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How to Pick the Perfect POS for Your Restaurant

1. Clean your menu first – Consolidate duplicate items, correct prices and finalise modifier logic. A tidy import prevents late‑night re‑keying. 

2. Map the guest journey – Identify each hand‑off, from host to runner, then match screens and printers accordingly. 

3. Train in short bursts – Staff absorb new interfaces best during quick, scenario‑based drills rather than hour‑long lectures. 

4. Launch on a soft night – Parallel‑run the old register during a slow service in case you need a safety net. 

5. Review early data – In the first week, monitor voids, comps and average prep times. Tweaks made now save headaches later.

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