MICHELIN star chef Martin Wishart has introduced a new Electronic Point of Sale (EPOS) system to his eponymous restaurant in the Scottish capital.
The TISSL EPOS system, which is already in use at Wishart’s other Edinburgh venue, The Honours brasserie, allows restaurant staff to access a range of daily reports, including cellar stock, as well as process payments.
Restaurant manager Jean-Christophe Frogé said the system gives staff the “right data and the right quantity of data” to run the business.
“It depends on where you want to take the business but we feel sophisticated systems such as TISSL are necessary to move things forward,” he said.
