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The magazine for Intelligent Business Systems clients

Issue 9 Winter/Spring 2010

Green’s invests in best of British TopGolf embraces smart technology spudulike sees the big picture EAT appreciates flexibility

Welcome to Impact 9 A warm welcome to Impact. Inside we highlight several account gains. These include the new prestigious Green’s Restaurant & Oyster Bar in London, south west England cask-ale specialists, Bath Ales, innovative transatlantic TopGolf concept, famous for its smart computerised microchip golf balls, and spudulike, the national fast food takeaway chain, where deliciously filled steaming hot baked potatoes are selling like hot cakes. Although all four are vastly different hospitality businesses with their own unique requirements, they share the need for fast, accurate and reliable EPOS and the associated business reporting and intelligence benefits synonymous with IBS. Like our clients, we’re always looking to enhance our proposition with our own innovations. Our new kitchen video system and an interval drinks module immediately spring to mind. Both these new developments have evolved through customers identifying a requirement and challenging our development teams to find the best possible answer to help them build stronger, more effective enterprises. If you want the same, simply ask us. Like EAT did when they wanted to use to interface elements of its business together. Dee Powell, editor, Impact Front cover: Green’s Restaurant & Oyster Bar in London. Impact is published on behalf of Intelligent Business Systems (St James Road, Brackley, Northants, NN13 7XY, 01280 709 400) by AFC (, 0161 798 8810). If you have any comments or feedback, contact me on 01280 709 400 or e-mail me on We’re always delighted to hear from you.

News from IBS Green’s banks on IBS technology for new restaurant launch

Green’s Restaurant and Oyster Bar, one of London’s most prestigious fine dining names, has appointed Intelligent Business Systems to install a full EPOS solution at its new Cornhill site, located in the grade II listed former Lloyds Bank headquarters. The critically-acclaimed restaurant, originally established by Simon Parker Bowles in the early eighties in London’s west end, has installed a combination of POSLink touchscreen technology, PC POS bar and waiter station terminals, with biometric fingerprint log on, and multiple kitchen printers for different areas of the two kitchens. StockLink online has also been installed to give the management a virtual head office and a customised online loyalty solution.


This is the second Green’s opened by Simon Parker Bowles, who has the backing of fellow shareholders, Lord Daresbury and Lord Vestry. “Green’s effectively has two operations on the one site. We have a 250 capacity banking hall bar called ‘The Runner’, a reference to the bank ‘runners’ who ran Bank of England bonds up until the eighties, and a 136 cover mezzanine restaurant. They are serviced by two kitchens and two bars and over 60 staff,” said Green’s business development director, Shane Munro. “While the restaurants have rightly built their reputation on fine dining, fresh seafood, exceptional wines, whiskies and champagne, service is equally as important.

Not just from the customer experience but also in terms of the accuracy and speed of taking and delivering orders. IBS has helped us achieve this as well as giving us the necessary business tools to build on our successful launch, including online loyalty and account cards,” he said. “Green’s is a superb, proven brand and we’re delighted to be involved in this exciting launch. Our EPOS solution will help provide the Green’s team with the tools for an efficient and effective front of house operation, whilst also giving them the ability to add value to their customer relationship activities through POSLink’s promotional and loyalty module,” said Gareth Powell, managing director of Intelligent Business Systems.

News from IBS

Swinging into action with TopGolf TopGolf, an innovative, high technology transatlantic golf concept, has teed up IBS to upgrade the EPOS solutions for its three UK golf games centres. The new solution includes static and Wi-Fi handheld terminals, POSLink touchscreen software and a loyalty module to reward members at the revolutionary new sports entertainment complexes. “Our golf balls have computerised microchips so we can track accuracy and distance while awarding points for hitting targets. Golfers can practice their skills, receive tuition and compete with one another from a choice of half a dozen great

games that test skills and nerve in equal measure,” said TopGolf operations director, James Jenkins. Part of the total experience includes a fully licensed food and drink offering delivered by ‘caddies’ to the golf suites. Originally launched in 2000 in Watford, north west London, TopGolf now has additional UK facilities in Chigwell, East London and Addlestone, Surrey. TopGolf operations director, James Jenkins, writes about the innovative new sports entertainment concept on pages 4 & 5

