• Case Studies

Four Busy Bars, One Dashboard: How Tiffy Group Raises a Toast to Smooth Multi-Venue Management

5 min. read
By
About this Merchant
TypeHospitality
Locations4
Where?Melbourne, VIC

Learn how Zeller can support your business.

Contact Sales

When Tiffy Sze opened Goldilocks Rooftop Bar in 2012, she never imagined that, within a decade, she'd have multiple hospitality venues to her name.

Now, Tiffy Group comprises four thriving venues in Melbourne – Goldilocks, Hunter and Hound, Mirror Mirror and Little Red's – with plans for more on the horizon. Scaling from one bar to four was always going to have its challenges, and while expanding, it became clear to Tiffy that a consolidated business structure was needed as day-to-day operations had simply become too much for one person. "In the beginning, I handled everything myself. But after starting a family, I knew I couldn't be everywhere at once,” says Tiffy.

With multiple venues to oversee, Tiffy needed a centralised team as well as a financial and payments solution that could keep pace. That’s where Zeller’s new multi-entity dashboard came in. It gives Tiffy and her finance team a single login to view all transactions, payments and settlements across every venue. They can see how the group is performing as a whole in real-time, compare venues at a glance, and drill down into the detail at a site or even terminal level.

“I set up Tiffy Group as a head office, with dedicated roles for operations, marketing, functions, and accounts. Having well defined roles and a clear hierarchy has helped streamline the business and let me balance work with family. On top of this, Zeller has changed the way we manage our finances and operational processes, making them faster and more accurate. It’s genuinely made my life easier.”

Cheers to a culture that lasts.

With hospitality notorious for high staff turnover, Tiffy has prioritised building a supportive workplace culture across her venues.

"Happy staff means happy customers. I've always prioritised a friendly, supportive environment where everyone feels valued," she says. "I like to do fun things to keep the team happy and engaged. For example, last year, we took the team to the hot springs in Daylesford for a weekend away, and at night we took over the hotel and played a large-scale murder mystery game in the dark. Fun things like that help keep morale and retention high."

Tiffy believes a positive workplace directly translates to better customer experiences. "People’s energy affects those around them. If staff aren't happy, customers can tell. We make sure staff feel appreciated and offer plenty of growth opportunities, like training and career development whenever we can."

Before Zeller: manual reconciliation headaches.

Before Zeller, Tiffy's team juggled multiple disconnected systems to reconcile the financials of each venue.

"Our bookkeeper had to manually match EFTPOS dockets with POS reports and bank statements every single day. It was slow and tedious, especially across multiple venues," says Tiffy. "Every venue needed to print out dockets, and the bookkeeper had to cross-check everything individually. We tried different EFTPOS providers and systems, but none integrated well with our Impos POS. There were always discrepancies and tech issues, leading to constant frustration."

Tiffy recounts incidents when poor integration created operational chaos: "Some providers promised smooth integration, but it was always a nightmare. Systems went down, tills didn't match, and the kitchen would lose orders. It became obvious that we needed a more reliable solution."

Zeller has changed the way we manage our finances and operational processes, making them faster and more accurate. It’s genuinely made my life easier.

Tiffy Sze, Tiffy Group

Switching to Zeller for streamlined multi-venue management.

After switching to Zeller, Tiffy immediately saw improvements thanks to its seamless integration with Impos and user-friendly multi-entity dashboard.

"Zeller syncs directly with Impos, so transactions match perfectly. It has dramatically cut down errors and removed the daily paperwork headache. Now my bookkeeper and operations manager can log in from the office and quickly see each venue’s finances in one place. No more shuffling through dockets," Tiffy explains. "It's also much easier for me, because I don't have to be the middle person between the venues and our finance team. Everyone can access the information they need directly."

"Before, we had to physically collect dockets from each venue, but now we can handle everything remotely. It’s not just easier, it’s faster and much more reliable. If there's ever an issue, we can spot it instantly in the Zeller Dashboard and resolve it quickly."

