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6 Must-Have POS Features Every Successful Restaurant Should Use

Posted By 3S POS, 26 June 2018
Updated: 08 August 2018

Go beyond fleeting trends with a must-have business management toolkit that is here to stay - a reliable and feature-rich POS system.

Investment in a smart and innovative system will unify front of house, back office and kitchen operations. Specialist software features offer complete command of all areas of the business. Modern POS, or EPOS, systems are adept at streamlining a multitude of hospitality operations – from QSR to fine dining. So how do you choose the best for your business? Let’s take a look at the must-have management EPOS features and their proven benefits.

Sales Management Tools

What this feature does: EPOS systems can provide granular sales data with a full breakdown of transactions by date, location and specific tills. Many EPOS systems offer real-time reporting and integrations with popular business accounting tools such as Sage and Xero.

Key benefits: Data trends are reflected in sales reports, providing opportunities to refine your operational strategies accordingly. Remote access means you can view sales figures on the go and accounting software integrations save valuable time.

Customer Relationship Management & Loyalty

What this feature does: EPOS systems now connect businesses with your customers on a whole new level. By building your own CRM database you'll have access to valuable customer data. Built-in features help you manage your email marketing campaigns, customise offers and personalise promotions based on customer behaviour.

Why you need it: Turning your attention to customer loyalty is paramount in hospitality - and technology is here to help. Tracking spending habits will help adapt promotions for a seamless omni-channel customer experience. According to Como, developer of white-label loyalty apps, using a customer engagement platform can increase customer spending by up to 41%.

We asked Michal Levitan, VP of Business Development at Como, how businesses can gain a better understanding of their customers:

"Integration between point of sale software loyalty apps provides businesses with powerful insights in their EPOS system that allow them to know their customers, personalise their experience and grow visits and spend."

Staff & Rota Management

What this feature does: Hospitality businesses tend to have a high staff turnover so keeping track of your staff is essential. You can do this with ease using an EPOS system, even across multiple locations. A smart EPOS system will also give you insights into performance and HR budgets with granular business reports. The more sophisticated EPOS systems provide an array of customisation options, so the system is configured to your exact requirements.

Stock Management

What this feature does: One of the most important tools, however often overlooked, is stock management. This type of EPOS feature will help you keep one centralised product catalogue. You can manage stock across many locations, keep organised product categorisation. Smart EPOS systems even allow you to set up management alerts and one-click re-ordering when an item is running low.

Why you need it: We spoke with Maher Al Hajjar, Operations Director of the popular cafe franchise, Caffé Concerto Group, to understand how using an advanced EPOS system supported business expansion:

"The [3S POS EPOS] Enterprise Stock Control module allowed our branch managers and chefs to have tight control on their stock levels and costs, whilst the Purchase Order Manager gave them the flexibility to order directly from suppliers offering the best and freshest produce. As an enterprise system, our procurement teams in head office are able to monitor and manage all branch activities to minimise stock costs and wastage at all times.”

Below: Example attendance tracker within an EPOS system

Key benefits: Build an organised staff database, set shift patterns, track attendance and send staff notifications - all from one system. The obvious benefits would be increased productivity and better communication with your staff.

 

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Getting smarter with ways to pay

Posted By Robert Holland, HotelPartner, 14 June 2018
Updated: 08 August 2018

 by Robert Holland, Managing Director UK & Ireland, HotelPartner

 

In case I hadn’t mentioned before, I used to own a small chain of restaurants in SW London called Dish Dash. I still live in the area and I am always pleased when I meet couples who had one of their initial dates in one of my restaurants. Our moto was “Eat together, for the pleasure is in the company” and we attracted a lot of couples as well as groups of diners. On many a busy night I would notice how a waitress could spend 20 mins splitting the bill and then taking the payment from a table of 10 individuals. This was just one table and the time that was lost that could have been spent providing service to other customers, turning tables and upselling, was significant. So I used to make sure that when it came to turning my tables I was there to take payments at the bar in the back so the table could quickly be reset for the waiting diners. Nowadays the process has been shortened by “tapping” when the amount is less than £30, but it can still take up precious time.

