Nowadays, there are many different F&B concepts, especially in larger cities. Sometimes, the restaurants serve all the courses at the same time and place them in the middle of the table. Is that seriously on purpose or just a lack within POS software?
Hospitality mode – course management
In most situations, it is best to fulfil the customers wishes and serve the starter first (i.e. soup or salad). With the course management within POS software the waiter can inform the kitchen with the electronic order that the soup of the adults goes with the kids plates. That is an example of an advantage of the course management.
SAP Customer Checkout – course management
In the hospitality mode of SAP Customer Checkout, the waiter is able to tag the ordered dishes to a certain course. This is possible directly after choosing the dish from quick selection or afterwards with the button “course selection”.
Important to know: If you tag the starter with “course1” within the order, POS software SAP Customer Checkout automatically sets the remaining dishes to “course2”. This POS feature has the advantage that the waiter only has to identify the first courses, the main dishes are automatically tagged for the kitchen information.
Future feature idea – Assign products to a customer
Beeing able to assign certain dishes to a course within POS software is a major advantage for the kitchen processes. Because the kitchen can easily identify the sequence to cook fresh and on time. In the next step, it would be a great improvement to assign all foods and beverages to a certain customer at the table. When the dishes are served, waiters directly know which customer has the fish and who is the steak. The annoying question is avoided “Who is the fish?”
A further advantage directly occurs during the payment process. If there are for example four paying customers at the table, it would be helpful to know which customer consumed which products to improve the speed of the split payments.