When asked if she'd recommend Zeller, Tiffy doesn't hesitate. "Absolutely. To anyone running multiple venues at once, I’d say this: Zeller simplified life for me dramatically, I’m confident it will for you too. Everything’s streamlined, accurate, and easy – it's an absolute no-brainer.”

Tiffy Group using Zeller Dashboard's multi-entity management feature

Saving time – and wages – with Zeller Dashboard.

Reducing reconciliation time has significantly impacted the bottom line for Tiffy Group.

"Zeller has genuinely saved us time, and in hospitality, saving time means saving wages. With less manual reconciliation needed, our bookkeeper can handle things much faster, saving money across the business," she adds. "It has freed up resources we can reinvest elsewhere."

Zeller Terminal and cocktail, Tiffy Group

Rising costs, rising standards.

Like most operators, Tiffy has had to navigate a tougher economic climate over the past couple of years, and she’s noticed its impact on customer behaviour.

"With rising interest rates and economic pressures, customers have been more cautious with their spending. It’s definitely been tougher, but we're still performing well because we're not overly expensive. Even if people cut back, they still want a good night out every now and then, and we're there to make those nights memorable."

Instead of seeing the current sluggish consumer spending as a bad thing, Tiffy sees the market pressures as an overall positive force, driving the quality of Melbourne’s hospitality industry up. "These challenging times mean only the best survive. Venues need to offer top-tier experiences to attract customers, and that pushes everyone to improve. We're constantly refining our offerings, service, and value to ensure we stay competitive."

Neon sign at Little Red's Bar

Sky’s the limit for future growth.

Looking ahead, Tiffy Group is continuing to expand. "We've got exciting plans – a new rooftop bar and nightclub here in Melbourne is currently awaiting council approval. We’re extending an existing building to add two new levels, so there's plenty to keep us busy!"

With a strong team in place and efficient tools like Zeller Terminal and Zeller Dashboard supporting the group's growth, Tiffy Group is well-positioned to continue thriving in Melbourne's vibrant hospitality scene. Cheers to that.

Ready to make the switch to Zeller?

Learn more

How NONDA Delivers a Japanese Dining Experience to Remember

Drawing inspiration from contemporary Japanese cuisine and dining culture, NONDA in Brisbane's Gasworks precinct reimagines traditional Japanese cooking with a modern twist and local flavours. The result is a menu that’s highly innovative yet deeply rooted in tradition. We spoke with NONDA’s manager Anna-Sophie Pinter to understand more about the popular eatery and how Zeller helps keep it running with Japanese-style efficiency. At NONDA, sharing meets caring. “Our concept is very open,” explains Anna-Sophie. “As soon as you look at the menu, it’s clear it’s all about sharing. That’s what we love. People come in — couples, friends, big families, or smaller groups — and they order whatever they like, throw it in the middle, and everyone gets a taste of everything. It’s just a nice way of eating.” NONDA’s sharing-style dining philosophy is perfectly suited to their menu of classic Japanese dishes reinterpreted into new favourites. Signature dishes include the wagyu steak with teriyaki butter and enoki mushrooms, and the crispy pork belly with potato floss and chilli bean sauce. Other highlights include the Mooloolaba king prawns in shiso butter and prawn head oil, and the eggplant tempura served with fragrant soy caramel and chinkiang vinegar. Each dish is designed with the seasons in mind, prioritising the use of fresh, local ingredients. “The name ‘NONDA’ itself is a celebration – that’s why our concept is rooted in sharing,” Anna adds. Dining in style. Housed in a moody, industrial-chic space, NONDA offers an ambiance where good food pairs perfectly with good drinks. Alongside a thoughtfully curated selection of wines, beers, and cocktails, guests can enjoy rare and unique Japanese whiskeys and sakes. Anna’s attentive team is always ready to help diners find the perfect match for their meal, and the level of service does not go unnoticed by customers, with many leaving a tip directly on the Zeller Terminal . “A lot of people tip to be honest, which is very generous. The inbuilt tipping function works great and definitely makes a difference,” explains Anna. Taking payments, tableside. As a Zeller merchant for two years, the restaurant has reaped the benefits of streamlined payment processing. “It’s fun to work with,” says Anna. “Zeller is very easy to use. We usually take payments at the table, which makes life a lot easier. All the calculating and stuff is gone, so we’re quicker and more efficient.” The sleek design of Zeller’s terminals also gets high marks from Anna. “I have to say, the old EFTPOS machines were like huge bricks you had to carry around. Zeller’s terminals are such a nice change.” More than a meal. For NONDA, dining is more than just eating, it’s about celebrating shared experiences. With its casual fine-dining menu and the support of Zeller’s innovative technology, NONDA continues to redefine what it means to connect over a meal in Brisbane’s bustling food scene. Anna sums it up best: “At NONDA, we’re about bringing people together. Zeller helps us do that even better by making the payment side of things seamless.”

