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Table of 20, half paying together, half separately. Mien Tay used to reach for a calculator and triple-check everything by hand. With Zeller T1x, it's a few taps on screen, up to 90 minutes saved a day.
📍 Mien Tay Restaurants, 106-108 Kingsland Road, London E2 8DP
We hit the floor at Fine Food for some chats and recommendations on how to prepare for the end of surcharging. Good chats and great takes from Hamish at Jane and Emily at The Victoria Hotel Woodend.
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Customers weren't reading the menu at Mien Tay — it was too long, with too much unfamiliar language for anyone new to Vietnamese cuisine.
Ivy's fix: short descriptions for every dish, plus pictures so people know exactly what they're ordering before it arrives.
📍 Mien Tay Restaurants, 106-108 Kingsland Road, London E2 8DP.
Terminals that don't need a manual. Support that reaches out before she even asks. Full control over branding, right down to the logo. Small but important details that make all the difference .
📍 Mien Tay Restaurants, 106-108 Kingsland Road, London E2 8DP
Ivy's family has run Mien Tay - Kingsland Branch in Shoreditch for three generations, and her grandpa still hand-rolls the spring rolls every morning. When Ivy left her corporate job to help run the family restaurant, she ended up redesigning the whole menu from scratch.
📍 106–108 Kingsland Road, London E2 8DP
Come find the Zeller team at Fine Food Expo.
📍 Stand R9
25/08/2026
Lorne Restaurant owner Katie Exton on building one of Pimlico's most-loved neighbourhood restaurants, and why payments are one of the few things she doesn't have to think about.
The case for doing less in your business. 💡
Macgregor McNair, co-owner of Macgregor's Original, breaks down why keeping the menu to three burgers was one of the best decisions they ever made — less decision fatigue for customers, simpler operations, and total focus on doing what they do really well.
📍 212 Nicholson St, Abbotsford VIC 3067
🔗 macgregorsoriginal.com
When tickets are piling up, your payments can't be the weak link. 💳
Macgregor McNair, co-owner of Macgregor's Original on why reliability is the one thing they never have to think about.
📍 212 Nicholson St, Abbotsford VIC 3067
Don't throw away your pickle waste. 🥒
Laura Boulton turns every bit of pickle waste at Macgregor's into their most addictive condiment — pickle crack. Made with leftover pickles from ACIDE, garlic, dill, cumin and black pepper, dehydrated and blitzed into a powder. Nothing goes to waste.
📍 212 Nicholson St, Abbotsford VIC 3067
🔗 macgregorsoriginal.com
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