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menioPOS is live at WISAG Business Catering 🚀 A go-live is the moment a project becomes part of everyday operations. Teams start working with the system. Guests experience the checkout. And the decisions made during implementation meet the demands of a busy service. For a POS in contract catering, that means fitting into the way each operation works: its menus, prices, guest groups and subsidies — and the people handling them every day. That is what makes this milestone with WISAG meaningful to us. armin pilger (2nd from the right), Managing Director at WISAG Business Catering describes the menioPOS project as: “A great example of innovation, pragmatism and a pioneering spirit in action!” Innovation, pragmatism and a pioneering spirit — qualities that matter when turning a shared ambition into a working solution. Thank you to Armin Pilger and everyone involved for the trust, commitment and close collaboration!🤝 We’re proud to see menioPOS become part of everyday business catering at WISAG. More info on menioPOS -> https://lnkd.in/em_R8a9w

Why should only the person serving be able to see what's being ordered? 'A burger without tomato, with extra cheese and no onions, please.' The more personalised the order, the more information has to be exchanged accurately between customer and till operator in a matter of seconds. Traditionally, this process is verbal. The customer says what they want. The cashier enters the order into the system. Both parties then have to trust that they have understood each other correctly. But what if they could both look at the same order? If customers could see immediately which items had been selected and confirm the options themselves, the role of the second screen of your till would change. It would transform from a mere price and information display into a shared, interactive interface. 👉🏼This could reduce misunderstandings while giving guests greater transparency and control over their order. Perhaps, therefore, we should no longer view the customer display as a second screen. Instead, we should see it as a second point of access to the same process?

According to studies, this is the amount frequently generated in company restaurants and canteens. When broken down to a single meal, this may seem manageable at first. However, consider several hundred or even a thousand meals a day and the picture looks very different. Moreover, food waste isn’t just about food. Every portion produced but not sold has already consumed resources in the form of the cost of goods, labour, energy, storage and logistics. Food waste is therefore not just a sustainability issue. It is also a matter of cost-effectiveness and process quality. So the key question is not just ‘How can we make better use of food leftovers?’, but rather, much earlier on, ‘How can we produce more precisely so that they don’t arise in the first place?’ Read more on our blog 👉🏼 https://lnkd.in/dfZNmZpr/?utm_campaign=menio%25E2%2580%2593BrandAwareness&utm_source=linkedin&utm_medium=paid&utm_id=1169406663&hsa_acc=527820111&hsa_cam=1169406663&hsa_grp=808906023&hsa_ad=1592474893&hsa_net=linkedin&hsa_ver=3

“Our guests prefer to order in person.” Is that really the case? Our experience shows that, first and foremost, guests just want to get their lunch without any hassle! And for anyone who books tickets online in the morning, orders food via an app in the evening, and handles their banking digitally, a self-order terminal is nothing out of the ordinary. Of course, there are also guests who seek personal interaction. But what all guests have in common is that they don’t want to wait long, want to choose their food at their own pace, and want flexible payment options. In short: they want to enjoy their lunch break without stress. So why force guests to order in person instead of letting them choose?

What impact can self-order terminals have in contract catering?🤔 Long queues, time pressure and limited staff resources are a common feature of lunchtime in many canteens. Self-order terminals (SOTs) enable guests to select and order their meals independently and pay directly at the terminal. This transforms the ordering and payment process: it takes the pressure off service staff, allowing them to focus more on serving meals and looking after guests. At the same time, order data can be recorded more accurately.🤝 The terminal thus becomes an effective tool for reducing queues and speeding up the processing of orders and payments in your contract catering. An intuitive user interface is crucial here: only if guests of different age groups are guided easily through the ordering and payment process can the terminal deliver its full benefits in day-to-day operations. 💡You can read about how this works in practice on our blog: https://lnkd.in/dECprfpR/?utm_campaign=menio%25E2%2580%2593BrandAwareness&utm_source=linkedin&utm_medium=paid&utm_id=1169406663&hsa_acc=527820111&hsa_cam=1169406663&hsa_grp=808906023&hsa_ad=1592416293&hsa_net=linkedin&hsa_ver=3

A modern POS in contract catering has to do more than process payments. It needs to keep checkout simple during the lunch rush, handle different prices, subsidies and payment methods, and fit into different operating scenarios – from staffed checkout to pick-up and self-checkout. And as part of a connected catering infrastructure, it should work seamlessly with other digital touchpoints such as app, web and self-order terminals. What should you look for when choosing a POS for your canteen? 👉 Find out in our free POS Guide and discover what a modern checkout can look like.