Customers and businesses can order online from any pod store. Same day lunch orders are placed before 10am with breakfast orders received before 4pm the previous day. Deliveries are made on foot within a quarter of a mile radius of any of pod’s 23 central London locations. Online payments are by card or businesses can set up an account. Delivery is free for orders over £25.00. Customers can also order online and collect themselves from their selected pod store.

“We have worked collaboratively with IBS to develop a best in class online ordering service, using their expert technical platform as a foundation and then adding bespoke specifications to enhance customer navigation and experience. Post launch, we are continuing to work with IBS on an on-going basis to analyse and refine the service with the aim of exceeding customer expectation,” said Katy Emson, pod’s Director of Marketing.

“IBS added valuable experience and insight from past e-commerce site development, combining this with sector understanding, to recommend solutions that were cost and time efficient. They are always reliable and accessible when we require account management assistance with the service.”

Launching the online delivery service provides Lunch’s 2010/2011 independent retailer of the year with numerous operational benefits.

“Our stores are very busy at peak periods, and the option of ordering online for delivery or collection reduces customer waiting times in stores. We can also stagger food production for advance orders in less busy parts of the day to maximise operational efficiency. Using an online platform as opposed to phone or fax also significantly reduces communication errors, limiting lost operations time in correcting orders,” said Katy.

Sales and deliveries are tracked via the integrated web-based EPOS solution built around POSLink touchscreen technology and StockLink Online business management software. The system generates standard and bespoke reports which help store managers manage production, selection of products and rota planning.

The online service also enables pod to reach out to new customers and gives existing customers multi-channel purchasing options.

“We gain more invaluable insight into what our customers want and their purchasing habits, which enables us to respond to their tastes. Over time this knowledge will allow us to offer our customers further menu choice and rewards, relevant to their past behaviour,” said Katy.

Customers signing up for the pod club automatically receive their first hot lunch at half price with other benefits and rewards in the pipeline as an ongoing thank you for their loyalty.

“We’ve worked closely with the pod team to offer its customers seamless multi-channel retailing options, building and developing the solution around the core EPOS system. Everything the team needs sits very neatly in the cloud and is available real-time. Speed and ease of access enable pod to offer a great customer experience through every stage of the engagement process,” said IBS Managing Director Gareth Powell.

“Developing the online ordering solution is very much a collaborative effort with wide ranging revenue, operational and marketing benefits. We’ve been involved with pod since its launch and are delighted to be a part of its success story, which has been built around a total commitment to a remarkable food offering and great service.”

pod uses IBS’s own highly acclaimed POSLink touchscreen technology, StockLink Online software, Aures Odysse terminals, integrated chip’n'pin terminals and contactless ‘tap-and-go’ readers. IBS also provides EPOS-based business management solutions for other multi-site food-to-go operators including EAT, Vital Ingredient, spudulike and Square Pie.

ENDS

Scoffs, a brand new food-to-go concept, has commissioned Intelligent Business Systems (IBS) to provide an EPOS solution in anticipation of a roll out across the south in the next two years.

Co-founded by Chris and Adam Hutcheson, Scoffs’ first retail store opened in Victoria, South London, last November.

Once the brand concept and operational aspects have been fine-tuned, the duo, according to Adam, will roll out additional outlets as they compete for the lucrative lunchtime market with “an array of ‘British’ tastes as an alternative to sandwiches.”

IBS was chosen because of the EPOS specialist’s credentials in the food-to-go market with existing clients like EAT, POD, spud-u-like and Vital Ingredient. Equally important was the solution’s ability to easily accommodate multiple sites as the brand expands.

“Before we spoke to IBS, we did consider buying an off-the-shelf or out-of-the-box option but we didn’t want to set it up and then find out its limitations when we looked at opening further sites,” said Adam. “At the same time, we wanted a flexible and comprehensive solution that was simple and easy to use. I’ve previously used solutions where they’ve been good but lacked flexibility.”

“Our IBS solution caters for all aspects of the technological control of the business. Purchasing, stock control, staff clocking on and off, tracking customer spends and trends. We’re still exploring its full potential and look forward to using tools to give us effective stock and recipe control and to cut out wastage. We’ll also be using loyalty as we increase brand awareness.”

“At the moment our chief battle is to change habits in the Victoria area so we’ve been very busy on the marketing front, tapping into local businesses and corporate clients offering them more than a sandwich platter. I call it offering platters of British tastes.”

