Case studies
Our clients’ results
Read what restaurants, cafés and chains changed with AliPos.
Café chain, 3 locationsNo theft or suspicious voidsQuritob: a café chain where “the system doesn’t cheat”
«There’s no cheating — the system doesn’t cheat. Everything works beautifully. And the managers were honest: they didn’t deceive the client.»
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Café with delivery, TashkentConnected 2 days after purchaseFlorella: live in 2 days, trained with a 3-minute video
«Good, great. It’s convenient for us that Uzum orders come straight out of the printer.»
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Pizzeria, fast foodSales and cash — on the owner’s phoneMassimo Pizza: the phone shows how much money came in and where every pizza goes
«You can see everything on the phone: how much money, which pizza goes where. That’s what I like.»
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National cuisine, chain of 77 locations — one set of reportsJoni Osh: 7 national-cuisine locations in one system
«It works really great.»
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Café-patisserie chainSwitched to AliPos overnightHow an installation fault and another POS nearly sank a successful chain
A large café-patisserie franchise: failures after installation and another POS system — and how AliPos fixed everything in one night.
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Café, TashkentDaily summary: 50 → 5 minutesCafé: closing the shift without spreadsheets or recounts
«We used to collect the numbers from different places again at the end of the day. Now the manager has a clear way to check the shift.»
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Restaurant, SamarkandFood cost known for 90% of the menu instead of 45%Restaurant: knowing not just what sells, but what pays
«We now discuss the menu not only by how much sells, but by how much is left after food cost.»
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Fast food, KarshiAssembly errors: 28 → 7 per 1,000 ordersFast food: fewer mistakes when assembling combos
«The main thing is that staff don’t have to rely on memory when a combo has a substitution.»
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Choyxona, Kashkadarya regionClosing a complex bill: 6 → 3 minutesChoyxona: big tables and a clear bill
«Big tables are normal for us. What matters is checking the order quickly and closing the bill correctly.»
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OshxonaStock variances: 10.5% → 4%Oshxona: control of stock and write-offs
«Now we have a clear point of reconciliation: what was sold, what should have left the stock, and what is actually left.»
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BarUp-to-date recipes: 50% → 92% of itemsBar: analysing drinks by sales and cost
«We now look not only at the best sellers, but at how up to date the cost of every drink is.»
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BakeryWrite-offs: 6.0% → 3.8% of outputBakery and tandoor: daily accounting of finished goods
«We started comparing output with what actually sells and adjusting the plan for the next day.»
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DeliveryOrder re-entry errors: 11 → 4 per weekDelivery: less manual confusion between the order and the kitchen
«Above all we wanted fewer manual check-ins and to see every order in a clear process.»
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A chain of 12 cafésWeekly review: 1 working day → 2 hoursCafé chain: comparing branches on the same basis
«We started comparing locations by the same metrics instead of spending time collecting different spreadsheets.»
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Switch from another POSMenu errors in the first week: 10 → 3Switching from another POS without stopping work
«It mattered to us not just to replace the till, but to check the menu and prepare the staff in advance.»
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Staff trainingNew hire ready for a shift: 3 → 2 shiftsStaff training: learning daily operations faster
«When training is split by role, a new hire understands more easily what exactly to do on their shift.»
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SupportFirst reply in 3 minutes, solved in 15Support: solve the question fast and get back to work
«What helped was that the specialist went through every step with us and showed where to check the result.»
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National cuisineReport on key dishes: 2 hours → 45 minutesNational cuisine: a system that fits the venue’s usual processes
«The system should fit how our kitchen really works, not force staff to keep parallel records.»
Read the caseCase studies are published only with the client’s written consent and verified numbers.
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