How MODU Celebrates the ‘City of Magic’ in the Heart of Perth

Tucked down a quiet side street in Perth’s CBD, MODU Bar & Kitchen brings a bold and vibrant take on Asian fusion dining. Inspired by early 20th-century Shanghai – known as the ‘City of Magic’ – owner Raymond Kwok and his team have created a venue that balances energy with elegance, tradition with innovation. “We wanted to create an Asian fusion venue that sits closer to the Asian side of fusion,” explains Raymond. “A lot of fusion spots tend to lean Western, but we wanted to stay true to our roots. MODU captures the magic and vibrancy of old Shanghai, bringing that mix of cultures and traditions into our food, cocktails and atmosphere.” MODU seamlessly blends traditional Chinese cooking methods with modern Western flair, crafting a menu that pairs perfectly with its innovative cocktails infused with Chinese ingredients. As the night unfolds, the venue transforms from an upscale lunch spot for corporate diners into a dynamic bar with live music. It's a destination where people gather, celebrate, and immerse themselves in an atmosphere that’s as refined as it is inviting. A polished solution for a sophisticated restaurant. As a thriving restaurant-bar in the heart of Perth, MODU needed a payment system that matched its style and sophistication. After struggling with traditional bank EFTPOS systems, MODU decided to make the switch to Zeller. “It’s been about a year with Zeller,” says Kwok. “Before that, we were with one of the big 4 banks, but we had so many issues – near-zero customer support, and having to do manual surcharge calculations was an annoying extra step.” One of the biggest selling points was Zeller’s competitive merchant fees and the (optional) built-in surcharging functionality. “With the big 4 bank, we either had to manually calculate the surcharge or press a special button on the POS system. Zeller makes it all straightforward – everything is automatically calculated. We don’t have to mess around with it.” MODU’s success with Zeller even led to Tony Roma’s, another venue owned by Kwok, switching to Zeller as well. Beautifully itemised bills keep the bean counters happy. MODU caters to a significant number of corporate clients who require precise billing transparency for expense claims. “The integration and clarity really help us,” explains Kwok. “Our POS system is Redcat, and having a seamless integration for things like tipping – where it’s clearly displayed on the bill – prevents discrepancies. If a finance department sees a $1,000 bill and there’s an extra 10% unaccounted for, that’s $100. Everything needs to match up, and Zeller makes that easy.” Striking the right ambience into the early morning. MODU’s atmospheric setting makes it an ideal spot for both dining and nightlife. With a 70/30 drinks-to-food sales split, the venue operates like a high-end bar while maintaining a full kitchen setup. “In the afternoon, corporate people come in for lunch. As the sun sets, it becomes a moody dining spot, and later it transforms into a late-night live music bar,” says Kwok. “Some people dine elsewhere and then come to us for after-dinner drinks or work drinks.” A partnership that powers growth. As MODU continues to evolve, Zeller remains a key part of its operations. With smooth payments combined with great customer support, Zeller has helped MODU focus on what it does best – creating an unforgettable dining and nightlife experience in Perth. “Zeller has been great for us,” says Kwok. “The EFTPOS system is seamless, and the customer support has been fantastic. It’s made our whole payment process much easier. I look forward to working with Zeller as we keep growing.”

