Braeside's Meat Flour Wine keeps things deliberately simple: house made pasta, premium beef over coal, wood fired pizza and a serious wine list. Behind it sits one connected system running POS, payments, online ordering and reporting across multiple venues.
Anthony owns Meat Flour Wine in Braeside, and he describes the concept as a humble family business.
The offer is tight and confident. Pasta made fresh in house every day. Steaks cooked over coal using some of Australia's most premium beef. Pizza from a Marana oven brought out of Italy, cooked over both wood fire and gas. A wine list built to match.
It reads simple on the page. Delivering it consistently across a busy dining room, and then again across a second and third venue, is the hard part.
Anthony's list of requirements for a POS system was short and practical: a quick install, an easy setup, and something that could push updates across multiple venues at once.
Underneath that sits the real operational problem in any multi-venue group: fragmentation. Separate POS systems and separate merchant providers mean separate logins, separate reporting, separate menu updates and separate support queues. Every one of those is time an operator spends on admin instead of service.
Add a menu built around allergen-sensitive dishes, a tipping structure that has to be reconciled and paid out weekly, and a growing online ordering channel, and the cost of disconnected systems compounds fast.
Meat Flour Wine runs POS and payments on Oolio across its venues, which removes the juggling act entirely.
One provider means one set of numbers, one support relationship and menu changes that push across every site. Anthony's verdict on the rollout itself: with Oolio, it was very simple, and the process was easy to use.
Allergen management got easier too. Allergen information is held in the system rather than in someone's head, which reduces risk and makes the job simpler for the floor team.
Anthony calls the communication between areas the heartbeat of the venue. Floor to kitchen. Floor to bar. Floor to pass.
Waiters take an iPad to the table, place the order there, and it goes straight to the kitchen. No walking back to a terminal, no re-keying, no lost dockets.
During large functions, bartenders bring payment up on screen and take it where they are standing, rather than running back and forth to a fixed POS to close a transaction. On a packed function night, that is minutes recovered per round.
Hours back every week. The tipping structure runs off the end of night report, saving close to two to three hours a week on reconciliation and payout.
A 10% revenue lift. Sales tracked by staff member let Meat Flour Wine run internal promotions that grow revenue over the month.
One provider across every venue. POS and payments on a single platform, with updates pushed across multiple sites, means no juggling merchants or logins.
Faster service on the floor. Orders go from the table straight to the kitchen, and payments are taken on screen during functions instead of at a fixed terminal.
More than $5,000 for Peter Mac. Round ups through Oolio Giving turn small change into a meaningful community contribution.
Support that answers on a Saturday night. 24 hour support, from a team that has been there since the venue opened.
To find out how Oolio can work for your venue, Book a demo today and experience the difference for your venue.