Designed for hospitality

H&L's Back of House solution is the core of our product offering. It has been built from the ground up specifically for the hospitality industry and integrates with a number of other solutions to give you seamless control and transparency over your venue.

Cash and stock control

With the hospitality sector facing increased operating costs and tightening margins, cash and stock control has never been more important. It will help you to generate trustworthy data to monitor your hospitality operation’s performance.

Stock control

Stock movements are recorded from the moment of arrival to final sale. Such detailed tracking allows stock figures to be compared against actual stock levels so variances are highlighted. Restock reports and recommended purchase orders ensure that stock is kept at a profitable level.

Debtors and credit management

Provides an accurate and efficient way of providing credit to your customers and managing internal promotions while keeping your stock levels in check. Monitor and report on all account balances, produce monthly statements and age balances easily each month.

SiPOS

Another POS application making it a breeze to process any additional revenue, perform general sales, invoice and pay debtors and manage members, all from the back of house. The inbuilt quotes module allows venues to create, store, recall, and convert quotes to invoice with the click of a button.

Shelf Labels

Produce shelf labels for products in your retail outlets, different sizes from a variety of sources; PLU groups, future prices, sales specials, sales stock.

Membership loyalty program

Manage membership types and subscription fees, create clubs and allocate various discounts by location and groups.

Reports

Easy to access reports are grouped by type within the main screen: Stock, Debtor, Supplier, Member, User, Processing, Manager. Users can access the relevant reports depending on their access.

waiter using using POS

Till balancing

Till balancing is vital if you are exporting to third-party accounting systems to ensure the correct totals are exported, reduce time, and eliminate as many errors as possible. It adjusts all totals to match physical cash and Eftpos totals at the end of each day.

Correct at the POS

You can correct tendering mistakes made at the POS and adjust the system totals to actuals. This process is vital when exporting sales and payments to a third-party accounting system.

Cash control

With efficient point of sale, sales figures will accurately reflect the actual takings for comparison when performing cash counts.

Till takings

This feature allows you to enter the actual till takings in Sysnet to compare with the system totals, a second cross-check, and balance after initial counts are performed by POS operators.

Suppliers management

Having an accurate record of outstanding creditor obligations is crucial to managing not only cash flow, but also relationships with your suppliers. Venues that focus on both qualitative and quantitative supplier data analysis will be able to easily identify weak spots, risks and opportunities.

Historical purchase reports

Detailed historical purchase reporting is available and Sysnet offers a number of options for integration with third party accounting systems.

Supplier activity

Stock can be ordered and received through Sysnet and the purchase history stored against each supplier.

Supplier profiles

Create and maintain records for all of the suppliers you will purchase goods from.

Staff management

The right workforce management solution can save you many hours in administration, eliminating the need for archaic manual systems. Automated rosters that are connected to the Industry Award ensure you are not paying your staff too little, or too much.

Track staff activity

Wristbands or cards provide the highest level of security access to POS based on the user profile.

Secure staff profiles

Create and control all user profiles who will access the system from POS to back of house.

Staff communication

A great tool for requesting attendance at meetings, communicating process changes, menu tastings, shift changes, etc.

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