Hospitality
Covadesk runs the property and the kitchen together: reservations, rooms and housekeeping, folios that collect charges from every outlet, restaurant tables and kitchen tickets — and recipe costing that compares what sales should have consumed with what the stock count says actually went.
Built for: Hotels, lodges, serviced apartments, resorts, restaurants and conference venues.
The problems we solve
Over-portioning, waste and theft look identical in a P&L. Covadesk compares theoretical usage from recipes with actual usage from the count, ingredient by ingredient.
Arrivals without an assigned room, and rooms sold but not yet cleaned, are on the dashboard before they become a scene at the desk.
Every outlet posts to the guest folio, so departures with an open balance are caught at check-out.
Occupancy is measured against rooms that could be sold, and ADR and RevPAR are shown side by side.
See it in action
Real Covadesk screens, shown with sample data.
Who is in, what can be sold, and where the food went — occupancy, ADR, RevPAR and food cost.
Who is coming, who is in, and who has somewhere to sleep.
What the recipes say sales should have used, against what the count says actually went.
A tour group in three rooms: the rooms and rates, and every charge on the folio as it is posted, voids included and struck through.
Every open bill in the house with what is owed on each, opened up to the charges behind it.
Features
Who is coming, who is in, and who has somewhere to sleep.
What is occupied, what is clean, and what cannot be sold.
One bill per stay, fed by every outlet.
Who is seated, what the kitchen is cooking, and what is overdue.
The module’s reason for existing.
How it flows
Take the booking with dates and rate plan.
Assign a clean room and open the folio.
Restaurant and bar charges post to the folio or are settled at the table.
Kitchen tickets track every order; recipes deplete stock.
Settle the folio; open balances are caught.
The stock count reveals actual food cost against theoretical.
Modules included
Hotels and restaurants — reservations, POS, housekeeping, F&B.
Switched on by the pack from day one, on top of the backbone below.
A sales pipeline that ends in a real invoice
Rooms, restaurant and food cost on one system
The same core modules run across every industry, so purchasing, stock, sales, accounts and people share one database and one version of the truth.
Buy with control, from requisition to supplier payment
One stock figure that finance and the store agree on
Quote, sell, invoice and collect in one flow
A general ledger every module posts into as it happens
Your people, their records and their requests in one place
Kenyan payroll that is right the first time
A fixed asset register your auditor will sign
Get orders out of the gate and onto the road
Answers across every module, without exporting to Excel
Connected to the systems Kenyan businesses depend on
Any other module can be switched on for your organisation — same data, nothing to re-implement.
Compliance
Questions
Each dish has a recipe that depletes its ingredients when sold. Theoretical usage is what the period’s sales should have consumed according to the recipes; actual usage comes from the stock count. The gap, per ingredient, separates over-portioning, waste and loss.
Yes — reservations, room assignment, housekeeping status, folios and check-in and check-out, with occupancy, ADR and RevPAR on the dashboard.
Yes. Restaurant and bar sessions can be settled at the table or posted to the guest’s folio.
Book a 30-minute demo. Bring a real problem — a stock variance you can’t explain, a payroll run that takes three days — and we’ll show you how it works in Covadesk.
Prefer to talk? Call +254 117 390 922 or email info@fecn.co.ke
