Problems faced under the traditional Catering

---

The sales process of the general industry is purchase → storage → sales, but the layout of the restaurant is divided into the front hall (dining), the bar (paying the bill), and the back kitchen (operation room). The general industry only needs to strictly manage the inventory to greatly save the working capital and reduce the inventory. The catering industry must unify the management of the front hall, the bar, and the back kitchen in order to avoid material waste and loss.

The catering industry mostly adopts the service mode that customers consume first and pay later. It takes a long time from the beginning of a transaction to the final checkout, during which complicated operations such as adding dishes, refunding, changing, discounting, and multi-table unified checkout are also processed. Ordinary cash registers can only handle payment with one hand, delivery with one hand, that is pay-as-you-go payment, and its function cannot meet the needs of the catering industry.

Manual data processing is not only error-prone, but also costly. However, the traditional cash register can only complete transactions simply, but has no information collection and data analysis functions. As a result, restaurants cannot efficiently calculate inventory, new purchase lists and quantities, customer loyalty and tastes, etc.