POS Advice ... please

Discussion in 'Professional Pastry Chefs' started by sweetchefny, Mar 10, 2011.

  1. sweetchefny

    sweetchefny

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    Professional Pastry Chef
    My research into trying to find a basic POS system for my upcoming, small, bakery-cafe has left me confused and frustrated.  My experience is mostly BOH in bakeries, so my knowledge of these systems is minimal and I'm not even sure what the right questions are to ask.  As a result, everyone is trying to sell me the "kitchen sink".  My menu includes bakery, as well as some savory items (soups, salads, chilis).  Is there anyone out there running a similar operation that can tell me what I must have and what I can do without?  Any advice would be greatly appeciated!  Thank you so much.