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Hello, welcome to the gallery restaurant. 

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This is our training restaurant 

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at Grimsby Tech Partnership. 

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We're going to talk today 

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about our new EPOS system 

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that we've had installed. 

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It's bringing technology 

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up to date for the learners. 

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We used to use the old 

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triplicate check pad system 

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that you'll all be familiar with, 

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which was a bit difficult 

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for some of the learners with spelling, 

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handwriting and checks getting muffled. 

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So we've now moved to 

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the electronic point of sale. 

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The EPOS system is used 

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widely in industry. 

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There is a well known brand 

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who actually have it 

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where you can sit at your table, 

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place your orders using the QR code. 

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We decided not to go down that route 

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because we wanted our students, 

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our learners still have interaction 

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with the customers, 

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so they still go to the table 

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and take the order 

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from the customers there. 

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OK, there's a lot of digital technology 

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in hospitality industry. 

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Some places have it where 

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you can actually book your table online. 

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You can choose your specific 

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table that you want. 

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We don't have that. 

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We still have our diary, 

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but we do transfer it onto 

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the online system. 

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We've also obviously got 

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contactless payments, 

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which is another technological advance 

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that's come in. 

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When we first got the system, 

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We obviously had the company come in

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and help us install it. 

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I actually have to put 

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each individual learner onto the system.

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We do this using their enrollment number,

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which is their log in. 

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This means that we can double 

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check the orders 

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when they go into the kitchen. 

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It will tell me who's taken 

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what order and if there's any questions 

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I can go directly to that learner. 

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Unlike the paper system 

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where we just have the learners 

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initials on the bottom, 

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this actually has the full name 

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and I can see who's actually 

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taking which orders. 

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We have to upload the menu each session,

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so we have the starters, 

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the mains and desserts. 

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And I also have a specials button 

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where if we've got any specials, 

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I can just like that up as well. 

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With the back office system 

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that's actually stored in my office. 

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There's only myself and other tutors 

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that can access that we can 

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look at sales that have been taken.

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This will give us an idea 

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of which are popular products 

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also helps us with the inventory. 

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So when we're doing 

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the stocktake on the bar, 

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I can print off a report 

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that tells me all the drinks 

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that have been sold. 

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So I know really 

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what we should be ordering, 

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OK when I set up menu. 

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And we need to make sure that we think 

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the till and also sync the iPads. 

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Otherwise it just stores menu 

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from the previous service. 

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When the orders are taken, 

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one ticket will go through to the kitchen 

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and if there is drinks orders 

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that will go straight through to the bar. 

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This means that we don't have learners 

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running in and out of the kitchen 

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and also going to the bar. 

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It increases speed of service

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because the tickets go 

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straight to the bar. 

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The other advantage of this system is 

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it does have a training mode. 

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So when the learner starts 

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at the beginning 

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of the year in September, 

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we have our induction. 

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We used the training mode 

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and it does actually work 

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like the real system. 

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The tickets go through to the bar. 

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They also go through to the kitchen, 

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but it means that no sales 

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actually go through. 

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So when we print off 

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the X and Z readings, 

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no sales have gone through, 

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so I don't have to explain to finance 

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why we haven't taken any money. 

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So The Gallery restaurant is based, 

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like I said at Grimsby Tech. 

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We are individually licensed, 

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so we have a premises license 

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and also personal license holder. 

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That means we can serve alcohol. 

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We actually have an on off license 

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that we were questioned 

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about why we wanted an off license. 

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This is purely so that customers 

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can take wine away from the premises.

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It is very popular. 

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We are fully booked. 

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I'm filming this now in January, 

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and we're fully booked 

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for all our evenings right up 

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until the end of the year . 

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The lunchtimes, 

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we have a table date menu, 

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so that's a set menu 

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that we serve main courses 

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if people want that 

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just at three pound 50. 

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Again, we're very busy 

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because we're very competitive, 

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but everything is made 

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fresh on the premises. 

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The reason we bought 

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the EPOS system was to make sure 

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that our learners 

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are ready to go out into industry. 

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Some of my learners 

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are using this already where they work, 

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but we want to make sure 

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that wherever they go, 

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they are employable 

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and have the necessary skills. 

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We still do teach 

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in the paper based system 

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because some places don't have the EPOS 

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so they need to make sure 

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that they are aware of both areas. 

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Also, everything is 

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transported via Wi-Fi, 

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so if any reason 

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we have technical problems, 

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they can resort back 

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to the old paper based system, 

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even though that 

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hasn't happened to us yet. 

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So that's a little bit 

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about gallery restaurants. 

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The next thing you're going to look at is 

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how we set up the back office, 

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also how the learners use it 

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for taking orders, how they set tables up

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and how they process payments.