Digital F&B specialist IRIS has partnered with Hotel Kimpton De Witt – part of the Lore Group and IHG – to bring a new digital guest experiences with the launch of IRIS’s mobile F&B ordering platform in their co-working space, Café Celia.
Nestled in the heart of Amsterdam’s bustling city centre, the luxury boutique hotel offers 274 guest rooms, a fitness suite and a restaurant, and is renowned for its modern approach, unique personality, and five-star service.
With IRIS’ integrated mobile ordering solution available in the hotel’s Californian-inspired co-working café, Café Celia, Kimpton De Witt is hoping to set “new standards” of operational excellence and guest satisfaction.
Accessible via QR codes, guests can now place orders through their mobile device, providing a modern, user-friendly experience that aligns with the hotel’s personality and contemporary approach.
The app’s multi-lingual capabilities enable international visitors to view the digital menu in their own language.
The direct POS integration to Simphony Cloud sends orders direct to the kitchen and allows the hotel to manage orders more efficiently, reducing wait times, minimising mistakes and enabling a more streamlined and integrated approach to fulfilling guest needs.
Dominic de Boer, director of IT of Lore Group, said: “With IRIS mobile ordering in Café Celia in Kimpton De Witt, the ordering process has been streamlined. Guests no longer need to wait for a server to take orders or process payment.
“This service integration with advanced technology enhances the overall dining experience and reflects our commitment to innovation.”
Graham Rushin, VP sales and marketing of IRIS, added: “The introduction of IRIS mobile ordering ensures hotel guests receive a first-class service while enjoying the convenience of digital technology, reflecting the hotel’s commitment to innovation and delivering exceptional dining experiences.
“As digital ordering gathers pace and becomes commonplace in our everyday lives, Kimpton De Witt Hotel embraces this trend, meeting and exceeding guests’ expectations that ultimately will lead to higher order volumes and improved guest loyalty.”
