A restaurant POS for London's pace.

Walk into most London takeaways and the scene is identical: a till from one supplier, a Deliveroo tablet, an Uber Eats tablet, a Just Eat tablet, and somebody retyping between them at half seven. Every retype is a chance to get an order wrong, and in this city a wrong order is a review that sits on your listing for a year. Eclyde takes the lot into one queue and one kitchen display, so front of house works one screen and the pass works one list.

That is the test, and it is a brutal one: the queue out the door at half twelve, gone by quarter to two, and the entire day's trade decided in between. Eclyde's till is built for speed under that pressure, with large tap targets, item search that finds things on two letters, and quick-add modifiers. The kitchen display keeps the pass in sync without anybody shouting. New staff pick it up in a shift rather than a week, which matters in a city where hospitality teams turn over fast and every new starter costs you service speed until they are up to it.

By letting you draw the zones yourself, because a radius lies here. A mile across the river might as well be ten at six o'clock, the Congestion Charge and ULEZ have pushed most independent delivery onto mopeds and bikes, and an address on the eighth floor of an estate with a broken buzzer takes three times as long as the map says. Set your own zones street by street with different fees, minimums and quoted times, batch two drops onto one run, and let live tracking answer the "where is it" calls so nobody is on the phone during service.

It keeps taking orders and syncs everything once the line is back, which on an old high street connection is not a rare comfort but a weekly one. No handwritten tickets, no lost sales, no reconciling a shoebox of paper afterwards. The honest exception is card authorisation: no reader on any system authorises with no connection at all, so keep a float and know your fallback.

Stripe-powered payments take card, contactless, Apple Pay and Google Pay at the counter and online, with per-transaction pricing rather than terminal rental and minimum billing. Add a tip, apply a discount and process a refund without leaving the screen. VAT is set per item and per order type, so the 20% standard rate on hot and eat-in food and zero-rating on eligible cold takeaway items apply themselves rather than being untangled at the end of a quarter.

Where the money went, which is harder to answer than it should be when four systems each hold a quarter of the story. Because every channel runs through one platform, Eclyde shows the whole night together: which dishes carry the menu, when the rush really starts, what an app order earns after fees against a direct one, and what each shift costs against what it takes. The rota then sits on that same data rather than on what you did last year, and the marketing runs off it too, noticing the regular who has gone quiet and sending them their usual with a few pounds off.

Different rooms, same underlying problems. A ten-cover ramen bar in Soho lives on turnover and coursing. A family kebab shop in Lewisham lives on Friday delivery and three app tablets. A small pizza group across zones two and three needs shared menus, per-site pricing and one dashboard over all of it. Eclyde carries each, and there is no contract at any size. One thing to know before you plan anything: we are Dublin-built and trading in Ireland, with the UK as our next market, so talk to us about timelines before you count on a date.