| Most restaurants find that point of sale (pos) systems | | | | 2) ORDERING ERRORS. Errors are reduced because |
| really are better for their work environment. It can | | | | now the orders are printed on tickets and not by hand. |
| many times speed up the ordering process time, | | | | As the customer gives the order, it can easily be |
| especially for a restaurant like a deli, and can correct | | | | entered into the computer. The cashier is better able |
| many errors. From personal experience, those errors | | | | to keep track of what is going on, and realizes that if |
| made on the cash register are no longer made on the | | | | they don't get it into the computer, it will not be made. |
| point of sale system. For some reason it seems like | | | | This saves money! |
| those previously "free" soda pops are now getting | | | | 3) EASE OF USE. There are only so many buttons on |
| charged for again. | | | | a cash register. A point of sale can have hundreds of |
| There are three main advantages to a point of sale: | | | | buttons making it easier for the cashier. "Who really |
| 1) CUSTOMER SERVICE. Instead of looking down at | | | | wants to push "MENU" then the number?" or |
| the buttons on the cash register to ring a customer up, | | | | something along those lines. A POS system makes |
| now you are able to look at a computer screen | | | | transactions easy and theft hard. Now you will have a |
| directly in front of you, being able to quickly glance at | | | | record of who took the order and who opened the |
| the customer, serving them to your fullest advantage. | | | | cash drawer. |