“We want to get the first outlet spot-on before we roll out number two, iron out all the problems at the first attempt. One of the beauties of the IBS solution is that it is designed to easily accommodate multiple sites so that we can expand safe in the knowledge the technology can cope.” IBS managing director Gareth Powell recognises the potential for Scoffs.

“Adam and Chris are experienced operators in the hospitality sector and we all think they have a great brand concept at IBS. Obviously it is still early days in Scoffs evolution but they recognise the importance of EPOS technology. Our cloud-based POSLink and StockLink solutions are designed for multiple sites without sacrificing ease of use in front of customers. All the sales and stock data is captured in real-time to feed invaluable info to Adam and Chris as they refine their offering,” said Gareth.

IBS installed POSLink touchscreen technology, StockLink.net managed software and EPOS terminals.

ENDS

For further information please contact:   Andrew Field – Andrew Field Communications – 07850 933350 – afcuk@btinternet.com   Issued on behalf of Intelligent Business Systems, St James Road, Brackley, Northants, United Kingdom NN13 7XY. High res images are available upon request.

The £750,000 relaunch has been led by Brakspear business development manager Mat Aket, who says selecting a cloud-based IBS system was the logical choice having worked with the EPOS specialist at Geronimo Inns.

“We looked at a couple of solutions but IBS was the logical choice for us. Not just in terms of the quality of the combined POSLink and StockLink solution but also the flexibility and service support provided by the entire IBS team. You’re not speaking to a call centre but rather people who know you and your business inside out when you contact them. I’ve worked with IBS before at Geronimo Inns. I also have an IBS solution in my own pub in Islington, London, which I ran full time for a couple of years before joining Brakspear,” said Mat.

“The IBS solution’s flexibility ticks all the right boxes from all our points of view. For example, I can programme and configure the back end from anywhere I want. The office. The actual pub. My home. The online capability transforms how we can work and access real-time information, no matter where you are.”

“Tom Davies, our chief executive, was overseas during the Bull’s soft launch and IBS set up a short cut so reports were sent direct to his iPhone while he was abroad.”

“The biggest benefit from the end user’s perspective is the solution’s incredible functionality. The sheer scale and scope is very impressive. It can do anything you want and if it doesn’t IBS will make sure it does. I wanted several additions to my business sheets so I could have the information presented as I wanted it and IBS was more than happy to oblige.”

“When IBS’s account manager Justin Atkinson was training our front of house staff they kept asking questions about what the system could do and the answers from Justin were always yes, yes, yes. It was funny listening to the conversation but it does illustrate one of the major reasons why we selected IBS,” said Mat.

The Bull, which combines traditional pub and modern brasserie values, has a total of 190 covers and will serve food throughout the day. Mat wants to see how successful the managed pub is prior to looking to expand the opportunity further.

“If this venture into managed pubs is successful we can replicate it elsewhere,” says Mat, who is confident that the Bull on Bell Street will quickly become a favourite among residents and visitors to Henley with its top quality food and drink, relaxed atmosphere and professional, attentive service.

IBS managing director Gareth Powell sees Brakspear’s investment as a tribute to the EPOS specialists reputation in the pub restaurant and gastro pub sector and the flexibility offered by developing key touchscreen and online enterprise management products in-house.

“Our work with Geronimo Inns, and others like Peach Pubs and Bath Ales, has obviously influenced Brakspear’s purchasing decision. Our solutions are fully tested and proven with some of the country’s best food-based pub operators. At the same time, because we develop POSLink and StockLink in-house, we can tailor our solutions to the specific needs of clients. Although 90% comes out of the box, it is the extra 10% that makes all the difference between a good solution and an outstanding one,”

said Gareth Powell.

“Just as important, everything sits very neatly in the cloud and can be accessed in real-time anywhere in the world as we showed with the reports sent to Tom in Thailand.”

IBS installed POSLink touchscreen technology and StockLink.net managed software, four terminals, kitchen printers and a kitchen video monitor for tracking food pathways from the kitchen to the service areas.

ENDS

For further information please contact:

Andrew Field – Andrew Field Communications – 07850 933350 – afcuk@btinternet.com

Issued on behalf of Intelligent Business Systems, St James Road, Brackley, Northants, United Kingdom NN13 7XY.

How much food and drink does your hospitality operation waste?  What percentage of your turnover is slipping through your fingers? Do you have access to accurate detailed wastage data on a daily basis or do you rely on a retrospective all-inclusive lump sum figure from the period end stocktake?

