Customer story
Blue Water De Santorini
White Beach, Puerto Galera · Oriental Mindoro · Hotel with an in-house restaurant
A White Beach resort replaced a notebook, a spreadsheet and a separate restaurant tally with one system — and stopped selling the same room twice.
Rooms and restaurant in one system · Demonstration data
- ZeroDouble-bookings since go-liveAvailability is checked as the booking is entered, so the room cannot be sold twice.
- One profit figureRooms and restaurantF&B revenue lands in the same monthly calculation as the rooms.
The operational change
From three disconnected records to one working day
The value was not another dashboard. It was removing the handoffs where bookings, restaurant charges and costs used to disappear.
- Reservations split between a notebook, spreadsheet and messages
- Restaurant sales and stock counted separately from the hotel
- Revenue visible, but profit delayed and disputed
- One availability grid checks every booking as it is entered
- Room charges, recipes and stock move through the same system
- Rooms and restaurant land in one profit calculation
Before
Blue Water ran the way most Philippine resorts of its size run. Reservations lived in a notebook at the front desk and a spreadsheet on a laptop. Rates were in someone’s head, adjusted by season and by memory. The restaurant was a separate business on paper — its own tally, its own stock counted when someone remembered, and guest meals scribbled on a slip that reached the front desk at check-out, or did not.
Rooms were sold twice
A booking taken over Messenger did not always reach the notebook before another one did. The failure surfaced at the worst possible moment — a guest at the desk, bags down, with no room.
Nobody could say what a month had earned
Revenue was knowable. Profit was not, because the expenses sat in one file, salaries in another, and restaurant takings in a third. The answer arrived weeks late and nobody fully trusted it.
The restaurant’s stock leaked
Nobody could tell the difference between what should have been used and what was gone.
“We knew what came in. We never really knew what we kept.”
Blue Water De Santorini
What changed
One place for every booking
Every reservation goes into MangoHost — direct, walk-in, Messenger, agent. Availability is checked as the booking is entered, so the room cannot be sold twice. The calendar shows every room and every night on one grid, colour-coded by where the booking came from.
Rates set once
Base rates per room type, with month-by-month overrides for peak season and Holy Week. Set at the start of the year, applied every night after that.
The restaurant in the same system
Orders are taken by table. Each dish is linked to its ingredients in the recipe book, so selling it takes the stock out automatically — no clipboard, no end-of-week guess. Guests staying at the resort can charge lunch to their room, and it settles at check-out with the rest of their bill.
Receipts carry the VAT breakdown the way Philippine receipts do — decomposed out of the menu price, not added on top.
“The kitchen and the front desk finally stopped keeping two sets of books.”
Blue Water De Santorini
One profit number
Bookings, restaurant bills, expenses and salaries land in the same calculation. Occupancy, average rate, revenue per room, and net profit after every cost — for the month, for the year, per room.
“I open it in the morning and I know where we are. That did not exist before.”
Blue Water De Santorini
The team knows the day
Housekeeping works from a room board — clean, dirty, inspected, occupied — updated with one tap. Daily tasks are assigned per person. Shifts are set for the week. Staff submit a report at the end of each shift and management approves it. Staff see only their own screens.
What it costs
A core plan sized to the property’s room count, plus the Restaurant add-on at ₱400 a month. Billed monthly in pesos, per hotel, by InstaPay bank transfer.
See pricing →“It replaced the notebook, the spreadsheet and a lot of arguing about numbers.”
Blue Water De Santorini