11am, cellar check done, kegs connected, and the first delivery of the week is being counted against last week’s invoice. By 11pm, the same pub has run food, quiz night, and a rush of last orders through the same till,…
Key Takeaways A bakery isn’t a normal shop. Products sold by weight, daily-changing stock, pre-orders, and allergen tracking all need features a generic till doesn’t have. The features that matter most are recipe-level inventory, weighed and unit sales in one…
Key Takeaways A hotel POS needs to do one thing above all: post charges from every outlet, restaurant, bar, spa, room service, straight to the right guest folio, without manual reconciliation. UK hotels are under real pressure to do more…