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EPOS for hospitality

Orders reach the kitchen at once and a till that balances every night.

Ask for a demo with your own case See how it works

You draw your venue with its rooms and tables and see it live on your phone or tablet. The waiter enters each dish with a tap, with how it is cooked, its extras and what to leave out, and the order reaches the kitchen at once; the till balances every night.

  • Getting paid by customers who don't pay or pay late

    When it falls due, your customer receives a reminder with the invoice and a link to pay by card.

  • Calculating payroll and keeping the accounts without mistakes

    The payslips come out calculated from each contract; you add the overtime and sign them off.

  • Making invoices properly and complying with e-invoicing

    Every invoice comes out of the customer's record, numbered, with its QR code and registered with the tax office.

  • Controlling my employees' hours and complying with the working-hours record

    Each person clocks in from their phone, and you download the month's record ready for the Labour Inspectorate.

What you get with the EPOS

  • The waiter enters it, the kitchen sees it and the till balances.

  • Every dish reaches its area without shouting.

  • When you close, you know how much you've sold and whether anything is missing.

Problems solved by the EPOS

Taking orders faster and without mistakes

Before

A restaurant with its kitchen in the basement. The waiter takes the paper order down, and the gluten-free note gets lost.

After

The waiter taps the dishes on their phone, and each one appears at once on the screen for its area.

How it removes it

  1. The waiter enters each dish with a tap: how it's cooked, what to leave out and extras.

  2. Each dish goes at once to its area, kitchen, grill or bar, with its note.

Not one dish lost between the dining room and the kitchen.

Analysing the business with data and with artificial intelligence

Before

A restaurant always puts on four waiters. On Tuesdays two are surplus, on Saturdays there aren't enough, and a dish nobody orders stays on the menu.

After

The sales map shows it its quiet hours, the forecast what to prepare and the assistant with artificial intelligence, which dish to drop.

How it removes it

  1. You see what you sell, dish by dish and hour by hour, and the average spend per table.

  2. The sales forecast tells you how much you'll sell and what to have ready.

You decide the menu and the shifts with data, not by eye.

When I cash up the till doesn't balance and I don't know why

Before

A neighbourhood bar closes at one and the cash doesn't balance: nobody knows whether it was an item given on the house or a double charge.

After

Every item given on the house is recorded with its reason and who gave it, and the cash-up calculates the cash and card difference.

How it removes it

  1. You take payment for each table however they like, in cash, by card or with Bizum, each payment with its receipt.

  2. When you cash up you count the cash without seeing the expected amount, and the day's closing is sealed.

The till balances, and if it doesn't, you know why.

I don't know which tables have been waiting too long, or who is on each one

Before

A restaurant with a terrace, on a Saturday. One table has been waiting twenty minutes for the bill, and at another two waiters take the order at the same time.

After

The manager looks at the floor plan on their phone: each table changes colour if it waits too long.

How it removes it

  1. You draw your venue and see each table live: free, occupied, booked and how long it has been waiting.

  2. A table opened by one waiter shows as taken to the others.

You see the whole venue without walking round the dining room.

How the EPOS works, step by step

  1. You draw your venue with its rooms and its tables, and see it live on your phone or tablet.

  2. The waiter enters each dish with a tap, with how it's cooked, its extras and what to leave out.

  3. Each dish goes at once to the screen for its area, or prints out.

  4. The kitchen marks what's ready and what's served, and each order changes colour if it's running late.

  5. You take payment for each table in the ways of payment it asks for, and the simplified invoice comes out by itself.

  6. Every item given on the house, refund or discount is recorded with its reason and who did it.

  7. When you count the cash, the system calculates the difference and the day is sealed.

  8. You see what you sell, your busy hours and each day's sales forecast.

What you need to get started with the EPOS

  • Your menu with its prices, its variants and its allergens.

  • The floor plan of your venue and your kitchen and bar areas.

  • Phones or tablets for the dining room and the kitchen, or an order printer.

  • Your card machine, to take card payments.

Your website and your visibility

The EPOS menu comes from the same catalogue as your website: with Professional website, you change a dish once and your website shows it up to date.

Frequently asked questions about the EPOS

Do I need to buy new equipment?

No. Any phone or tablet becomes the screen for an area with a code, and the order can also print out.

Does each waiter see the till?

No. Each person sees only their own: the waiter, the dining room; the kitchen, its screen; and neither sees your invoices.

Does it comply with Verifactu?

Yes. When each table pays its simplified invoice comes out, which with Verifactu switched on is registered and chained.

Other solutions that work with the EPOS

Ask for a demo with your own case

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