Restaurant Management Software With Mobile Ordering System

speeds up customers service in more then 3800 bars and restaurants around the world

Restaurant Management Software With Mobile Ordering System
Get your Invitation No commitments! No contract!

With Mobile Ordering System You Will Speed up Your Service up to 20%

The Goal of any caterer is to serve as many guests during “Rush time” while in the same time your guests should not fill as you rushing them to finish their meal so the new guests could take their table.

How to achieve this goal??

The only thing that we could do to make an influence to increase productivity during the period of rush time is to shorten the time that is needed to take customer’s order and bring it to the table.

Beside the fast and efficient work in the kitchen and bar you need to reduce your waiter’s moving, as his walking to cash register, time for entering orders in cash register and giving information about orders to staff in the bar or kitchen.

Also you should avoid that your waiters  take 4-5 orders at once because  this is the main reason why they often make a mistakes about ordered food, and as result you lost your precious time or even worse, you lost your customer.

 

 

See How Easy it is to Use POS Sector Mobile Ordering System

Set the Printer or Monitor in your Bar or Kitchen

Set the Printer or Monitor in your Bar or Kitchen

In your bar or kitchen set the printer that will print the orders created on your waiter’s tablet or smartphone while your waiter is still with your guests.

 

Instead of printer, you can also set the monitor or tablet where your staff in the kitchen will see all orders made by your waiters.

Mobile Ordering System for Your Waiters

Mobile Ordering System for Your Waiters

Your waiter takes orders from guests near their table, tap it in their mobile device ( smartphone or tablet) with installed application for mobile ordering and send it immediately to the kitchen or bar  where your staff can see it printed or displayed on kitchen’s / bar’s monitor.

Orders are printing on bar’s or kitchen’s printer

Orders are printing on bar’s or kitchen’s printer

On the spur of the moment the order that was send by waiter’s mobile device is transferred through the wireless network and prints on the printer / monitor in bar or kitchen.

The restaurant staff in the kitchen/bar could immediately see the orders and start with its preparation.

In addition to showing of orders in real-time, kitchen monitor shows when an order was created, so the kitchen staff know which orders have priorities.

 

The order is ready

The order is ready

After the order is ready, staff from the kitchen inform waiter by sending a notice about prepared order from kitchen monitor to waiter’s mobile device.

After notification, the waiter gets in his mobile device audible or visual signal about orders that are ready to go to guest’s  table.

 

In our establishment, we have reduced the time from taking of an order to serving for 50% with the assistance of work with tablets

damir sekulic

During the summer, turnover in catering facilities is 8 to 10 times higher than during the winter, so it is important to speed up the transfer of orders from waiter who taking orders from guests to the kitchen or bar.

A tablet is an excellent solution since waiter takes orders from several tables in same time since the order has been printed on kitchen printer at the moment when waiter took the order (regardless of the fact that waiter goes to serve other tables afterwards).

That significantly decreases the “pressure” of a huge number of simultaneous orders in kitchen facilitates serving of orders. We have made a small analysis… the average time for serving of food in the “old system” (without tablets) was 20 to 30 minutes. With the tablet, this time is decreased to 10 to 15 minutes. Even the “older” waiters do not have any problems with getting used to the new technology. We wanted to “turn off” the tablets during the winter, but the “older” waiters asked us to leave at least one operational. :)

 

POS Sector- Restaurant POS review Alexander Gilbert – Karma Lhoke

Our secret for big success

The secret to success in catering business is in good everyday routine. With POS Sector your daily routine, from issuing receipts to tablet menus will surely become a beautiful story.

Issue invoices quickly and simply, with different payment options, for one or more guests.
Manage and monitor your business operations with charts and diagrams with numbers to get clear picture faster then ever.
Efficiently manage one or more warehouses with preview of the entire business operation.
Improve your customer's service with mobile ordering and get new guests with your excellent service.
Save time. Connect waiters and the kitchen with two-ways exchange of information about orders.
Give more fun to your guests with the tablet menu, promote your offer with more information, pictures and videos.

Do you know...

in 19 countries around the world our partners distribute and maintain POS Sector
3827 catering facilities around the world use POS Sector in their everyday work
279 million invoices are issued every year via POS Sector

They provided me with the necessary support at any given time

laurin kutak

My experiences with POS Sector are more than good. POS Sector’s team for support and their patience for resolving all my uncertainties and beginner’s mistakes were above my expectations.

At all times they offered me the necessary support and we have succeed to  arranged everything for normal work of my cash register very easily, so I can recommend this software and the support team to everyone who needs software that is easy to use and has excellent support.

Laura Reyes – Pasta la Vista

Meet the team behind POS Sector

They say that angels do exist, just they do not always have wings… we call our angels - POS Sector support.

Meet the team behind POS Sector

5 examples from experience how you may be losing your profit every day

Nobody likes losing their hard-earned profit, so we believe that you are not an exception. Let us mention a couple of examples that maybe you do not know about, where you are losing profit and to what extent, without the use of good software for business management.

  • Simple issuing of invoices through the software certainly increases the speed of the service and gives a possibility for conforming to the prescribed regulations. Is such way, the productivity of the service is increased up to 50%.

