Restaurant POS: 8 features that actually affect your sales

What a restaurant POS must solve

In a shop you charge one cart and you are done. In a restaurant you open a table, add dishes at different times, split the bill, and sometimes swap an ingredient. If the system does not model that, the waiter ends up using paper and the kitchen gets orders over chat.

The features that pay for themselves

• Tables and open tickets: multiple orders per table, no double charges.
• Modifiers: no onion, medium rare, extra cheese, each with its own price.
• Direct routing to kitchen or bar, with per-dish status.
• Split the bill by person or by item.
• Tips separated from the total, and cash close per shift.
• Inventory deducted by recipe, not manually per dish sold.
• Offline mode: if the internet drops, you can keep charging.
• Reports on best-selling dishes and peak hours.

How to migrate without losing history

Export your last months of sales before switching systems and load only the current menu, not the full history. Test one real shift with two waiters and a sold-out dish: if the flow holds under pressure, it will hold in high season.