The walk back to the till is the waste
Every trip to the terminal is a table not being served. Taking the order and the card at the table removes both trips.
One trip, not three
- 01
The kitchen has it before you have turned around
Fired from the table, so the pass starts while you are still taking the next order.
- 02
Payment at the table
Tap, chip or swipe, with tip and signature on the screen. The card never leaves the guest.
- 03
Receipt printed or texted
Paper if they want it, a text or email if they do not.
- 04
A full shift on a charge
Charged overnight on the dock and it lasts the service.
- 05
More than one server at once
Each person works their own tables on their own device, on the same floor plan.
- 06
Same layout as the counter
Anybody who can use the till can use this without separate training.
The guest’s side of the payment
Tip and signature on the screen, the card never leaves the guest’s hand, and the receipt goes wherever they want it: paper, text or email. The server is already on the next table.
What it is not for
Counter service does not need one. This earns its keep where somebody is walking between tables and a terminal all night.
Next to this
POS terminal
Every screen here exists to shorten the gap between a customer deciding and a customer leaving. That is the whole design brief.
Hardware
Terminals, handhelds, kitchen screens, printers and drawers.
Card processing
The rate is the single biggest line on your statement and almost nobody will tell you theirs before a call. Ours is here.
Ten minutes on the phone
We ask what you run today and what it costs you, then put a rate and a hardware list in writing. If staying where you are is cheaper, we say so.