Video system smash hit with spudulike IBS has developed a bespoke paperless food preparation video system for spudulike, the national fast food takeaway brand serving up freshly baked filled potatoes in many of the UK’s leading shopping centres. The module strips out the elements of the order not relevant to staff preparing food and drink and provides both realtime and historical sales statistics that can be viewed at each site and by the head office, allowing management teams to measure and monitor sales through the path of potatoes sold per half hour. The food preparation video module is an integral component of the core IBS EPOS touchscreen solution, which revolves

EAT eliminates variances thanks to IBS integration

around a combination of POSLink and StockLink software. A nutritious, healthy alternative to other quick service concepts, spudulike is a finely tuned small footprint concept. IBS built its solution around a microtill complete with an inbuilt thermal printer to save space. Each terminal runs POSLink touchscreen software with one per unit also hosting StockLink for reporting and stock control. spudulike, originally launched in the seventies, adds tasty fillings like beans, chilli, cheese, chicken tikka and tuna and sweetcorn to baked potatoes. It currently has 54 sites and is looking to add more as it expands its estate.

Perfect Pitch at Hawth

IBS has integrated into the existing IT capability of the EAT fast food chain to eliminate variances and introduce good practice workflows. It was selected as the most appropriate partner for the project after a thorough audit of the EPOS market by EAT head of IT, Rene Batsford. He said: “IBS was more than happy to be flexible and do the integration work unlike many of its competitors. The team could demonstrate they’d done this sort of work before and could look after all our needs.” EAT head of IT, Rene Batsford, explains why flexibility is important to the fast food chain on pages 8 & 9

Bath Ales taps into IBS Bath Ales, an award-winning craft brewer and independent pub group based in the south west of England, has commissioned IBS to install EPOS systems at two of its pubs in Bristol, The Wellington and the Graze Bar & Chophouse. The solutions use PC POS terminals, POSLink touchscreen technology, kitchen printers and StockLink for business sheets, stock control and a virtual head office. As well as a superb brewery, Bath Ales operates a bottling plant and a brewery shop alongside ten pubs in the cities of Bristol and Bath. The pubs offer a selection of ales, great food and a welcoming, friendly atmosphere. Robin Couling, retail operations manager, said:

“We’re delighted with the installation of the new EPOS systems as this will give us a greater insight into our business and allow us a fantastic platform for improved efficiency and growth, as well as the potential for customer loyalty schemes.”

IBS has won a four-way pitch to install a new touchscreen EPOS solution for Crawley Borough Council. The new system, which networks the food and drink operations at Crawley’s Town Hall, the popular Hawth theatre and arts centre and the Tillgate nature park, includes PC POS touchscreen terminals, POSLink and StockLink software. As part of the contract, IBS designed and developed an intervals drinks module for the busy theatre, which has multiple performance areas and hosts numerous corporate events and special functions throughout the year. Steve Riddlington talks about the prefect pitch on pages 6 & 7 3

RIGHT ON TARGET WITH TOPGOLF TopGolf has taken the concept of the traditional golf range and transformed it into an exciting entertainment leisure venue for families, friends and businesses complete with ‘caddie’ waiter service and loyalty schemes, as operations director, James Jenkins, explains exclusively to Impact. 4

