Restaurant EPOS buying guides
Start with the way you serve.
Practical notes for restaurant operators comparing EPOS. Pick a city guide to think through the workflows that matter before you choose a system.
A useful evaluation starts here
Map how orders arrive, where they need to go next, and what your team needs to see during a busy service. Then compare products against that real workflow.
Browse guidesSheffield/Leeds/11 more cities
Choose a guide
Different services ask different things of a system.
These pages are built around buying considerations, not promises about local offices or service coverage.
01Choose a setup by service styleSheffieldA useful starting point for takeaways, cafés and table-service restaurants.Open guide 02Evaluate tablet-to-kitchen flowLeedsExplore tablet ordering and kitchen hand-off through a published local case study.Open guide 03Coordinate busy food serviceLiverpoolCompare order entry and kitchen hand-off during a busy shift.Open guide 04Connect takeaway channelsWorksopPlan how phone, counter and online orders can share one workflow.Open guide 05Simplify counter serviceChesterfieldStart with till speed, menu changes and kitchen communication.Open guide 06Keep collections organisedBarnsleyAssess how orders move from checkout to preparation and pickup.Open guide 07Handle menu choices clearlyNottinghamCompare ordering screens, modifiers and kitchen tickets.Open guide 08Compare table orderingLeicesterConsider staff-led and guest-led ordering for table service.Open guide 09Manage a high-volume queueManchesterEvaluate ordering, payment and kitchen capacity together.Open guide 10Connect floor and kitchenWakefieldLook at handheld orders and the kitchen’s view of service.Open guide 11Review delivery hand-offsRotherhamCheck how online orders reach preparation and dispatch.Open guide 12Plan multi-channel orderingHullCompare counter, online and in-venue ordering routes.Open guide 13Balance ordering and serviceNewcastle upon TyneExamine guest ordering and staff support in the dining room.Open guide
How to use these guides
Bring your real service pattern.
Consider the number of order points, how the kitchen should receive tickets, and what happens when a device or connection is unavailable. Product links take you to the relevant Presto Express pages; a demo can help you assess fit.
Make the next step practical
Talk through your restaurant setup.
Tell us how service works today. Ask for a product demo or a callback through the contact form.