Nordic Service Partners (NSP), one of the largest quick-service restaurant operators in Sweden and Denmark, is using Oracle Simphony Cloud Point of Sale (POS) to support its rapid growth. With Oracle’s modern restaurant platform, NSP has been able to expand digital ordering and delivery channels and enhance reporting across its 19 KFC franchise locations. With a single integrated platform for its operations and data, NSP can now get the information it needs to make business decisions faster while simplifying workflows for both its front-and back-of-the-house employees.
“Oracle helped us reduce the technical barriers to business growth by unifying our inventory and sales data across our restaurant portfolio into a single dashboard,” said Patrik Eliasson, head of IT, NSP. “Together with the advanced analytics and reporting in the system, we can easily track the most popular items down to each location and ordering channel. This enables us to be able to better plan for inventory and staffing based on buying projections so our customers have a great experience no matter how, when, or where they order.”
NSP has equipped its KFC quick service restaurants with Oracle Workstation 6 POS terminals and Kitchen Display Systems to modernize its operations and provide a consistent, reliable technology experience for its staff. Utilizing the expansive library of validated restaurant integrations on the Oracle Cloud Marketplace, NSP has also integrated new online delivery channels and plans to expand customer-facing ordering options to include kiosks and counter service orders.
“Customers today expect a modern, fast dining experience whether they are ordering in person or online,” said Simon de Montfort Walker, executive vice president and general manager of Oracle Food and Beverage. “With Oracle, NSP has given its kitchen and front-of-house staff the technology and tools needed to do their jobs more efficiently with real-time insights into their sales channel performance, so they can continually refine how the company does business to better service customers and the bottom line.”
