EPoS for Food Halls

The cost of a food hall EPoS system can vary depending on the EPoS provider, your system requirements, and the number of vendors operating within the food hall.

Typically, most systems are made up of a few areas:

1. Subscription services:
a. Covers access to the software
b. Often modular, enabling the food hall and vendors only pay for the areas they need
c. Usually charged monthly or annually

2. Upfront costs:
a. May include hardware such as tills and printers
b. Some providers include hardware within the subscription, as a purchase, or on a loan basis
c. Onboarding fees, covering system setup, installation, and staff training

As for ongoing support, packages vary but may include an additional cost or included in your subscription fee.

Kobas offers a flexible, subscription-based pricing model designed specifically for food halls. Our approach provides teams with access to all areas of Kobas, but split between the food hall owner, central bars (if applicable), and vendors. It includes ongoing support and may include a dedicated Account Manager.

Learn more about our pricing

A food hall operates using one central system for the entire site. This gives the food hall team overall visibility and control (if and when needed), while each vendor can access only their own account and data.

How it works:

• A single EPoS provider is used across the whole food hall
• The food hall operator has central oversight and reporting, reducing the need for combining reports from multiple vendor systems
• Each vendor has access to their own individual account within the central system (hidden from other vendors)
• No need for vendors to research or invest in separate systems
• Vendor confidence that their setup meets the food hall’s technical requirements

A food hall system can be set up in different ways, depending on how the food hall owner wants to operate. The Kobas system offers this flexibility.

Most food hall owners require Head Office access for overall control. This might include the use of team management for shared or central staff at the Head Office, along with reporting.

The food hall owners may also operate a centralised bar within the venue. This means they are responsible for the bar setup, staffing, and stock.

In Kobas, food hall-owned areas (such as the central bars) are:
• Set up separately from individual vendors as their own “venues”
• Managed with their own staff roles and permission levels
• Reported on independently, whilst contributing to the overall food hall insights

This approach gives food hall owners flexibility, clarity, and full control over the areas they operate

With Kobas, food halls and how their vendors are onboarded is dependent on the setup. For example, some food halls may decide they want to assign a Head Office team member as a Kobas Champion who will support the vendor with their Kobas Onboarding.

Other food hall teams may prefer that Kobas manages this process. With this, vendors will be supported by a Professional Services Manager at Kobas who will go through the setup, installation, and training with the vendor’s team.

Yes. With the Kobas system, food hall operators can manage as many food halls in one account as required. This is due to the specific Multi-Venue Ordering configuration, allowing businesses to set up an Area which has a lead venue assigned. Additional venues also sit within that venue.

For example:
• Area: North
• Lead Venue: Food Hall 1
• Venue: Central Bar
• Venue: Vendor 1
• Venue: Vendor 2