Sue’s Smart Approach – Cash Security

  • By Lawrence Pelletier
  • 15 Oct, 2015

Cash security is one of the more important considerations for modern businesses. The settings in your SmartPOS system can be optimised to provide the tightest possible security for the operation of your cash drawers attached to your POS Terminals.

1. Password protect the No Sale button.

In isolation this setting will simply ask for the users password each time the ‘No Sale’ button is used, and the instance will be logged in the exceptions report.

2. Enforce User Privilege on No Sale Button. 

This setting will check the privileges for the ‘No Sale’ button and only open the drawer after the password is entered (due to the setting above) if the user has been granted ‘Open Cash Drawer’ rights. If the ‘Override user privileges when finalising sales’ option is also used, the drawer will open for the user ONLY when finalising a sale, even if they do not have ‘Open Cash Drawer’ rights but will not open for ‘No Sale’ even if they enter their password.

3. Staff Privilege to Open Cash Drawer.

The option for ‘Open Cash Drawer’ is only available when setting the individual privileges for each staff member if the ‘Enforce User Privilege’ on ‘No Sale’ Button detailed above is activated.

From the kitchen

By Lawrence Pelletier 05 Sep, 2017

Since its release in September 2015, more and more of Australia’s leading restaurants have either upgraded to, or switched to Redcat Polygon.

One of Melbourne’s most popular restaurants, Maha has recently upgraded to Redcat Polygon. According to award winning chef and owner of Maha, Shane Delia   “Redcat Polygon is vital to what we do here at Maha. We rely on all the numbers. We need to know what is happening with our business at any particular time so we can continue to perform at an optimum level. If we don’t know what is happening on the floor with our customers and at the backend we simply won’t be sustainable and won’t be able to compete.”

“What Redcat Polygon does to enhance the customer experience is that it gives us really quick reaction times to make sure we get food out as quickly as possible. From the moment someone orders their food it gets put into the system and immediately prints out in the kitchen and that then flows back into our accounting system. It’s a very seamless transition.”   he said

Redcat Polygon is a major upgrade providing users with all the benefits of a cloud solution, including reduced costs of IT infrastructure with no local servers, WAN’s or VPN’s and complete scalability to manage fluctuating requirements. In addition, users will benefit from increased flexibility of work practices and collaboration, enhanced security and backup processes.

In terms of functionality, Polygon has genuine real time management and reporting capabilities. In fact, it’s one of the very few POS products in the world that can deliver a real time profit and loss without integration to a third party application.

Redcat Polygon also includes impressive real time inventory control features that will reduce wastage and maintain optimum stock levels as well as real time labour and staff management tools to keep clients /users across all the important metrics of their business.

Redcat Polygon POS features improved security with different access levels and more flexible controls and an improved user experience and making it more intuitive and easier to find information. This also makes it far easier for new staff to learn the system. Improved functionality has also provided far more flexibility in reporting and enhanced data exports and communications.

Redcat Polygon will also dramatically simplify complex data integrations and provide a unified experience for managing API-led connectivity.

All of the key features that have made SmartSuite so popular are still there, however they have been enhanced to make it easier for users to access information. This includes SmartLoyalty and mobile apps that have become an integral part of any hospitality business today.

For further information on how Redcat Polygon can improve your efficiency, financial control and profitability call Redcat on 1300 473 322 or visit

By Lawrence Pelletier 05 Sep, 2017

Following a successful implementation on V/Line, Queensland Rail has implemented the Redcat Polygon POS System for its long haul country services.

Queensland Rail is Queensland’s number one service provider, carrying more than 55 million passengers a year and connecting people and destinations throughout the state.

These services include Spirit of Queensland from Brisbane to Cairns, Spirit of the Outback from Brisbane to Longreach, The Westlander from Brisbane to Charleville, The Inlander from Townsville to Mt Isa, The Bundaberg and Rockhampton Tilt Train Services and also the Kuranda Scenic Railway from Cairns
to Kuranda.

Some of these services take up to 30 hours, so catering is an integral part of the journey where they are often serving breakfast, lunch and dinner, as well as light snacks and beverages. On many of these services they also provide a trolley service where transactions take place at the travellers seat. With so much food being served, it was vital that Queensland Rail get real time data to ensure that wastage is minimised, determine the demand for all items on their menu and obviously to manage inventory. In addition, the Redcat POS reporting can assist in managing the performance of staff.

Previously, they had used a Quest till system that had restricted reporting where data could only be accessed when the trains returned to Brisbane. With trains often away from Brisbane for up to four days at a time delays in accessing data was causing issues.

In 2014, Queensland Rail embarked on a comprehensive tender process. They considered upgrading their existing system but felt it better to look at implementing a totally new solution and adjusting their own business processes. Luke Finter, Queensland Rail Manager On Board Product Strategy, explained their requirements,  “In particular, we were looking for a proven solution that could meet our reporting needs. We were also looking for hardware that could withstand the vibration  and constant movement of train travel. We wanted a system that could give real time information and the ability to conduct transactions from our food trolleys at the customers seat.”