 

At the end of a meal, when it comes to asking for a bill, a magical night can be ruined by a 15 minute delay in waiting for the bill and then for the PED to be available to complete your payment. Apparently, my generation are more patient than the millennials who have even less tolerance for these delays; and a recent survey by Worldpay indicated that 67% of diners do not want to wait more than 5 minutes to complete this transaction. Worldpay have now introduced a new PED that can communicate directly with an EPOS in order to allow a server to retrieve a bill and complete a transaction without the need to go back and forth to the terminal.

 

City Pub Group have gone a step further and added a payment option to their City Club App which is now used by more than 10,000 customers across the 35 strong chain. They have also adopted the App as a staff recognition and rewards scheme. Using FlyPay, App users can see, split and settle their bills at the table, reducing the wait time and payroll cost required by previous processes, they can also open tabs rather than leaving a credit card behind the bar which is now illegal. Whilst this technology is still relatively new, they are also encouraging users to download and engage with the App by offering rewards and letting them know through push notifications when they are close by one of the sister pubs so that they attract strong guest loyalty. Eventually they plan to use the App to facilitate “order at table”.

 

Kyle Gibson, Digital Marketing Manager at City Pub Group told me, “Since introducing the app in January 2018 we have seen consistent growth in our install base, gaining over 1,000 new members each month. App usage now accounts for 5% of revenue, and we anticipate the proportion of payments made via the app only continuing to grow over the coming months. More and more of our regular customers are coming to rely on the payment and loyalty functionality, with the app being opened over 36k times in May alone.”

 

Whilst this App based technology has been adopted by some of the larger groups, it is great to see some smaller chains also adopting it and creating more loyalty and brand awareness through the users. I for one would rather pay my bill and leave at the end of the meal rather than waiting for a member of staff to come and “process me”.

 

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Food Safety Week: Operating in high risk environments

Posted By Chris Dark, CMIOSH, MCIEH, Health, Safety and Environment Director at Sodexo UK & Ireland, 06 June 2018
Updated: 08 August 2018

 Chris has almost 25 years’ experience in health and safety. His role is to oversee the HSEQ for Sodexo’s operation in the UK and Ireland, ensuring that Sodexo’s employees, contractors, clients (and employees) and consumers are safe is Chris’ absolute priority. 

Sodexo in high risk environments; from oil & gas, to pharmaceuticals manufacturing, prisons and hospitals. Its 34,000 employees deliver safety critical services, including, full facilities management in hospitals, full operation of prisons, as well as the delivery of specialised services including: waste management, security, fleet management and grounds maintenance.

Given the breadth of Sodexo’s activities, risk management is a core skill, necessary to prioritise support for and guidance to operations, whilst developing a cohesive strategy to drive continual improvement in HSEQ and providing assurance to the Statutory Directors and Sodexo Group. 

Chris and his 20-strong HSEQ team play a vital role in helping to embed the importance of health, safety and wellbeing into the company’s culture.   

Chris began his career with Birmingham City Council’s specialist environmental protection unit, working with businesses in England’s largest local authority. He then switched to the consultancy side before joining Sodexo in 2003.

Chris knows that keeping people safe isn’t about just about prevention, it is also about enabling employees to confidently perform their job which  in turn leads to greater productivity and employee engagement as well as better quality services provided for the company’s customers and clients.

Training is crucial but so is compliance, Sodexo’s team of health and safety executives work closely with all of our business segments to provide the expertise and support needed to ensure compliance with all the required procedures.

As a business providing a wide range of services with differing levels of complexity and technical requirements health and safety has to be embedded into the day to day business, this is not something new for Sodexo, it has always been a priority and through its commitment to training and the increased awareness through communication initiatives, health and safety is now part of the company’s culture.

 

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Food Safety Week: Food is our product and food safety has to be our number one priority

Posted By Sean Hopkinson, Senior Food and Safety Officer at Amadeus, 06 June 2018
Updated: 08 August 2018

 Sean Hopkinson is the Senior Food and Safety Officer for Amadeus. With over 15 years’ experience within the catering industry firstly as an operator before moving in to food safety including working in both the private and public sector, Sean is responsible for ensuring that Amadeus comply with all Food Safety, Food Standards, Health and Safety and Fire Safety Regulations. As part of the UKHospitality food experts group Sean also helped shape the Industry Guide to Good Hygiene Practice: Catering 2016 and also regularly links up with the Association of Event venues (AEV) catering group to advise on Food Safety Legislation.   

