EPOS system for
fish and chip shops.
A fish and chip shop needs a till that is quick at the counter, hides what has run out in one tap and lets customers order ahead for collection. Manto Till and the Manto Order website do that from one menu, and take zero commission on orders that come direct.
Quick at the counter, clear in the kitchen
Fast ordering
Big touch tiles, a favourites bar and a keypad for repeat quantities.
Sold out in one tap
When the haddock has gone, it is gone on the website, the app and every till.
Choices on every item
Sizes, extras and sauces as required or optional options, priced as chosen.
Allergens on the ticket
All fourteen allergens shown to customers and on the kitchen screen.
Order ahead, collect without the queue
Customers can order now or schedule for later, including when you are closed. Orders get a collection number to read out at the counter, and the order board can call it, so the wait at the counter is shorter and calmer.
Your own website, no commission on it
Orders from your own website or app arrive with the customer's name and number, and no percentage of the order is taken. Loyalty is credit back in pounds, set by the shop, to bring the regulars back on a quiet night.
Delivery, if you do it
If you deliver, zones by postcode, distance or named area carry their own fee and minimum. If you do not, switch the shop to collection only and the website follows.
The short answers.
One that is quick at the counter, marks sold-out items in one tap across every screen and lets customers order ahead for collection. Manto Till does that and joins website orders to the same queue.
Yes. They can order now or schedule for later, including when you are closed, and receive a collection number.
Yes. You can pause delivery, collection or everything for the night and reopen with a tap.
No percentage of the order is taken on orders placed through your own website or app. Talk to us for what we charge instead.
Where to go next.
Try it on your menu.
Send us your menu and we will build it so you can see ordering ahead and the till working on your own dishes.