Fast Casual and Counter Service
Monitoring your operation has never been easier. We make it effortless to stay on the floor and manage your restaurant from front to back through features such as our at-a-glance front-of-house reporting for labor and current statistics. Capitalize on the latest wireless technology with our handheld manager tools which help control voids, track ticket times, process transactions at the table and monitor employee productivity. Speed up the ordering process at the counter with Autocheck. Our Autocheck feature provides a simple process for ordering items, applying payment and then automatically starts the next check.
Looking for more versatility? We have partnered with many vendors to make a successful fast casual/counter service environment:
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Kitchen Display Units (KDU) can help you achieve maximum efficiency with reliable and proven technology. With the addition of our Speed of Service feature, managers can monitor ticket times with ease and take control over what happens "behind the line".
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Gift Cards are the best way to get your customers to keep coming back. Loyalty programs give you the best advertising space money can buy; your customer's wallet! Combine the power of gift cards with the attraction of a loyalty program and create the perfect marriage between you and your customer.
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Self-ordering kiosks place the power of ordering at your customers fingertips. Make a direct connection between your customer and the kitchen and boost guest satisfaction by giving them what they want, the way they want it. Increase your average sales per check by taking advantage of consistent, automated item up-sell messages and eye-pleasing images of menu items.
- With on-line ordering through HSI, your customers can order menu items directly from your restaurant’s web site. It’s simple, quick, and easy. Unlike other web ordering, our feature submits the guest’s order directly to the kitchen printer. In the same transaction, the customer pays their bill on-line with the click of a button. No middle person, no phone, fax, or cashier. The cooks’ line receives the order as if it was originated by a food server within the restaurant, but without any labor costs.