Why do restaurants need POS?

1. Save money on time, don't miss the target

One of the first benefits that every shop thinks of is using POS as a cash register. By using it to receive orders, calculate the total amount, and give change, there are fewer errors in receiving and giving change. At the end of the day, you can summarize the payment in cash and pay through other channels. However, this benefit is only a small part of the advantages of POS.

2. send order Go straight into the kitchen

Many restaurants have a food ordering point and a kitchen that are far apart. Many POS brands have printers connected to the kitchen, allowing orders to be printed directly. Employees do not have to waste time walking far. However, a thing to be careful about when choosing a service is that the POS model must be able to print the food list as 1 food item per bill because in the actual work area, the kitchen must distribute this food list to the stove and various cooking points. If the food menu is printed out as long as the bill that is collected from customers, it will hinder the distribution of orders in the kitchen.

3. Prevent employee corruption

POS machines have a system to prevent canceling food orders, which is very useful. Anyone who has ever had a problem with employees issuing bills to collect money from customers and then canceling the bill later, not having cash in the drawer, or sending orders to the kitchen to order food to eat themselves and then canceling the bill later, can stop worrying because the system usually has a right to cancel orders, which will allow the store manager or a person with authority to cancel this type of order. Therefore, it is an indirect check to see if there is anything unusual.

4. Know your sales in detail

Actually, aside from knowing how much income we have in a day or a month, POS machines are more useful than that because the system will record the food and beverage items we sell and can also export the data for viewing separately on a daily or monthly basis. The question is, why do we need to know so much? This information allows us to see which menu items we sell a lot of or not at all, and on which days we sell well or not, we can use it to plan promotions or cut out menu items that do not sell well and that require the burden of raw material stock.

5. Manage back-office inventory efficiently

In almost every POS brand, you can do something called BOMB, which is to link the food recipe into the system so that the system will automatically cut the stock when there is a sale. However, shop owners often neglect to use this money because they see it as a hassle. But in fact, it is very necessary for cost management and makes us more accurate in ordering ingredients.