At the heart of TopGolf is a computerised golf ball, originally developed by three golfnut guys from Watford to help them practise on the driving range. As well as being addicted to golf, they also loved technology and came up with a unique concept. They developed and planted a small, ingenious microchip at the core of an ordinary golf ball to enable the distance and accuracy to be tracked and recorded when it was hit at targets on the outfield. While this was, and still is, a fantastic aid to conventional golf practice and tuition, we quickly appreciated this really smart patented technology had massive potential to revolutionise what a driving range could deliver to its customers. After all, if we can pinpoint the exact distance from the intended target of every ball hit and who struck it, we can also introduce scoring and have golfers competing against one another in the same way as bowlers do when they go ten-pin bowling. And this is exactly what we’ve done with the technology. We’ve created half a dozen great fun games to test people’s chipping, accuracy, versatility, consistency and competitive spirit. Up to four or five players can go head to head in spacious, comfortable all-weather golf bays, or golf suites as we like to call them. Their scores are shown real-time on large screens, just like ten-pin bowling. They hit balls at a number of colour-coded targets (which are the same size as conventional golf greens), each colour representing a striking distance from twenty yards up to 250 yards. One of the games is even based on the principles of snooker. Once golfers have hit a red target they can select a colour of their choice. If they succeed with that shot, they then pick another red and then another colour and so on. The golfers score ‘breaks’ in the same way as snooker players. It really is great fun. All the games are designed to entertain and give endless hours of pleasure. By transforming what golfers can do, we’ve changed the perception of the golf driving range as a limited venue for players to hit balls by themselves with little or no interaction. In its place, we’ve created a revolutionary sporting experience with the focus on atmosphere and top class entertainment for family, friends and business colleagues. Integral to our proposition as a leisure complex is a fully licensed food and drink offering for guests and members before, after or while they play. Delivering refreshments quickly and efficiently enhances the occasion and turns hitting golf balls into a memorable event. Corporate hospitality and parties are proving to be very popular, especially for stag and hen parties who want to do something different and truly memorable. The first TopGolf complex was opened in Watford earlier this decade. Since then, we’ve opened two more TopGolf complexes in Chigwell, East London and Addlestone, Surrey.

IBS outscored the competition as it ticked all the right boxes with the most appropriate solution, most notably on the Wi-Fi and loyalty fronts. Chigwell recently celebrated its one millionth golfer, giving him a once-in-a-lifetime opportunity to hit a hole in one and collect a cool million quid. We’re looking to open more and have funding in place for two or three new venues once we can find the right locations. Our criteria is simple: the complexes must have plenty of room with at least eight acres of reasonably priced land, be close to large cities with the right demographic mix and have sympathetic planners willing to grant permission for a twostorey building that can accommodate up to sixty bays. We’ve recently been looking at sites in Scotland, Birmingham and Newcastle, as well as closer to home around the M25 corridor. There’s room and demand for at least half a dozen TopGolf complexes around the outskirts of London. Further afield, the concept has also gone transatlantic with sites opened in Washington, Dallas and Chicago in the last couple of years. Plans are also afoot to export the idea to mainland Europe and Asia when we find the right business partners. Our commitment to getting things right extends to every aspect of our business, including the EPOS solution necessary to drive our food and drink operations. We’ve used Intelligent Business Systems since we opened and recently upgraded our system to give our golfers an even better service and added value benefits. We looked at the market to see what it had to offer only to find IBS outscored the competition as it ticked all the right boxes with

the most appropriate solution, most notably on the Wi-Fi and loyalty fronts. The IBS solution gave us standalone terminals and Wi-Fi handhelds, the latter are crucial to us achieving the high levels of service for a fast food operation. Waiters and waitresses, or caddies as we’ve dubbed them, take orders for food and drink from the teeside and serve direct to the golf suites. Our best sellers are the Proburger at just £8 and the £10.95 Kobe burger, although all the finger food is popular. Throughout the process, what I like about IBS is the ability to resolve issues. Wi-Fi over a large area like a golf range was a potential problem but the project team, led by Justin Atkinson, has helped us achieve trouble-free transmission. Loyalty is really important to us as we market memberships to our customers ranging from £2 for a month up to £40 per month for Premier Unlimited, which includes 10% off all food and drink alongside numerous benefits. The loyalty package from IBS enables us to encourage additional spend and give something extra back to our members. We’re currently seeing spending levels at 50% of fee income. Our ideal situation is to double sales so F&B matches fees. The IBS solution should help us achieve this as we’ve already seen an increase in spend per visit with the new system in place. We’re looking forward to untapping the full potential of the loyalty solution over the coming months and continuing our golfing revolution. It’s a great challenge for us all.


