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Changelog · 2019 → 2026Since launch in January 2019, Zotaki has shipped continuously — from a room rack and GST-ready folios on day one, to contactless check-in through the pandemic, QR ordering, a dedicated banquet module, kitchen display screens and books that post themselves. This is the public record of that journey, year by year.
Why we publish this
Almost everything below came from something a hotelier asked for — a state that the room rack could not express, a tax treatment that did not fit, a rush that broke a workflow. A changelog kept in public is the simplest proof that software is actively maintained rather than quietly abandoned. Every release here went live for existing customers through the cloud, with nothing to install.
Started previewing demand signals built on your own booking history — pace against the same period last year, and a suggested direction on rate for dates that are filling faster or slower than usual. Advisory only; the rate is still yours to set.
Crossed a thousand live properties across hotels, resorts, hostels, homestays and serviced apartments — from four-room guest houses to regional groups running a shared central reservations desk.
Added a clean export of ledgers, vouchers and period summaries so your CA can import a month into Tally instead of re-keying it — keeping the workflow accountants already know.
The kitchen screen now totals every pending dish across all open tickets, so a tandoor cook sees fourteen naan outstanding rather than counting across nine tickets. Batching during a rush stopped being guesswork.
One screen showing occupancy, ADR, RevPAR and revenue for every property side by side with a group total — ending the morning ritual of asking five managers for their numbers and adding them up by hand.
An automatic message the morning after checkout. Unhappy responses go privately to your manager while there is still time to fix something; satisfied guests are pointed at a public review.
Purchasing gained rate history per item per vendor, and approval thresholds by value and role — so routine kitchen buying clears fast while anything large needs the owner, and price creep over a year becomes visible.
Dine-in, take away, delivery and in-room dining became first-class service types, each with its own price list, charges and tax treatment — instead of one menu and a receptionist remembering the difference at the counter.
Banquet managers can now generate a menu link and send it on WhatsApp, SMS or email. The client picks their dishes at home with the family, within the package rules, and the selection saves straight onto the function — no printed menu cards, no second meeting.
Marketing consent recorded per guest and withdrawable, unsubscribe honoured across WhatsApp, SMS and email, and configurable retention for guest documents — bringing guest data handling in line with the DPDP Act.
Billing and KOT printing now continue through an internet outage and sync when the line returns — because a Saturday rush does not pause for a broadband fault.
Rooms, F&B, banquets and other income each carrying their own revenue and direct cost, so an owner can finally see whether the restaurant makes money instead of looking at one combined figure.
Segment repeat guests, lapsed guests or anyone with an anniversary this month, then message them on the app they actually read — with resulting bookings attributed back to the campaign.
Passport, visa type and number, date of arrival in India and nationality captured at check-in and held against the stay — instead of chasing a guest for details after they have settled into the room.
A QR at reception lets walk-ins register on their own phone while the desk confirms the room. Aadhaar numbers are masked to the last four digits in line with UIDAI guidance, so your records never hold the full number.
A check-in link sent on WhatsApp, SMS or email. The guest verifies their mobile with an OTP, their booking is fetched automatically, and they fill details and upload ID for every pax before they reach the lobby.
A branded ordering site where customers choose pickup or delivery and pay by cash on delivery or online. Orders print a KOT like any other — and no aggregator takes a cut of a repeat customer.
Per-plate packages with category rules — any one soup, any two starters, any three main courses — so a ₹799 or ₹1,099 plate stays exactly what you priced no matter what the client selects.
Day close became stricter and faster — rent and taxes posted for every occupied room, no-shows flagged, unsettled folios surfaced, and a closed day that cannot be quietly reopened.
Availability for every property on one screen, and the ability to book into any of them without switching — so a full hotel refers a guest to a sister property instead of losing the booking.
Points, silver-gold-platinum tiers and a member-only rate on your own booking engine — giving a returning guest a concrete reason to book direct rather than through an OTA.