A report published in January claiming we waste half the food the world produces highlights the challenge but another by the Waste and Resources Action Programme is more relevant to us as hospitality professionals. It estimates pubs, restaurants and hotels generate an annual 3.4million tonnes of waste – while avoidable wastage costs our sector a staggering £722m a year.

That’s a lot of cash literally poured down the drain or dumped in waste bins, especially in our current tough trading conditions. The key question you really need to ask is how much of your profits are being lost simply because you don’t think you can track or analyse waste?

However, a fair few operators feel they either have the situation under control or there is nothing they can do about it.  Certainly, whenever I’ve talked to new prospects over the years many have told me they didn’t believe wastage was a big problem. Or worse, one they could not unduly influence.

Yes, there was wastage but everyone spills beer when they are pouring a pint during really busy sessions. Yes, out of date stock shouldn’t be missed but it is unavoidable when time is so tight for staff. Yes, there is too much counter waste when we throw fresh food away at the end of the day but it’s tough to predict how much produce is needed at any particular time. Yes, staff make mistakes, making up the wrong coffees, sandwich or menu order but that’s down to human error!

Any of those excuses sound familiar? We’ve all heard the reasons for wastage. But what can be done about it when controlling costs is equally as important to your profits as increasing sales?

The obvious strategy I’d recommend is to use your EPOS technology to tighten operational controls beyond merely recording transactions and the movement of stock.

The first step is ensure you and your staff record every single transaction and stock movement that takes place within your business. This includes all wastage so you can account for everything. (Most good EPOS systems can easily be configured to be able to do this. Our cloud-based POSLink touchscreen technology, for example, allows front of house staff to record waste at the point of sale as it happens with the data ready for analysis within seconds).

You must drill the message home to staff that they must always, without exception, allocate reasons for each and every loss incurred by the business.  A wastage entry cannot be continued until a valid reason code for it has been entered into the EPOS system.

Once you start tracking wastage, you’ll notice that typically wastage falls into two categories. Losses that are unavoidable such as the wastage incurred when cleaning beer pipelines and those that you can control, like fobbing, human error and ordering excessive fresh produce.

Within a short time, you’ll see exactly where your business is exposed when it comes to wastage. Access to real-time accurate data gives you a forensic track record revealing how wastage influences your performance.

I’d also recommend you rank wastage according to where it occurs on the ‘preparation-to-purchase’ cycle. This gives your losses a real-cost context when you’re looking at either quantity, wholesale cost or the retail price the customer pays.   And just like when someone dieting logs their food intake and is amazed at their snacking habits, I think a lot of operators could be equally stunned by what they waste.

The next step is to use the business intelligence generated by the wastage reports to tighten up your business. Identify operational areas where existing and potential weaknesses can be plugged.

If you see that staff are not rotating stock properly arrange a refresher training course for them. Similarly, if fobbing is a real issue organise another training session so staff dispense beer without foam flying everywhere.  If it’s a technical rather than a training issue, call in cellar services and get it fixed quick. Any delays responding to the evidence in front of you is only going to cost you cash you don’t need to spend.

As an industry we should all be proactively looking to minimise waste by adopting best practice operational controls. If it’s done reactively, it’s invariably too late. The starting point is know why, where and how much you’re leaking. The end point is improved margins and a healthier operation.

ENDS

You can read the article in electronic format here.

The Propel Multi-Club, launched by former Publican Morning Advertiser and M&C Report editor Paul Charity, has over 600 members and hosts three conferences a year to exchange innovations, ideas and best practice.

Paul and his team at Propel also publish a morning briefing with the latest hospitality industry news as well as Propel Quarterly, an insightful magazine analysing and interpreting what’s happening in the sector now and in the future.

Paul said: “I’ve been watching IBS quietly go about its business for many years. As editor of Propel Morning Briefing and formerly the PMA, I’ve seen them develop great solutions and a product portfolio that has attracted a great client list consisting of strong independent operators who all appear to share a natural instinct for innovation. Gareth Powell and his team at IBS were the natural choice to be invited to be our technology sponsor for the Multi-Club. They are market leaders in the fast moving world of EPOS and all the systems that are based around it and have a lot to share with our members.”

IBS managing director Gareth Powell said: “Paul Charity is one of the most respected journalists and media commentators in the hospitality sector. His online Propel Morning Briefing is an essential read to start the working day as it not only provides the news but interprets it too.  Exciting initiatives like the Multi-Club provide a great forum for like-minded industry leaders to meet and share their knowledge and experience.”

