Ultracomida     Curado Bar
 
Ultracomida are an award winning restaurant and delicatessen, based in Wales, providing the best in Spanish food and wine. Be it those iconic names such as Muga, Vichy Catalan and Estrella or their fantastic range of smaller artisan producers... it’s always good to have a choice.
 
Ultracomida are based in 3 locations; Aberystwyth, Narberth and Cardiff (Curado Bar). Aberystwyth houses their fully stocked warehouse. Each location has a delicatessen which provides the best in artisan foods including cheeses, oils, cured meats, fish, olives, pickles, etc.  Curado bar being the latest addition to the business, situated directly across from Cardiff's Principality stadium.
 
The restaurant uses the quality ingredients, from the deli, to make a delicious range of Spanish tapas. Ultracomida pride themselves on their great service and quality produce.
 
Ultracomida have an award winning website at www.ultracomida.co.uk, which offers plenty of cooking tips, advice from renowned food writer Elisabeth Luard, as well as regular exclusive write ups direct from their producers. Their unique range of Spanish food and wine is available online with delivery throughout the UK. POS integrate with the Ultracomida website to send product info and up to date stock levels. Any orders placed on the website are seamlessly picked up and processed by the POS system to allow picking and dispatching by the warehouse team.
 
POS became partners with Ultracomida in 2010, providing an EPOS solution which allowed restaurant orders to be taken, easily and quickly, then sent directly to the kitchen via the kitchen printer. Drink orders are printed at the front of house. The deli utilises the EPOS solution to weigh loose items via the integrated Avery scales. The POS back office system allows each individual Ultracominda store to place orders directly with the warehouse to ensure stock is always topped up.

 

 The integration of the warehouse, with the shops, simplifies the ordering at shop level including changes in pricing and costings throughout the group. 

- Paul Grimwood.

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