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Restaurant Pro Express - PC America
Easy to use - pcAmerica’s Restaurant Pro Express software won the #1 spot for Ease of Use in the Hospitality Technology Magazine POS Scoreboard. Our software is the most intuitive restaurant point of sale software on the market. Restaurant managers can train servers in as little as 60 seconds to place orders and close out checks. The colorful, organized touch screen interface guides servers through each transaction, helping them place each order quickly and accurately.
Quick - Quick order entry is critical in every establishment as customers don’t enjoy having to wait in line. The Restaurant Pro Express POS system is specifically designed to speed up the operations in your restaurant. It allows quick service cashiers to keep lines moving, resulting in happier customers and higher volume. It allows servers to spend less time inputting orders and more time serving guests. Every second saved can help improve customer service and boost profits.
Organized - The kitchen is the busiest area in most restaurants and errors in preparation can cost precious time, money and customer loyalty. Fast-paced, demanding environments use our restaurant point of sale and a kitchen display system to speed up service and enhance productivity by routing orders to the proper preparation areas, flagging tardy orders and displaying items as they are rung into the restaurant point of sale system. With a pcAmerica restaurant point of sale system, employees can print clear, concise order tickets to the kitchen, including a list of items ordered, item modifiers (printed in red), a unique order number, order time and server name.
Detailed - The detailed reports built into Restaurant Pro Express provide the numbers needed to make smart business decisions. Most restaurant owners know whether or not their establishment is profitable, but many don't know how to increase that profit. pcAmerica’s comprehensive sales reports can help determine that. Our restaurant point of sale system allows access to information such as best and worst-selling menu items and estimated ingredient usage. These reports could help reduce ingredient costs by 1 to 5 percent. Managers can also access labor per dollar hour comparison reports to avoid costly overstaffing.
