Customer stories

Aperitivo Sierpes in Seville: what a QR menu case shows and what we should not copy

The provider Qamarero describes a bar on Sierpes Street in Seville. With a QR menu, a shared till and orders going straight to the kitchen, the bar reports a higher average bill and shorter waits at peak times. The figures are the provider’s, with no baseline and no period. The lesson: the effect comes from the whole chain, not from the QR code.

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Customer stories

Hotel Kaiserin Elisabeth in Vienna: direct reservations as the largest channel — what Bulgarian properties can take from it

The Kaiserin Elisabeth hotel in Vienna, a partner of the provider D-EDGE, reports direct reservations as its top channel with a 33% share, while keeping its intermediaries. The result is reported by the provider. The lesson for a small Bulgarian property is more modest and can be applied: find out what your share is today and measure it regularly.

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Customer stories

USF and WVU study: guests want human contact even with an AI concierge

A study by the University of South Florida and West Virginia University, published in 2026, finds that hoteliers accept the AI concierge more readily than guests do. Guests prefer a person for personal and emotional occasions. This text’s conclusion for the small property: the assistant is for what is quick and repetitive, and for everything else the guest needs a phone.

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