Hello caribchef,
Thank you for your question.
You will find a number of articles and links of interest at DinerSoft:
http://www.dinersoft.com/tech.htm
They offer reviews here such as Squirrel:
http://www.dinersoft.com/squirrel.htm
"SQUiRREL® For Windows Review by Lubos Hrasko
After many years of research and development, testing, and more
testing, Squirrel Systems had finally introduced their next generation
of point-of-sale systems. Called ‘Squirrel for Windows NT’ and
‘Squirrel Classic for Windows NT’ these two systems are a radical
departure for Squirrel’s traditional proprietary hardware and
software.
The Touch Interface
The touch screen interface is completely redesigned from previous
versions of squirrel. What used to be the traditional squirrel (blue
order screen with rectangles) has come alive with the use of vibrant
colors, high-resolution graphics, and animation.
Visual delight aside, the main focus of the redesign was an improved
intuitive look, feel and function of the system. Squirrel's goal was
to create an interface where "servers are immediately productive when
they start to use the system". The human factors engineering team did
a great job implementing these changes. Some of my favorite features
are:
Ability to swap the orientation of the screen for left handed servers
Online help that prompts the server’s next step in creating the order
Pop up buttons that are shown only when they are useful
Visibility of the entire order while ordering items (this is a great
improvement over previous versions)
All the buttons and function on the screen have a consistent look and
feel (size, color and appearance) and are always found in the same
place on the same screens..."
As you can begin to see, they offer valuable reviews on restaurant POS
software and hardware. They also include additional links at the
bottom of their reviews.
Another from DinerSoft:
Food Service Boss
http://www.dinersoft.com/foodserviceboss.htm
"We took advantage of the free trial download and also ordered their
demo cd-rom version. FoodService Boss was created by Symbiotic
Systems, which was recently purchased by HSI, a leading P.O.S. system
provider, probably to try to do what everyone else is trying to do:
link up the P.O.S. to the Back Office.
As a stand-alone work, FoodService Boss can be purchased as a whole,
or in modules (scheduling, inventory, timekeeping, menu making, repair
& maintenance control, and a simple recipe-costing tool).
What's good: Workable interface. "Customizable", without being
prone to user error. For your average restaurant manager, they should
be able to learn any part of FoodService Boss in one sitting. We also
like that you can purchase it in small parts, using only what you
need. The possibility that it can be linked to HSI (no actual proof
of that happening yet!) looks like a huge bonus, and we hope they can
get that to work without too much difficulty. We particularly liked
the scheduling module and rank it up there with Time Manager for ease
of use and practicality.
What's bad: User screens a little too busy. It may have just been
the "demo" version we were using but it there was too much information
vying for too little screen space..."
And another on Foodman:
http://www.dinersoft.com/foodman.htm
Any veteran food server can tell you that back in the day, before
P.O.S. computers, modern reservation systems and managers being able
to give instantaneous feedback on check averages, life was simple.
And some will even argue that food came out quicker, hotter and
tasting better without a client-server database in the way.
Managers lament how simple running a restaurant was before the I.T.
department emailed "End of Day Procedures" to the field and a special
card was needed to authorize adjusting a bill.
Owners rue for the times before touch screens and back office systems
added many thousands of dollars to their already-stretched-thin
budgets.
Of course, Aloha, Micros and Squirrel want every restaurateur to
believe that those dollars are investments that save many times their
initial outlay in increased efficiencies, better inventory control and
reduced theft opportunity. And, despite the old-timers among us that
long for the handwritten green checks and walking our orders to the
kitchen, the technogeeks are probably right--P.O.S. systems are here
to stay. But what if you don't have the tens of thousands required to
install most state of the art technology and hardware? Fortunately,
there are options.
One of them, Foodman, is a system that most restaurants, no matter how
big or small, can afford and that servers, managers and owners alike
can learn quickly and may solve some of the headaches caused by
so-called "leading-edge" technologies.
