Without a connected system
- Queues build before orders land
A slow till and awkward order changes hold up the counter when every table fills at once.
- Stock counts rely on guesswork
Ingredients run low mid-service because sales and stock are tracked in different places.
- Old tills hide what sells
You wait until closing to find out which dishes moved and how the shift performed.
- Closing becomes a cash puzzle
Receipts, payment slips and cash totals take too much back and forth to match.