Mobile POS on restaurant boat Faros’ terrace
Restaurant Faros, located in one of Vaasa’s most magnificent spots, is a long-standing Winpos customer. Restaurant boat Faros has operated at Kalaranta in Vaasa for over thirty years. Faros is a popular lunch, and à la carte restaurant. On summer Wednesdays, the guests get to enjoy live performances on the sunny terrace.
Faros’ CEO Michael Ekman is pleased with the over ten-year collaboration with Winpos:
-The collaboration has been excellent! The long collaboration has led to good interaction, and we get help quickly when needed. The service has always been good and professional. The Winpos POS system is easy to use and can be adapted to our needs.
- The Mobile POS has really facilitated the work on the terrace. Orders go directly from the terrace to the bar and kitchen, which has increased the time the waiter spends on the terrace and improved customer contact.
This summer, Faros was one of the first Winpos customers to use the Winpos Mobile POS. The experience has been very positive.
– The Mobile POS has really facilitated the work on the terrace. Orders go directly from the terrace to the bar and kitchen, which has increased the time the waiter spends on the terrace and improved customer contact. You can place orders faster on the terrace when you don’t need go inside to use the cash register. Payments are also faster.
Winpos Mobile POS is an Android-based all-in-one POS solution designed for mobile sales. The same unit contains a cash register, payment terminal and receipt printer.
– At Faros, we use Winpos Mobile POS mainly for terrace sales. The screen on the mobile Sunmi terminal we use works better in sunlight than I expected. Of course, the size of the terminal imposes certain limitations in terms of functionality compared to a normal cash register, but it is a very good complement to the other cash registers.
– I can recommend Winpos Mobile POS to other restaurants. The benefit you get from it depends a lot on the type of your restaurant. We have greatly benefited from it, and I am sure that the benefit can be even greater in the future. Now that we know how it works, we may be able to come up with new, even more efficient ways to use it. I definitely recommend other restaurants to try it out.
Pictures: Ann-Britt Pada
