The selection of the cash register system must be based on four criteria:
1. According to the operating profession (for example: retail, catering, service, etc.). Different occupations have different requirements for hardware and software. Distinguish by business process. For example: catering industry - fast food - divided into two: counter and table top. Then there is the size of the operating area and the number of items.
2. Depending on the degree of precision of the agent, the detailed description is what the administrator wants to go through the cash register and understand. For example: handling the sale of goods, invoicing, still invoicing, still analyzing the gross profit of the invoicing, so that the supplier handles, the waiter commission and so on.
3. All the capital contribution budget, the degree of precision of the processing is directly proportional to the capital contribution.
4, the use of personnel, as well as the computer level of the personnel. If the customer wants to choose a computer-based cash register system, he must think about this element, otherwise the system will not reach the ideal role.
At present, most of the cash registers on the market have certain catering functions. It is also a complete function to clarify the functional goals written in the introduction, but in fact, these functions can not withstand scrutiny, so that customers simply can not use.
Let's simply say a few points:
1, dish input
One of the biggest reasons that restricts the use of cash registers in the catering industry is that the cashier must use the cash register to back 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". This function breaks through the bottleneck of the cash register in the catering industry and the demand for the cashier.
2, kitchen printing
It is not the ability to receive a printer from the kitchen according to the printer. The real kitchen system must do the following
- There are 3 styles to choose from for kitchen printing: small order (one dish and one paper, as a manufacturing order), table whole (one table and one single, as a single kitchen menu or upper menu), class whole 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 is lost, you can't crash or drop the menu, you must be able to back up from your own receipt printer.
3, the waiter handles
- You must agree to choose different waiters in the same table. If you can't replace the waiter in the same table, you will not be a waiter, but a cashier.
- The waiter's detailed report, the reason is that the use of the waiter to handle the function must be handled by the waiter. If the waiter's report has no details as long as the total amount, it is actually useless.
There are three reasons for forming 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 professional customers. It is a mock-up of making up and cutting corners.
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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