THE INTERACTION BETWEEN YOUR CUSTOMER / SERVER / BARTENDER / CHEF / CASHIER IS YOUR TILL SYSTEM
The relationship between the customer the sale of goods is often overlooked. How else do you get their requests and to the bar/kitchen. Then Ultimately get paid.
As experienced industry professionals. You already know the complexities to keep on top of each transaction be it #10 tables or #200 tables.
Have you explored any of these points in choosing a till system.
- How much training are staff given weekly on till system in your business
- Did you buy the till with repeated staff training in mind?
- What scale in scale of 1~10 do you rate till procedures in your business?
- If you rate it highly are you creating standard routine checks?
- If low why do you bother being in business?
- Have you developed a till training strategy in keeping with back office procedures?
- At what point are you aware that staff have problem using tills?
- What time do you spend training staff on your POS system?
- Have you bought a till because of vast till capabilities that you will never use?
- Have you included staff in your purchase decisions?
- Are you aware of the potential losses you can suffer through indifferent Till procedures?
- Good till training goes a long way to ensuring happy guests.
- Are you constantly changing business policy around the POS system interaction in the business?
- How certain are you that the POS use is not holding back your business?
- Have you got a timetable for training updates and maximising on till information?