Do you know that providing an ID photocopy during hotel registration carries great risks? | HORECA TREND
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Do you know that providing an ID photocopy during hotel registration carries great risks?

With the arrival of the summer months, hotel registration transactions began to increase. This situation brings to mind the issues of registering with a fake ID and performing fraudulent transactions with photocopied ID information. biOnay's Founding Partner Ümit Yaşar Usta states that it will be possible to prevent fraud in hotel registration transactions with electronic ID cards.

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According to TUIK's data, more than 2024 million domestic tourists traveled in the first quarter of 8. Travelers booked more than 65 million overnight stays this quarter. The average number of overnight stays was 6. The amount of domestic tourists' travel expenditures increased by 103 percent in the said period, exceeding 45 billion liras. The increase in the number of travel and transactions during the summer period brings with it the risk of fraud in registration transactions in the tourism sector.

Stating that fraud can be prevented when registering with electronic identity cards, biOnay's Founding Partner Ümit Yaşar Usta said, “Registering with fake identities in the tourism sector, which is at a very important point for our country, poses a risky situation in terms of security. In addition, it can also lead to great risks if the citizen's identity information falls into the hands of malicious people. As biOnay, we have technology to prevent fraudulent transactions. It is possible to prevent possible fraud by fingerprint verification using a chip ID card. "In today's world where digitalization is present in every aspect of life, proof of identity should no longer be photocopy paper, but electronic verification," he said.

Source: HORECA Trend and biOnay

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TatilBudur Closes 2024 with 40 Percent Growth!

TatilBudur, one of the leading players in the sector with more than 56 agencies and 500 travel consultants in 2 provinces of Turkey, shared its evaluations and predictions regarding the sector at the Antalya Tourism Fair. Mustafa Kemal Çubuk, Deputy General Manager Responsible for Sales and Operations, stated that they foresee closing 500 with a 2024 percent growth based on reservations, and underlined that they realize approximately one-fourth of the sales to summer hotels in the country with the market share they increase every year. Çubuk, who stated that their plans for 40 are to actually undertake European operations, emphasized that they aim to make plans for 2025 thousand people for this market. TatilBudur also announced at the fair that they have started their 80 early booking campaigns.

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One of the leading brands in the tourism sector, TatilBudur; shared the developments and evaluations in the tourism sector at the Antalya Tourism Fair. Stating that the share of Turkish guests in domestic holiday plans for the 2024 summer season has increased, TatilBudur Deputy General Manager Responsible for Sales and Operations Mustafa Kemal Çubuk said that foreign tourist reservations, which dominated hotel reservations until August, have been replaced by domestic tourists. Çubuk emphasized that the expected flow in the foreign market and the advantageous campaigns / prices for the domestic market played a major role in this change.

Çubuk, who stated that they achieved growth above the market average thanks to the diversity of their hotel portfolio and the room stock of their only authorized hotels during the period when expectations from the domestic market increased, underlined that they foresaw a 2024 percent growth in 40 based on reservations. Çubuk said, “We are the online travel agency with the highest sales in Turkey. We want to continue to increase this effect we have and continue our investments in this regard. As TatilBudur, we will actually start managing our European operations as of 2025. While our contracting process for the domestic market continues, we continue our work for the foreign market. With our experienced team, we aim to carry out operations for 80 thousand people in the foreign market, especially in Europe, next year.”

TatilBudur Started Early Booking Period

Mustafa Kemal Çubuk, who stated that they started the 2025 Season Early Booking campaigns together with the Antalya Tourism Fair, made an important assessment especially regarding prices and shared many data with their business partners such as the price increases applied throughout the year, the consumer's reaction to the increases, the effect of disproportionate pricing with cost increases on the consumer. Çubuk stated, “We are creating strategies in line with these analyses. This year, we are ambitious about our hotels and the prices we offer. We provide more accurate price determination by taking more capacity than the hotels allocate for the domestic market, and we achieve higher sales success with the accurate pricing policy.”

Tourism Industry’s First Artificial Intelligence Influencer: Yaz Güneş

Indicating that they prioritize technology in order to make a difference in the competitive environment of the sector and to provide the best service to their guests, Deputy General Manager Responsible for Marketing Barış Nefesoğlu said; “We attach importance to technology-focused steps in order to make a difference in competition and to attract attention in the global arena. In this process, which we started by renewing our mobile application and website in 2022, we started to differentiate ourselves by prioritizing data-centered actions in 2023. In parallel, we have experienced 50 percent and above growth online every year. Our mobile application users are also increasing at the same pace. 10 percent of our sales come only from the mobile application. We will continue to strengthen this muscle in 2025.”

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Barış Nefesoğlu stated that they have implemented the first artificial intelligence brand face in the tourism sector in Turkey in order to support the differentiation they have achieved in the digital world on the marketing side. Nefesoğlu said, “As TatilBudur, we designed a character using three different artificial intelligence modeling applications by looking at people’s search results in our technology-focused world and collecting data on what they like. We also positioned our influencer named “Yaz Güneş” as our brand face. We introduced Yaz Güneş to visitors for the first time in a completely 3D hologram screen at the Tourism Fair. We, as TatilBudur, are very excited about this project. We are also eagerly awaiting the comments of our guests.”

Source: HORECA TREND and HolidayBudur

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They Said ''We've Been on Vacation for 20 Years'' and Got the Crystal Apple!

Tatilsepeti was deemed worthy of the Crystal Apple Award in the best film category corporate image with its 20th anniversary advertising campaign in which its employees also took part.

