Comparison · Restaurants & hotels
A till you do not assemble from parts
A classic restaurant till covers the till only: the kitchen screen, the hotel guest bill and data export are separate products and separate bills.
How the move goes →Market status quo vs EFRION
| Market status quo | EFRION |
|---|---|
| Till, kitchen and bookings — different vendors and different bills | One system and one bill per organisation: till, kitchen screens and hotel management |
| A hotel guest gets a separate bill in each system | One guest bill: room, restaurant, spa and minibar |
| The kitchen screen is paid for separately | Kitchen screens are part of the till tier: 2 on Core, 6 on Growth |
| The till does not work without a connection | Orders queue on the till and are posted in order when the connection returns |
What the research shows
52% of restaurants count inventory weekly, 26% once a month
Backbar Academy
Real-time visibility of operations matters to 80% of restaurant chain operators, and 36% have it
Crunchtime × Technomic
Frequently asked questions
Can we switch from our current till without stopping sales?
Yes: start with one location alongside the system you run. The menu loads from a file with a preview, and you switch once the data checks out.
Do we need to buy the kitchen screen separately?
No: kitchen screens are part of the EFRION POS subscription — two on Core, six on Growth.
Check it at your location
14 days free, no card. Monthly, no annual contract.