The problems a good EPOS actually fixes
Each guide starts from the problem on the floor, works out what it costs you, and only then looks at which tool fixes it. Some of the answers are not software.
Short answer
Most of the money a hospitality site loses leaks through a handful of fixable problems: phone calls that ring out at peak, marketplace commission on orders that would have come direct, bookings that never arrive, a queue that walks away, orders the kitchen gets wrong, and a till that stops when the broadband does. Each has a measurable cost and a specific fix, set out in the guides below.
What happens to your EPOS when the internet goes down (2026 guide)
What happens to an EPOS system when the internet goes down: the 3 designs, what keeps working offline, what waits, and how to test a supplier's claim before.
Last reviewed
How to reduce Just Eat commission (2026 guide)
Just Eat commission too high? Marketplace fees typically run 14–30%. The arithmetic on 300 orders a month, the three levers that cut it, and what to keep on.
Last reviewed
How to reduce no-shows in a UK restaurant (2026 guide)
One Saturday no-show on a table of four at £35 a head is £140, or £7,280 a year. Deposits, card holds, reminders, waitlists and policy wording that does not.
Last reviewed
Long queues at the counter: how to reduce them (2026 guide)
Queue at the counter costing you walk-aways? Count the taps, flatten the menu, then choose between a second till at £499 and a kiosk from £699.
Last reviewed
Missed phone orders: what a ringing takeaway phone costs (2026 guide)
Takeaway phone keeps ringing? What missed phone orders cost (6 a Friday × £22 × 52 weeks is £6,864), the fixes in order of cost, and AI phone ordering at £1.
Last reviewed
Till system running slow: the causes and the fixes, in order of cost (2026 guide)
Why a till system runs slow at peak and the 4 fixes in order of cost: menu restructure, wired printers, hardware refresh, offline-first software.
Last reviewed
Wrong orders in the kitchen: how to reduce order mistakes (2026 guide)
Wrong orders in the kitchen cost about £6 a remake and £22 a refunded delivery. Where the mistakes come from, the fixes in order of cost, and how to measure.
Last reviewed
This is one part of the Posso EPOS system — the same till, kitchen display, ordering and card payments, set up for your type of venue. Every one-off and monthly cost is on the EPOS pricing page.
Problems — frequently asked questions
What problems does an EPOS system solve for a takeaway?
Orders from every channel in one kitchen queue, phone orders answered when staff are busy, delivery-platform orders without a tablet wall, caller ID that fills in the address, and reports that show which items and hours make money.
Which problem should I fix first?
The one with the largest measurable cost. Count missed calls on a Friday, add up a month of marketplace commission, count no-shows in a week. The guides give you the sums.
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