Questions you should ask before purchasing a handheld system

Taking an order at tableside is not easy when compared to entering an already taken order into a touchscreen system. In the latter case, the "hard part" (recording the customers order) is done, and all the server has to do is transfer it from the pad into the system. At tableside the ordering process is fluid: customers ask questions, order items and then change them for others, make special requests, cancel items, change side dishes, etc. So it is essential that the handheld system be extremely flexible and efficient when it comes to entering and making adjustments to an order. Also, due to the small size of the handheld screen, it is very important to evaluate the effectiveness of the system in handling menus with many items. Below are functions you should have demonstrated to you so you can determine if the handheld system is flexible enough for your operation.

How many items can the system handle effectively? Can it handle a full bar menu?

How many screens/steps do I have to go through before I can order any given item?

How does one assign seat numbers to items? This is extremely important if food runners are to know where the food is to be served.

How does one modify seat numbers?

How does one correct modifiers after the item has been entered? For example, if someone ordered a steak, cooked rare, and then wanted it changed to "well done", how would you do it?

How do you enter a modifier if it is not pre-programmed? For example, the customer orders a garden salad, with some "grated cheese" on top and "grated cheese" is not defined in the menu's modifiers.

What does the server do if she can't find an item?

How easily can one program a new menu item?

And finally, always ask for references for restaurants similar to yours. There is nothing more reassuring than validation from one of your peers.