Wright Brothers

From sea to table – with the help of TISSL

Wright Brothers, which has restaurants in London and Cornwall – and another one planned for London – is working with TISSL across all three establishments.

When Jérémie Cometto-Lingenheim joined Wright Brothers Oyster & Porter House as restaurant operations manager four years ago, one of the first things he did was to look for a new EPoS for the restaurant, as he didn’t like the one which the venue was already using.

“I’ve used many EPoS systems over the years and knew what I wanted the system to do – and the one that was there wasn’t delivering,” says Jérémie. “An associate of mine recommended TISSL. So, I spoke to the company and looked at their system – and I liked what I saw.”

He continues: “It was certainly the right decision – our TISSL system is easy-to-use and user friendly, with excellent maintenance and support.”

Wright Brothers Oyster & Porter House is situated at the heart of London’s bustling Borough Market and boasts a dining room comprising a long oyster bar and high tables. On market days, customers can also sit at outdoor tables. The restaurant specialises in oysters and it offers a wide range, sourced from the best producers around the British Isles and France. It also sells fish and shellfish, sourcing its shellfish directly from its Duchy Oyster Farm on the Helford River in Cornwall.

The Borough Market restaurant utilises three TISSL terminals and the venue uses them as a till and to regularly access sales reports.

Following the success of Wright Brothers Oyster & Porter House, the company opened The Ferryboat Inn two years ago. Situated on the waterfront at Helford Passage near Falmouth on the south Cornish coast, the inn dates back 300 years and offers Wright Brothers’ trademark seafood specialities, alongside home-made pub classics.

The Ferryboat Inn’s main bar has an unrivalled view of the river, while the former servery has been transformed into an oyster bar, where customers can enjoy the theatre of chefs shucking oysters and preparing seafood. There is also a cosy dining room, tucked behind the main bar.

On the back of its existing relationship with TISSL in London, the team turned to the company to be its EPoS supplier in Cornwall. The Ferryboat Inn features two terminals and three hand-held terminals – which the venue uses to decrease waiting times during busy periods.

Next on the agenda is a new restaurant in London – Wright Brothers Soho – which is scheduled to open in November 2010. Again, TISSL has been asked to be the EPoS provider at this latest venture. The restaurant, again specialising in oysters and seafood, will have 124 covers.

“As we expand, it makes perfect sense for us to stick with TISSL as our EPoS provider across all of our outlets,” says Jérémie. “TISSL knows how we work and can tailor each system to suit our needs.”