2022-02-17
Customers must choose the cashier system based on four principles:
1. By business sector (e.g. retail, catering, service, etc.). Different industries have different requirements for hardware and software. By business process. For example, the catering industry - fast food - is divided into two types: counter type and table type. Another is to look at the business area and the number of single products
2. It depends on the management fineness of the manager. Specifically, what data the manager wants to manage and understand through the cash register. For example: manage the cost and gross profit analysis of commodity sales, purchase and sales, purchase, sales and inventory, as well as supplier management, waiter Commission, etc.
3. The overall investment budget and the fineness of management are in direct proportion to the investment.
4. The computer level of users and managers. If the customer wants to use the computerized cashier system, this factor must be considered, otherwise the system will not achieve the desired effect
At present, most cash registers in the market have certain catering management functions. The functional indicators written in the description are also full of functions, but in fact, these functions can't withstand scrutiny, so that customers can't use them at all.
Let's simply say:
1. Dish input
One of the biggest reasons restricting the use of cash registers in the catering industry is that the cashier must recite the dish number when using the cash register. This is the bottleneck of class II cash register. The sales method of short code or mnemonic code commonly used in computer software should be adopted. For example: fish flavored shredded pork, just enter "yxrs". This function breaks through the bottleneck that the cashier needs to memorize the dish number in the catering industry.
2. Kitchen printing
It is not possible to connect the bill printer to issue the bill from the kitchen or the kitchen printing system. The real kitchen beating system should do the following
- three types of kitchen printing should be selected: small order (one dish and one paper, as the production order), whole table order (one table and one order, as the menu or menu for a single kitchen), and whole type order (the order is issued separately according to the file outlet, as the menu for multiple kitchens)
- printing backup function, the cash register can capture the error status of the kitchen printer (paper shortage, online, etc.) at any time. Once the printing fails, the machine cannot crash or lose the menu. It must be backed up from its own bill printer.
3. Attendant management
- it must be allowed to choose different waiters for different dishes at the same table. It is not the waiters who can change waiters at the same table, but the cashier.
- waiter's detailed report. The reason is that the waiter's commission management must be adopted for the waiter's management function. If the waiter's report has no details, only the total amount, it's actually useless at all.
There are three reasons for these reasons
1. The key is that developers are disconnected from the market and customers. Do not know the real needs of industry customers. But behind closed doors and crude imitation.
2. The software and hardware level of developers is poor
3. The idea of businessmen, as manufacturers of businessmen, just want to bring immature things to the market as soon as possible. Rather than the practice of technology-based manufacturers.