“We looked at a number of solutions both locally and offshore. After a lengthy evaluation process we found that Redcat was by far the best fit for out needs. They had successfully implemented their solution with V/Line in Victoria. They had worked out a hardware solution for V/Line in Victoria and they were able to facilitate the use of tablets for the food trolleys” , he said.  “In addition, they are Australian owned and are able to give us 24/7 support and with their remote access facility, they can quickly resolve any issues” .

“The system has been operational now for a few months on eight lines and is meeting all our expectations. In particular, we have been able to fine tune our food and beverage offering and certainly reduce wastage” , he said.

By Lawrence Pelletier 05 Sep, 2017

Redcat teamed up with catering giant Culinary Edge two years ago to deliver a fully integrated POS system that is still benefiting the multifaceted business today.

Culinary Edge has repeatedly been voted one of Sydney’s top 5 caterers by The Sydney Morning Herald, Sun Herald, Vogue Australia and Best of Sydney making it one of Sydney’s premier caterers. Priding themselves on innovation and excellence, they provide high quality service to many high profile events and clientele.

As a medium sized professional caterer, Culinary Edge offer catering and associated services to a broad range of functions from boardroom lunches, private dinners and cocktail parties, to large-scale dinners, product launches and special events.

Operating since 1995, the business has grown through word of mouth, maintaining a consistent and loyal clientele based on the quality of their food and service. “We believe that with catering, bigger is not always better, but rather a personal, hands on approach delivers quality and the ability to respond quickly to market trends,” explains Simon Fox, Director of Culinary Edge.

Culinary Edge has a number of high profile contracted venues including the Museum of Contemporary Art, Sydney Theatre and North Bondi Surf Lifesaving Club. In addition, the business owns and operates a fully equipped, 450 sqm state of the art commercial kitchen at Marrickville.

Redcat was engaged to provide a fully integrated POS system that would streamline the management of a business with so many components. Previously using separate systems for the financial and POS sides of the business, they recognised the need for a single operating system.

“The financial side of the management system was key to us. As we operate a number of sites, we needed to make sure the financial side of the management system could deal with multiple sites and their busy requirements,” Mr Fox said.

“We wanted a simple yet comprehensive program that was easy enough for us to use and gives us the reports and results a business of our size requires. No more endless cross referencing and reconciling.”

The centralised system provided a vast improvement in efficiency and profitability. “The POS terminal collection points for timesheet data led to fully integrated payroll which has probably been the biggest benefit to us, saving us time and money.”

Inventory management within one system across the entire business was another highly beneficial aspect. “It cuts down our need for double processing and data entry which results in more accurate analysis of stock movements.”

The implementation process was “very straight forward”, according to Mr Fox. “We received a thorough training program prior to the changeover, as well as training support once the system had been installed.”

“I have been happy to recommend Redcat to a number of other businesses on the basis that their system is easy to use, simple to operate and gives you the results you require,” Mr Fox said.

Leading into the busy festive season, Culinary Edge are pleased their fully integrated Redcat POS system will allow them to minimize time devoted to administration and concentrate on creating unforgettable catering events.

By Lawrence Pelletier 05 Sep, 2017

Redcat has announced the winner of our latest Facebook competition, Redcat Restaurant of the Year 2014. Congratulations to Windy Point Restaurant in Adelaide, South Australia!

They received the highest number of entries as voted by the Australian public, with some outstanding reviews for food, service and the amazing views!

Windy Point Restaurant is only 15 minutes from the heart of the Adelaide CBD, but feels a million miles away. Perched above the city, it boasts breathtaking views from St Vincent’s Gulf to the Adelaide Hills. Full length windows allow guests to enjoy stunning panoramic views, while experiencing a proudly South Australian culinary menu.

The Restaurant is formal, contemporary dining with a strong emphasis on local, South Australian produce. Executive Chef Justin Miles utilises fresh, seasonal ingredients to create an innovative and evolving menu.

Windy Point Restaurant was awarded South Australia’s Best Tourism Restaurant at the 2014 Restaurant & Catering Awards for Excellence, as well as taking out SA Restaurant of the Year, Best Tourism Restaurant, Best Contemporary Australian Restaurant and Employer of the Year in 2013.

A worthy winner, Windy Point Restaurant is the second winner for our annual Restaurant of the Year Competition. It is a unique competition that rewards both the consumer and business, with entrants going in the running for a $1,000 experience and Restaurants gaining industry recognition and valuable feedback directly from the general public.