Sean said: “Food is our product and so food safety has to be our number one priority and we pride ourselves on our 100% 5 food hygiene ratings across all of our businesses. With a dedicated team of just two internal food and safety advisors it means our operational teams are key to our success. We actively encourage and involve our operational teams when creating, reviewing and implementing our food safety management system. Coming from a catering background before moving in to food safety was a blessing as it always made me stop and think about the practical application of what we ask our teams to do and we always strive to make safe simple.  Moving forward and no matter how Food Safety Legislation shapes itself or how it is regulated Food will still be our product and so food safety will still be our number one priority.”

 

About Amadeus

With a kitchen boasting over 650 industry awards, it’s fair to say the Amadeus catering team know what’s required to deliver daring menus for every dietary requirement and budget imaginable.

We’re part of the NEC Group and we work with venues and event organisers who want to provide visitors with a unique and memorable food experience.

Consideration and innovation is evident on every plate. Whether that’s sustainably sourcing local produce, scrutinising nutritional values or adding a little live theatre to table service.

Our customer portfolio includes serving four million visitors per year at five world-class NEC Group venues as well as top external events and venues, including The Scottish Open, Cadbury World, Stoneleigh Abbey and Belfast Waterfront.

 

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Food Safety Week: CH&Co’s Emma Hill working behind the scenes to protect your plate

Posted By Emma Hill, Head of Food, Health, Safety & Environment atCH&Co Group, 05 June 2018
Updated: 08 August 2018

Emma Hill is the Head of Food, Health, Safety & Environment for the independent catering and hospitality group, CH&Co Group. It is Emma’s responsibility to effectively enable and empower all functions of the health and safety team, from policy writing and reviews through to handling individual customer cases, across the diverse CH&Co Group estate of specialist businesses, which includes B&I, commercial, education and retail.

Emma is a role model for people looking to develop a career in the industry.  She joined Charlton House 20 years ago as a general assistant. Her clear understanding and aptitude for food and health and safety, together with a desire to continually gain knowledge and insight to drive innovation, has seen her progress steadily through the ranks. A pro-active and inspiring member of the team, Emma completed her BSc in Environmental Health, following six years of part-time studying, and was awarded a deserved First Class Honours.

Above all, Emma is passionate about improving the Food and Health and Safety culture both within CH&Co Group and across the hospitality industry. She was part of the working group that revised the Catering Industry Guide on behalf of UKHospitality, is an active member of the Food Experts Group, and is a Committee Member of the ACMSF (advisory Committee for the Microbiological Safety of Food) and is honoured to have the opportunity to work with UKHospitality to continue to deliver innovation and best practice.

Website: www.chandco.net
Twitter:
@Hill02Emma
LinkedIn Name:
Emma Hill

 

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Food Safety Week: Who the professionals are at Food Alert helping businesses meet food, fire and health safety regulatory requirements

Posted By Food Alert, 04 June 2018
Updated: 08 August 2018

Food Alert is a leading safety consultancy and technology firm.

Established in 1990, we provide food safety, health & safety and fire safety services, training, compliance and auditing software to businesses across the UK, Europe and the Middle East.

Our clients operate within a number of sectors including hospitality, retail, leisure, manufacturing and education. They range from small single site businesses through to large multi-site organisations with a global presence.

We work in close partnership with our clients to ensure their businesses meet regulatory requirements, whilst helping them to streamline safety management processes, reduce risk and operational costs.

 

 David Bashford

Managing Director Client Services

David originally studied Food Technology at London South Bank University. His first job was as Quality Assurance Manager at Elmdale Foods, a frozen food manufacturer supplying hospitals, schools and prisons.  Whilst there he carried out regular food safety audits of the operation and liaised closely with customers to ensure their expectations were being met.

