagged, and the room stops generating cleaning jobs for the day instead of appearing as a staff failure. §23
Guest requests
Extra towels, a late checkout, a taxi at six — logged once and routed to whoever is actually on shift, with a clock running on it.
Visitor gate log
Deliveries, contractors and vendors recorded at the gate in a few taps — plus who's expected today, and a void trail, so you can answer “who came in on Tuesday” without a register.
The work that has to happen between one guest leaving and the next arriving.
Meals & kitchen board
Plan breakfast, lunch and dinner ahead; the kitchen cooks to the same list the desk quotes from. Your dishes, your meal times.
Stock & stock-takes
Count by store — kitchen, linen, housekeeping — each on its own schedule. Anything under its keep level is flagged before it runs out, and a store that's overdue a count says so rather than nagging daily. §7 · §28
Purchases & vendors
Order for later, or record what was bought at the market this morning. Plain words on the form — nobody has to decide what an invoice is. §8
Maintenance & servicing
Faults reported from the floor, servicing that comes round on a schedule and lands on the person it's assigned to, and a record of what was done to the generator last time. §5 · §24
Shifts, attendance & leave
Who's on, who clocked in, who's covering. Leave is requested and answered in the app — with the reason — instead of dying in a group chat at 11pm. §10
End-of-day lockdown
A closing checklist someone has to actually file — gates, gas, lights, cash. If it isn't filed, you find out in the morning rather than never. §6
Staff record what they spent. Settling it, and seeing the whole picture, stays with the owner.
Petty cash
Cash paid at the market comes off the float the moment it’s recorded, so the balance on the screen is the balance in the tin. §9
Bills, payables & standing costs
What's owed, to whom, and how long it's been sitting — with the rent, the wifi and the wages coming round on their own each month. §12
Reports, owner-only
Where the month went, by category and by person, plus the closing history — so a bad week is visible as a pattern rather than a feeling. Staff don't see the aggregate. §13
Alert centre
One place for everything waiting on a decision: overdue jobs, low stock, unfiled closings, a request nobody has answered. §15
Roles & permissions
A housekeeper sees her rooms. A chef sees the kitchen and the market money. Settling credit and the aggregate financials stay with the owner. See all six roles →
Audit log
Who changed what, and when. A correction is recorded as a correction rather than quietly overwriting the thing it corrected. §17
The part your guests touch — a QR code, no app, and no login for them.
Guest QR portal
A code in the room opens a page where a guest can ask for towels, report a problem or order food. No app to download and no account to create. §19
Room ordering & tabs
Guests order from your menu; the charges collect on a room tab your staff can see and post. What is owed is tracked here — settling it stays with whatever issues your bill. §29
Kitchen display
Orders land in front of the cook as a live list with quantities, allergy flags, the room and an ETA — and deliberately without prices, which are not the kitchen’s business.
Pre-arrival & meal plans
Ask before they get here: arrival time, dietary needs, the meal plan they are on. The kitchen gets headcounts instead of surprises. §30
Your menu, your prices
Dishes, quick-picks and what is available today are yours to set, and change at 6am when the vegetables did not arrive.
Mini-bar at checkout
A checkout will not close quietly without asking whether the mini-bar was checked. Unknown means ask — that is deliberate, and it is money you were losing to memory.
Real screens that don't need a paragraph each — but you'd notice their absence in week two.
Equipment & asset register
What you own, what it cost, when it was last serviced and what has been spent keeping it alive. §11
Incident log
A guest injury, a complaint, a breakage — written down at the time, by the person who was there. §25
Lost & found
What was found, where, and who it went back to. §16
Licence & compliance register
Every renewal date in one list, so the one that lapses is the one you were warned about. §27
Staff safety alert
A button any staff member can hit that reaches everyone on shift at once.
Notice board & briefings
Announcements that stay put, and a morning briefing that the next shift actually reads. §4 · §26
Mini-bar check
A checkout will not close quietly without asking whether the mini-bar was checked — unknown means ask, on purpose.
AI-drafted checklists
Starting checklists and cleaning schedules drafted for your property, then edited by you. A first draft, never the final word. §14
Is a cleaning board any use if it is not wired to your bookings?
This is the question we get most, and it deserves a straight answer: yes, and the reason is that room status has nothing to do with where the booking came from. Whether a guest walked in, phoned you, or arrived through an OTA, the same physical room still has to be stripped, cleaned, checked and released.
What a connected PMS adds is that a checkout flips the room to dirty by itself. That is a real convenience and we do not have it. What it does not do is any of the work afterwards — and the work afterwards is where small properties actually lose the morning.
No more front-desk blindness
Whoever is on the desk can see which rooms are ready without phoning the cleaning crew. In HotelDsk the status changes when the housekeeper marks the job done, which is a person rather than a feed — and a person is what you have.
The clipboard stops going stale
A printed room list is out of date the moment a guest asks for a late checkout. A shared board is not, and your housekeeper updates it from the phone already in her hand.
Faults and mini-bar caught in the room
A broken light or a used mini-bar gets logged where it is noticed, before the guest has left. That is revenue and maintenance you were previously losing to memory.
Nothing to lose by trying
Five rooms are free and there is no card field in the product. If it does not fit your house, you have spent an afternoon.
What HotelDsk deliberately doesn't do
No channel manager. No OTA rate or availability sync. No card payments, no guest folio, no night audit, no RevPAR dashboard. Whatever takes your bookings and issues your bills keeps doing exactly that — HotelDsk runs the floor underneath it, and there is nothing to switch off to start.
Setup is typed in, not imported — your rooms, your team and your lists, about an afternoon, and we do it with you. Day one starts clean, with nothing half-mapped from an old system.
See it against your own property
Create it, put your real rooms in, and look at the board with your own names on it. Free up to five rooms, and about a minute to start.
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