Now with over 4,000 fans, the Redcat Facebook page is the perfect place for you to promote your restaurant/café. We would be happy to share any news, events, or important information with our loyal followers. Please email information to Keep an eye out for more competitions and giveaways, as well all the latest industry news on our Facebook page:

By Lawrence Pelletier 15 Oct, 2015

When long term Redcat customer Made Establishment transformed The Press Club into the casual Greek canteen Gazi in May last year, it was the start of something big! The restaurant group is in the midst of a major transformation. Over the course of a year they will have completely reinvented five of their venues and opened three more.

The launch of Gazi saw the banquettes and decadent crockery of Press Club replaced by backgammon sets, a ceiling decorated by hundreds of upturned terracotta pots and fluorescent pink, floodlit bathrooms. Melbourne diners have delighted in George Colombaris’ new creative vision and have been lining up to enjoy a souvlaki and give their stamp of approval.

The Press Club Mark II opened its doors in December last year after a $2 million remodel of the space formally known as the Little Press Bar. The new venue is a luxurious, gold-and-tan dining room that seats 32 guests at 10 booth tables. It’s true fine dining, offering degustation menus called ‘Symposiums’ and serving dishes such as mussels with edible shells and a dessert called smashing plates with plates made of meringue. Colombaris has declared he aims to make the intimate Flinders Street space the world’s No. 1 modern Greek restaurant.

The former middle eastern inspired St Katherine’s of Kew closed its doors in November last year and reemerged a month later as the second of the Group’s Hellenic Republic Greek Tavernas. By the middle of the year the Kew venue will also add a Greek pastry shop called Sweet Hellenic. Around the same time a third Hellenic Republic with a Jimmy Grants souvlaki bar will open at Williamstown in the Hobson’s Bay Hotel building.

March saw the opening of Le Grand Cirque, a French inspired dining room with a circus themed interior. The South Yarra space was previously home to the Greek-Italian hybrid Mama Baba. After a complete refurbishment and Manu Feildel taking up the helm, it has emerged as a relaxed, night-time lounge that brings French food back to basics in a fun and interactive atmosphere.

The final piece of this jigsaw falls into place with the evolution of Russel Street’s PM24. The Phillipe Mouchel and Made Establishment partnership closed it doors in January and will reopen in June as Lucy Lui’s Kitchen. Michael Lambie, co-owner of The Smith Restaurant and Bar in Prahran will head things up and promises to deliver a relaxed and funky Asian fusion eatery and bar.

By Lawrence Pelletier 15 Oct, 2015
In isolation this setting will simply ask for the users password each time the ‘No Sale’ button is used, and the instance will be logged in the exceptions report.
By Lawrence Pelletier 15 Oct, 2015

The new facility, officially opened in October last year, is the result of a five year, $30M project that saw the NSW Harness Racing Club (NSWHRC) move its major metropolitan track from Harold Park in Glebe to the new western Sydney home.

NSWHRC has owned Menangle Park since 1952, but in recent years it had only been used as a training facility. In 2007 the decision was made to make it the new headquarters and a major overhaul of the site commenced.

“The first thing we did was build a new metropolitan standard race track,” explains Operations Manager, Bruce Christison. “A 1400m track was built which is now the largest in Australia. The bigger the track, the faster the times, so the times the horses run here now are comparable with North America and Canada where harness racing is very strong. From a breeding perspective the rest of the world is taking notice of our horses because we’re suddenly running these incredible times.”

Early in the piece Tabcorp came on board as naming rights sponsor. The 10-year contract was instrumental in financing the move, allowing the upgrade of facilities at Menangle Park to commence while the sale of Harold Park was being finalised.

In addition to the world class track the site has welcomed new track lights, two new grandstands and 12 food and beverage outlets with a seated dining capacity of 1500. All serviced by a fully integrated RedCat solution, the venue includes a 350 seat restaurant, 4 function rooms, 2 permanent marquees and a number of bars, cafes and kiosks.

The Menangle team was clear on what they were looking for in a POS solution for the new site. “It had to be centrally controlled and have good networking capability to connect our outlets across the complex,” explains Bruce. “We wanted full EFTPOS integration, stock control and integration into our existing reservation and membership system. And of course it needed to be reliable and price competitive. Redcat ticked all the boxes”.

The Menangle Park and Redcat teams have worked closely over the past 6 months to get the system implemented in between the busy racing schedule. “I couldn’t ask for more as far as the support I’ve had from the Redcat team. They’ve been onsite for every race meet that I’ve asked them to attend in the roll out phase and implementation process.”

Bruce cited full integration of the POS service as the biggest game changer for them. “A price change for example, now flows through the whole network. We don’t have to run around to every register across the complex to make a change, we now manage it from one central computer.”

Redcat’s intuitive interface has also been a big positive. “It’s really user friendly which has been great for our staff. We have a core team but also employ a lot of casual and agency workers, so the ability for them to pick it up quickly on race days is a real bonus.”

Based on the success of the initial implementation Menangle Park are looking forward to adding the Redcat loyalty module in the new financial year to further develop their member rewards and discounts program.

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