| What To Ask To A POS Vendor | | | | (Not onsite)o Comes standard with sufficient ports for |
| How Many Restaurant POS Terminal/Station Will I | | | | almost any operationo CPU speed is generally slower |
| Need? | | | | than the other two options but sufficient for the Point |
| * Considering peak customer volume | | | | of Sale needs.o Combined screen and computer |
| You must plan the number of stations based on peak | | | | How many cash will I need? |
| business. If you don’t you won’t be able to | | | | * You may easily observe how many cash drawers |
| sufficiently handle the flow of customers during these | | | | your restaurant will need, unless your servers carry |
| periods. | | | | their own cash banks you should have a cash drawer |
| * Number of staff taking orders | | | | at every station for ending transactions. |
| For a table service environment we suggest 1 station | | | | Integrated debit cards? |
| for every 3-5 servers. High volume areas such as | | | | * Your POS systems can be used to process and |
| bars and cashier stations may need to have a | | | | keep records of all credit card transactions and allows |
| dedicated station for that purpose. When switching to | | | | you to store them in one convenient location. |
| a POS system from a cash register many people | | | | * Can reduce seconds of transaction time with a high |
| make the mistake of forgetting that their POS system | | | | speed internet. |
| will not only be used for cashing people out, but will | | | | * A standalone terminal can be used in place if you do |
| now be used for order entry as well. | | | | not have high speed internet connection. |
| * Manage your restaurant layout wisely | | | | How many kitchen/bar printers? |
| If you have a bar you can bet the bartender will need | | | | * Having one printer for your kitchen would be |
| his or her own station. Other stations should be located | | | | sufficient for your restaurant, not unless you have |
| where servers can easily get at them. | | | | different sections serving different dishes inside your |
| * Having proper location where your customers pay | | | | kitchen then it would be better if you place printers on |
| for their meals | | | | all sections. |
| If you want your customers to pay for their meals | | | | * For example, you can print all appetizer orders on |
| though your servers carrying their own banks, then I | | | | one printer and have all your main dish printed on |
| suggest assigning fewer servers per station. But if you | | | | another. |
| want them to pay at front, having 1 or 2 dedicated | | | | * When choosing for printers to use for your kitchen |
| cashier stations would be better for speedy | | | | and bar, use impact (dot-matrix) printers instead of |
| transactions. | | | | thermal printers. Why? Because tickets that are |
| What type of POS computer would be best for my | | | | printed on thermal printers becomes unreadable when |
| business? | | | | exposed to heat, and the loud printing of impact |
| * Desktop: standard desktop computers.o Least | | | | printers can alert your cooks and bartenders that an |
| expensive computer optiono With a gurantee of 3 | | | | order is coming through. |
| years of onsite warrantyo Takes more space but can | | | | Is it essential to have more than 1 receipt printer? |
| be hidden away below a countero Flexible enough for | | | | * Since you're going to have more than one station, |
| adding extra portso Latest CPU speeds and memoryo | | | | you would likely need more than just one receipt |
| Screen and computer are separate; in case of | | | | printer. |
| technical problems problems are isolated. | | | | Do I need a back office computer? |
| * Small form factor: originally phrased as shuttle form | | | | * Having a back office computer allows managers to |
| factor, a smaller type of PC.o Compared to the | | | | access POS systems for checking inventory levels, |
| standard computer, SFF is more stylisho 3 Year | | | | changing a menu, and even adjusting employee clock |
| Onsite Warranty Standard for this componento | | | | times. |
| Space-savingo Fewer options for expandabilityo | | | | * It's not quite necessary to have a back office |
| Latest CPU speeds and memoryo Screen and | | | | computer for your restaurant, if you have less than 4 |
| computer are separate; in case of technical problems | | | | stations.. But if you do, it's always a great idea to host |
| problems are isolated. | | | | the database on a back office computer if you do |
| * All-in-ones:the combination of touchscreen and | | | | have 4 or more stations so that none of the stations |
| computer.o Stylish, space-saving terminal with fewer | | | | has the additional load of running the database. |
| wires requiredo Manufacturers warranty: 1-2 years | | | | |