A restaurant POS made in Dublin.

Hold the night together. Taking payment is the easy part and every till does it. The hard parts are the ones that go wrong at ten past eight: the ticket that never reached the pass, the driver who left without the dips, the modifier nobody could read, the order somebody retyped wrong from a tablet. Eclyde runs the counter, the kitchen display, the drivers and the rota off one set of data, so the same order is only ever entered once and everything downstream reads from it.

That is usually the first thing Dublin restaurants ask, and yes. Marketplace orders land in the same queue and on the same kitchen display as your counter, phone and web orders, so nobody is retyping anything mid-rush. Keep the apps for discovery as long as they earn their keep. What changes is that you stop running three separate order systems in a kitchen with room for one.

Payments run through Stripe: card, contactless, Apple Pay and Google Pay at the counter and online, with tips and refunds on the same screen and no terminal rental contract sitting underneath. VAT is set per item and per order type and applied automatically. That flexibility earns its keep in Ireland specifically, because the rate on food service has moved more than once in recent years and gets argued about at every budget. When it moves again you change a setting, not a menu.

We do, in your kitchen. Menu build, modifier groups, payment setup, kitchen routing and staff training, with someone there for your first live service. Most sites are trading within days. The honest advice is to put it in a quiet week rather than the run-up to a bank holiday, and to give the modifier groups a proper hour, because per-size and per-side pricing is where every migration gets messy if it is rushed.