New Peruvian restaurant, Coya, turns to TISSL

An exciting recent addition to the London restaurant scene has invested in a TISSL EPoS solution to drive its point-of-service. Arjun Waney-owned Coya is a 100-cover Peruvian restaurant, pisco bar and private members’ club.
By: TISSL Limited
 
EXETER, U.K. - May 24, 2013 - PRLog -- Specialist hospitality EPoS solutions provider, TISSL, has revealed how its relationship with the restaurant group owned by Arjun Waney has extended to the entrepreneur’s most recent venture.  Coya, a 100-cover Peruvian restaurant and private members’ club, opened in Mayfair in November 2012 and has made TISSL its choice of EPoS.

Assistant General Manager Ben Hesketh led the new search for an EPoS solution. The main drivers for selecting EPoS were functionality, the flow of the software, pricing and support.  Hesketh looked at the market and met up with other EPoS providers but admits to being influenced by his positive experience of using TISSL elsewhere within the group.  

The final decision to purchase a TISSL EPoS solution for the restaurant was a joint one, made by key managers, directors and the head chef.  “When buying EPoS, experience, word of mouth and references are very important and TISSL stood out in all these respects,” comments Hesketh.

Coya staff quickly became familiar with the TISSL EPoS solution.  “We had no issues on staff training.  It only took 10-15 minutes to go through the system with our staff.”

Observes Ben Hesketh: “TISSL support has been first class. Whenever we need a bit of help or guidance, the TISSL team are straight on the ‘phone. We are well looked after and, if there is an issue, TISSL are in on the day to help us or replace items.”

The TISSL software runs on PC-based touchscreen EPoS terminals, J2 680s, which are technically innovative, powerful and fast.  Eight terminals are located throughout the restaurant and bar.  Plans are in place to add a tablet PC in the members’ lounge.  

Given the ‘sharing plates’ concept that is proposed to diners for their first or all courses, Coya asked TISSL to programme in a ‘course reset’ button.  “It’s useful to be able to add in dishes and flag them up with the status of a first course, so they are cooked immediately.”

All of Coya’s set and special menus are defined on the TISSL system.  “Programming of menu changes is simple to do.”  The business also relies heavily on its technology to reveal trading patterns and analyse its operating costs.  “TISSL reports are easy to generate and change.”

Within two months of opening, Coya was running with a three-month waiting list for prime dining times, so the team is justifiably thrilled with the restaurant’s early success.  The TISSL EPoS solution is playing its part, as comments Ben Hesketh: “I would recommend TISSL absolutely.”


About TISSL Limited – www.tissl.com

Since 2003, TISSL has provided EPoS solutions and touchscreen tills to hospitality professionals worldwide, helping them to better manage their business and deliver exceptional service.  In a crowded market, TISSL EPoS solutions stand out for speed, reliability, innovation, breadth of functionality and customer support.  Software can be tailored to client requirements and third-party systems integration and customised reporting provided to help them to run their business efficiently.

TISSL solutions help keep venues such as Pollen Street Social, Caprice Holdings (Scott’s, The Ivy, Le Caprice), Cinammon Club, Midsummer House, Cipriani, The Ledbury and J Sheekey at the top of their game.  The Institute of Directors, The Arts Club and The Royal Shakespeare Company are amongst TISSL’s corporate clients, and hundreds of pubs, bars and hotels also rely upon TISSL.

TISSL point-of-service functionality is complemented by systems to manage customer loyalty, time & attendance, restaurant reservation and kitchen display system interfaces, stock management and digital signage.

About Coya Restaurant – www.coyarestaurant.com

Co-owned by Arjun Waney, (Zuma, Roka, The Arts Club) Coya has brought to life the Georgian listed building that is 118 Piccadilly with a 100-cover modern Peruvian restaurant and a dining club.   The décor is softly aged, with metallic finishes, modern artwork and ethnic artefacts creating an atmospheric setting for dining, drinking and relaxing.

Determined to make Coya authentic, the management team (including head chef Sanjay Dwivedi, formerly of Zaika, Le Caprice and The Ivy), travelled to Peru for inspiration and insight from local food and culture.  Drawing on their experience, Sanjay and his team have devised an imaginative menu that is wowing London diners

Coya chefs entertain as food is prepared in three open kitchens: the Ceviche Bar, the Open Charcoal Grill and the Central Kitchen.  A Pisco Bar specialises in cocktails based on fruit-soaked pisco brandy, rare rums and tequilas.
End
Source:TISSL Limited
Email:***@romainconsulting.co.uk Email Verified
Tags:TISSL, Coya, Restaurant, Arjun Waney, Epos
Industry:Technology, Restaurants
Location:Exeter - Devon - England
Subject:Partnerships
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