How to choose a cash register in a restaurant

With the reform and opening up, the people's income has increased, and eating out has become a habit, and catering has become more and more prosperous. As the market grows, the size of the catering industry is growing, and simple cashier systems become barriers to service expansion and cost. How to change these issues by choosing the right cashier system, Xiaobian has the following suggestions.

Customers choose a cashier system based on four principles:

1. According to the operating industry (for example: retail, catering, service, etc.). Different industries have different requirements for hardware and software. Divided by business process. For example: catering industry - fast food - divided into two types: counter and table top. Then there is the size of the business area and the number of items.

2, depending on the level of management of the manager, specifically what the manager wants to manage and understand through the cash register. For example: management of sales, invoicing, or invoicing, or invoicing cost analysis, so that supplier management, waiter commission, and so on.

3. The overall investment budget, the level of management is proportional to the investment.

4, the use of personnel, as well as the management staff computer level. If the customer wants to use the computer cash register system, this factor must be considered, otherwise the system will not achieve the desired effect.

At present, most of the cash registers on the market have certain catering management functions. The description of the function indicators written on the introduction is also fully functional, but in fact, these functions can not afford to scrutinize, so that customers simply can not use.

Let's simply say a few things:

1, dish input

One of the biggest reasons that restricts the use of cash registers in the restaurant industry is that the cashier must use the cash register to back up the food number. And this is the bottleneck of the second type of cash register. You should use the shortcode or mnemonic sales method commonly used in computer software. Such as: fish-flavored pork, just enter "YXRS". Currently used as a touch screen cash register, this function breaks through the bottleneck of the cash register in the catering industry.

2, kitchen printing

It is not the ability to connect the ticket printer to order from the kitchen. The real kitchen system needs to do the following

- There are 3 styles to choose from for kitchen printing: small order (one dish and one paper, as a production list), table whole (one table and one single, as a single kitchen menu or upper menu), class order (by order) The stalls are issued separately, as a menu for many kitchens)

- Print backup function, the cash register can capture the error status of the kitchen printer (paper out, online, etc.) at any time. Once the printing fails, it can't crash or lose the menu. It must be backed up from its own bill printer.

3, waiter management

- It is necessary to allow different waiters to choose different dishes in the same table. It is not a waiter but a cashier who cannot change the waiter at the same table.

- The waiter's detailed report, the reason is that the use of the waiter management function must be managed by the waiter. If the waiter's report has no details, only the total amount, it is actually useless.

There are three reasons for these reasons.

1. The most important thing is that developers are out of touch with the market and customers. I don't know the real needs of industry customers at all. It is the imitation of closed doors and rough production.

2. Developers have poor software and hardware levels

3, the merchant's idea, as a merchant's manufacturer, just want to bring the immature things to the market as soon as possible. Not the practice of technical vendors.

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