CATERING

Earn More Than What You Expected From Your Restaurant POS Equipment – Part I

For such a long time, most retail business owners thought of their point of sale system as a fancy cash register. Now that technology has become more advance and slowly becoming vital part in the retail systems, many innovations today have become standard features within the POS industry.

1. Wireless Hand Held Devices. The newest generation of wireless restaurant hand held POS devices allow your servers greater freedom to take orders as well as collect payment without leaving the customer. Your servers will be able to present daily specials to your customers on the spot, process credit cards while walking to the next table, send a bread request for table 37 to the kitchen, and be able to add walk-ins to the waiting list – right from the handheld device. Your servers will be able to spend more time interacting and keeping your customers happy.

2. “Sticky” Paper Printers. Another one of the newest and most brilliant innovations are the printers that uses “sticky” paper. This kind of printer uses paper similar to a Post-It that will allow you to reposition the receipt to different positions or locations again and again. You can print the paper to whatever length you want, then stick to any surface where it will stay unless it is removed and, even, placed elsewhere. With these printers, the paper can stay with the order through the entire order process. The new paper is also liner-free which eliminates the need to manage non-recyclable waste and can be easily removed and restuck to a different surface – again and again, whenever you want. It can be used for all orders, instant and special orders, as bag tags or any combination.

3. Digital Menu Board/Signage. Did you know you can deliver media rich content, using video, audio and pictures, right from the POS system? You’ll find some POS bundles have fully integrated and seamless digital menu board software that can be used to create content using the same database. Menu titles, pages, menu items, and prices can all be interlaced with high-quality multimedia to give your restaurant menu board a dramatic, interactive display without having to purchase an additional system.

With most digital menu boards, you can easily do menu changes, change scheduled price, daily specials and continually update it throughout the day by sending content to be displayed from the store database in real-time.

4. Self-Service Kiosk. Have you thought about a customer self service kiosk for your restaurant? Many of our clients have. There are POS packages out there that allow adding a kiosk with no separate software required. With this method, adding a Kiosk to your restaurant has never been so easy. Most kiosk software is designed to cut down on labor costs and speed up the ordering process, enabling a whole new level of profitability. The Kiosk will pull menu items directly from your menu database on the POS terminal, providing a seamless integration into your POS system. Most packages can enhance the customer’s user experience even more, using sound and motion graphics, to engage your customer.

5. Cell Phone Paging. Some restaurants are opting to take a more modern approach by paging customers’ personal cell phones. This can be done by allowing your host or hostess take the customer’s cell phone number and list it into the cell phone paging system keypad. And when their table is ready, the paging system sends a call to the cell phone with an automated voice message to notify the guest that he or she maybe seated. This is a very convenient way for guests who want to roam farther than ordinary pagers will allow and you won’t fear of the customer walking away with your pager.

The tips I gave you above are just the appetizer when is comes to knowing what restaurant POS solutions is best for your business. Watch out for more…

Michael Tash is Vice President of Customer Relations of POS-for-Restaurants.com — helping business owners use their technology to be more efficient and more profitable with over 20 years of its restaurant experience.

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