The Basics: Foodman is an "off the shelf" P.O.S. system that can be
used with your existing computer equipment at a considerable savings
over prepackaged hardware/software systems such as Aloha, Micros and
Squirrel.
Nice Features: Help screens, accommodations for "Special
Instructions" (avoiding the dreaded "See Server" ticket!), and the
"SEE" button, which lets the server toggle back and forth easily
between reviewing the order and entering menu items. Foodman also
jams a lot of menu choices into each screen, eliminating the need to
switch as much from screen to screen as with some other systems.
Foodman boasts that, with a "do-it-yourself" approach, you can install
a complete, three-terminal touchscreen system, using Foodman software
for $4,634. Compare this to over $10,000 for most other systems.
Drawbacks: As even the Foodman webpage admits, it is not a "pretty"
system. Esthetically-speaking, the menu screens look hokey...”
They even compare manual vs computer based systems in this article on
Tech vs No Tech:
http://www.dinersoft.com/wisdom/techvsnotech.htm
"Hi Tech vs. No Tech
John is yelling, screaming, to be heard. "I need a fajita beef
for one, on a rail...yesterday...NOW!" He doesn't want to yell at his
staff but they could not hear him otherwise, above the din of server
yammer, dish clatter and occasional phone call that rolls over onto
the kitchen P.A. Ordinarily, he wouldn't need to even raise his voice
but tonight, Friday night, the P.O.S. system has gone down.
We cut away now, as John spouts off several expletives, ending
in "...damn computers!"
At the corporate office which "supports" John, Karen is on the
IS&T Help Desk, working the 7am - 3pm shift on Monday morning. "Ok,
now click the 'Start' button," she is prodding an assistant manager.
"No...no, it's not on your keyboard...it's on the lower left part of
your monitor...your screen. Yeah, there ya go!" She knows she is not
supposed to, she knows it is not right but she rolls her eyes as a
colleague walks in with her double tall latte from Starbucks.
Too often, these scenarios play out in restaurant companies
around the globe, as technology and the F&B biz try to find their
places in each other's world. Submit a simple search for "restaurant
technology" on Alta Vista and find 3,801,485 pages to surf through.
"I know I am old school but sometimes I miss the days of just
writing down the customer's order on a green ticket and sticking it on
the wheel," says Angel Borg, manager of Gulliver's Restaurant in
Irvine, California. "There just seemed to be fewer problems."
This statement reflects the underlying belief of many restaurant
managers, especially those that have been in the business for 5 - 10
years and have seen the evolution of restaurant computers grow from a
simple Price Look Up (PLU) system to complex, windows-based programs
which integrate (or try to!) with Accounting software and then upload
to Headquarters...."
You will find numerous article of interest here and hopefully, good
information to help you make a decision on a system for your
restaurant.
You will also enjoy this article at DinerSoft:
http://www.dinersoft.com/pos_for_less.htm
“Would You Pay $37,000 for a Cash Register?
by
Katy Winthrop
If you’re anything like I was when I owned and operated two small
restaurants with small margins and small budgets, you probably think
one thing when you think of POS – expensive and not worth it!
Too expensive in fact for any single restaurant owner like you or me
to even consider. Well, not too quick! If I had it to do over again
(god forbid!), I would have taken a little more time to consider the
advantages. At that time, I could’ve listed a hundred disadvantages
to buying a POS--cost being at the top of the list. However, I traded
in my menus and aprons for business cards and business suits, to spend
my days and nights to change that typical thinking – a paradigm shift
of sorts for the small restaurant owner – Point-of-Sale is cheaper
than buying a cash register. Use it for what it is, a powerful
management and marketing tool, and you will recognize better returns
than you ever thought possible – all for a few dollars a day!...”