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Tatilsepeti, Turkey's leading online travel agency, received its first crystal apple with its 20th year advertising campaign. The 36th Crystal Apple Award Ceremony, considered the Oscars of the advertising world, was held at Rixos Tersane Istanbul. Tatilsepeti won the Crystal Apple in the best film category online/corporate image with its 20th year advertising film. The Tatilsepeti award was received together by the brand marketing team and advertising agency employees.

Tatilsepeti, one of the first digital initiatives in Turkey in the tourism travel sector, was founded in 1996 by three friends studying at Galatasaray High School on a school trip with the idea of ​​"We can do better"; was founded as an organization company and evolved into a tourism company in 3; started broadcasting in 2002 with the foresight and vision in the digital field. It crowned its 2004th anniversary with an entertaining advertising campaign.

Shot in Antalya for 2 Full Days; Appeared in the Metro, on the Street, and on the Screen

The slogan "We've been on vacation for over 20 years" was used in the advertising campaign that appeared on giant billboards in the subway and streets and was shown on TV screens, with a scenario that would make viewers laugh. In the shootings that lasted for 2 full days, day and night in Antalya; beaches, hotels, restaurants, adventure courses were designed for Tatilsepeti with the understanding of "everywhere is an office".

The film draws attention to the 'difficult effort' that Tatilsepeti employees have put in to provide the best holiday for their guests for over 20 years. The film also references the new generation travel concept ''workation''; Tatilsepeti employees are seen working hard and attentively 'for the best holiday' with scoring tables in their hands. One measures the temperature of the water in the jacuzzi to see if it is good for the kidneys; another is a taste bud tester, another measures the fineness of the sand like a sand analyst. Another sends greetings to a local on a remote island he visited, while another experiences local entertainment.

''We Continue to Provide the Dream Holiday to Millions of Our Guests''

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Tatilsepeti; was talked about a lot and left a mark in people's minds with the slogan "We all work for a holiday" in its first movie. The 20th year slogan was almost complementary to this first one. The message given in the movie is "As one of the pioneer and leading organizations in Turkey, we have been holidaying for over 20 years. We are Tatilsepeti. All our efforts are to make the most comfortable and beautiful holidays for you. To ensure that you make brand new discoveries and taste the best flavors all over the world. We will continue to make the dream holiday for millions of our guests regardless of their budgets and demands." In the 20th year campaign key visual, in addition to the cast, Tatilsepeti's real employees who have been working for the 'best holiday' for 20 years are also included.

Source: HORECA TREND and Tatilsepeti

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Software That Reduces Costs and Increases Efficiency

There are approximately 200.000 businesses serving the food and beverage sector in Turkey. According to research, the rate of these businesses closing their doors is 38 percent and this rate varies between 3 and 6 months. Developed entirely by Turkish engineers to reduce the costs of these businesses and increase their efficiency, NarPOS software aims to reduce the rate of businesses closing their doors with the solutions it offers, while also reducing the costs of businesses and contributing to the decrease in inflation in the long term.

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In order to increase the speed and efficiency of operational processes in the food and beverage sector, solutions based on automation and robotic systems are becoming increasingly widespread. Innovative ordering and payment systems such as QR menus and mobile applications make the customer journey much easier. In addition, decentralized cloud kitchens that provide service only with online orders take the speed and convenience provided by the automation process one step further.

The food and beverage sector, which has intensive and complex operational processes, continues to increase the efficiency gained through restaurant management systems (POS) with developing technologies and to advance rapidly in the age of automation. Businesses benefit from many different applications to manage various operations such as ordering, customer relations and stock management. In the sector, which relies on innovation to increase efficiency, reduce costs and improve customer experience, comprehensive service providers that offer the opportunity to manage all operations from a single source stand out as a new turning point.

NarPOS, as one of these revolutionary service providers, provides services to 8 thousand businesses in 14 countries including Turkey. Offering end-to-end operational solutions to businesses by combining order management, payment collection and stock tracking processes, NarPOS provides a handheld terminal and cash register together for the first time in Turkey, allowing restaurants to manage all their business processes with a single software with cloud-based or centralized data management.

Businesses Shutting Down Rate is 38 Percent

Creating added value for the leading brands in the sector since 2012, NarPOS is Turkey's first hybrid infrastructure restaurant automation system. NarPOS Co-Founder and CEO İlyas AkçaNarPOS summarizes its goals as follows: “There are approximately 200.000 businesses serving the food and beverage sector throughout Turkey. According to research, the rate of these businesses closing their doors is 38 percent and this rate varies between 3 and 6 months. As NarPOS, we have begun to take steps to enable more businesses to survive with the aim of reducing the investment costs of restaurants and increasing their profits.”

It Will Contribute to Reducing Inflation in the Long Term

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NarPOS, which produces software solutions to create sustainable and permanent values ​​in the Turkey of the future, draws its strength from its culture of innovation. NarPOS, which aims to increase the efficiency of businesses, reduce their costs and contribute to the reduction of inflation in the long term, provides this with its cloud-based structure connected to Amazon (AWS) systems. This system, which allows restaurants to access all data at any time, allows them to easily manage all business processes such as receiving payments, stock tracking, order management and reporting through a single application. Thus, instead of using separate applications for each process, collecting all data in a single system reduces the costs of restaurants.

About NarPOS

Founded in 2012, NarPOS is a solution partner that offers end-to-end operational solutions to businesses by combining order management, payment collection and stock tracking processes. It enables businesses to manage all their operational processes from a single location, saving time and cost with both cloud and local-based solutions. Designed entirely by Turkish engineers, NarPOS has a large team that provides 7/24 uninterrupted support in order to provide the fastest solutions and effective feedback in after-sales services with its technological infrastructure and user-oriented interface. NarPOS has served more than 14 thousand businesses worldwide since its establishment.

Source: HORECA TREND and NarPOS

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