    Investments into computer equipment are one-off, but taking into account the ratio of expenses for procurement of equipment and accelerating the work process, investments into equipment are really negligible. Also, it is relevant that the training of new staff on the software is simple, so you would not lose time on training of new employees.

    Tip: Each waiter should be authorized to collect payment by card or payment order, but pay special attention on which waiter is authorized to reverse invoices.

  • The principle is really simple. Waiter takes one or more orders from guests, enters them into the POS Sector cash register and such complete orders are automatically sent to the printer or monitor in the kitchen or the bar separated by the type of ordered item.

    Due to the “rush hour” and stress in order to serve food and drinks in a timely manner, the bartender or the kitchen staff have a huge problem of adding up the total quantities of certain items from five or more orders, thus the total quantities from all entered orders are optimal for reducing errors in serving of food or drinks.

    The expense for inclusion of this option is an additional printer for orders in the bar or kitchen or a monitor for taking of orders on locations for preparation.

  • Each manager of a catering facility has a goal to enable the reception of as many guests as possible in the “Rush time”, realize turnover per table as many times as possible within those few hours, but without affecting the guests themselves, meaning that they should not be rushed in order for someone else to take their place. The only increase of productivity that can be affected in this interval of several hours is the time from the moment of reception of order to the serving of food to guests on a table.

    With a fast and efficient kitchen, it is necessary to reduce the waiters’ time needed to come to the cash register, entering of orders and taking of notes to the kitchen, as well as prevent the situation where waiters collect 4-5 orders and then take them to the kitchen in the same time although the orders were taken in a period of around ten minutes.

    A solution for this problem is that waiters use tablets for mobile sending of orders, while the kitchen and/or the bar have a monitor with received orders through which they inform waiters when their orders are ready. This option increases the speed of changing of tables for up to 20%, which means more guests and higher profit.

    There are two solutions, the first one being the work with printers, which is realized with the installation of a printer in the kitchen and in the bar, meaning where it is necessary; after waiters make an order, the software separates it to the kitchen and the bar and sends it to corresponding printers. This method has numerous advantages over taking of notes and speeds up the business operation, however it is one-way communication, since waiters do not have information when their orders are ready so they have to go to the kitchen to check whether their orders are ready.

    A solution for this problem is operation with a kitchen monitor. A tablet is installed in the kitchen showing the orders made by waiter; in addition there is information when the order was made so you can have information which orders are “late”, etc.. Another advantage of working with kitchen monitor is also that cook has a possibility, after the order is prepared, to inform waiter that the order is ready, which accelerates and optimizes working hours.

  • For me personally, one of the most important items in catering business are the correctly defined standard serving sizes. Standard serving sizes are a recipe for making of a certain food or drink. With correctly entered sizes of a food or drink, I can monitor my entire business operation through consumption and current status of stocks. Without correctly entered standard serving sizes there are no correct information about business operation, thus this is a precondition for monitoring and optimization of consumption and profit.

    A huge problem that I faced when entering standard serving sizes in software I had been using as a caterer was that this important process was too complicated. Simply, I could hardly manage this without support. That is the reason why the current process of entering of standard serving sizes into POS Sector has been optimized so everyone can independently and simply add a new article and enter the standard serving sizes without redundant and complicated actions, and without support.

    In order to more easily understand working with standard serving sizes, we will give an example of standard serving sizes for two items:

    Example of standard serving size for coffee with milk would be as follows:

    • Coffee  0.007 kg
    • Sugar    2 pieces
    • Milk       1 piece

     

    Example of standard serving size for hamburger would be as follows:

    • Bun for hamburger        1 piece
    • Minced meat    0.15 kg
    • Green salad       0.020 kg
    • Tomato                               0.050 kg
    • Salt        0.002 kg
    • Mayonnaise      0.002 kg
    • Ketchup              0.002 kg
    • Onion   0.005 kg

    The standard serving sizes adjusted in such way for coffee with milk will result that with every sale of coffee with milk the stocks will be reduced for 7 grams of coffee, 2 small bags of sugar and 1 small package of milk; the same works for hamburgers, each sale will reduce the amount of relevant ingredients in stocks in the previously defined quantities.

    Management of standard serving sizes gives you a possibility to monitor the quantities and financial values of sold goods; the standard serving sizes are a precondition for you to know whether you are selling certain items at prices where you do not have any or have a very little profit, etc.

     Note: Be sure to check whether you have entered the correct quantities of certain ingredients, since that is a precondition for correct reducing of quantities of ingredients from stocks.

  • Guests often change the proposed side dishes from the menu or they ask for a specific preparation of a meal. Without this option in the software, waiters have to go to the bar or kitchen and explain what a guest wants. For me as a caterer, that means loss of time for my staff and my profit. With the option of direct message to the bar or kitchen on modification of side dishes or type of preparation, this problem is resolved and there are no more unnecessary losses.

    However, this option will not be fully optimized and will create chaos in the stocks if, when side dishes are changed, correct ingredients are not reduced in the stocks and the defined basic ingredients in standard serving sizes for food and drinks are not cancelled.

     

Do what you like
POS Sector will take care of the rest!

Do what you like <br> POS Sector will take care of the rest!
Get your Invitation No commitments! No contract!