FoodserviceTechnology has a series of articles on Computer technology:
http://www.foodservice.com/technology/fst.cfm
“Foodservice & Computer Technology
By Sue Grossbauer
As computer technology continues to emerge, foodservice professionals
are faced with new possibilities for information management. At issue
is not which applications to computerize; the foodservice industry has
outgrown the basic questions of whether to computerize recipes,
nutritional analysis, accounting, inventory, purchasing, or diet
office. Today, the industry recognizes the benefits of all. Now the
issues are integrating applications, improving usability, and adapting
technological tools in order to achieve business objectives...
This article addresses all aspects of computerizing a restaurant, not
only POS.
You will also want to visit Hospitality Technology Magazine:
http://www.htmagazine.com/
Search this site for POS and you will find articles such as this one
that provides you with a checklist to use when considering your POS
purchase:
“Choosing POS
Tips and techniques you need to know to reach this make-or-break
decision
by Dave Kelley, Contributing Editor October 2001
Whether it's a question of upgrading an existing application or
installing a new system from the ground up, choosing the right
point-of-sale (POS) solution is one of the most crucial IT decisions
for a restaurant (or chain). It's an honest-to-goodness make-or-break
call that can strongly impact the success or failure of the core
business.
Compounding the issue is the fact that each hardware/software package
has its own unique characteristics, and, in spite of claims to the
contrary, there's no such thing as a one-size-fits-all POS solution.
Nor, unfortunately, is there a single template or criteria list to use
when it comes time to make the right selection.
However, there are certain universal considerations that can be
applied to the process and a number of proven techniques that can lead
restaurateurs to POS selection success.
Avoid rush hour
While it always seems that decisions need to be made yesterday,
insufficient planning is probably the number-one IT mistake when it
comes to POS systems. Identify unique issues that must be addressed in
your specific restaurant or chain, and do it before installing a
system that isn't right for the job. For example, companies doing
business in the United States and Canada may require a system that can
handle databases in English and French. And that's just one of the
more obvious issues that may come up...
...Mike Gaston, MIS director for The Copper Cellar Corporation, which
operates 12 restaurants and is based in Knoxville, Tennessee, came up
with this list of requirements for his company's new Squirrel for
Windows NT (www.squirrelsystems.com) POS system:
Easy for waitstaff to learn and use.
Easy for managers to learn and use so data can be collected smoothly,
distributed properly and applied chain-wide even by restaurant staff
without computer literacy.
Compatible with the custom-developed financial application in the main
office.
Uses Microsoft Windows NT operating platform and SQL server database
architecture.
Is scalable over time as both Copper Cellar company and units grow...
The article cites specific users and their POS choices and how they
made their determinations.
They continue:
...Know thy vendor
After reviewing specific requirements and finalizing a budget, the
time is right for vendor selection and system implementation. These
are inextricably linked for a reason. The vendor must provide solid,
in-depth training and support throughout the implementation process. A
good piece of advice is to check with a potential vendors' current
customers to gauge their level of satisfaction. Ask your vendor for a
client list and make a few phone calls. Be up front with the client,
and use the candid reactions to help judge the vendor's reliability.
If the vendor doesn't provide a client list, look for a new vendor.
Of course, the ultimate judge of a POS system is how it affects the
bottom line. A sample ROI audit obtained from GDK Development (which
operates 13 Burger King and Bonanza restaurants in Pennsylvania) shows
that the company examined every aspect of its operation before and
after implementing a ParTechPOS system (www.partech.com), giving a
clear picture of the implementation's success. Drive-through times
dropped an average of 17 seconds per car, which means more meals sold.
In dollars, it extrapolated to an annual company-wide savings of more
than $100,000. GDK's ROI audit showed a positive return of more than
$300,000 annually...
...POS Selection Tips
Because there's so much at stake when selecting and implementing a POS
system the process can seem daunting. Here are some tips to help
minimize the risks and increase the prospects for success:
Insufficient planning is the number one IT mistake. Creating a
careful, detailed action plan is the first step.
Vendor claims to the contrary, one size POS system doesn't fit all.
Identify unique issues that pertain to your restaurant or chain, and
make sure the POS fulfills your needs.
Assess ease-of-use characteristics for both wait staff and managers.