Drama? No drama.. Steve Riddlington is the catering manager for Crawley Borough Council, responsible for the food and drink operations at three venues in the town. Here he describes how IBS was selected from a shortlist of four to install a new EPOS solution.

We decided a couple of years ago we needed to update to touchscreen technology to improve the speed and accuracy of the service we give to hundreds of thousands of people using our facilities every year - whether they are visiting the busy Hawth theatre for a show, concert or a function, having a bite to eat in the Town Hall or stopping for refreshments while enjoying the Tillgate nature park.

I should know, I was a fully trained chef in a previous life.

Before briefing our IT department to draw up the specification, we had a good look around at other similar public and theatrical venues using touchscreen solutions. We wanted to be clear what was out there in the marketplace and how the technology could benefit us. Then the council could put the project out to tender.

All four of us marked each presentation and system out of 150 without any conferring so a fair and transparent decision would be reached. Each of us would do our scoring away from one another. It could have been a real drama, appropriate for a theatre that hosts an eclectic range of events from theatre, musicals and concerts to dance, comedy and performance art. However, there was none of the controversy you’d find on the X-Factor or Strictly Come Dancing.

We had also chatted extensively with everyone involved within the food and drink operation to get their perspective on how the new EPOS solution could help them be more effective in the workplace. For instance, our four chefs want front of house orders to be quick and easy to understand when they’re cooking over 40 individual meals in three quarters of an hour. Any confusion over orders inevitably slows things down and causes confusion.


A short list of four of the country’s leading EPOS providers was drawn up and invited to demonstrate their recommended solutions to us. To ensure everyone was competing on a level playing field, we created a panel of four people representing the council, including theatre manager, Kevin Eason and myself.

Intelligent Business Systems came top, even though the quote from the team led by Gareth Powell, Mark Bagnall and Levi Bodra was neither the cheapest nor the most expensive. However, from my point of view, the IBS team recommended a system that more than met the requirements of our specification.

Thanks to IBS and our own catering team working together so well, we’ve considerably improved the way we do and approach things. Our decision, taken earlier this year, was well founded, judging from the ease of the installation and the acceptance of the new technology by our front of house and back office staff. The system was up and running much faster than we expected, with staff picking it up very quickly. Initially, we’d give them half an hour before the start of a shift for them to get used to the system, because the vast majority are computer literate, it was a very smooth process.

they had to go to one location for food and another for the drinks.

Already, the new fully automated system is benefiting all of us working in the council’s catering department. Thanks to IBS and our own catering team working together so well, we’ve considerably improved the way we do and approach things.

A one-step interval drinks module has been developed for us, enabling drinks to be ordered by the audience before a performance so they are ready at a preagreed location during the intermission. This is a much less time consuming process and is a lot more accurate. Bar staff know when to prepare drinks and where to deliver them. Even better, till receipts are easily read with none of the issues associated with poor handwriting or hastily scribbled notes when there is a rush at the bar. The only difficulty with legibility would be dropping it into a bowl of water - even then the order can be recalled through the touchscreen software.

Visitors to the Hawth can order drinks and food from wherever they want. Previously,

The flexibility of the system is also one of its chief selling points. As well as the theatrical

shows and concerts, we also cater for weddings, corporate functions and other special events so we can create many different permutations with the terminals depending upon on our requirements. As well a creating as system to give us the control we want across three different locations, IBS lived up to its promises on the project management front. The installation team, led by Levi, was excellent. He was always available to ensure everything ran smoothly. Inevitably, there are one or two teething problems, but they are always quickly resolved. Indeed, for a venue synonymous with drama, there was a remarkable lack of it when were installing the system, a tribute to the professionalism of IBS and the project team.

..not when it comes to EPOS! The Hawth theatre is an active, popular hospitality venue, attracting close to 200,000 visitors every year. Facilities include an 850-capacity theatre and a 150-capacity studio, which can also cater for events and functions for up to 300 people. It’s also a successful cafe and restaurant in its own right, open Monday to Friday during the day and in the evening when there are performances. A team of four chefs offer a regular menu and a whole host of tasty specials where they can pick what they want to cook. In addition, they provide a wide range of catering for special functions and events at the Town Hall and other venues and locations throughout the town.


