Catering POS Systems: Running Orders That Are Placed on Tuesday and Cooked on Saturday
A walk-in order lives for forty minutes; a catering order lives for two weeks. Between the Tuesday phone call and the Saturday delivery sit a quote, a deposit, three menu revisions, a headcount change, a production plan, an invoice, and a final payment — and at most restaurants, that entire lifecycle lives in a notebook next to the register while the POS handles everything else.
