A Three-Site Restaurant Group Moved To One EPOS

Three restaurants under one owner, each with its own till and its own way of cashing up. Menus overlapped but were not identical. Comparing sites meant a spreadsheet on a Monday and a lot of trust.

Table service was the bigger day-to-day problem. Orders were written down and walked to the kitchen, and on busy weekends courses drifted.

We built one menu structure with per-site variations, so a dish is the same product everywhere it appears and reporting rolls up cleanly. Floor plans were mapped per restaurant with order routing to the relevant kitchen printer.

Payments were integrated with the till so takings reconcile without anyone matching two sets of numbers. Sites went live one at a time, a week apart, with training on each floor.

The owner now looks at one report covering all three restaurants, by site, by hour and by dish. Kitchen order accuracy improved simply because tickets stopped being handwritten.

Menu changes are made once and pushed out, which was the change the head chef noticed most.