Flexibility is key to improving EAT processes Rene Batsford is responsible for IT at EAT, a fast-food chain with the clear-cut objective of giving customers the best, freshest food, soup and coffee at the most reasonable prices. Quality behind the scenes is equally important, as Rene explains to Impact.

EAT was founded 13 years ago with the ambition of providing the best food, soup and coffee in reasonable prices. The two founders, Niall and Faith MacArthur, launched the first in Villiers Street, WC2. They were bundles of nervous energy without any industry experience except a determination to adhere to the most impeccable standards. Today, the less nervous but equally enthusiastic couple are still at the helm, only one store has evolved to one hundred as we roll out the EAT brand. Although the vast majority are still in the capital, we are now operating shops in Manchester, Birmingham, Leicester and Brighton as well as flying the EAT flag at Heathrow, Gatwick, Glasgow and Edinburgh airports. The reasons for EAT’s success? Customers appreciate the one-day shelf-life of our delicious sandwiches handmade in our own kitchens, using imaginative recipes and top quality, fresh ingredients. Likewise, baguettes are baked in the shops every morning. Soups, pies, salads, wraps, sushi and desserts are all made by hand for maximum freshness and to satisfy every eclectic taste. Chicken Pho, Chilli & Ginger Pho, Prawn Tom Yum and the vegetarian option, Gyoza Dumplings, are just a few of the numerous seasonal simple or bold offerings on our menus. We’re just as passionate about drinks. Our coffee is extracted through traditional espresso machines for 24 seconds by trained baristas and finished to order.


that I had spent seven years with cosmetics producer and retailer, Molton Brown. While manufacturing and selling shampoos and lipsticks and producing sandwiches may appear to be worlds apart, the IT principles for evolving brands are the same. My specific brief was to improve our back office processes as we were often getting two versions of the truth. In other words, we were struggling to get our financial position to match our sales and stock in our shops. It was entirely understandable. More often than not, the discrepancies were a result of human error. Unfortunately, our incumbent back office system was responsible for all manner of blunders. Unless you were an expert at using the system, it was very easy to make mistakes. As an expanding business, we had to tackle these processes, eliminate the opportunity for variances and introduce good practice workflows. We had gone out to have a look at the EPOS market to do a comparative study of the various providers who had the capacity and professionalism to work with a busy, expanding chain like EAT. Although we had an open mind, the one thing we didn’t want to do was junk our existing tills. They had plenty of life left in them and an investment of £1m in new hardware and till licenses didn’t make economic sense even before we were hit by the worst financial crisis in living memory. Nobody wants to spend for the sake of it.

And while EAT may be a bigger proposition than ever before with more openings in the pipeline as we take our message further afield, the company continues to strive for the highest quality of food, service and shop standards. Equally, the work we do behind the scenes is just as important, especially with our expansion plans.

Inevitably, most of the people we spoke to wanted to change our entire estate and adopted a ‘take it or leave it’ attitude if we didn’t want their off-the-shelf package. Admittedly, while most retail EPOS systems have elements that work really well, they often don’t in their entirety. After all, it’s no good having a Rolls Royce of a system if it doesn’t do the complete job you want.

I joined EAT a couple of years ago with a retail IT background. Previously, I had been the IT director at the 02 Arena and before

After a while it became clear we wanted systems integration work, rather than reinventing the wheel.

A more flexible approach was needed, which is where Intelligent Business Systems came in. While they weren’t a large corporate, Gareth Powell and his team did have a considerable reputation in the market place and the experience in the hospitality sector of working with several clients who ran similar operations and business models to us. They could demonstrate a proven track record of integration work with clients and showed a good mix of technical and people capabilities. Critically, they were willing to listen objectively to what we wanted to do, assess it and give us a fair response about its achievability. What’s more, Gareth was almost visionary in his approach, enthusiastic and progressive, willing to change processes, and work with other developers, to give us the best end result. It’s a measure of the person and the business that those outstanding qualities are shared within the rest of the IBS team, from the project managers to the software developers. Without slipping too much into sales speak, they are very focused on the customer. Just like EAT is all about the customer. The initiatives they recommended were in line with what we wanted to achieve so there was a clear synergy between the two businesses. There was common ground from an IT perspective too. The developers, like us with our current solutions, used an SQL database. A standard Microsoft framework

