Summer. Winter. Pop-up.
Same POS.
Summer dock, mountain restaurant, Christmas market, or a three-week pop-up. Vendion starts in minutes, new staff learns the POS in 5 minutes, and you only pay the months you operate. No lock-in. Ever.
120 days. Zero margin
for mistakes.
Short season, every day counts.
120-150 days — or just a few weeks. Every rainy day costs you. Every packed evening must deliver perfectly. No POS system can malfunction during peak season.
New staff every season.
Seasonal workers who've never seen your POS. They need to take orders on day one, not after a week of training. Vendion's POS takes 5 minutes to learn.
Outdoor service needs mobile.
Dock, terrace, mountainside, market stall. A stationary register doesn't work. You need a mobile POS, mobile terminal, and QR ordering — everywhere.
Tourists in seven languages.
Germans, Norwegians, Danes, Brits. ChatOrder works in English. Menu with images. Allergen filtering without explaining in three languages.
Pay only the months
you operate.
Most POS vendors require 12-24 months of lock-in. That doesn't work when you only run a few months a year. Vendion NEVER has lock-in. Pause. Turn off. Start again when the season comes.
Your season is yours. Vendion follows along.
From zero to fully booked
in one day.
Activate
Log in to Vendion. Everything from last season is still there — menu, tables, settings. Press "Activate." Done.
Update the menu
Add new dishes, change prices, remove the old. 15 minutes. Syncs instantly to all registers, kiosks, and QR.
Open
New staff? 5 minutes at the register. Menu updated. Bookings open. Express ready. The first guest can arrive.
Season 2? Even easier. Menu, tables, settings, guest profiles — everything is saved between seasons. Log in and go. Your regulars are already in the system.
A peak evening.
Fully under control.
On the dock in July, in the mountain lodge in February, at the Christmas market in December — the flow is the same. Here's an example.
14 reservations tonight, 52 guests. The floor map shows which tables are reserved, which are open. Lisa and Marcus — summer workers for 2 weeks — have mobile POS and terminal in their pocket. They've never worked with a POS before. They learned Vendion in 5 minutes.
Family from Berlin, 4 people. No reservation, no Swedish. They scan the QR code on the table. ChatOrder in English: "We'd like something with seafood, no shellfish allergy." AI Guest filters the menu, suggests 3 dishes, they order. Order in the kitchen. No language barrier.
Fully booked — but 3 groups want a table. The waitlist in Vendion Booking registers them automatically. Table 7 pays at the table with mobile terminal (10% tip on screen). 2 minutes later: "Table 7 available!" SMS to the first waitlist guest.
Marcus takes dessert orders at the table with mobile POS. AI Waiter suggests: "Strawberry panna cotta — most popular this week, nut-free." He doesn't need to know the whole menu by heart — the AI does. Table 5 scans QR and orders an extra bottle of rosé without waving at anyone.
Z-report: 38,400 kr. 68 guests. Average ticket 565 kr. Tips: 4,200 kr. Feedback SMS sent to all who had reservations. Lisa and Marcus clock out — hours logged, OB after 20:00 calculated automatically. Summer evening done.
Mobile POS.
Wherever you stand.
Seasonal operations happen outdoors. Dock, terrace, mountainside, market — that's where the guests are. With Vendion, mobile POS + mobile terminal is all you need. Take orders, send to kitchen, collect payment — everywhere.
July fully booked.
Without a single phone call.
The season is short — every table should be full every evening. With Vendion Booking, guests book online around the clock. SMS confirmation, reminders, waitlist when fully booked. No missed calls, no double bookings, no no-shows.
- Online booking via website/Instagram/Google
- Open bookings for the season in advance
- SMS confirmation and reminders
- Waitlist when fully booked → automatic notification on cancellation
Ask AI Boss.
About your season.
How did June compare to last year?
June 2026: 284,000 kr (+18% vs June 2025). 620 guests (+12%). Average ticket 458 kr (+5%). Best day: Midsummer Eve (42,000 kr). Labor cost: 28% — lower than last year (31%).
Do we have enough staff this weekend?
Saturday: 14 reservations, 52 guests + walk-ins (average 20 walk-ins on Saturdays in July). With 5 staff and historical sales of 38,000 kr, you'll manage at 29% labor cost. Sunday: quieter, 4 is enough.
Ready to have the
best season ever?
Book a demo. We'll set everything up before you open — so day one just works.
No lock-in. Only pay when you operate.