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POS systems

Find a till system that makes day-to-day work easier

For takeaway and quick service, the till is only one part of the job. Ordering, payment, the kitchen and collection should work together. Here are the main things to look for when choosing a solution.

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A takeaway order is handed to a guest

From ordering to food ready to collect

  1. Till, self-service and online ordering
  2. Kitchen
  3. Ready for collection

One guest orders at the counter. Another uses a screen, while a third orders online. A good setup brings the orders together and makes it clear to the kitchen what needs to be prepared.

Look for a solution that shows extras and changes clearly, and helps staff keep track when it is busy. A screen showing that food is ready can make collection easier for both guests and staff.

The aim is to spend less time moving orders between systems, and more time on the food and your guests.

Self-service that makes room for more

Let guests view the menu, choose extras and order at their own pace. Good photos and relevant suggestions make choosing easier and can increase sales.

When self-service is connected to the till and kitchen screen, orders move on without staff having to enter them again. This gives them more time to prepare the food and help guests.

Look for a solution where ordering, payment and collection work together.

How to get more from a self-service kiosk

More ways to sell

Make it easy to add a drink, a dip or a side that goes with the food. Relevant suggestions during ordering can increase sales without staff having to ask every time.

Your own online ordering gives guests an easy way back to you. A loyalty programme can give them a reason to return. Find out which of these options the provider offers, and what is included in the solution you are considering.

See what you actually pay to take payments

A low percentage in a quote does not necessarily mean the lowest cost. Per-payment fees, fixed payment charges and markups can change the total.

Gather your payout reports and invoices from the same period. This covers both what is deducted before the money reaches your account and what is invoiced separately. Do not count the same fee twice.

Compare quotes using your own figures: how much guests pay, the number of payments and the payment methods they use. With many small purchases, a fee per payment matters more than it may seem at first.

Even if the till provider charges no commission, taking payments is not necessarily free. Look at the full cost, not just one line in the quote.

What do you really pay to accept payments?

What is included, and what costs extra?

Two quotes can look similar but include different things. The till, self-service, online ordering, kitchen screen and loyalty programme may be bundled together or priced as extras.

The same applies to equipment, setup and ongoing support. Keep the cost of the system itself separate from payment costs and terminal rental. Then add the parts together to compare the total over the same period.

Also consider who will help you if something stops working on a busy evening. Being able to get help and knowing who is responsible are part of the solution, not just details to consider after buying.

Choose what suits your restaurant

You do not need every feature from day one. Start with what is most useful now, and see whether the solution can grow with you.

Would you like to make ordering easier, improve the flow in the kitchen or understand your payment costs? Book a chat with Petter, and we can look at the options for your restaurant.

Book a chat with Petter