was at the heart of IBS’ enterprise solution. This would greatly benefit the development work if we were both using the same infrastructure. It was a great decision to use IBS. The development work they’ve done, and the introduction of to our IT capability, has allowed us to introduce good practice by technology. Staff at the shops find the system’s workflow processes so much easier and clearer than before. They cannot complain about a complicated system. Now, prior to closing up at the end of the day, they have to complete specific tasks such as write offs, labour quotas and claims. This rigid, meticulous approach means we’re far less likely to have variances as the data is automatically polled into our financial system. This has allowed us to remodel processes by eradicating wasted resources, human error and inefficiencies associated with double entry and the way we used to do things. We’re far more focused with our approach, our workflow tolerances, extractions and alerts are now first class. Bespoke ordering and business reporting has considerably improved the way we operate and we appreciate Gareth and his team’s flexibility to cultivate modules within the software to meet our requirements. By investing in IBS’s integration talents, software and a flexible approach, we have the right processes in place to accommodate our current estate and future expansion plans. 9


Contactless payments increasingly attractive This year is the 350th anniversary of the first ever cheque being signed, although it’s highly doubtful there will be many more, especially as many of the UK hospitality retailers look for viable alternatives to this archaic, labourintensive method of payment. Increasingly, it costs more to administer a cheque than the net profit value of small transactions. One increasingly cheaper, faster and more secure alternative is the concept of contactless payments, which has become readily available for consumers and retailers alike, writes Francois Anseau, who works for chip'n'pin specialists, Commidea. The contactless payment market has come a long way since the launch of MasterCard’s PayPass and the Visa PayWave in 2007. Last year was critical for the technology. High-profile retailers began to offer contactless payment options to their customers, supported by innovative financial initiatives from financial institutions. At Commidea, we anticipate 2010/2011 will see adoption really take off. Our view is supported by many leading industry players. The major banks are leading the way. Barclays followed up its high-profile “water slide” TV advertisement with an announcement this year that new or reissued debit cards will have contactless technology as standard. This will bring more than three million customers into the contactless fold by the end of the year. For the customer, contactless payments make a lot of sense. They are easier, quicker

and more convenient than cash, perfect for everyday purchases such as coffee before or after work, a newspaper for the train or bus, car parking or any other relatively cheap transaction under a tenner. There’s no need to worry about whether you’ve actually got the right amount of cash on you or if you’ve received the right change. What’s more, there’s no more searching around for a cashpoint machine (which can sometimes feel like waiting for a bus) and nervously withdrawing your money, especially when it’s busy or dark! It makes equally good sense for the retailer, who can carry out faster transactions, reduce the length of queues, increase customer convenience and improve the

quality of the service given to the customer. These benefits inevitably lead to an increase in transaction volumes and value. Even better news, it’s all very easy to use and perfectly safe. All you need is a contactless payment reader connected to a chip'n'pin terminal and you can accept payments for total transactions less than £10. Your customers simply ‘tap’ their contactless-enabled credit or debit card against the reader. If it’s more, the sale becomes a normal transaction. Security is enhanced because after ten contactless payment transactions, a customer must enter their PIN code to limit the risk of lost or stolen cards being used and to prove the card is with its rightful owner. It really is that simple.

POSLink gains EFT accreditation POSLink, the intelligent touchscreen software solution designed and developed for numerous hospitality environments, has gained EFT accreditation from credit card processing chip'n'pin specialists Commidea and YESpay. The Commidea accreditation covers standard purchases and transactions as well as a Wi-Fi and contactless. YESpay involves the independent purchase of equipment and a sliding scale of charges on a per transaction basis.


