Feel assured
The whole billing process used to take about 10 minutes. Now we can do it in about 2." ~ JESPER JENSEN, CAFE SYDNEY
"OPERA cut our reporting time down from about six hours to around half an hour”
Corey Jensen, IT Application Specialist
"It used to take us around 24 hours to stocktake. That's now down to about 12"
Samantha Deighton, Financial Controller
"The new technology has contributed to a 19% increase in occupancy"
Iva Saskova, Revenue Manager
"We can serve anywhere from 800 to 1,000 people...It's a demanding environment and we need quality equipment."
James Mcbeth, Operations Manager
"I've been in the industry almost 20 years, and I've seen all the systems. No other solution gives you the functionality of MICROS."
Gavin van Staden, Restaurant Manager
"OWS has allowed us to make our website an easy-to-use, interactive booking portal. It has definitely increased the volume of sales"
Patricia Brennan, General Manager IT
"[MICROS Enterprise Management] allows us to focus our resources on our best products"
Bill Lee, IT Manager
“Having access to both OPERA systems is great – it will tell you straight way if you’re over-booking”
Nicole Wilson, Meeting and Events Manager
"myinventory has contributed at the very least a direct saving of 1-1.5% from our cost of goods"
Georg Mandel, Administration Manager
"Now they can access information they know is accurate in a fraction of the time – so they’ve got more time to focus on selling"
Mahesh Kunwar, Hotel Systems Manager
“One of the best things about the myMicros platform is its flexibility. There are no boundaries on how you can use it”
Neeraj Subramanian, IT Manager
"With Enterprise Management, you can update all restaurants simultaneously on one server - it saves us time and money."
Dominic Criniti, Operations Manager
"Throughput was definitely faster with the new system - by around 5 - 6% in the initial trials."
Geoff Holton, Commercial Manager for IT
"That's why we pay the annual fee, and it's worth the dollar value"
Shear Khan, IT Manager
"The whole billing porcess used to take about 10 minutes. Now we can do it in about 2."
Jesper Jensen, Assistant Manager