Can it pace orders so the kitchen isn't overwhelmed on a busy night?

Yes. Orders can be throttled during peak periods so the kitchen isn't sent more than it can realistically cook at once.

Does it support our Chinese and English takeaway service?

Yes. TouchPoint runs a bilingual Chinese and English takeaway system, with menus, kitchen tickets and staff screens shown in both languages so every member of staff can work the till comfortably.

Can customers collect without queuing at the till?

Yes, with an order-ready screen so customers know when to come to the counter instead of queuing to ask.

Do you fit chip shops as well as other takeaways?

Yes. See our fish and chip shops page for how we set a chip shop counter up.

Can I run SamTouch instead of the ICRTouch range?

Yes. SamTouch POS on a SAM4S terminal is another option we fit, with its own kitchen screen, stock and reporting tools built around the same counter.

EPOS for takeaways and QSR

EPOS software and hardware for takeaways, chip shops and quick-service restaurants: online ordering, a kitchen that keeps pace, and collection that doesn't back up the counter.

We fit takeaways and quick-service restaurants with a till built for speed and volume: every order channel lands in one place, the kitchen gets a clear, paced queue, and collection runs without backing up the counter.

What a takeaway or QSR till needs

A takeaway counter runs on volume, not table turns. Orders need to keep landing at speed however they arrive, phone, walk-in or online, without three separate systems to check. The kitchen needs a ticket queue it can actually keep pace with rather than one that floods on a Friday night, and customers picking up need a clear signal that their order’s ready instead of a queue forming just to ask. A menu built for speed matters too: short, fast-moving categories get an order through in fewer taps than a layout borrowed from a sit-down restaurant.

Fish and chip shops

Chip shops get their own page: fish and chip shops covers the counter, the fryer range and pre-orders for a Friday-teatime queue. Where grease and steam are the bigger worry, the alternative we fit is SamTouch POS on the SAM4S Sapphire 15”, fanless and rated IP55 against water, dust and grease.

A typical setup

Most sites run a counter terminal for phone and walk-in orders, an online ordering system for delivery and collection, a kitchen screen to keep the pass moving, and a collection-ready screen so customers aren’t queuing just to ask if their order’s done. Self-service kiosks, such as the Oxhoo ELYA 21 or, for a busier site, the Aures KOMET, suit sites with consistently high footfall.

Takeaways running a bilingual Chinese and English service are a strength here: TouchPoint runs menus, kitchen tickets and staff screens in both languages, so every member of staff, whichever language they’re most comfortable in, can work the till without a workaround.

TouchPoint sits at the centre of an ICRTouch setup, with TouchTakeaway, TouchKitchen, CollectionPoint and SelfService plugged in around it, and it’s what we recommend for most takeaways. Where a counter takes a harder daily beating, the alternative we fit is SamTouch POS on a SAM4S terminal, with SamTouch Kitchen running the pass, built and tested as one range rather than bolted together from separate suppliers. Either way, we size the hardware to your counter rather than the other way round, from a single terminal to a full kiosk-and-kitchen-screen setup.

Integrations that matter here

Delivery platforms and online ordering are the integrations takeaways and QSR sites ask about most, alongside card payments and accounts software. See the full integrations directory for what connects to your setup, or talk to us if you’re running something less common.

Support after we fit it

We fit the hardware and train your team on it before you open, then keep a fast-moving menu updated as prices or dishes change. After that, support packages cover the day-to-day, with a remote fix for anything that doesn’t need a visit. We’re based in Runcorn and fit takeaways across the North West, from a one-counter chip shop to a multi-till QSR site.

A shift in service

A Friday evening rush starts, and phone, counter and app orders all land on the same kitchen screen, paced so the kitchen isn’t buried in one go. Tickets print in the language each cook works fastest in, and as food is ready, the collection screen calls each customer to the counter in turn. No shouting over the counter, no backed-up queue.

Phone, counter and online orders need to land in one place, not three.
A busy Friday night can overwhelm the kitchen if orders aren't paced.
A queue at the counter for collection slows everyone down, including new orders.
Staff need a system that copes with a fast, messy service, not one that's precious about it.
A chip shop counter has to survive grease, steam and a wet floor as well as a rush.