Choosing a POS for a bakery or café: questions to ask before you switch

A POS for a food business does far more than print bills. Before you switch, ask how it handles the things that make food different.

Products and sizes

• Can one product have several sizes or variations, each with its own price?
• Do sizes carry through to kitchen orders and stock, or only to the bill?

Kitchens

• Can orders be split automatically to the kitchen or station that makes each item?
• Can a kitchen mark items ready without walking to the counter?

Stock and recipes

• Can recipes deduct raw material when products are made?
• Are raw materials and finished goods tracked separately, by location?

Control

• Are modified and cancelled bills recorded, with who did it and when?
• Can you see discounts given, by person and by day?

Your data

• Can you bring your menu and customer history from your current system?
• Can you export your data if you ever leave?
• Is billing possible when the internet is down?