After three years in this role he decided to further his career by moving to Traveller’s Fare, who were later acquired by Compass Catering. He was responsible for auditing their station catering facilities, reviewing both premises and suppliers. After a further three years David moved to Selfridges, becoming their first Technical Manager. He was responsible for food safety within their food halls and restaurants - carrying out regular safety audits, monitoring standards and vetting their artisan suppliers.

Food Alert were a supplier to Selfridges and after forming a strong working relationship, Peter Christopher-Ohrt, one of Food Alert’s founders, asked David to join the business. After over six years working for Selfridges he accepted and moved to Food Alert in 1999.

David initially delivered safety audits and training for Food Alert before being promoted to manage the Consultants Team and the company’s largest group client. He subsequently moved into business and service development and became a Director in 2010. He is now Managing Director Client Services and is responsible for business development, service delivery and product development.

 

 

Peter Christopher-Ohrt

Managing Director Technical Services

Peter trained and worked as a Senior Environmental Health Officer with The London Borough of Tower Hamlets for eleven years. He then moved onto the London Borough of Hounslow as Principal Environmental Health Officer for the Food Section. Peter’s main duties included heading up the food safety enforcement team and taking personal control of Heathrow flight catering units, the Roux sous-vide production plant (the first in the UK), the department’s laboratory and hospital catering. 

During his time at Hounslow Peter was fundamental in the setting up an Enforcement Agency’s Co-ordination Group on flight catering, drafting the UK flight caterer’s food safety guidance. 

Peter left the London Borough of Hounslow in 1990 to co-found Food Alert. 

Peter has made TV and radio appearances as well as being a speaker at National Conferences, acted as Expert Witness in legal cases and was Chair of the Royal Society of Health’s ‘Health and Safety Moderation Panel’.

He is currently a Chartered Member of the Chartered Institute of Environmental Health, an OSHCR-approved Health & Safety Consultant and a Fellow of the Royal Society for the Promotion of Health. He remains hands-on with clients as well as being Managing Director Technical Services for Food Alert for the last 27 years.

 

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Food Safety Week: Health, safety and wellbeing is at the heart of Sodexo’s business

Posted By Julie Wagner, MCIEH, Sodexo UK&I Food Safety Manager at Sodexo, 04 June 2018
Updated: 08 August 2018

 Chartered Environmental Health Practitioner, Julie Wagner has been a part of the HSEQ team at Sodexo UK and Ireland since 2006.

Julie began her career as an environmental health officer within local government.  She then joined Sodexo as a safety executive and within a few years took on the senior role, ensuring Sodexo’s teams were compliant with the organisation’s health and safety and food safety policies and procedures.

In 2016 Julie took on a more central role within Sodexo’s HSEQ as Food Safety Manager.  Within this role Julie is core to developing managing and implementing food safety projects and initiatives across the company.

This includes responsibility for Sodexo’s Food Safety Management System, ensuring ensure corporate certification to international standards and comply with legislative and global requirements.  

Improving quality of the life is at the core of Sodexo’s business.  Its 34,000 people deliver a wide range of services from catering and hospitality, technical services, security, grounds maintenance to name just a few. 

Food is its heritage and one of its core service offers, Sodexo provides a range of food offers to a wide range of people, from schoolchildren, students, patients, the armed forces through to offshore, factory and office workers as well as hospitality and spectators and major sporting events and at visitor attractions.

Julie also supports with employee communications on food safety matters, ensuring all of Sodexo’s catering teams are engaged and have the necessary information required for them to deliver tasty and nutritious food, safely. Another key element of Julie’s role is the management of the company’s Primary Authority Partnership with Salford City Council.

When asked about her career highlights, Julie said that ensuring the food safety compliance at high profile events including the London 2012 Olympics and Paralympics, Glasgow Commonwealth Games and the Open Golf Championships has been among her most memorable moments.

Through internal campaigns Julie has driven such as Allergen Safety Week and Food Safety Week Sodexo’s relationship with the FSA and other external stakeholders has improved and strengthened.

The health, safety and wellbeing of those it serves and of its employees is at the heart of Sodexo’s business, Julie and the HSEQ team play a vital role in helping to embed the importance of health and safety into the company’s culture.

