How Station Point runs three brands across two sites from one till

Three concepts, two addresses, one team

Station Point DÖNER 2.0 sits at Bahnhofsanlage 2 in Langen, while Station Point SNACKS and Station Point THAI FOOD share a site at Europaplatz 5. Three brands that deliberately differ: different kitchens, different menus, different guests.

What looks like three businesses from the outside is run as one. That is exactly where the requirement comes from: every brand keeps its own identity, but nobody wants to maintain three separate systems.

The challenge: platforms, counter and kitchen all at once

Lunchtime decides everything. Guests are queuing at the counter while orders from Wolt, Uber Eats and Lieferando come in at the same time. If those orders land on their own tablets, each one has to be typed into the till by hand.

That costs twice over: once in time at the counter, once in reconciliation. Typos in items or prices only surface in the evening, when the cash book and the platform statement no longer match.

"All orders from Wolt, Uber and Lieferando on one screen. No more chaos at rush hour."

One ordering portal for three locations

Station Point runs its own web shop at app.stationpoint.de. Guests pick a location first and then see the menu of exactly that brand – with its own items and its own prices.

The in-house ordering channel sits alongside the delivery platforms, just without commission per order. For the business it is a direct line to the guest; for the till it is simply one more channel writing into the same system.

The solution: every channel writes into the same till

Today all orders come together in OrderRight – whether they start at the self-order kiosk, in the web shop or on one of the delivery platforms. The kitchen gets one ticket, revenue lands in one cash book, and each brand keeps its own menu.

The self-order kiosk takes the pressure off the counter: guests order and pay themselves, so the team stays free for advice and handover. Items, prices or opening hours are changed once in the backend – for all three sites at the same time.

Looking ahead: growth without a second system

Because brands, sites and channels live in the same structure, a fourth location or an additional platform is not a new project but another entry in the backend. That is the real difference to a setup that has to be rebuilt for every branch.

The three sites

Each brand has its own menu and its own presence in the ordering portal – accounted for cleanly and separately.

Station Point DÖNER 2.0Bahnhofsanlage 2, 63225 Langen

Station Point SNACKSEuropaplatz 5, 63225 Langen

Station Point THAI FOODEuropaplatz 5, 63225 Langen

The modules in use