The Difference Between Vendion and Other POS Systems

Run a restaurant in Sweden and you can choose between a dozen or so established POS systems. Ancon. Trivec. Caspeco. Kassacentralen. Yabie. The list goes on.

They all fundamentally sell the same thing: a till. Often a good one — cloud-based, reliable, with a kitchen display and QR ordering on paper.

But ask what happens when you need to book a table, build a staff schedule, or send a campaign to your regulars. The answer is almost always the same: "you solve that with an integration."

Vendion took a different path. Not by building a better till — though we think we have — but by never building just a till.

A till plus four logins has become the industry standard

Look at what's actually behind the big names in the Swedish market:

Ancon, now on its third generation platform, is still fundamentally a till at its core. Booking, staff, and payroll are connected via external integrations — the company's own website is blunt about it: you get to "connect your favorite integrations" yourself.

Yabie has a slick till and solid kitchen management, but scheduling and payroll are handled by partner Personalkollen, and table booking by its own standalone product, Cliento.

Kassacentralen sells TruePOS — a classic, hardware-heavy till with a long track record, built to be complemented by other systems, not to be the whole picture.

Trivec, one of the market's most established names with over 8,000 customers, was acquired by Caspeco in spring 2025. "Trivec by Caspeco" is now its own product line that connects to more than 100 partners for everything outside the till.

Caspeco has come closest to a true all-in-one of everyone on this list — credit where it's due. But the journey there went through acquisition, not design: a staff system here, a booking system there, and Trivec in 2025. The result is several products that talk to each other through integrations. Not one product born as a whole.

None of them build bad tills. The problem is that a restaurant never just needed a till.

We didn't build a better till. We built a different kind of company.

Vendion's founder Mikael Selander knows this the hard way. He previously built one of Sweden's fastest-growing POS companies — from roughly SEK 4 million to over SEK 40 million in revenue, winning Sweden's Gasell award for fast-growing companies three years running. A genuinely good till.

And then realized a good till only solves half the restaurateur's problem. The rest — bookings, staff, marketing, analytics — the restaurateur still had to solve alone, in other systems, with other logins, none of it talking to any of the rest.

So when he built Vendion, he changed one thing from the ground up: the till, booking, staff, marketing, analytics, and AI were built as one and the same platform, by the same team, from the first line of code. Not a till with integrations bolted to the side. One system.

What that actually means for you as a restaurateur

Today, most Swedish restaurants run their daily operations across four separate systems: a till, a staff system, a booking system, and some kind of marketing solution — often a spreadsheet and an Instagram story.

Four logins. Four invoices. Four vendors to call when something breaks. Four interfaces a new hire has to learn before they can handle a shift on their own.

With Vendion, it's one:

• A table booking shows up in the till instantly — the server sees the guest's allergies before they've even sat down.
• The schedule is suggested by AI based on actual sales history, not gut feel.
• A campaign goes out to exactly the guests who haven't visited in 60 days, because the marketing module sees the same till data the till does.
• The margin on every dish shows up in real time in analytics, because it's calculated from the same numbers rung in at the table.
• A new server learns one interface on night one — not four over their first month.

It's not four systems that happen to work well together. It's a platform that never needed to integrate with itself.

Three AI agents that see the whole restaurant

On top of that, Vendion runs three AI agents — one for the owner, one for staff, one for the guest — each with real-time access to data across the whole platform. No other Swedish provider can give its AI visibility into bookings, till, staff, and guest history at once. That requires the AI to actually have access to everything, all at the same time. Only Vendion does.

Caspeco has the right idea. We have the right architecture.

Of everyone above, Caspeco has come closest to Vendion's vision of a true whole. There's a difference between assembling a whole and being born as one, though. Caspeco's platform was built through a series of acquisitions over several years, with Trivec the latest addition in 2025 — each part with its own history, its own codebase, its own technical origin. Connected. Not fused.

Vendion never had to acquire a booking company or a staff system to become complete. It was all there already, because it was all built together from day one.

There's still only one way to build this right

You can keep running a till here, a staff system there, and a third for bookings. Thousands of Swedish restaurants do exactly that every day, and it works — at a cost in time, hassle, and logins.

But you don't have to anymore. Vendion is the only restaurant platform in Sweden built as a whole from the ground up: till, table booking, staff, marketing, analytics, and AI in one system, with one login and one invoice.

We didn't buy our way there. We built it that way from the start.

Want to see the difference in practice? Book a demo. Want to dig deeper into a specific comparison? Read how Vendion stacks up against Caspeco, Trivec, or Kassacentralen in detail.