 

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Brexit Update

Posted By Ivon Sampson, Partner - Head of Immigration at Healys, 01 June 2018
Updated: 08 August 2018

The UK and the EU have finally come to some sort of draft agreement

The Draft Withdrawal Agreement (In Principle)

We’ve heard it said from both sides that nothing is agreed until everything is agreed, therefore unless the two sides resolve the major issues then the Draft Withdrawal Agreement is not worth the paper it is printed on.

That having been said, both the EU and the UK need a framework document with timelines in order to reach a final settlement.

The draft withdrawal agreement does however, for the first time provide us with a comprehensive plan of what you nationals can expect post Brexit. The key features are as follows;

Transition Period – This has been agreed as between  30 March 2019 and 31 December 2020

Cut off Period For Free Movement- This has moved to 31 December 2020. (EU nationals may still remain after that date depending on the terns of the final withdrawal agreement.

New Status Document – All EU citizens who wish to remain in the UK post 31 December 2020 MUST apply for a new status document. The deadline for doing this is 30 June 2021.

Family Members of EU Nationals – If the relationship has existed before the end of the transition period then they can join their EU family member in the UK. Family members defined as, Spouse/civil partner, durable partner, children under 21 and dependant direct relatives in the ascending line.

EU Nationals Coming To The UK After Transition Period – These individuals will have to apply under the new regime which has not been decided by the Home Office.

Refusal/resubmission of applications- prior to 31 December 2020 EU nationals  can resubmit applications for settled/temporary status if their application is refused. However, applications refused post 01 January 2021 can only be appealed

The interesting thing to note is that the new “settled status” is different from the automatic right to permanent resident which presently exists under Rule 15 of the EEA Regulations. The criteria for such settled status may also change. I would assume that all EU nationals would have to apply for this status document even if they already hold a permanent residence document.

Also, an additional six month period after the end of the transition period has been allowed for those who wish to apply for a settled status document.  

What are the likely risk scenarios for businesses to a hard or soft Brexit? 

There has been a great deal of uncertainty and animosity between the UK and the EU, since the UK declared its intention to leave the EU following the referendum in March 2017. Because of this, neither side is willing to commit to firm promises of what the new relationship between the UK and EU will look like post Brexit. What I can describe (in my view)  is the likely regimes of either a withdrawal  agreement reached or one where there is no agreement.

Soft Brexit

  1. A transitional period of 2 years permitted from March 2019 to allow EU nationals already in the UK to apply for permanent settlement
  2. Freedom of movement to continue for those that wish to work in the UK but job offer required before an EU national allowed to come to the UK
  3. No minimum skills threshold
  4. No minimum pay requirement
  5. No residence labour market test required
  6. Right to permanently settle to continue after 5 years residence in a qualifying category
  7. Application fee to settle or reside to remain at £65 per applicant

Hard Brexit

  1. No transitional period. EU workers who do not have permanent settlement must make an application to remain in the UK prior to March 2019
  2. Freedom of movement to cease from March 2019. A new immigration category introduced for EU migrants similar to the present Points Based System (PBS)  for non EU workers
  3. Minimum skills threshold similar to the PBS
  4. Minimum pay requirement
  5. Residence labour market test required
  6. Right to permanently settle to continue
  7. Application fee (permanent settlement) to be raised to circa £1000. 

How can businesses limit the risks? 

EEA Permanent Residence

Under the current EEA Regulations (Reg 15) EEA nationals are entitled to permanent residence if they have been resident in the UK as a qualifying worker for a period of 5 years and have not spent more than 6 months out of the UK in any calendar year. This will provide these individuals with settled status. Also, irrespective of what the outcome of the Brexit negotiations are, these individuals will be allowed to remain in the UK post Brexit. In addition, after 1 year of holding EEA PR, these individuals will be eligible to apply to be naturalised as a British citizens.

