Coya

One of the most exciting is Coya, a Peruvian restaurant and private members’ club in Mayfair. Opened to critical acclaim by restaurateur Arjun Waney, co-founder of Zuma and Roka and owner of The Arts Club, it runs its business on an EPoS solution from TISSL.

Coya has brought to life a Georgian building, 118 Piccadilly, with a 100-cover modern Peruvian restaurant and dining club. The décor is softly aged, with modern artwork and ethnic artefacts creating an atmospheric setting. Coya chefs entertain as food is prepared in three open kitchens: the Ceviche Bar, the Open Charcoal Grill and the Central Kitchen. A Pisco Bar specialises in cocktails based on fruit-soaked pisco brandy, rare rums and tequilas.

Determined to make Coya authentic, the management team (including head chef Sanjay Dwivedi, formerly of Zaika, Le Caprice and The Ivy), travelled to Peru for inspiration and insight from local food and culture. Drawing on their experience of Peruvian cuisine, Sanjay and his staff devised an imaginative menu that is wowing London diners.

“Latin American is a cuisine set to last and Arjun Waney’s timing was right. He is very good at predicting trends,” observes Assistant General Manager Ben Hesketh.

“We aim to offer polished service with personality and warmth, a great atmosphere and exceptional cuisine.”

Hesketh describes how staff have been “hand-picked” to serve an affluent and discerning clientele. “Here we are on one of the most iconic streets in the world with the ‘village’ of Mayfair just behind us and with ten of London’s biggest hotels on our doorstep. We’ve had some great reviews and an amazing start to the business,” he enthuses.

When it came to technology, Coya started with a blank canvas and looked at a number of EPoS providers but Ben Hesketh was influenced by his positive experience of using TISSL elsewhere within the group. The main drivers for selecting EPoS were functionality, the flow of the software, pricing and support.

The final decision to purchase a TISSL EPoS solution to manage the restaurant was made jointly by the senior managers, directors and head chef. “When buying EPoS, experience, word of mouth and references are very important and TISSL stood out in all these respects.”

Coya staff quickly became familiar with the TISSL EPoS solution. “We had no training issues. It only took 10-15 minutes to go through the system with our staff.”

“TISSL support has been first class.”

Observes Ben Hesketh: “Whenever we need a bit of help or guidance, the TISSL team are straight on the ‘phone. We are well looked after by our account manager and the helpdesk and, if there is an issue, TISSL are in on the day to help us or replace items.”

The software runs on PC-based touchscreen EPoS terminals, J2 680s, which are technically innovative, powerful and fast to use. Eight terminals are located throughout the restaurant and bar. Plans are in place to add a tablet PC for use in the members’ lounge. Down in the kitchens, there are four printers; one each for the Grill, Ceviche, Main Pass and Pastry areas.

Given the ‘sharing plates’ concept that the restaurant proposes to its diners for their first or all courses, Coya asked TISSL to programme in a ‘course reset’ button. “It’s useful to be able to add in dishes and flag them up with the status of a first course, so they are cooked immediately.”

All of Coya’s set and special menus are defined on the system. “Programming of menu changes is simple to do.”

“We rely heavily on our technology to reveal trading patterns and analyse operating costs. TISSL reports are easy to generate and change.”

The head chef gets involved with analysis too, and reports are formatted to highlight whatever he wants to know, such as sales of a particular item or dish.

Within two months of opening, Coya was running with a three-month waiting list for prime dining times, so the management team is justifiably thrilled with the restaurant’s early success. Whilst the current focus is on dining – with 350 covers served nightly – and on the late-licence pisco bar, attention is now also being given to refining menus and service in order to grow the lunch trade.

Elsewhere in the business, the members club uses a system for guest information, profiles and payments. This integrates with Open Table’s dining reservations system. A third-party stock management system is also in use, linked into TISSL. These two solutions combine to generate the main weekly reports, enabling analysis of food and beverage costs, and the cost of sales.

The final word goes to Ben Hesketh: “I would recommend TISSL absolutely.”



MORE CASE STUDIES

Gordon Ramsay Group

The Gordon Ramsay Group comprises of the restaurant business of acclaimed chef, restaurateur, TV personality and author Gordon Ramsay...

READ MORE
The Fat Duck

The Fat Duck Restaurant, Heston Blumenthal, awarded three Michelin stars, restaurant of the year, Best Restaurant in the World and Best Restaurant in the UK....

Caprice Holdings

A collection of London's favourite restaurants by Richard Caring. Explore the glamour and style of The Ivy, Sexy Fish, Daphne's, Scott's and more....

READ MORE
Le Pain Quotidien

Take a breather from our fast paced life and enjoy this international bakery- restaurant ...

READ MORE
Zuma

Informal, high-end Modern Japanese with sushi counter, robata grill and natural designer interior....