A Sydney Icon with a Storied Past Embraces the Future

Steeped in the historical infamy of Sydney’s Kings Cross, The Roosevelt has a colourful past going back decades. Originally operating in the 1940s and 50s, the venue was once controlled by the notorious underworld figure Abe Saffron – dubbed ‘Mr. Sin’ – whose powerful influence over Sydney’s nightlife included the original Roosevelt Club. Fast forward to today, and The Roosevelt has been lovingly and creatively reimagined with an American diner meets old-school nightclub-style aesthetic, and is now proudly under the stewardship of Ben Hickey and his partner Naomi Palmer. Hickey has been involved with the venue for over a decade, and since taking ownership eight years ago, has helped transform it into a destination for cocktail lovers, whiskey connoisseurs, and locals looking for a unique experience. Some of The Roosevelt’s most famous offerings are its signature martinis, served ice-cold and with plenty of panache thanks to the power of dry ice. “We do a lot of classic martinis, but we use liquid nitrogen to get the glass as cold as absolutely possible,” says Hickey. “So, you get a really, really cold martini, plus the effect of the liquid nitrogen smoke spreading everywhere.” Also a standout is the eponymous Roosevelt Blazer cocktail. “For this one, we use Diplomatico rum, plus PX that has been infused with date, fig and cinnamon, then serve it flaming at the table. It’s a great winter drink with the  kind of theatrical presentation people love.” A food menu with finesse While The Roosevelt is best known for its drinks, it also boasts a full food menu featuring a variety of share plates and main courses. Two of the most noteworthy (and droolworthy) options on the menu include the Sydney rock oysters with champagne mignonette and the sirloin steak with cannellini bean, leek, & black pepper jus, both popular choices for guests looking for a refined dining experience. Those with a sweet tooth might opt for the treacle and almond tart with Laphroaig whisky cream or the ‘Noir Nightcap’, made with Jameson Black Barrel, coffee, stout reduction and Frangelico, served affogato style over brandy ice-cream. Zeller’s Bill at Table: worth the wait. The Roosevelt’s relationship with Zeller started a few years ago when a friend of Ben’s suggested Zeller could likely offer a better rate than their provider at the time. “When we switched to Zeller, we got a really good rate, so that made the switch well worth it. But now Bill at Table is here it's even better, because it makes the billing process that much smoother.” Tipping the scales in favour of gratuity. Tipping has always been a nuanced topic in hospitality. “Tipping is always tricky. It depends on the group and the situation,” Hickey shares. “Some people always tip, some never do.” With Zeller’s Bill at Table, guests are presented with an itemised bill on the  Zeller Terminal screen before making payment. They can also choose whether they’d like to split the bill and leave a tip with a single tap. “People are definitely more likely to tip when they’re still sitting at the table. If they get up to pay, the feeling of traditional service evaporates and the magic is gone. The awkwardness is removed from the tipping process as the system prompts the tip, meaning the staff don’t have to. It’s seamless.” More covers means more revenue. Since implementing Bill at Table, The Roosevelt has experienced a tangible improvement in patron experience at the end of a sitting. “Before Bill at Table, we had way more people coming up to the till to pay. Or we would drop the bill off and then they’d be holding their phone – but were they ordering an Uber, for example, or ready to pay? It was often awkward,” Hickey reveals. “But with Bill at Table, there’s no ambiguity. It makes the experience much smoother.” For staff, the transition has been intuitive. “Most of our team has worked in hospitality for a while, and even if they hadn’t used this system before, it didn’t take them long to learn.” For The Roosevelt, the way Bill at Table streamlines the payment process makes for quicker table turnover and thus more patrons served. “Now pretty much 95% of our payments are taken at the table,” says Hickey. “On a busy night, when we’re doing 160 covers, the feature is particularly great. People don’t need to worry about their friends forgetting to PayID them or not having the right cash, the bill is settled then and there and then they’re off into the night – and we’re onto the next table.”

What’s the latest?

Fresh resources, offers and updates in your inbox every month, to help your business succeed.