01
1. What happens without internet?
This is the first question. An online-only till stops with the connection, often at the worst moment. Ask whether you can sell, print, open the drawer and send tickets to the kitchen without internet, and how the data catches up afterwards.
02
2. Your team’s and guests’ languages
In Luxembourg the room often speaks several languages. Check that each person can work in their language and that receipts print in the guest’s.
03
3. VAT and receipts
Dine-in food, takeaway and drinks do not always share a rate. The till should let you set the rate per category and show the VAT by rate on every receipt. Ask too how a mistake is fixed: a good system keeps the original and traces each correction. For your exact obligations, ask your accountant.
04
4. Hardware
Prefer a till that runs on standard hardware (a PC or tablet, an ESC/POS printer) over proprietary devices. Check that waiters can take orders on a tablet or a phone.
05
5. The whole chain of service
A till on its own means copying everything twice. See what is linked: floor plan, kitchen and bar, bookings, phone orders, stock, closing and reports.
- Do tickets reach the right kitchen station?
- Do bookings show on the floor plan?
- Does stock go down with sales?
06
6. Data and the team
Where is your data kept, who can see it, and can you export it? Each person should have their own code and suitable permissions, and sensitive actions should be traced.
07
7. The real cost
Compare over several years: licence, setting up, options, hardware, per-transaction fees and support. A clear yearly price avoids surprises.
