Successfully managing a food and beverage operation requires accurate point-of-sale (POS) information, data that affects literally every decision you make regarding your operation.

POS information will answer such crucial questions as: What products are selling? What prices are being charged for goods sold? Which employees are selling those products, and when are those sales occurring?

Historically, two types of sales-capture and cash-control devices have been available for the Hospitality Industry:

     Computerized point-of-sale systems (POS) and 

     Electronic cash registers (ECR). 

Until recently, with the advent of computer component miniaturization and cost reduction, computerized systems were too costly for small, independent food and beverage operations. These computerized systems were cost-justified investments for only larger restaurants, chains and hotels.

Cash registers with manual guest checks and ordering systems have been the mainstream for smaller, independent operations. But manual ECRs do not provide the types of detailed information required to effectively compete in today's competitive marketplace. Neither do they provide management reporting on labor productivity or deter employee theft.  

With the availability of more affordable, easier-to-use systems, many operations are turning to computerized point-of-sale systems.

Here's The POS Top 10:

1.  KNOW THE VENDOR AND THE DEALER'S REPUTATION
Check for complaints against the service or support department, vendor commitment to products and customers, financial stability and references. 

2.  KNOW THE VENDOR'S WORK HISTORY It is important to verify the experience of the vendor's installers, trainers and salesperson specifically regarding your type of operation. 3.  KNOW THE REQUIRED SYSTEM'S FEATURES AND NEEDS What are the owner's and management's objectives? Does the system meet adequate hardware, software, interfacing, training and support requirements? 4.  KNOW THE TRUE COSTS All of them - hardware and software price, the ongoing costs, such as hardware maintenance, software support, supplies, personnel training, cabling, data communications and electrical requirement costs. 5.  EXAMINE THE VENDOR'S PROPOSAL Make sure the proposal addresses your specific system requirements, business needs and goals. 6. TEST THE SYSTEM, IF POSSIBLE Check references, visit another bar or restaurant with the same hardware and software configurations. Preview manuals.

7.  KNOW THE SYSTEM'S PERFORMANCE AND RELIABILITY
Know the speed and response time of the system during peak volume, and the system's track record including upgrades, component reliability and performance.

8.  KNOW THE INSTALLATION AND TRAINING PLAN
Purchase agreements should list installation services. Be aware of database design and data entry costs.

9.  NEGOTIATE ALL TERMS IN THE CONTRACT
That includes acceptance and testing criteria. Retain a portion of the final payment until the system is fully functional.

10. DEMAND ONGOING SUPPORT FOR HARDWARE AND SOFTWARE
Negotiate seven-day, 8 a.m.-2 a. m. availability for hardware, on-site maintenance with a 15-minute response time. You should also receive routine software upgrades.  

Editor's Note: We recently saw this Top 10 list & wanted to share it's valuable message with you.