“We’re delighted to be an integral part of the Propel team and look forward to showing the industry what can be done with cloud-based, EPOS-driven business tools. As the same time, meeting many industry leaders informally will allow us to extend our understanding and awareness of the challenges facing the hospitality sector,” said Gareth.

As well as jointly sponsoring three Multi-Club conferences in March, June and November, Gareth will be writing a regular opinion piece for Propel Quarterly, offering a strategic, EPOS-led perspective for hospitality professionals.

“Gareth is one of the most experienced faces in the EPOS industry. He’s previously worked with Pizza Express and Pret A Manger – and his current client list at IBS includes the likes of Bath Ales, Cirrus Inns, EAT, Geronimo, Peach Pubs, POD and Revolution.  We’re delighted to have him and the rest of the IBS team on board,” said Paul.

ENDS

For further information please contact:

Andrew Field – Andrew Field Communications – 07850 933350 – andrewfield3@me.com

Issued on behalf of Intelligent Business Systems, Intelligent Business Systems Limited

St James Road, Brackley, Northants, United Kingdom NN13 7X

We’re now operating in a super-fast environment where all transactions and stock movements are recorded and available for analysis within seconds of them taking place.

Real-time data and reporting is no longer just a figure of speech but an actuality.

Sales and stock reports can be viewed as they occur, transforming how, when and where you can view and share your performance.

IBS has been one of the major innovators, identifying the exciting potential potential of cloud-based EPOS-driven solutions several years ago.

We’ve been developing online versions of critically-acclaimed POSLink and StockLink product portfolio, which has been  adopted by nearly all our clients, including the likes of Bath Ales, Cirrus Inns, EAT, Geronimo, Peach Pubs, POD and Revolution.

Although there are numerous benefits associated cloud-based EPOS-driven tools, six really stand out for me.

First, real-time data and reporting means you can access sales & stock information within seconds, ensuring you can run your business proactively rather than reactively.

Second, because everything is saved and stored securely in the cloud, you are able to access your data 24/7 on any mobile or desktop device. As long as you have an internet or wi-fi connection you can easily access data from anywhere in the world at any time you want.

Third, there are no limits to the number of stores or outlets you can add to your system.

Fourth, rapid automatic upgrades transforms how you rollout and manage new functions and features. Everything is done remotely online to an incredibly sophisticated degree. Equally, changes to menus, prices and promotions can be easily be implemented from head office by brand or area or time or any other criteria you decide to select.

Fifth, you automatically reduce your costs as there are no in-house EPOS-based IT infrastructures to purchase, maintain and support.

And finally, you can share data with other applications as API integration speeds up the process and makes it really easy to implement.

Cloud-technology has a real silver lining for anyone involved in the hospitality, leisure and contract catering sectors. We’re excited by this opportunity at IBS right across the team, and it’s a message we’re going to enjoy sharing with you over the coming months.

If you have any questions about the cloud technology or want any further information don’t hesitate to get in touch.

The EPOS specialist will be closed on Christmas Day, Boxing Day and New Year’s Day with reduced opening hours from 9am to 4pm  on Christmas Eve and New Year’s Eve.

Any clients wanting further information about cover over the festive period should contact either Mark Bagnall or Justin Atkinson at IBS on 01280 709400.

The following opening hours apply: Monday (24/12) open 09.00 to 16.00 with helpdesk/call-out cover; Tuesday  (25/12) and Wednesday  (26/12) closed both days; Thursday (27/12 ) Friday (28/12) and   Saturday (29/12) normal opening with helpdesk/call-out cover;  Sunday (30/12) closed with normal answer service; Monday  (31/12) open 09.00 to 16.00 with helpdesk/call-out cover; Tuesday  (01/13) closed all day with normal opening resuming on Wednesday (02/13).

ENDS 

Issued on behalf of Intelligent Business Systems, St James Road, Brackley, Northants, United Kingdom NN13 7XY. Telephone number 01280 709400. www.ibs-systems.co.uk.

For further information please contact Andrew Field at Andrew Field Communications, M: 07850 933350  T: 0161 773 6785 (andrewfield3@me.com) 

POSLink’s first additional feature gives clients access to real-time PLU stock checks, which allows, for example, outlet managers to instantly ascertain stock levels in other nearby branches and borrow products and ingredients as appropriate.

The second is an instant one-button table course status report. This can be printed or viewed on screen so managers and staff can not only see how many tables are open but also whether they are on starters, mains or desserts. This enables staff to accurately keep guests fully in the picture about table availability.

