A Resort Built for Every Season

The transformation began in 2018 with new ownership and a clear ambition: to build a destination of world-class standard, rooted in the character of the local landscape. Henrik Grimstad Ones, Systems & Integrations Manager, who has worked at Gausta for eight years, has seen the change first-hand. “We’ve gone from a classic high-mountain hotel to becoming a resort. The goal has been to develop a year-round destination of world-class standard.”

Running a resort across every season introduces real complexity. Accommodation, dining, activities and guest services all need to work together, consistently and without friction. Finding the right systems was a natural part of making that work.

 

VISIT: One Platform, Every Department

Before adopting VISIT’s All-in-One PMS, Gausta relied on a fragmented set of tools that made coordination across departments harder than it needed to be. For a resort where accommodation and dining are closely linked in the guest experience, having a PMS and restaurant system under one roof made practical sense.

“The reason we started with VISIT was that we could get a PMS and restaurant system in one,” Henrik explains. “Accommodation and food experiences are so closely linked here.”

With accurate billing, real-time updates and joined-up communication across the team, the day-to-day operation became more manageable and less prone to the kind of errors that fragmented systems tend to produce.

GetFOOD: Faster Service Where It Matters Most

Speed matters when guests arrive from the slopes hungry and still in their ski gear. That was the problem GetFOOD was brought in to help with.

GetFOOD is a Norwegian mobile-first ordering system built around QR code technology. Rather than waiting for a server, guests scan, order, and get back to their day. “When you arrive in the winter with all your ski gear and want lunch, you want it quickly,” says Henrik. “That’s when QR codes are so smooth.”

Orders are automatically routed to the correct kitchen or bar and fed directly into the PMS, which helps keep the kitchen and front-of-house working from the same information during busy periods.

 

Giving Staff the Tools to Do Their Job Well

One of the quieter benefits of the setup has been what it does for the people delivering the experience. At Stova, one of Gausta’s slopeside restaurants, staff have real-time visibility of inventory and menus, making it easier to serve guests accurately and confidently.

“For frontline staff, they are systems that give them confidence,” says Henrik. “They’re not selling something we don’t have.”

GetFOOD has also opened up new possibilities the team is still exploring, including room service, takeaway options, and a bakery ordering pilot aimed at reducing queues during peak periods. Henrik also notes that with no need to wait for a server, guests tend to order more freely during meals, which has had a positive effect on average spend.

For Gausta, the work is ongoing. The systems are in place, the team is growing into them, and the resort continues to develop what it offers guests across every season.

As Henrik puts it: “We’re still developing, but now we have the systems and the team to take it to the next level.”