Harry Bissetts
Since 1986, Harry Bissett’s has offered the best of new Orleans heritage and fine southern cuisine. In Athens and now Atlanta, we offer traditional favorites like crawfish Toffee and shrimp Creole as well as great steaks like the world famous carpetbagger. everyone can find something they like at Harry Bissett’s so come see us today.
Remember the past time you ate out and were handed a handwritten bill, with the total scrawled down in the bottom right hand corner? Odds are it’s been awhile since that’s happened. Restaurant point of sale systems have had a tremendous influence on the restaurant business, changing anything from how orders are taken and handled to the way inventory is taken.
Before restaurant point of sale systems, while you ran out to eat you sat down and gave your server your order. The staff would take note of your order, get your drinks, and hand your order processed to the kitchen. The kitchen staff would prepare your food, return your order and food back to your server, who would handle the rest job, including dessert. The waiter would then total up your bill and write it at the end of your ticket.
With modern pos systems the whole procedure has changed. You continue to give your server your order, but now the waiter will punch it right into a computer terminal equipped with a touch screen which probably mirrors the menu. Your server should be able to transmit your order towards the kitchen, indicating any details like “extra mayonnaise” or “hold the potato” from the other part of the restaurant. Your server will receive a receipt, as will the kitchen staff. After your meal your bill has already been totaled up, giving you a full record of the items your ordered and how much the items costs.
Restaurant point of sale systems also permit a quick summary of the day’s sales, that is very useful from a management’s view. How good did the special sell? Did people order wine with their steaks together? What was typically the most popular beer at the bar? All sales information can be simply sifted and categorized, allowing management to create more informed decisions when finding out how to run their restaurants. Billing mistakes may be easily avoided, and inventories could be taken quickly and without the headache of paper-and-pencil inventories. Managerial staff may even keep track of table turnover and server performance, though what they do with the information and facts are completely up to them.