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Söderköpings Brunn
«With Trivec we can easily see what each revenue center is generating»
Piero Pastore is the Food & Beverage Manager at Söderköpings Brunn. With 25 years in the industry, switching to Trivec meant an improved order and payment flow both inside and outside the restaurant.
– With Trivec, we work with revenue centers, which gives us a clear view of what’s been sold at specific times, such as during lunch, dinner, or an event. Then we can easily evaluate each occasion and compare sales to ingredient costs. That way, we keep track of our margins, says Piero.
Piero has been in the restaurant industry for 25 years. As Food & Beverage Manager at Söderköpings Brunn, he has a real passion for the place. Surrounded by beautiful, almost mythical nature, the historic main building from the 18th century sets the tone. In the dining room, which radiates natural elegance, classic dishes are served to guests from all over the country—whether they’re here for conferences, hotel stays, or just great food. The venue also includes a spa for those wanting to unwind. During summer, the hotel hosts «Musik på Brunnen» (Music at the Well), a popular event series attracting hundreds of visitors each year.
Improved service across the hotel
Switching to Trivec simplified the entire flow for both the restaurant and hotel. For Piero, working with revenue centers in Trivec—for lunch, dinner, conferences, or events—made order and payment handling much easier.
By setting up revenue centers, it became simple to see what each occasion generated, says Piero.
Menu engineering
Piero connects all products sold to their ingredient cost. This allows him to track profit margins per item and adjust the menu accordingly—offering what guests want while focusing on high-margin items.
For us, working with menu engineering is a no-brainer. We swap out ingredients or products based on margin and what sells, says Piero.
HandyPay – easy to split per product
In addition to hosting «Musik på Brunnen», Söderköpings Brunn also sees a lot of conference and event guests. Some conference guests pay for their drinks separately, which HandyPay by Westpay has made much smoother.
With HandyPay, we can quickly select the exact products a guest wants to pay for, he explains.
Piero uses six HandyPay devices as mobile POS units during the music events, held either in the function hall or the park. He describes how easy it is to open a new revenue center right where the guests are.
An intuitive POS system
Piero finds Trivec easy to learn, smooth to work in, and user-friendly for new staff. He quickly noticed how straightforward everything was.
It’s easy for everyone at the hotel and restaurant to use Trivec, he says.
Streamlined back-office
For Piero, being able to pull reports and track performance across the business is key. The back-office is easy to navigate and offers many helpful features.
The reporting is simple—it’s easy to follow how the business is doing, says Piero.
Trivec Order & Pay
Söderköpings Brunn also has a spa area, which Piero has equipped with QR codes to streamline staff costs. Guests order and pay themselves and are served in the spa.
QR codes have improved guest service. In this kind of setting, it’s seen as a bonus—and guests really like it, says Piero.
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