The third feature enables staff  to award ‘bonus points’ to loyalty card holders based on the customer’s scheme and the time and date of his and her transaction. For example, double or treble bonus points could be available for customers when they have a bottle of wine with their food Monday to Thursday. Alternatively, 100 bonus points could be handed out to customers during a drinks promotion night when they buy a particular brand.

“The real benefit of the ‘bonus‘ feature is the fact you have total control of the rewards criteria you set for your customers, who are involved in your loyalty schemes,” says IBS’s head of development Michael Ball.

ENDS 

Issued on behalf of Intelligent Business Systems, St James Road, Brackley, Northants, United Kingdom NN13 7XY. Telephone number 01280 709400. www.ibs-systems.co.uk.

For further information please contact Andrew Field at Andrew Field Communications, M: 07850 933350  T: 0161 773 6785 (andrewfield3@me.com) 

Over 20,000 broadcasters, photographers, print journalists operated from the 24-hour media centre to reach out to a global audience of over four billion people throughout this summer’s Olympics and Paralympics.

The very latest IT communications facilities to send the news around the world in an instant were matched by equally impressive EPOS technology, commented IBS managing director Gareth Powell.

“Although this project was an enormous challenge for the IBS team in terms of the security accreditation and the timescales, we were essentially adapting the same smart EPOS technology we use for high street clients like EAT, POD and GBK to meet the unique demands of the Games,” said Gareth.

“The size of the operation was staggering, especially as the 12,000m² catering village was only going to be open for a mere 52 days. During that time catering staff would serve an incredible 480,000 meals and over 1.6 million cups of tea from the centre’s main restaurant and various cafes and coffee pods.”

“Our StockLink Online shopping module was configured so journalists and media could order and pay online.  Food and drink was then delivered to their desks or meeting rooms while they worked or they could collect it themselves, printing out their own receipts as proof of purchase.”

“We had to configure the module for every conceivable eventuality. From single journalists wanting a sandwich and a coffee while they were filing their stories through their lunch hour to large media groups, who had their orders for sandwich platters, crates of mineral water and even bottles of vodka delivered direct to their meeting rooms and studios,” said Mark Bagnall, IBS senior project manager responsible for the day-to-day running of the contract.

The entire operation was open 24 hours a day throughout the duration of the Olympics and Paralympics as the media catered for their host nation time zones.

IBS installed POSLink and StockLink Online software on 38 edge-to-edge ‘bezel-free’ terminals and used Ingenico chip ‘n’ pin terminals and Lloyds TSB/VISA tap-and-go technology for the payment gateways. The installation was completed a couple of weeks prior to the launch of London 2012 so the facilities could be used to feed contractors and afterwards during the staged withdrawal.

“Everything ran very smoothly throughout the games and it is a tribute to Team IBS, who worked on the project and our partners too. There was a great team ethic on a wider scale that showcases all our mutual talents,” said Gareth.

ENDS 

Issued on behalf of Intelligent Business Systems, St James Road, Brackley, Northants, United Kingdom NN13 7XY. Telephone number 01280 709400. www.ibs-systems.co.uk.

For further information please contact Andrew Field at Andrew Field Communications, M: 07850 933350  T: 0161 773 6785 (andrewfield3@me.com) 

Running simultaneously on both POSLink touchscreen technology and StockLink online software, the room booking module allows staff to book in guests from any EPOS terminal in the reception area, bar or dining rooms.

Staff simply record all relevant guest details, such as car registrations, phone numbers and addresses, when customers book in. They can then administer the customer’s stay via the EPOS solution, no matter where they are in the pub or the hotel.

The booking system works in real-time, tracking and handling deposits immediately, automatically checking and posting bills to the system. Invoices can be paid or recharged to the room through any EPOS terminal.

Pubs, restaurants and small hotels can also access a wealth of information about occupancy levels and spend per guest via the reporting and business intelligence modules.

“This is a really cost-effective way to use our EPOS solutions to not only cover food and drink sales but to also embrace room hire through one fully integrated cost-effective system.”

“The way forward is definitely to provide our clients with genuine added value and expand the functionality of our EPOS solutions so they can run better, more efficient businesses,” said IBS’ project manager Justin Atkinson.

ENDS 

Issued on behalf of Intelligent Business Systems, St James Road, Brackley, Northants, United Kingdom NN13 7XY. Telephone number 01280 709400. www.ibs-systems.co.uk.

For further information please contact Andrew Field at Andrew Field Communications, M: 07850 933350  T: 0161 773 6785 (andrewfield3@me.com)