EPOS, DIGITAL SIGNAGE AND INSTORE TECHNOLOGY 25


partner, J2 Retail Systems, as the preferred electronic point-of-sale (EPoS) supplier for his 10 in 8 Fine Dining Group. Established last year, the group acquired


EPoS SERVES UP ‘FINE’ DINING M


ichelin-starred chef Alan Murchison, of BBC2’s ‘Great British Chefs’ fame, has selected Tevalis and its hardware


four restaurants, each of which had different EPoS software and hardware. The combined Tevalis and J2 Retail replacement EPoS solution, comprising point-of-sale and back- offi ce software together with the latest PC- based touchscreen tills, is enabling the group to manage reporting and other standardised back-offi ce functions centrally. EPoS installations have already taken place at Dartmouth’s Restaurant Angélique (pictured) and Ludlow’s La Bécasse. And the new solution is about to go live in Paris House, on the Woburn Park estate. Gregory Rebourg, Restaurant Angélique’s front-of-house manager, said: “When deciding which EPoS solution to use for


our new addition to the 10 in 8 portfolio, it was extremely important that the company chosen understood what we were trying to achieve with our front-of-house service to complement our Michelin Star-quality food. “During the selection process, Tevalis advised us how our EPoS system could be set up to maximise our front-of-house efforts, allowing us to focus on the quality of our client service. The system itself is completely tailored for our restaurant and, through continued consultation with the Tevalis team, we now have a system that will support us in our mission to achieve Michelin-Star status.” Alan Murchison, chief executive and


executive chef of 10 in 8, added: “Many restaurateurs underestimate the benefi ts of powerful EPoS for both front-of-house and back-offi ce functions. Tevalis’ solution has been proven to help restaurants deliver the exceptional customer service needed to increase turnover and maximise profi tability.”


OPORTO ADOPTS HOSPITALITY AND TILL SYSTEMS


Healthy fast food restaurant Oporto is rolling out a complete electronic point-of- sale (EPoS) and kitchen management system as part of a strategy to drive effi ciency across its rapidly growing portfolio of UK outlets. EPoS specialist TISSL designed and supplied the solution, which incorporates Partner Tech’s Harmony kitchen management system and PT-6910 EPoS terminals, and nGeneration’s web-based reporting module. Oporto is making a major investment in the UK market with 150 new franchise stores proposed in the next fi ve years and plans to roll out the solution across the group. Simon Beal, operations manager for


Oporto in the UK and Ireland, said: “The Harmony system has revolutionised the way we measure performance in our stores. It is


helping us identify and resolve operational issues quickly so that we can achieve consistently good service and reduce wastage.” The Harmony technology not only helps staff prepare meals more effi ciently by providing details of orders on wall-mounted LCD displays in the kitchen – working in partnership with the restaurants’ EPoS system, it also gathers sales and food preparation data from each restaurant and supplies Oporto’s management team with up-to-date reports every 15 minutes, and a total performance report at the end of each day. This allows the company to see exactly what customers are ordering and how effi ciently each stage of service was completed.


Beal and his team are also reaping the benefi ts of the system as a marketing tool.


“Being able to track product sales also means we can evaluate the success of any promotion quickly and accurately so that we can constantly review our product mix to drive sales. We’re also using this data to make the most of our digital signage and advertising activity by identifying which products need extra marketing through special offers and promotions,” he added. IT consultancy, nGeneration, is now


developing the software to expand Oporto’s Harmony system into a progressive ordering solution. This will use the company’s sales history to forecast what customers are likely to order at certain times of the day and week, therefore giving managers the intelligence they need to purchase ingredients in the right quantities and prepare meals even before customers have ordered them.


MAY/JUNE 2010 RETAIL TECHNOLOGY


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