Award-winning chef and restaurateur, Martin Wishart, has now rolled out a TISSL EPoS solution at his eponymous establishment, Restaurant Martin Wishart (RMW). He had already made TISSL his choice of technology at The Honours, the contemporary brasserie he opened in 2011.
Explains RMW restaurant manager, Jean-Christophe Frogé: “When we opened The Honours, it made sense to install a new till system. We were familiar with TISSL from other establishments and we knew it came highly recommended.”
Up until late last year, RMW operated with just a cash register and could see they were missing out on the many benefits The Honours was getting from its new EPoS solution. “Once we had proved the value of TISSL, we decided to upgrade at Leith,” adds Frogé.
RMW has installed new EPoS software and new PC-based touchscreen hardware on which to run it. “TISSL is a lot quicker to use than a cash register, far more sophisticated and offers us a lot of functionality. We find the system reliable as well.”
“The installation was fast and straightforward,” continues Jean-Christophe Frogé. “It was all done in half a day and colleagues from The Honours then trained RMW staff.” System access is restricted to Frogé and selected staff, who sign on with a pin code. “It’s easy to see who is managing and serving each table.” He likes the fact that the TISSL solution can be tailored to each establishment and to each member of staff.
A range of daily reports keeps Jean-Christophe Frogé and his team fully informed. “TISSL reporting is particularly useful when it comes to our cellar. We have an extensive list of 300 wines and using TISSL I can accurately trace stock that’s held in our cellar and when it’s sold. Plus it’s easy to update our wine list on the system when names and prices change.”
At the end of the lunchtime service, Frogé prints a department sales report as part of the manager’s functions which shows a breakdown at the half-day point. “We don’t close our banking until day-end. We then run a sales-by-range report covering wine, food and gratuities. TISSL gives us absolutely the right data and the right quantity of data to run our business efficiently.”
All day-to-day sales and accounting operations are done from within TISSL. Credit and debit card and cash transactions all go through the system, with checks closed at the table then put through TISSL.
Jean-Christophe Frogé concludes: “It depends on where you want to take the business but we feel sophisticated systems such as TISSL are necessary to move things forward. We can’t now imagine life without EPoS.”
Opened in 1999, Restaurant Martin Wishart brings the best traditional and modern French cuisine to Edinburgh. Situated in the city’s historic port of Leith, the restaurant was awarded a Michelin star in 2001 and has retained this accolade every year since.
About TISSL Limited – www.tissl.co.uk
Since 2003, TISSL has provided EPoS solutions and touchscreen tills to the hospitality industry worldwide. Standing out for speed, reliability, breadth of functionality and quality of support, they suit all hospitality operations. Used in 400+ establishments, TISSL EPoS excels in fine dining, casual dining, fast food, pubs & bars, hotels and members’ clubs.
Many of the industry’s most demanding chef-patrons, such as Heston Blumenthal, Rick Stein, Jason Atherton and Alexis Gauthier, use TISSL EPoS. In Restaurant Magazine’s survey of 2,000 establishments, TISSL EPoS has been voted ‘Chef’s Choice’ for the past four years. TISSL users commonly secure high-ranking positions in the National Restaurant Awards and 2013 was no exception.
TISSL point-of-service functionality is complemented by customer loyalty, time & attendance, interfaces to restaurant reservations and kitchen display systems, stock management and digital signage. The latest element of the TISSL solution is its fully-integrated smartphone application for ordering and payment, the next step in restaurant technology.
About Restaurant Martin Wishart www.martin-wishart.co.uk
Opened in 1999, Restaurant Martin Wishart brings the best traditional and modern French cuisine to Edinburgh, using only finest Scottish ingredients. Under Martin's expert direction, the restaurant was awarded a Michelin star in 2001, an accolade repeated every year since. Other awards include Four Rosettes in the AA Restaurant Guide and being named as the Best Fine Dining Restaurant in Scotland and the Best Rated UK Restaurant by Top Table.
Martin established a sister restaurant at Cameron House Hotel in Loch Lomond in 2008, which in turn received a Michelin Star in 2011. A more recent venture is The Honours, a contemporary brasserie in the heart of Edinburgh's New Town, opened in 2011.
Martin Wishart aims to further strengthen Scotland's reputation for good food and to inspire others. He heads up a highly-respected Cook School, co-ordinates private events under the Wishart's Dining moniker and regularly contributes to the Glasgow Herald newspaper.
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