I Didn't Build a Till

When I started building Eventifood, the first question people asked was: "Is it a POS?" The answer is no — and that was a deliberate choice.

A Point of Sale system is built around the person taking the order. A member of staff enters items, processes payment, and hands the customer a receipt. It's a till. A very clever, expensive till.

I built something different. I built a system where the customer places the order.

What That Actually Means for You

When a customer scans your QR code and orders on their phone, several things happen that a POS simply can't do:

  • Your queue disappears. Customers order from wherever they're standing — at the van, from a picnic blanket, before they even arrive. You're not processing a line of people one at a time.
  • You don't need a member of staff on the till. Orders go straight to your kitchen display. One person can run the whole operation during a rush.
  • Customers get notified when their food is ready. No shouting numbers. No paper tickets. They get an email — and they come to collect.
  • Every order is already paid. No fumbling for change. No card machine timeouts. No "can you do contactless?" moments.

The Honest Trade-off

I'm not going to pretend there's no trade-off. If someone walks up to your van and wants to pay cash, Eventifood isn't the tool for that transaction. You'll still want a card reader for walk-ups who haven't pre-ordered.

But here's the thing: most modern food truck operators already have a card reader. What they don't have is a way to let customers order ahead, skip the queue, and get their food without a queue ever forming in the first place.

That's the gap Eventifood fills.

Why "Not a POS" Is Actually a Feature

POS systems are complex. They have to handle refunds, staff permissions, end-of-day reports, stock adjustments, loyalty schemes, and a hundred other things that matter when you're running a fixed-location restaurant with a team of six.

You're running a food truck. You need something that makes your operation faster, not software that takes three days to learn and a monthly subscription whether you're trading or not.

Eventifood does one thing brilliantly: it gets orders from customers to your kitchen, paid, quickly, with minimal friction on both sides.

What It Costs

Nothing monthly. You pay 2% per order when you're trading. When the van is parked for winter, you pay nothing. Your store, your menu, your QR codes — all still there when you come back in spring.

That's the other reason I didn't build a POS. POS vendors charge you twelve months a year. Food trucks don't trade twelve months a year.

Give It a Try

Your store is live in under ten minutes. Scan your QR code, place a test order on your phone, and watch it appear on your kitchen screen. That's the moment most operators realise what they've been missing.

It's not a till. It's better than a till.