IndustriesHospitality & Leisure
For hospitality & leisure
Run a venue that never drops a beat
Reservations, front desk, food-and-beverage costing and staff rosters — in one system built for the pace of hospitality — so guests are looked after and margins are protected.
Reservation to bill to roster — one system that keeps up with service.
Why it works
Built for how a venue really runs
Hospitality moves fast and margins are thin. IXL CORE ties reservations, the front desk, F&B costing and staff rosters into one system — so service is smooth and you know the profit on every cover and every room.
Bookings, check-in and check-out.
Recipes, usage and gross profit.
Venue bookings, BEOs and billing.
Shifts, tips and hospitality payroll.
Reservations & front desk
Smooth service from booking to checkout
Take reservations, manage arrivals and departures, and put every charge on the guest folio — so check-out is a formality, not a reconciliation.
- Reservations and availability in view
- Charges posted to the guest folio
- Fast, accurate check-out
Food & beverage
Protect margin on every plate
Cost recipes against live ingredient prices and track usage, so you see gross profit by dish and catch a margin slipping before the month closes.
- Recipe costing on live prices
- Usage and wastage tracked
- Gross profit by dish and menu
Staff & rosters
The right people on, at the right cost
Roster staff to forecast demand, capture hours and tips, and feed it all to payroll — so you cover service without blowing the wage line.
- Rosters matched to demand
- Hours and tips captured
- Straight through to payroll
Powered by
The Business Solutions behind it
Every module is connected. A booking hits the books; a hire hits payroll. No re-keying, no silos.
One umbrella
One platform across hospitality & leisure
From a single restaurant to a hotel group, IXL CORE keeps service and the numbers in step.
Everything a venue needs
Bookings, availability and front-desk flow.
Every charge on one bill, ready to settle.
Recipe costing and gross profit by dish.
Venue bookings, BEOs and event billing.
Shifts, tips and hospitality payroll.
Occupancy, covers, labour and margin, live.