Residence Permit (those EU employees that haven’t been residing in the UK as qualified workers for 5 years)

Under the provisions of the EEA Regulations, an EEA national exercising Treaty rights as a worker is entitled to apply for a 5 year Residence Permit. EEA nationals do not need to apply for such permits in order to work here as their passport or national identity card is sufficient to allow them to do so. The EEA Residence Card is simply a documentary proof of an automatic entitlement.  The reason we are advising clients to make such applications is because post Brexit EEA nationals may not have automatic rights to live and work in the UK.  They will however be able to argue that they have a 5 year grant of leave, which still stands, as they have a legitimate expectation of that right as the law stood at that time of the grant of leave.

What are the pros and cons of regularising the immigration status of EEA employees now or waiting till after the Withdrawal Agreement is finalised? 

Pros

Certainty in regularising the immigration status of your EU workers

Goodwill established with EU workers

Significant reduction in application costs and legal fees as many EU nationals will have the right to challenge a Hard Brexit in court

Cons

Legal costs incurred now as opposed to waiting and applying post Brexit

  • After incurring legal costs for each employee, they may leave their employment

What are the cost implications for Mobvista to regularise the status of their EU employees now or waiting post Brexit? 

Applying now

  • £65 application fee plus legal costs (fixed)
  • Decision within 2-4 months

Applying Post Brexit

  • £1000 per application (estimate) plus legal costs (fixed)
  • Decision,  unknown as hundreds of thousands of EU nationals will be applying simultaneously.

My advice to clients has remained constant throughout Brexit. If you can either apply for permanent residence for a residence permit this side of Brexit then do so immediately.

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How the hospitality sector can benefit from repairs and maintenance management software

Posted By Robert Holland, Managing Director UK & Ireland, HotelPartner , 25 May 2018
Updated: 08 August 2018

With residential properties requiring an average of four repairs every year, you can imagine how many repairs we have to cope with in the hospitality sector on an annual basis. We can often sort out minor issues such as changing lightbulbs and unblocking loos with our own team.

The trouble is, when a hotel, pub or similar venue relies on being open to make money, they need repairs to be resolved quickly and effectively. This isn’t always the case when they handle the repairs themselves - the contractors they call out aren’t necessarily going to be the best-qualified, the most effective or the quickest at completing the job. This causes delays and harm to the business, not just in terms of income, but also reputation.

With this in mind, hospitality properties, like residential properties, can take advantage of the various proptech software solutions on the market to help them streamline their repairs and maintenance issues as and when they come in. Sharing exactly the right information is crucial, which is why the best systems are available in multiple languages and include icons and the ability to add pictures and videos. This allows the repair reporter to ensure that they are highlighting exactly the right thing, which will allow the report recipient - whether that’s the property manager, freeholder, leaseholder or somebody else - to take the correct action to resolve it first time.

The granularity of the proptech software is key, both in terms of location and type of repair. Being able to send a contractor directly to a specific location or ensuring that a lighting issue is assigned to a lighting specialist benefits all parties both in terms of the speed and cost of the repair. Additionally, compliance and health and safety have to be considered - all contractors to be assigned naturally must be qualified to work safely, and specialist software will help you track those relevant qualifications to ensure that contractors you assign are able to work safely as far as they and those around them are concerned. Tracking progress and invoicing for the repairs can also been effectively managed through these solutions.

One of the leading available repairs and maintenance proptech solutions in the residential sector that has recently entered the hospitality market is Fixflo. The company’s Managing Director, Rajeev Nayyar, said: “Residential lettings managers and agencies are reaping the benefits provided by proptech, especially with regard to repairs and maintenance management. From cost and time-saving to the strengthening of customer relationships, proptech’s positive effects are extremely wide-reaching, and this is something that the hospitality industry will begin seeing as this technology becomes more widely adopted throughout it.”

Having run my own restaurants previously, I did not have an in house maintenance team and often turned to the internet for contractors when those known to me were unavailable. The ability to work with a qualified group of specialists and obtain quotes immediately so as not to waste time trawling through search results would have been of great benefit to me at the time.

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What is an EPOS System and how will it benefit your business

Posted By 3S POS, 08 May 2018
Updated: 08 August 2018

Customer experience is everything. Knowing that your customers are satisfied and engaged with your business proposition makes everything worthwhile.

