A restaurant POS is part of a working service process. The right system should help staff take orders accurately, send them to the appropriate preparation area and settle bills without confusion. Write down how your restaurant works before evaluating software.
1. Service type and menu
Table service, takeaway and counter ordering need different screens. Consider modifiers, sizes, add-ons and special instructions. Test whether staff can edit an order safely and whether changes reach the kitchen clearly.
2. Kitchen routing
Some restaurants need drinks to go to one preparation area and food to another. Ask about kitchen printers or displays, order numbering, cancellation handling and how staff recognize that an order is ready.
3. Tables and payments
For table service, check opening and transferring tables, splitting bills and adding items to an existing order. Verify how discounts, refunds and different payment types appear in the daily report. Payment-terminal integrations vary by country and provider.
4. Ingredients and inventory
Menu-level sales do not automatically produce accurate ingredient inventory. If ingredient deduction or recipe costing matters, ask whether the system supports it, and test how waste, staff meals and substitutions are recorded.
5. Reliability and permissions
Plan for interrupted internet service, power issues and an unavailable printer. Ensure there are clear permissions for refunds, price changes and cancellations, and understand how backups and software updates are handled.
6. A realistic trial
Run a sample busy period: two tables, takeaway orders, an edited dish, a split payment and a kitchen reprint. Time the workflow and gather feedback from servers, cashiers and kitchen staff.
See restaurant POS offers or contact the team.
Sample service-day trial
Set up two tables, a takeaway order and a kitchen station in a demo environment. Enter one meal with a modifier and send it to the kitchen, then change the order and confirm that staff can clearly see the update. Close one table with a split bill and one with a different payment method. Compare the sales totals and cancellation log afterward.
Operational questions
- Menus: how are sold-out items, sizes, extras and price changes updated?
- Kitchen: is the order printed or shown on a screen, and what happens when a printer stops responding?
- Staff: can refund and cancellation actions be limited to supervisors?
- Records: can you export daily totals and the records needed by your accountant?
- Support: who can help during the restaurant's actual busiest hours?
Evaluate real costs
Compare licensing, terminals, kitchen printers or displays, installation, training, maintenance and backups. Ingredient inventory, table maps, delivery integrations and payment support depend on the specific product and configuration; do not assume every restaurant POS provides them. Ask for a live demonstration of any essential function.