Evaluate compatibility with legacy systems at both the unit level and
home office.
Determine scalability of hardware/software package relative to your
restaurant's or chain's planned rate of growth.
Check system performance in terms of field-tested transaction and
processing speed.
Analyze firewall, encryption and security risks, especially if the
system is Web-based or an ASP.
Do background checks on the vendor to determine your level of trust
for future service and support.
In addition to vendor costs, factor in ongoing costs for maintenance,
equipment, staffing and integration.
Request an ROI study...”
There are numerous excellent articles on this site if you do a simple
search for POS.
There is also a chat by six operators on POS at Hospitality Technology
found by the menu at Current Articles:
“POS Chat
Six Operators join a frank chatroom discussion on POS technologies
You know what the vendors think about their latest and greatest point
of sale system, but the real question is, what has been the experience
on the ground? Each year, HT brings together a group of restaurant IT
experts for an open discussion of POS systems.
This year we decided to try something new. With operators spread out
from Boston to San Francisco, Colorado to Maryland, we knew a simple
conference call would not be enough to generate discussion. So, we
created an online chatroom to replicate face-to-face conversations.
Joining us was Mike Snow, IT director for Silver Diner; Mike Hibbs,
director of information systems at Vail Resorts; Henry Hirschel,
director of IT for Jamba Juice; Jim Gray, director of information
services at O’ Charley’s; Jody Smith, director of field information
systems for Boddie Noell; and Jim Lux, VP technology, Bertucci’s...”
It is worth seeking out this article.
FoodService.com has a user forum where questions like this are
discussed:
http://www.foodservice.com/ultimate/Forum6/HTML/000635.html
“I am in the process of developing the infrastructure of our new
restaurant. It would be a great help to know what you veterans in the
real world use to run your restaurant. Everything from order taking to
accounting, inventory etc.
I'm a computer guy so we'll have a computer based system. One thing I
don't want though is a computer based system that makes things more
difficult.
Knowing the chaos and hell I'll be going through when we open, I want
to be sure the system I have in place makes life as easy as possible.
I don't want to have to re-enter data.
Thanks for any insight and advice you can offer a newbie....
Users here make recommendations and compare the offerings. You can
join their forums and view the categories of discussion here:
http://www.foodservice.com/forums/
A discussion from restaurantreport should be of interest as well:
http://www.cookeryonline.com/Link%20Frames/POS%20Systems.htm
“Could anyone suggest any good POS systems to use in a restaurant?
Thank You
Answer:
There are a couple systems that I have used that I recommend.
Depending on whether you are looking for management reports or servers
ease at order entry will determine your end product. I think Squirrel
is great for reports and the ability to edit the information for order
entry, menu modifiers and menu changes. The downside is the use of a
card for the servers. The cards get lost and they are costly. I am not
sure if there have been changes to their card system lately.
Touchscreens are the easiest for servers to work on in a fast paced
environment. Aloha is a low cost touchsceen that many servers have
enjoyed working with, however, I have not personally worked with the
system itself.
Decide what your end information is and what reports are most
important to you. From that information you can find out what systems
are set in stone and which systems are able to conform to your needs.
As with any computer system, it is important to set it up correctly in
the beginning, to avoid the pitfalls during daily operations. With any
menu change, the computer needs to be updated and maintained on a
daily basis.
- K
**Next Post
I recently purchased a new POS system for a small restaurant in Texas.
I met with just about every company and decided on POSitouch. It is
similar to Aloha in that it is very user friendly but the main
difference is that they do not force you to purchase their upgrades,
Aloha does. POSitouch gives them to you. I suggest that you meet with
Micros, Squirrel, Comus, Aloha, and Positouch to see what meets your
needs the best. Ask about their maintenance contracts, emergency
response, redundancy, interfaces (some can interface to your
accounting programs), how many hours of training they give you, if
they are present when you go live (first day you use system), what
reports they give you, and their upgrade charges. Look for check
splitting, position number assignment, user-friendly menus, your
screen design/programming options, number of comps or delete options,
and the level of security you can assign each staff member. Also,
everyone I met with was negotiable on their price. You can supply your
own printer...”
