The reality is that there are a lot of differences but is also depends on what type of food service business you have. Here are the key differences on what makes a food service point of sale system unique (with the biggest items in bold as it would apply to nearly all food service businesses):
- Split checks
- Modifiers (ie: extra mayo, extra shot of espresso, no pickles)
- Tracking food cost
- Tracking labor cost
- Tracking food waste
- Customer counts
- Table map
- Remote kitchen, bar, and prep station printers
- Tip (how the payment is processed to include letting the guest/customer add a tip)
Not a comprehensive list but enough to give you an understanding of some of the key differences.
If you are in the United States and in need of some free point of sale related advice or help, you can reach me via the contact form to the right, via email at firstname.lastname@example.org or on my cell at 208-340-5632. Over the last 15 years I have helped thousands of folks find the best point of sale solution for their business or organization.
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