Point of Sale
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By Andrea Victory
TouchBistro customer Mark Dillon is the owner and manager of Lupo, a casual Italian restaurant in Turks & Caicos. When he switched from pen and paper order-taking to TouchBistro iPad POS, 5 major things happened. Spoiler Alert: Everything changed for the better.
“I encourage all of our staff members to take TouchBistro tableside. When they input the orders in the iPad right at the table, the drinks are in the process of being made or are ready when the waiter comes back to the bar. You really see the speed of TouchBistro in terms of drink orders.”
“There are no more lost tickets in the kitchen, and no problem with not being able to read the waiter’s hand writing.”
“The simplicity of TouchBistro takes a huge burden off my shoulders as the manager because I am able to have all the necessary information at my fingertips. I’m aware of the logistics throughout the day; I can see the sales against the projected numbers, and if I haven’t reached my goal, I can encourage my staff to sell more desserts or cocktails.”
“Accounting and daily closing is very easy and I’m able to really break down all my sales with a touch of a few buttons. Without digging through all my accounting paperwork I can stay on top of my weekly and monthly sales, helping me hit targets or to see what I need to do to keep on track.”
“It’s changed the way we do business completely while enhancing the customer’s experience.”
Andrea was a Content Marketing Specialist and Editor at TouchBistro where she wrote about restaurant and dining trends, restaurant management, and food culture. A self-affirmed food geek, Andrea devours cookbooks and food blogs. She also knows how to make a killer kale salad.
By Jackie Prange
By Katherine Pendrill
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