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The traditional PoS versus the modern PoS

Publicat pe 07 August 2020

This is the traditional PoS that covered exactly the initial need for which it was designed, but which, as the Horeca industry evolved, could no longer adapt quickly to the explosion of requirements, and needs. Thus, the modern PoS or EPoS has been developed paying attention to how it was perceived and used by restaurants, started from the basic idea of the classic PoS, but it continued to develop as an open system.

Similarly, we have the landline and the mobile phone - both covering the same need to communicate. But can a landline receive or send text messages? Or store information and provide mobility? 

While most restaurant PoS solutions bring with them a variety of hardware and software options, many of them lock you into long-term contracts and have a clear limit of allowed changes.

PoS versus EpoS

The modern marking system for restaurant is often compatible with the tablets and, to a lesser extent, with smartphones, so the risk of hardware error is low. These devices can often be upgraded or replaced at low cost.

The restaurant EPoS systems offer more flexibility thanks to SaaS solutions (monthly Cloud subscription) and place a high emphasis on mobility.  The data are still retrieved and stored automatically, but, unlike the traditional systems, the data collected by EPoS are not stored locally and are easily accessible through a website or a tablet / smartphone app.


An essential element in defining EPoS and choosing the right EPoS provider is how permissive it is with the necessary third-party applications (e.g. payment applications) and with various other software products needed for the restaurant business continuity. The marking system must enable deliveries and reservations, as well as seamlessly integration with the kitchen display system in the kitchen, through solutions for placing online orders - ecommerce or mobile applications.

As there are more and more different ordering services, payment applications, booking applications, it is essential, when choosing a restaurant software provider, to always keep in mind that the systems must integrate perfectly with such third-party services.


If until now the marking of products / placing orders was strictly for the purpose of a certain place, the self-service kiosks are a new element in the Horeca industry, used to increase the sales in a certain place and to avoid queues, following the order flow just like in the marking system, and being integrated with the kitchen.

EpoS is an open marking system that aims to balance the customer satisfaction, the adaptation to any unforeseen conditions of the Horeca market, and the need for mobility in that place.