Cos'è un sistema POS per ristoranti?
POS stands for point of sale. In a restaurant, a POS is not just the cash register: it is where a table is opened and the order is sent to the kitchen, while the fiscal receipt is issued on the cash register.
Risposta breve
- Un sistema POS per ristoranti è l'applicazione in cui il cameriere apre un tavolo e registra la comanda.
- The order taken at the table is sent to the kitchen.
- The fiscal receipt is issued through the electronic fiscal cash register, which the law requires for on-site payments (OUG 28/1999).
- Each dish has a recipe card with ingredient weights, and ingredient stock levels are tracked separately.
- The application produces reports by day, by dish and by waiter.
Di cosa è fatto un POS per ristoranti
The components of a POS system in a restaurant with a kitchen
| Componente | Cosa fa | Dove si trova |
|---|---|---|
| Table order | Records the dishes at the table and sends the order to the kitchen | On the floor, from the device the team uses |
| Kitchen | Receives the orders sent from the tables | In the kitchen |
| Registratore telematico | Emette il documento commerciale e la chiusura giornaliera | Alla cassa; è il tuo registratore, non fa parte di 4restaurants.net |
| Stock levels | Shows the stock levels of ingredients | In the same application as the menu |
| Report | Sales by day, by dish and by waiter | In the admin panel |
Cosa dice la normativa
- Ogni incasso va certificato con il documento commerciale emesso dal registratore telematico: verifica gli adempimenti con il tuo commercialista.
- The application does not replace the fiscal register: the receipt is issued through it, not separately.
- Verifica con il tuo fornitore di registratori telematici che il dispositivo rispetti i requisiti fiscali che ti riguardano.
- For business customers, the invoice is issued in a separate invoicing program; the receipt remains the document issued at payment.
Esempio pratico
Example: table 12 orders two pasta dishes and a glass of wine. The waiter sends the order, and the kitchen receives the dishes with the order time.
At payment, the fiscal register issues the receipt for the table. The daily report shows sales by dish and by waiter, and you check the stock levels separately.
Errori comuni
- Confusing the table bill with the fiscal receipt: the fiscal receipt is issued only through the cash register, not from the floor application.
- Not noting each order clearly with its table and time, so you cannot tell what has left the kitchen.
- Leaving dishes without a recipe card, so you do not know which ingredients each sale uses.
- Not noting the reason for each cancellation, so you cannot easily see what happened to a cancelled order.
Come ti aiuta 4restaurants.net
- The order taken at the table is sent to the kitchen from the same application.
- The application gives a non-fiscal table bill; the fiscal receipt stays on the restaurant’s own cash register.
- Ingredient stock levels sit in the same application as the orders, so you can check them in time.
- Reports by day, by dish and by waiter show the sales of the service.