A complete property website on your own domain — every page a hotel needs, with rooms, rates and availability read live from the PMS and the booking engine built in rather than bolted on.
Guests scan at the table and order from their own phone. At the end they either settle there by any mode, or ask the server to post the bill to their room — verified by an OTP to the guest's registered mobile.
Screens in place of printed slips. Station-wise tickets with a live timer, colour that changes as an order ages, and a one-tap bump — with real preparation times reported for the first time.
EP, CP, MAP and AP, weekday and weekend, season and off-season, extra pax and child pricing — defined once and applied automatically instead of calculated at the counter.
One profile per guest built automatically from check-ins, direct bookings, OTA reservations and restaurant bills — matched on mobile number, with stay history, spend and preferences in one place.
Aggregator orders now arrive directly in the POS and print a KOT like any other, with menu and stock-outs syncing both ways — so the kitchen stopped watching a separate tablet.
Halls stopped being room types. A slot-wise calendar that can hold a lunch party and a dinner reception in the same hall on the same day, with pax counts, per-plate menus and priced inclusions for DJ, decor, lights and sound.
Check-outs, restaurant bills and goods receipts began creating their own entries — receivables, payables, the city ledger and a trial balance from live data, instead of a fortnight of re-keying every month.
Dishes linked to raw materials, so a plate sold in the restaurant deducts its ingredients from the kitchen store. For the first time, theoretical consumption could be compared with what the store actually issued.
The full purchase cycle — requisition, approval, purchase order, goods receipt and department issue — across separate kitchen, bar, housekeeping and engineering stores.
Room attendants got a phone app with only their assigned rooms and one button. A room now goes clean at the door rather than when a paper sheet reaches reception — which is where the hour-long lag was hiding.
A QR carrying the exact bill amount, with the folio marked paid the moment the money lands — ending the practice of matching eleven incoming payments to eleven bills by hand at shift end.
Order-taking on a phone at the table, with the KOT reaching the kitchen before the steward turns around — cutting the walk to the counter out of every round of service.
Owners of more than one property could switch between them without signing out, with each hotel keeping its own rates and books while reporting into a shared view.
Booking confirmations, folios and GST invoices delivered on WhatsApp — reaching guests on the app they actually open, and cutting the printing a small property does in a week.
A QR on the guest's desk opening the live room-service menu on their own phone, with the charge posting straight to the folio — no phone call, no handwritten slip, no contact.
Built during lockdown, when a shared laminated menu card stopped being acceptable overnight. Guests scanned and browsed a live menu on their own phone; six years later most properties have never gone back to printed cards.
As the first lockdown closed properties, we started work on capturing guest details and ID without a shared pen and register — the foundation everything in 2024 was eventually built on.
A mobile-first booking engine for a property's own website, reading live availability from the front desk with payments settling into the hotel's own bank account — and nothing per booking to us.
Two-way sync with Booking.com, MakeMyTrip, Agoda and Goibibo. One inventory pool across every channel, so a room sold at the counter closed on the OTAs within seconds instead of at the end of the day.
Billing for the hotel's own outlets, with kitchen tickets routed by station and charges posting to a guest room in one tap — one system for the property instead of a separate till in the restaurant.
Rooms began flipping to vacant dirty automatically at checkout, with the full set of states — occupied, cleaning, inspected, out of order, DND — visible to the front desk rather than shouted down a corridor.
Slab-wise tax by tariff, correct CGST, SGST and IGST split by state of supply, SAC codes and corporate GSTIN capture — with splittable folios so a company and a guest could each get their own invoice.
The room rack every receptionist actually works from — rooms down the side, dates across the top, reservations as bars you can pick up and move, with the folio and housekeeping status following the guest.
Built by the team behind eR4u Technologies, who had spent years inside Indian billing counters. The first release ran a property's front desk in a browser with no server on site: reservations, check-in, folios and settlement, priced for a forty-room hotel rather than a chain.
Every release above ships through the cloud, so there is nothing to install and no version to buy again. Book thirty minutes and we will run the current build against how your property actually works.