READ MORE
Brunning & Price

Mostly set in rural locations each pub is unique serving cask ales, afforable wines and freshly cooked food...

READ MORE
La Petite Maison

Simple & Delicious French Mediterranean ...

READ MORE
Marylebone Leisure Group

The Marylebone Leisure Group was founded in 2011 and currently operates a number of pubs, bars & restaurants in London and the South East. ...

READ MORE
The Ledbury

Two Michelin Star Notting Hill Restaurant ...

READ MORE
Frog By Adam Handling

Renowned chef, Adam Handling, has extended his culinary empire with his flagship restaurant, Frog by Adam Handling. ...

READ MORE
Pollen Street Social By Jason Atherton

Chef Jason Athertons Flagship restaurant ...

Spring Studios

Expertly designed portfolio of photographic studios...

READ MORE
Artigiano

...

Laki Kane

Londons Tropical Escape...

READ MORE
Avobar

Cafe concept dedicated to everything avocado ...

READ MORE
Flat Iron Steak

Remarkable steak restaurants...

READ MORE
Lussmans

Sustainable Fish & Grill ...

READ MORE
Restaurant Martin Wishart

Enjoy Michelin-starred dining at Restaurant Martin Wishart in Edinburgh's historic port of Leith. ...

READ MORE
St Ermins Hotel

A 4* luxury hotel in Westminster, Central London...

READ MORE
Mac & Wild

Mac and Wild are a group of Scottish restaurants in London serving up the best of Scotland's produce from steak...

READ MORE
Charles Wells

"Freshly made, wood-fired, artisan pizzas, warming terracotta pots of comfort food and fresh Bedfordshire-brewed beer...

READ MORE
Ramblinns

A small collection of unique country inn freehouses....

READ MORE
Lupita

Authentic Mexican Taquería, serving a wide selection of Mexican Food and Drinks ...

READ MORE
Arthurs at Liberty London

Arthur’s brings guests a spectacular destination dining hotspot at the Iconic department store...

READ MORE
Thomas's at Burberry

Thomas's at Burberry on Regent Street brings luxury dining to the flagship store...

READ MORE
Swingers

Swingers combines crazy golf, street food and amazing drinks into an incredible social experience at two stunning venues right in the heart of London....

READ MORE
Wear Inns

Wear Inns specialise in the management and acquisition of freehold pub premises in the North of England....

READ MORE
The Mandrake Hotel

Set within a 2-minute walk from Oxford Street in central London, The Mandrake is a luxury boutique hotel....

READ MORE
Les Ambassadeurs Casino

One of the capitals most exclusive gambling clubs...

READ MORE
The Box Soho

Theatre Of Varieties ...

READ MORE
Champany Inn

Award winning Steakhouse with sixteen elegant bedrooms...

READ MORE
Circle Health

State of the art Hospitals providing surgery, rehabilitation and other healthcare services...

READ MORE
DF Mexico

American Diner fused with Mexican Flavours...

READ MORE
Innventure

Building restaurants plate by plate...

Kokoro

Kokoro translates to " heart and soul " and that is precisely what this Korean chain put into their food...

READ MORE
Maddox Club

Located in the heart of Mayfair, Maddox is Chic private members nightclub...

READ MORE
Tape London

Live music and DJ sets offering an a elegant party experience...

READ MORE
Henrietta Hotel

Henrietta Hotel offers boutique Hotel rooms in Covent Garden, Central London. A unique hideaway with a great Restaurant and Private Mezzanine & Bar...

READ MORE
Tonteria

The mad Mexican tapas lounge and Tequila nightspot on Sloane Square...

READ MORE
Burrito Mama and DF / Mexico

Wahaca was founded by Thomasina Miers and her business partner Mark Selby in 2007...

The Zetter Hotel

Two characterful hotels, two distinctive restaurants....

The Wellington

The Wellington in Welwyn, Hertfordshire, was devastated by a fire in 2009....

The Royal Shakespeare Company

Tissl supplied an EPoS system at the Royal Shakespeare and Swan Theatres...

The Grain Store

Vegetarian restaurant is backed up by a meaty POS system that delivers healthy results...

South Downs College

One of Hampshire's largest educational establishments, boasts an excellent reputation and modern facilities....

Milton Keynes Council

Milton Keynes Council...

READ MORE
Pollen Street Social

Compared with the last system I worked with -TISSL's EPoS system is incredible...

Tamarind Kitchen

Tamarind Kitchen is credited with introducing Indian street food to the London restaurant scene....

Gauthier Soho

Gauthier Soho prides itself on offering ‘serious, sensitive and considered vegecentric food'...

Francos, St James

Franco's combines a ground-floor restaurant with private dining areas....

Boulestin Restaurant

...

See All Case Studies