Open in May.
Everything just works.
New staff. Short season. Full pressure from day one. Vendion starts in minutes, new staff learns the POS in 5 minutes, and you only pay the months you operate. No lock-in. Ever.
120 days. Zero margin
for mistakes.
Short season — every day counts
May to September. 120-150 days. Every rainy day costs you. Every packed evening must deliver perfectly. No POS system can malfunction in July.
New staff — every year
Summer workers who've never seen your POS. They need to take orders on day one, not after a week of training. Vendion's POS takes 5 minutes to learn.
Outdoor dining = mobile everything
The dock, the terrace, the garden. A stationary register doesn't work. You need a mobile POS, mobile terminal, and QR ordering — everywhere.
Tourists who don't speak Swedish
Germans, Norwegians, Danes, Brits. ChatOrder works in English. Menu with images. Allergen filtering without explaining in three languages.
Pay May through September.
Nothing more.
Most POS vendors require 12-24 months of lock-in. That doesn't work for a seasonal restaurant running 5 months. Vendion NEVER has lock-in. Pause. Turn off. Start again next May.
From zero to fully booked
in one day.
Activate
Log in to Vendion. Everything from last season is still there — menu, tables, settings. Press "Activate." Done.
Update the menu
Add new dishes, change prices, remove the old. 15 minutes. Syncs instantly to all registers, kiosks, and QR.
Connect hardware
Set out the registers. Start the printers. Connect the terminals. Plug and play. Same equipment as last year.
Open
New staff? 5 minutes at the register. Menu updated. Bookings open. Express ready. The first guest can arrive.
💡 Season 2? Even easier. Menu, tables, settings, guest profiles — everything is saved between seasons. Log in and go. Your regulars are already in the system.
Saturday evening in July.
The dock is packed.
14 reservations tonight, 52 guests. The floor map shows which tables are reserved, which are open. Lisa and Marcus — summer workers for 2 weeks — have mobile POS and terminal in their pocket. They've never worked with a POS before. They learned Vendion in 5 minutes.
Family from Berlin, 4 people. No reservation, no Swedish. They scan the QR code on the table. ChatOrder in English: "We'd like something with seafood, no shellfish allergy." AI Guest filters the menu, suggests 3 dishes, they order. Order in the kitchen. No language barrier.
Fully booked — but 3 groups want a table. The waitlist in Vendion Booking registers them automatically. Table 7 pays at the table with mobile terminal (10% tip on screen). 2 minutes later: "Table 7 available!" SMS to the first waitlist guest.
Marcus takes dessert orders at the table with mobile POS. AI Waiter suggests: "Strawberry panna cotta — most popular this week, nut-free." He doesn't need to know the whole menu by heart — the AI does. Table 5 scans QR and orders an extra bottle of rosé without waving at anyone.
Z-report: 38,400 kr. 68 guests. Average ticket 565 kr. Tips: 4,200 kr. Feedback SMS sent to all who had reservations. Lisa and Marcus clock out — hours logged, OB after 20:00 calculated automatically. Summer evening done.
No stationary register
on the dock.
The seasonal restaurant lives outdoors. Dock, terrace, garden — that's where the guests sit. With Vendion, mobile POS + mobile terminal is all you need. Take orders at the table, send to kitchen, collect payment — without going inside.
The tourist orders.
In their language.
The seaside restaurant has German, Norwegian, Danish, and British guests. Nobody wants to browse a menu they don't understand. With ChatOrder, the guest chats with the AI in English — describes what they want, mentions allergies, and gets suggestions. No language barrier. No stress.
- ChatOrder in Swedish and English
- AI understands allergies in any language
- Menu images — universally understood
- Allergen filtering without verbal exchange
- Express kiosk runs in English
- The waiter doesn't need to be a translator
Summer workers.
Productive from day one.
Vendion's POS takes 5 minutes to learn. AI Waiter helps with the menu, allergies, and wine suggestions. New staff doesn't need to know everything — the system knows it for them.
5-minute training
Visual POS with large buttons, categories, and images. New staff takes their first order after 5 minutes. Not after half a day of training.
AI Waiter as backup
Summer worker doesn't know which dishes are gluten-free? Ask AI Waiter. Doesn't know which wine pairs well? AI Waiter. Like having a mentor — around the clock.
Mobile — no fixed position
Staff moves freely with mobile POS. The dock, the terrace, indoors. Same interface everywhere. Nobody needs to stand at a stationary register.
July fully booked.
Without a single phone call.
The season is short — every table should be full every evening. With Vendion Booking, guests book online around the clock. SMS confirmation, reminders, waitlist when fully booked. No missed calls, no double bookings, no no-shows.
- Online booking via website/Instagram/Google
- Open bookings for the season in advance
- SMS confirmation and reminders
- Waitlist when fully booked → automatic notification on cancellation
- No-show marking in guest profile
- Guest profiles saved between seasons
- Walk-in handling in parallel
CRM — guest profiles from last season
Guests from last
summer? They're still here.
Every guest who visited you last season is still in Vendion Marketing. Visit count, favorite dishes, allergies, booking history. Next May, you send a campaign: "We're back! Book first." Your regulars book before you've even put up the parasols.
Ask AI Boss.
About your season.
How did June compare to last year?
June 2026: 284,000 kr (+18% vs June 2025). 620 guests (+12%). Average ticket 458 kr (+5%). Best day: Midsummer Eve (42,000 kr). Labor cost: 28% — lower than last year (31%).
Do we have enough staff this weekend?
Saturday: 14 reservations, 52 guests + walk-ins (average 20 walk-ins on Saturdays in July). With 5 staff and historical sales of 38,000 kr, you'll manage at 29% labor cost. Sunday: quieter, 4 is enough.
Which dishes should we focus on for the rest of summer?
Your Stars in Menu Engineering: Grilled Salmon (popular + high margin), Fish & Chips (volume), Shrimp Sandwich (high margin). 'Dogs': Caesar Salad (low volume, low margin). Recommendation: replace Caesar with a new seafood appetizer.
Send SMS to everyone who visited us last summer
411 guest profiles from season 2025. Suggestion: "We're back! ☀️ Book summer 2026 — your favorite tables are waiting." Want to see three variations?
Everything a seasonal restaurant
needs. In one system.
POS & Ordering
- Mobile POS (tablet/phone)
- Stationary POS (optional)
- ChatOrder via QR (Swedish + English)
- Express kiosk (optional)
- KDS in the kitchen
- Floor map with real-time status
- Mobile card terminal
- Tips with fixed percentages
- Split payment
Booking & Guests
- Online table booking
- SMS confirmation and reminders
- Waitlist with automatic notification
- Guest profiles saved between seasons
- CRM with segments and tags
- Campaigns: "We're opening again!"
- Event booking (midsummer
- crayfish party)
- Automations (feedback
- loyalty)
Staff & Analytics
- 5 min training for new staff
- AI Waiter — help at the table
- Schedule on mobile
- Time clock (app)
- Payroll data with OB
- Analytics++ real-time
- Period comparison (season vs season)
- AI Boss — ask about anything
- No lock-in — pause for winter
Ready to have the
best season ever?
Book a demo. We'll set everything up before you open — so day one just works.
No lock-in. Only pay when you operate.