POS setup for an à la carte restaurant

What a POS must do in an à la carte restaurant

In à la carte service the order is never taken in one go: the table sits, drinks arrive, a starter is asked for, the main comes later and dessert is added at the end. So the core job of a restaurant POS is to keep the check open and inform the kitchen in the right sequence at every addition. Without a course-based flow, dessert leaves the kitchen at the same time as the main.

The second issue is the room itself. Merging, splitting, moving and reserving tables are daily work; if the POS has no answer for them, staff go back to scribbling on paper and the picture in the system drifts from the reality on the floor. In HMS POS the floor plan is built by drag and drop, table status is read by colour and reservations live on the same screen — so the room in the system stays the room you are standing in.

• フロアプランとテーブル管理
• コースベースのサービスフロー
• ウェイター用ハンディ端末
• 予約管理

More table turns from the same room

The way to raise table turns is not to rush guests but to remove dead time. Dead time sits in three places: between taking the order and it reaching the kitchen, between a dish being ready and reaching the table, and between the bill being asked for and payment being taken. Ordering at the table, the kitchen display and payment from a handheld shorten all three; the room stays the same and the turns go up.