Switching from Trivec to Vendion: plan the transition step by step
What should I check before switching from Trivec to Vendion?
First identify what you want to improve, which contracts remain in force and which records and devices you need to keep. Then test menus, payments, kitchen workflow and end-of-day closing in the new setup. Set a launch date when equipment, staff and responsibilities are ready.
A POS switch starts with a problem you want to solve. Perhaps you need reservations and staff alongside the POS. Perhaps ordering works well but reporting takes too much time. Write that down before deciding what to replace.
This guide is for restaurants using Trivec and considering Vendion. It is written by Vendion and was reviewed on 12 September 2026. For a broader product comparison, read Vendion vs Trivec.
1. Describe your current setup and intended result
List POS stations, mobile devices, terminals, printers, kitchen displays and connected services. Record what works well and where staff have to intervene manually.
Trivec offers several product components, including mobile ordering and payment, kitchen displays and integrations. A problem in one installation does not necessarily mean a capability is missing from the entire range. Compare your current setup with Trivec's product overview.
Then set concrete objectives for the Vendion demonstration. For example: follow a reservation through service, include a changed shift in the correct payroll data, or make an amended order clearly visible in the kitchen.
2. Review contracts and total cost
Check notice periods, any remaining commitment and the conditions for rented equipment. POS, terminals and acquiring may be covered by separate agreements. Ask each supplier to confirm when charges will end.
Compare the new setup: which modules are required, which devices are included and which usage fees apply? Vendion's price list separates POS stations and additional modules. Modules have no fixed commitment period. Include any period of overlapping costs in the switching budget.
3. Decide what to transfer and what to retain
Importing a menu and transferring sales history are different tasks. Make a list with the person responsible for your accounts:
| Records | Check before the switch |
|---|---|
| Menu and modifiers | Names, prices, product groups, VAT treatment and kitchen stations |
| Reservations | Date, time, party size and current requests |
| Gift cards and credit | Outstanding balances and how guests will redeem them |
| Reports and accounting records | Which originals must be kept and how they can be read later |
| Staff records | Permissions, open reporting periods and responsibility for transfer |
Request a sample file and inspect the result in Vendion. Do not assume every historical record can be imported. Some records may need to be retained separately in a readable form.
4. Check equipment at the venue
Printer models, connections and placement matter. So do terrace coverage, network ports and charging for mobile devices. Cloud software does not remove these practical requirements.
Confirm in writing which existing equipment can be reused. Test it where people work: at the bar, the collection point and the far end of the terrace. Establish who will help with the network if the connection fails.
5. Run through the workflow before opening
Carry out a complete rehearsal with the menu, floor plan and payments configured for your restaurant. Follow the supplier's instructions for test transactions and their treatment in the accounts.
Check ordering, modifiers, changes after submission, split bills, tips, receipts, refunds and end-of-day closing. Verify that reporting makes sense. Let each role practise its tasks, including correcting mistakes and knowing who to contact.
Set the launch date once the checks have passed. Request a plan for unresolved issues and name the person authorised to postpone the start if needed.
6. Follow the first shift and reconcile the next day
Choose a lead at the restaurant and collect support contact details. Vendion provides staffed support around the clock for paying customers. On the first evening, the lead should follow orders, printing and payments and collect questions from staff.
Review the close, settlement information and any discrepancies the following day. The first successful sale is the beginning of the transition; a complete working day gives you the evidence to assess the result.
See Vendion live and bring your equipment list and the tasks you want to improve.
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