Caspeco's four business systems have been developed to simplify the daily lives of staff, improve the guest experience, give you visibility and increase the profitability of every part of your business.
Let guests order food for pick-up, directly through your own website. Easy as pie.
Get full control and integrate all delivery services into the POS system. Smooth and easy.
Track turnover and profitability by product and easily see which products you should try to sell more of.
With a quick overview of both needs and availability in a system that is as easy for you as it is for the staff. Everything from schedule and punch clock to daily reports and salary.
Increased profitability is the basic idea of all Caspeco systems, and when you use them together, you get access to even more benefits and features. In addition, you save time and energy that you can put into creating flavors, memories and experiences.
Load the tip from the cash register system,set up drinking pots and distribution templates, and generate automatic bank files for payment.
See booking mode and historical sales figures directly in your scheduling — and see how much you can schedule to keep your desired pay percentage.
See which dishes that has the highest margins, how many desserts you sell per main course, which waiter is best at selling avec – and much more. More about analysis.
Caspeco gives us the opportunity to keep track of important figures and key performance indicators in real time – which allows us to make smarter decisions both in terms of costs and revenue.
The price of Caspeco's different systems is adapted to your business, so that everyone can use professional systems, independent of size. Then, of course, you get a better deal if you choose to use several of Caspeco's systems.
No, you only change the systems you want to change. But there are clear advantages of using multiple systems from Caspeco, and on top of that you get an even better deal.
Yes, both via the app or via express checkouts. Pre-orders for takeaways can be made in advance via the web and also paid in advance. At a pre-arranged interval before pick-up, the order is printed on the bong printer in the kitchen for example.
It is possible to measure average prices, and also additional sales such as the number of dipping sauces per hamburger sold. You can also measure the cooking time from ordering until the order is marked ready in the kitchen.
Yes, it is possible to see both sales and personnel costs broken down by hour.
Yes, you can either enter the puck number with each order or an order number can be printed on the receipt which is then displayed on a bong screen in the restaurant and ready to be marked when the food is ready for pick up by the guest.
Contact us and we'll tell you more about how our systems can improve your operations and increase your profitability.