An EPOS system for restaurant service, the online orders and the code on the table
Choosing a till is one of the few decisions in a restaurant you make once and then live inside every shift for five years. What makes it hard is that the three things you are actually buying arrive priced separately: the till on the counter, the ordering that comes in from your own site rather than a marketplace, and the code on the table that lets a guest order without waiting for anybody. The sheets here work the arithmetic on the parts nobody quotes plainly, and the guides say what each system does before a salesperson gets to say it.
What Pro keeps after the shift
Every order against its table or collection slot, with its items, covers, status and total, the menu printed as a table card, and an export whenever you want the lot.
It rings the order up, takes it from your own site, and prints the menu as a code
- One order, one record, whichever way it arrived. A table order, a collection order from your own site and a scan at the table all land in the same place, against the same service, with the same items and the same total. Nothing has to be re-keyed at the end of the night.
- Collection orders that do not go through a marketplace. Take the order on your own page and keep the margin a marketplace takes. The order arrives in the same queue as everything else and the kitchen sees one list, not two screens and a tablet on the pass.
- Change the menu without reprinting anything. The code on the card points at a menu you edit, so a change to a dish or a price is live in seconds and no card has to be reprinted. The sheet on this site works out what that saves against what you print today.
Eposvo Pro
A sheet tells you what a service will cost. Pro is the thing that runs it: every order kept against its table, the menu printed as a code, and the whole record still there next quarter. Eposvo Pro is £99 a month for the whole site, billed monthly.
