The brothers who set up the whole of Vendion themselves — and then started pushing us
How quickly can you get up and running with Vendion?
Hembygdsparken in Ljungby was up and running in a day. On 17 August 2026, Niclas Aronsson built the 117-item menu, workstations, printers, permissions and table plan himself — and the first order went through the till that same evening. No installer on site and no onboarding session. They also started with the whole of Vendion 360 from day one.
On 1 January 2026, brothers Tommy and Niclas Aronsson took over the lease at Ljungby hembygdspark, a heritage park in southern Sweden. A café. A concert stage by the river. Conferences. Private hire for parties and Christmas dinner shows. And, as of this September, a lunch restaurant serving classic Swedish home cooking.
That is not one business. It is five — in the same park, with the same staff, under the same roof.
Zero onboarding. One day.
We never got the chance to offer to hold their hand.
On 17 August, Niclas logged in and built the menu. One hundred and seventeen items the same day. Workstations, printers, permissions, table plan. The first order went through the till that same evening.
No installer on site. No onboarding session. No project plan with a four-week lead time.
That is not how it usually goes in this industry — and it says something about both the system and the restaurateur.
The whole of 360, straight away
Most venues start with the POS and add modules later. Ljungby took everything at once: Online Order, Booking, Staff, Analytics++ and Marketing from day one — and ten days later Integration with their accounting.
When you run a café, lunch service, concerts and conferences in the same park, four systems talking past each other is not an option. The table booked for tonight's concert is the same table the lunch guest is sitting at. The staff behind the café counter in the morning are the same staff carrying out plates in the evening.
"We chose Vendion because everything connects. But what has made me stay is the pace. We mention in the morning that something is missing, and a few days later it is in the system. That is not how other suppliers work."
Niclas Aronsson, Hembygdsparken Ljungby
A restaurateur who gets in touch
The prawn filling for the baguettes can run out mid-lunch. Not be taken off the menu — just run out, on that particular day. Niclas got in touch about it, and shortly afterwards the solution was in the system.
It has carried on like that since August. They get in touch when something chafes, we build it, it ships in one of the next releases. No ticket queue where requests go to die.
That is not customer service. That is product development with a restaurateur in the room.
Two brothers, two brothers
There is one detail we cannot help liking: Hembygdsparken is run by two brothers. So is Vendion.
"Niclas was already a customer of mine at my previous company. The fact that he got in touch again when he and Tommy were going all in on the park means more to me than any advertising budget. Restaurateurs who come back are the only verdict that counts."
Mikael Selander, CEO and founder of Vendion
For restaurateurs with ambition
Hembygdsparken could have run a café. They chose to build a meeting place with lunch, concerts, conferences and parties — in a town of fifteen thousand people.
That is exactly the kind of restaurateur Vendion is built for. Not the one who wants a POS system that will do, but the one who has a plan and needs technology that can keep up with it.
Want to get going in a day too? Read more about Vendion 360, or see Vendion live.
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