With new technology and trends emerging every month, it’s important to understand how to apply these to your restaurant, casual dining or QSR dining business. One of the best long-term solutions to help you optimise the customer service is investment into a reliable and feature-rich EPOS system. Let’s take a look at the key benefits.

But first, what is an EPOS system?

EPOS stands for Electronic Point of Sale, comprising of specialised computer hardware and peripherals specifically designed for hospitality and retail environments. But it goes much further than a conventional cash drawer till, eliminating majority of the manual work and ridding you of those hand-written orders and receipts!

There are many EPOS systems on the market, from cloud-based tablet solutions to powerful all-in-one POS terminals that can handle complex operations and scale with your hospitality business. EPOS software is built to manage and streamline sales processes, give you reporting tools and improve customer service. There are two main elements to look out for – the front-end sales interface and the back-of-house management modules.

What are the key benefits?

A speedy, user-friendly and reliable EPOS system is a complete toolkit for running your business. Imagine doing almost every business task or process through one single system. Read on to find out essential EPOS software modules, regardless of which system you choose.

Management Tools

Using point of sale till system software, you’ll be able to view and analyse all areas of your business. As an owner or manager, it’s important to have a clear view of your sales figures, stock levels, staff, customers and profits, at the very least! A good EPOS system will give you access to valuable data and reporting tools. You’ll be able to gain insights into trends and overall business performance in relation to your goals. Modules include stock control, sales, customer relationship management (CRM), reservations, accounts and staff management.

With this type of reliable system in place, you’ll spot areas performing well and improve those that need more attention. By following this process, your business will become more and more efficient.

Time

Time is so valuable when running a business. By automating various business tasks with EPOS, you will be able to put additional time into other areas of the business. Perhaps you’d like to give your customers more attention or launch that marketing campaign you’ve been meaning to do for a while. Or maybe you’d like to spend more time training your employees to further improve customer service.

For any fast-paced business, this is perfect. You’ll also free up your employees’ time, by automating tasks such as stock take, to serve customers instead. Restaurants that provide speedy yet attentive service will turn tables faster and increase return traffic.

Customer Loyalty

Speaking of returning visitors, turning your attention to ‘loyalty’ is paramount in hospitality - and technology is here to help. An EPOS system allows you to connect with your customers on a whole new level. With reward programmes, branded loyalty cards and promotions via integrated apps, there is more room for a relationship to grow with your customers.

Employee Engagement

You’ve taken the time to pick the right employees to represent your business, now you’ll be able to empower them with the right tools to perform their roles. If the chosen EPOS system is efficient and user-friendly, their job will become easier, thus increasing job satisfaction and team motivation. 

From an HR and employee engagement point of view, the right system will give you insights into performance and attendance. This is really helpful if you are a forward-thinking business, fostering a culture of rewarding successful employees. You’ll be able to use the EPOS system to keep track of all the performance metrics using back-office management tools.

Integrated Technologies

You may already be using more than one business tool or platform to keep track of business operations. Choosing an EPOS system to fit your business shouldn’t mean giving up other tools that already work well for you. Why not invest in a system open to multiple integrations, such as popular payroll and accounting tools, Sage and Xero. If you’re a restaurant owner with a steady revenue stream from delivery orders, you’ll want to have a system that integrates with online ordering, driver management systems and delivery partners such as Deliveroo, JustEat, Ordelord and LivePepper.

To recap, you’ll want to find out the following when choosing your EPOS system:

  • Is the system intuitive and reliable?
  • Which tools are available to manage stock, sales, staff and customer information and what reports are available?
  • How will the system automate your business processes?
  • How will the system help you build customer loyalty and marketing efforts?
  • Is the system intuitive for your staff to use, will it help keep your team engaged and empower management with the right HR tools?
  • What integrations does the system offer and can bespoke tools be developed if needed?

Having a fast, efficient and reliable EPOS system in place empowers a hospitality business and promotes best practice.

With a UKHospitality membership, you can take advantage of a complimentary impartial hospitality technology consultation, as well as exclusive hardware & software offers from our EPOS partner, 3S POS.

Find out more here.

 

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