You will find more useful links at CookeryOnline.com:
http://www.cookeryonline.com/LinksFrames.html
RestaurantBeast.co also provides a user to user forum:
http://www.restaurantbeast.com/discussion/
Other interesting links and reviews:
handheldpos.com
http://www.handheldpos.com/p23.html
"To My Fellow Restauranteurs,
I’m sure, like me, you have seen your bottom line slowly shrink, due
to the ever-increasing minimum wage. If you operate a full service
establishment, like I do, you know there is no more "fat to trim" from
our staff, without sacrificing service.
And our customers are already complaining about our price increases,
even though they don’t even begin to cover our jump in payroll.
I must confess, like many other operators in Oregon, that I was
seriously considering getting out of the full service restaurant
business. But this summer I came across a device that has literally
dropped my labor cost back to the pre minimum wage increase days. And
what’s even more important, it has enhanced my service capabilities
when I need it the most, during those unexpected rushes. You know,
those times when you wished you had put on an extra server, but were
to worried about labor costs.
The device I am talking about is a Handheld Wireless Order Entry
System. I think every P.O.S. system company out there has approached
me. But the one question none of them could answer is,"How will your
system improve my service?" With their system, my server has to write
down the order, and then go re-write the order into their stationary
P.O.S. terminal. In my operation, hanging the ticket was much faster.
But with the hand held, my servers can punch in the order right at the
table. And then if two or three tables happen to have walked in at the
same time, instead of running the order to the kitchen, to hang the
order, she just hits the send button on her hand held, and
automatically sends the order to the kitchen for preparation…if she
has drinks, it will send that part of the order to the bar. Think of
it, while she is taking the next order, the rest of the staff is
already preparing the first tables' order. NOW THAT’S SERVICE!!..."
Chef2Chef has a page of internet resources and email lists that should
be of interest to you:
http://chef2chef.net/pro/tools/internet.htm
One mentioned here (of many!) is:
“REST-POS is an open, unmoderated discussion LIST targeted at, but not
limited to, point-of-sale systems in the restaurant industry. REST-POS
was formed in order to discuss issues and share experiences with
different point-of-sale systems in the restaurant industry. Related
topics might include hardware, software and security of current and
future point-of-sale systems”
Here you can chat with other users for first hand experience and
advice. You can reach them at:
http://impian.dokkyomed.ac.jp/ml-open/new-list/1997-a/0295.html
There are thousand of sites for restaurant POS products and you can
repeat my search below for additional sites. I have tried to keep my
links above to those that offer independent reviews and comparisons.
If you happen to prefer Macintosh computers, this article from Mac
World may be of interest:
http://maccentral.macworld.com/news/2002/04/19/migrationkit/
Forward Migration Kit: Restaurant software, part II
By Dennis Sellers
April 19, 2002 7:00 am
(For those new to the column, Forward Migration is our term for
companies moving from Wintel machines to Macs -- or at least adding or
increasing the number of Macs they use. A Forward Migration Kit is an
overview of Mac OS products for a particular occupation, such as
photography, optometry, etc.)
This week we conclude our two-part series that looks at Macintosh
software suitable for restaurant owners and operators...
Hospitality Tech Advisor has an article on trends in POS:
http://www.accuvia.com/publishing/products/newsletters/articles/HAHTAoct101.pdf
Search Strategy:
"point of sale" OR POS +restaurant +reviews OR comparison
"point of sale" OR POS +restaurant +forum OR discussion
I trust my research has started you on the road to defining your needs
and discovering just the right system for your restaurant and budget
as well as providing useful reviews and comparisons. If a link above
should fail to work or anything require further explanation or
research, please do post a Request for Clarification prior to rating
the answer and closing the question and I will be pleased to assist
further.
Regards,
-=clouseau=- |
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