Claude Bosi (right) is one of the UK’s top chefs. His two-star Michelin Hibiscus restaurant is ranked No 9 in the 2012 Good Food Guide’s top 50 and was voted into the San Pellegfrino World’s 50 best restaurants 2011.
“Hibiscus is the type of restaurant where customers need to have space to dine in comfort. Being busy throughout the week, we need high levels of business control. We achieve this with the help of Intelligent Business Systems. We’re delighted with the EPOS system and support. It’s a great shame we never had IBS when we first opened in Ludlow!
It would have made life a lot easier and less stressful! Like most people, we’ve had to learn the business side of running restaurants through practical experience. I remember at the end of the first week in Ludlow the staff hanging around after they had finished. I’m thinking why are they waiting behind? It was for their wages. I had not thought about them! Those days are long behind us and our communication between the office and the restaurant is better than ever before. Good stocktaking and communications have never been more important.
Consistency and attention to detail are very important to me. It’s why we limit ourselves to six starters, six mains and six desserts to maximise the fresh produce ordered daily by me and my head chef Marcus McGuinness. It’s why I love fish, line-caught like sea bass and organic salmon, because of the precision involved.
And it’s why we have an eclectic range of 550 wines ranging from £16.75 for a bottle of house wine to £3,000 for a 1982 Bordeaux to complement our food. And it’s why we’re working closely with IBS, because one of the beauties of the system is our option to upgrade as our business matures.”