Bepoz

26/05/2026

The best venue operators know that great service starts long before a guest walks through the door. It comes down to having the right people and the right systems in place to back them up. Hearing from Alicia at Fancy Hanks Group reminds us that when technology does its job, your team can do theirs.

Fancy Hank's BBQ, Good Heavens Rooftop Bar and Springrock Public Bar

15/05/2026

What does it really take to run three of Melbourne's busiest venues? Alicia, GM across Fancy Hank's BBQ, Good Heavens Rooftop Bar and Springrock Public Bar, has the answer. From offline reliability to transaction speed, she has put Bepoz through its paces across every service and every shift.

Swipe through to hear what a high-volume operator really needs from their POS - and why Bepoz delivers it.

28/04/2026

Running multiple venues is no small feat. Between staff, service, and the pressure of a busy floor, the last thing you need is your POS letting you down. That's why operators like Alicia at Fancy Hanks Group trust Bepoz to keep things moving. When your system just works, you can focus on what really matters.

Fancy Hank's BBQ, Springrock Public Bar and Good Heavens Rooftop Bar

20/04/2026

Faster payments. More transactions. Happier customers. 💳⚡
When you’re running three busy venues, a second saved per transaction is worth more than you think. Alicia, GM of the group, says Oolio Pay’s response time is faster than every other operator they’ve used and the difference is felt every service.
Watch the full interview 🔗 link in bio

16/04/2026

A modern Spanish tapas bar built for long lunches, sunset drinks and lively nights out, Bar Olé Applecross overlooks the Swan River and the Perth city skyline and is the latest venue from the Esquilant Group.

Running behind it all is Bepoz, with POS, QR ordering, YourOrder, MyPlace, Snapshot and more keeping operations smooth so the team can focus on the floor.

Great to have Bar Ole on board.
📍 Applecross, Perth

16/04/2026

High volume. Fast service. No slow systems. ⚡
Alicia, GM of , and , says it best - Bepoz is the only system that’s been able to keep up with the pace of their venues.
Watch the full interview 🔗 link in bio

10/04/2026

“Every day looks different. Every service brings its own kind of chaos.”
Alicia runs , , and in Melbourne’s CBD - and she knows better than most what it takes to keep three high-volume venues running without missing a beat.
Watch the full interview 🔗 link in bio

10/04/2026

Running three high-volume venues in Melbourne's CBD is no small feat.

Alicia, GM of Fancy Hank's BBQ, Good Heavens Rooftop Bar, and Springrock Public Bar knows better than anyone that great hospitality depends on systems you can trust - especially when things get busy.

Here's what her team has seen since partnering with Bepoz and Oolio:

🔹 70% less manual stock work with the Lightyear Cloud + Bepoz integration
🔹 A year-on-year 1% drop in beverage COGS
🔹 Faster transactions across all three venues thanks to Oolio Pay
🔹 Uninterrupted trading during outages with Bepoz offline mode
🔹 More confident staff and a smoother guest experience

As Alicia puts it: "Knowing you can rely on your staff, your managers, and your systems is key to running great service."

We're proud to be the tech partner behind the Fancy Hanks group - and even prouder of the results they're seeing.

Read the full story 👇
https://bepoz.com.au/blogs/how-the-fancy-hanks-group-keeps-three-venues-running-without-missing-a-beat

Fancy Hanks trusts Bepoz and Oolio to run three busy Melbourne venues. See how faster transactions, offline mode and smarter stock control make the difference.

10/03/2026

Victoria’s beer glass is changing.
Across the state, more pubs are moving from pots to schooners, a small shift on the surface, but one that has real operational impact behind the bar.
Different glass sizes influence:

• Yield per keg
• Ordering patterns during service
• Margin on every pour

When venues don’t have clear visibility over sizing and stock usage, profitability can quietly shift.
Bepoz tracks product usage by serve size, helping venues understand true yield, manage inventory more accurately, and protect margins as trends change.
Because while glass sizes evolve, operators still need clear control over stock and profit.

09/02/2026

Peter Gilmore’s career at Quay Restaurant by Fink Group has helped define modern Australian dining and left an extraordinary mark on Australian hospitality - from his long-standing commitment to local producers and seasonal cooking, to the many chefs he’s mentored who have gone on to influence the industry in their own right. It’s a reminder of the impact strong leadership and clear vision can have over time.

As Quay enters its final chapter, it’s a moment to recognise not just the iconic dishes and global reputation, but the creativity, consistency and operational discipline required to perform at this level, service after service, year after year.

We’re incredibly proud to work with Quay as part of the Bepoz customer community and to support the team behind the scenes. Venues like this continue to set the benchmark for what Australian hospitality can be.

A special legacy — and one that will continue well beyond the walls of Quay. Read more of the story here: