By Orit Naomi, HTN staff writer - 7.8.2025
For nearly 15 years, Mango’s Sports Bar has been a popular fixture in Columbus, Ohio, just minutes from the Ohio State University campus. What began as a modest lounge has since expanded into a sprawling enterprise that includes a full-service bar, restaurant, and even a retail operation. Today, Mango’s is a case study in how hospitality businesses — including hotel bars — can harness next-generation technology to solve operational bottlenecks, boost revenue, and elevate the guest experience.
Co-owner Ayham Alammar, who runs Mango’s alongside his brothers, knows a thing or two about managing complex operations. But as foot traffic grew and the venue expanded to include a high-volume patio, Mango’s legacy POS system began holding the business back.
Before making the switch to Square, Mango’s faced a familiar challenge for many hotel bars: disjointed systems and slow service. Guests ordering drinks from the bar or food from the patio would encounter long lines and friction at the point of sale. Orders had to be keyed in manually across multiple screens. There was no cloud connectivity, no access to real-time guest data, and the process of checking IDs for alcohol purchases was both time-consuming and error-prone.
The situation not only slowed down service — it also put pressure on staff, strained guest satisfaction, and ultimately left money on the table. “We needed a system that worked harder for us — one that could speed things up, reduce staff workload, and give us real visibility into what was happening across the business,” said Alammar.
After consulting with his foodservice distributor, Alammar switched to Square and began implementing a comprehensive suite of tools — including cloud-based POS, Square Handheld devices, and eight strategically placed Square Kiosks.
For hotel F&B operators, this is where the story becomes especially relevant. Square’s open platform allowed Mango’s to integrate a barcode-scanning ID verification system that instantly checks age compliance for alcohol sales. Instead of relying on manual entry, staff now scan a guest’s ID, and the system automatically approves or denies the transaction based on age — reducing the risk of fines and improving throughput during peak hours.
“We get a lot of audits and inspections,” Alammar noted. “This system helps us stay compliant while reducing delays and staff errors.”
The switch to self-service ordering was another game-changer. With kiosks available throughout the venue — including the patio, bar area, and back lounge — guests can now order food and drinks at their own pace, without crowding the main counter. Staff are freed up to focus on service and hospitality rather than line management.
The numbers speak for themselves. Since rolling out Square’s self-service kiosks, Mango’s has seen a 30% increase in sales, driven by a more seamless ordering process and increased ticket sizes. Guests order more when they’re in control — and when they don’t feel rushed by a busy bartender or long queue.
Perhaps more importantly for hotel bars looking to build guest loyalty, Mango’s has also collected over 800 new customer contacts in just the first few weeks. This newfound data capture capability enables targeted marketing, personalized offers, and re-engagement campaigns — a major step forward for a venue that previously had no digital connection to its patrons.
“It’s helping us connect with guests outside of the four walls, keep them coming back, and stay top of mind,” said Alammar.
The shift toward mobile and contactless payments has also paid off. At 10 p.m., Mango’s activates a cover charge for lounge access — something that used to involve clunky devices and credit-only payments. With Square Handheld, guests now breeze through the door and can pay via CashApp, a growing favorite among younger patrons.
As for future growth, the team at Mango’s is expanding again — this time into retail, with a license upgrade and the ability to sell cigars, wine, and take-home beverages. Alammar is even exploring a Greek-Mediterranean restaurant concept as a spin-off brand, buoyed by technology he describes as “bulletproof.”
Lessons for Hotel Bars and Lounges
Mango’s story offers a clear blueprint for hotel bar operators looking to:
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Speed up service without hiring more staff
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Eliminate bottlenecks at the bar and outdoor areas
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Ensure age compliance and reduce liability
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Collect guest data for remarketing and loyalty efforts
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Accept modern payment methods and cover charges with ease
By combining operational efficiency with a guest-centric approach, Mango’s has transformed its bar experience into a revenue engine. For hotels with high-volume bar operations, the lesson is clear: modernizing your technology stack isn’t just a back-of-house upgrade — it’s a front-line growth strategy.
