Selecting and EPOS - the importance of flexibility

Frankie Neale • 2 October 2017

Choosing a new pub EPOS system is a big decision that it is important to get right. It is also hard to find the time to research systems whilst running a busy pub.

It helps to focus first on the most important factors. Being operators ourselves, and having developed an EPOS system for pubs & bars we have a good understanding of what these are. In this article, we look at one key aspect to look for – flexibility.

Speaking to owners and operators day in day out we can confidently say that every pub or bar is different. How you choose to run your bar will be different to the pub down the street. You need a bar EPOS system that recognises and accounts for these differences. This means looking for a few things:

Customisation options

There should be a good number of customisable options which will allow you to tweak the EPOS set up, making sure it's right for you and the way you operate.

Do staff taking orders prepare their own drinks? Do you need to queue these orders to another terminal or printer? Do you always give receipts or only on request?

These are just a few examples of options that will be different site by site.

Of course, not everything you need will necessarily be a configurable option – which leads into the next point.

Flexible design

The design of the system should be flexible enough to allow for reasonably quick and easy changes. You're unlikely to think of everything you need from your POS until you're up and running, and your needs and wants will change over time.

Not all of your requests may be possible, but if not you at least want your EPOS provider to help you achieve them as best as they can – this leads onto the final aspect to look for in a flexible pub EPOS system.

Willingness to adapt

Of equal, if not higher importance to a flexible design, is a flexible approach.

With some time and effort spent understanding your needs, there will be a solution for most requests. When you choose a pub EPOS system, you should not just be assessing the product but the people behind it. You are selecting people who will be instrumental in delivering your current and future needs. Make sure they have both the know-how and willingness to work with you on solutions to the challenges you will face.

An EPOS should be a long-term purchase that will grow and adapt with you and your business. If your needs and requirements are not being listened to and worked on, look elsewhere. Remember you are looking for a long-term partner, not just a supplier.

If you're looking for a new EPOS for your pub or bar contact us to let us know your requirements and see if we can help meet them.

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a bartender makes a cocktail while two other barstaff and two guests watch

How to make sure your venue is ready for Christmas

by Matt Hall • 10 September 2025

There’s no such thing as ‘too early to think about Christmas’ when you work in hospitality. And after a bruising year that’s brought major challenges for the industry, December is more important than ever for many businesses. When it comes to crafting the perfect festive atmosphere, you’re the experts there – we’re simply here to show you how getting things like your tech systems, menus, staffing, and gift cards sorted now, means you’ll make the most of Christmas and manage your venue more effectively. Optimise your offerings and boost profit margins No doubt you’ll want to capture the spirit of the season with a festive menu. Roast meats and Christmas puddings are a must, but don’t forget a vegan option too. Whatever you choose, make sure your dishes balance popularity and profitability. Recipe management tools let you input ingredient costs and amounts, so you get precise costs for every item on your menu. It then automatically calculates GP so you can easily set the right prices both for individual items and festive set menus. This works really well for food, but also for cocktails, and festive drinks you might make on-site, such as mulled wine or cider. Using technology to manage bookings When it comes to Christmas bookings, balance is key. You want more bums on seats, but you don’t want to overwhelm your kitchen and Front-of-House staff – especially when bookings around Christmas tend to be larger. A flexible booking system helps you maintain control. Those office Christmas lunches often have ten or twenty guests, so it helps to keep them separate from your usual bookings. Asking for pre-orders and prepayments makes it much easier to manage those big complicated bookings. Email links go out to organisers so everything can be booked and paid for in advance. This guarantees your cash flow ahead of time and means your kitchen can prepare and ensure the right amount of stock. You can also create custom drink packages to upsell during the booking process.