CHEF Martin Wishart’s two Edinburgh restaurants are said to be seeing the benefits of recently-installed EPOS systems.
The TISSL systems, installed at both The Honours on North Castle Street and Restaurant Martin Wishart in Leith, produce a range of daily reports for each restaurant manager.
Steven Spear, manager at The Honours, said the system allows the restaurants to analyse which dishes are selling well.
“It’s very useful, too, to be able to analyse the percentages of our wine sales by the glass and by the bottle,” he said.
“Again, we can see what’s selling and what’s not.”
Jean-Christophe Frogé, manager at Restaurant Martin Wishart, agreed that the system is “particularly useful” when it comes to the 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,” he said. “Plus it’s easy to update our wine list on the system when names and prices change.”
