W:
www.universitybusiness.co.uk | T: @UB_UK
terms of computers,” says Burrows. “What this means is that systems need to work in a way that feels intuitive. The EPoS system that we work with at the University of Kent, for instance, utilises a drop-and- drop interface that is very appealing. That stands in contrast to previous systems that we’ve used, which generally involved manually entering numbers and then having to test the till system through trial and error.” Another positive development in recent
years is the integration of various types of EPoS systems, which now work more cohesively together. “When we first got our system we
had to cobble it together using various suppliers,” Burrows continues. “At that time the EPoS system itself was provided by Symphony, a suite of software designed and developed by MCR Systems. In order to work with the cashless card system that we wanted, however, they had to talk to VMC, which is a company that creates cashless payment solutions for catering and vending. We then ran the combined system on IBM tills, to make our package of requirements work. In the five years since then, though, Symphony is now able to offer all the functionality that we need. We haven’t upgraded yet, but when we do we will likely be able to do everything we need through one manufacturer.”
The future of EPOS Something that HE institutions and technology have in common is that both are, of course, changing on a continuous basis. What is possible using today’s EPoS systems would have posed a challenge even 10 years ago, while universities are undergoing a fundamental shift in their requirements of on-campus facilities. Recent years have seen a number of
exciting innovations that promise to transform the EPoS industry, however. Deeper data analytics now allow caterers to keep far more granular records of stock, takings and overall trends – thereby
beter predicting customer habits in a way that can help streamline business. “We use our EPoS system to check
TOP: The EPoS system in action at a busy student catering centre in Kent
how many of certain items are being consumed,” says Karen Barrat, student services manager at Keele University. “When it comes to breakfast we can use the quantities of bacon, sausage and other foodstuffs to make sure the chefs produce the right amount – with minimal wastage.” An increasing number of hospitality
“A good EPoS system needs to be completely seamless from the perspective of the customer.”
Tim Burrows, operations manager at The University of Kent
establishments are also replacing traditional cash registers with iPads and other tablet computers – with the rationale that this can both speed up and add flexibility to the type of transactions which take place. Tablets are an illustration of the move toward more mobile EPoS systems. Where tills and tethered-terminals are difficult to move around, tablets are lightweight and allow more flexibility in their location and operation. Since text messaging and smartphones are second nature to today’s students, many universities may similarly wish to consider embracing the idea of mobile technology by incorporating concepts like text- based sales vouchers, which can then be redeemed at the point of sale. “A good EPoS system needs to be
Tim Burrows
completely seamless from the perspective of the customer,” says Tim Burrows. “In most cases today I doubt that customers come away thinking ‘wow, that EPoS system is good – it can do such-and- such.’ From my perspective, however, it’s important that they never leave thinking we can’t do something.” This is certainly key to the catering
experience. But as modern EPoS systems allow increasing amounts of personalisation for students (thereby promoting customer loyalty in the process) it is entirely likely that the technology – despite geting smaller, simpler and more mobile – will become a more important part of the overall university experience. And not a moment too soon, either. UB
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