Eating out has become a habit, catering has become more and more popular. As the development of market and catering industry, a simple checkout system became a barrier to service expansion and increased costs. How to change these problems by choosing the right cashier system, we have the following suggestions.

Customers must choose a cashier system based on four principles:

1.By business industry (for example: retail, catering, service, etc.). Different industries have different requirements for hardware and software by business process, for example: the restaurant industry – fast food – there are two types: counter style and table style. And also need to consider the operating area and the number of single products.

2. Depending on the precision of the management standard by manager. Specifically speaking, the manager wants to know what data through the management of the cash register. For example: management of merchandise sales, incoming sales, or invoicing, or invoicing cost margin analysis, as well as supplier management, attendant commission and so on.

3. The overall investment budget, the degree of management is in direct proportion to the investment.

4. The use of personnel and management personnel computer level. If the customer wants to use the computer cashier system, must consider this factor, otherwise the system will not achieve the desired effect.

At present, the cash register on the market, mostly have a certain function of catering management. The functional indicators on the description are also functional, but in fact, these functions can not withstand scrutiny, so that customers simply can not use.

Let’s just say a few things:

1. Food input

One of the biggest reasons to restrict the use of cash registers in the catering industry is that the cashier must recite the number of dishes when using the cash register. And this is the bottleneck of type 2 cash registers. The simple code or mnemonic code sales method commonly used in computer software should be adopted. Such as: fish fragrant shredded pork, as long as the input “YXRS” can be. At present, touchscreen cash register is commonly used. This function breaks through the bottleneck of cash register in the catering industry, which requires the cashier to carry the number of dishes.

2. Kitchen printing

Not to be able to connect the bill printer from the kitchen out of the single is the kitchen typing system. Real kitchen dozen system need to do the following points.

Kitchen printing need to choose 3 styles: small sheet (a dish a paper, as a production sheet), the whole table sheet (a table sheet, as a single kitchen delimit menu or menu), the whole class sheet (according to the single file mouth respectively, as a series of kitchen delimit menu)

Print backup function, the cash register can capture the error status of the kitchen printer at any time (lack of paper, online, etc.), once the printing failure, can not crash or lost menu, must be able to back up from its own bill printer.

3. Management of waiters

Must to allow the same table, different dishes in the selection of different waiters, which can not change the waiter in the same table is not the waiter, but the cashier.

The waiter details report, the reason is that the use of the waiter management function must be the waiter commission management. If the attendant report has no details and only the total amount, in fact, it is useless.

There are three reasons for this:

1. The key is that developers are disconnected from the market and customers. Don’t know the real needs of industry customers. It is a closed-door and poorly manufactured imitation.

2. The software and hardware of the developers are poor.

3.The idea of a businessman. As a businessman’s manufacturer, just want to put the immature things to the market as soon as possible, which is rather than technology vendors.