What’s new? POSLink adds kitchen video solution A kitchen video monitor system to either complement or replace the traditional kitchen printer has been launched by EPOS specialists, Intelligent Business Systems. Designed to run in conjunction with POSLink touchscreen software running on a standard TCPIP network, the solution can be used to control the path of food orders through a busy kitchen and to also provide a wealth of statistical data for clients. The latter is configurable to the specific requirements of any business that runs a kitchen and offers food to its customers.

Statistics are provided within a flexible timeframe, which can be 15 minutes, half an hour or the entire session. They can also be viewed in real-time at head office and back office using Historical statistics can also be recalled and analysed. The kitchen video can be viewed on a wide range of wall-mounted touchscreen terminals from 10” to 21”. Orders can be pegged or finalised as food is prepared and dispatched. Completed orders can also be recalled.

Starring role for POSLink interval drinks function A clever module designed to beat congestion at the bar and enable customers to pre-book interval drinks has been added to POSLink touchscreen software by Intelligent Business Systems. Ideal for the theatre, concert halls, sports stadiums, conferences and corporate events, the preorder drinks function allows customers to pre-pay for drinks prior to the entertainment or function starting. A consolidated report is created for bar staff so they can prepare drinks ten minutes or so before intervals, half-time and breaks. The solution has deliberately been designed to cater for even the most complex multiple-theatre venues

IBS Profile... Levi Bodra

Name: Age: Job title:

Levi Bodra 30 Epos engineer: Installation and servicing of EPOS hardware and software Education: Five years of Information Technology at secondary high school in Hungary Status: Married Children: None, yet Fav’ film: Hunt for the Red October Fav’ book: The De Vinci Code Fav’ place: Italy

where several shows and performances run to different time schedules within the same building. For instance, one bar can take the order but the drinks can be dispensed in an appropriate area, or at other bars, for the event. The solution also includes a repeat order function to speed up the purchasing process and to encourage staff to up-sell. “Interval drinks typifies the flexible functionality of POSLink so it can be configured to the needs of hospitality professionals while at the same time making selling easier and faster for operational staff,” said Dee Powell, IBS’s commercial director.

Q1: How long have you been with IBS? A1: Three years now but it only seems like yesterday when I was being introduced to the team. Time really does fly, especially when you’re enjoying yourself.

systems in Ireland for Gourmet Burger Kitchen (GBK) and also the Hawth theatre in Crawley, as I was involved in the project from start to finish. They were great people to work with.

Q2: What is your day-to-day role at IBS? A2: In simple terms, it’s maintaining the functionality of our EPOS systems at the premises of our customers, either face-to-face or distance support through broadband or the internet.

Q5: What’s your most difficult professional moment? A5: It was in Ireland when I was in danger of missing my flight as a job was taking longer than originally anticipated. Fortunately, my experience enabled me to complete the job to the satisfaction of the client and make the flight back to England. It was touch and go but when I was on the plane, I thought to myself, that was a job well done.

Q3: What is your approach to your job? A3: I’ve always been up for a challenge. Mine is to make sure each customer gets the best operation from an EPOS system. I also consider myself very lucky because my job is also my hobby. IT has always fascinated me. It’s almost in my blood, as you say over here.

Q4: What is your biggest professional achievement? A4: Two projects spring to mind immediately. The successful roll-out of full EPOS

Q6: What makes IBS special? A6: There is a mutual respect for each other’s professionalism and knoweldge throughout the company, a great team spirit and a very good morale. We’re busy even in these difficult times and we have a good client list with some great venues.



café bar

john lewis

We’re definitely their cup of tea. And we could be yours too! Intelligent Business Systems provides EPOS and enterprise management for multi-site hospitality businesses in the UK, Europe and in the USA.

al’s Choice n io s s e f o r P The Intelligent Business Systems, St James Rd, Brackley, Northants, NN13 7XY Tel 01280 709 400 Fax 01280 704 315

We do it for the likes of the BBC, Gourmet Burger Kitchen, Peach Pub Co, Fat Cat café bars, Geronimo Inns, Revolution, EAT, Bath Ales and John Lewis. And we can do it for you as well. Call 01280 709 400 email: or visit


Issue 9 Winter/Spring 2010 The magazine for Intelligent Business Systems clients

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