Powerful POS and back-office solution for the hospitality industries. The LS Retail products have been translated in 33 languages and implemented in over 60 countries.
Regardless of market niche or service, restaurant managers must continually be alert for ways to increase customer satisfaction in order to ensure repeat business and streamline their operations. These factors are vital for success in a fierce market environment.
Fine dining presents challenges far beyond the normal retail outlet. The order process can be quite complex while keeping track of orders per guest and catering towards special customer needs. LS Hospitality includes extensive functionality to manage restaurant fine dining in effective yet simple ways. POS menus give you great flexibility and control of the look and feel of your POS, enabling you to achieve the most logical and easy-to-learn interface possible, cutting down on training hours and time per transaction. Below are some of the functionality of LS Hospitality for fine dining.
Transferring. It is easy to transfer orders or parts of orders between tables or restaurant sections. You can even transfer an order to another restaurant. Two sections within the same restaurant (for example the bar and the dining section) can share the same dining tables. The same dining table can therefore contain orders from both the bar and the dining section.
Splitting the Bill. Splitting the bill by quantity or amount is fast, flexible and accurate. The Split Bill window allows all kinds of splitting between the guests on the table, receipt printing and payment per guest. You can design the Split Bill window according to your needs.
Graphic Table Management
- Each dining table is a sizable unit you can drag and drop, rotate and join to other tables
- As background, you can have a graphical image showing the entrance, the kitchen and so on
- You can divide the tables between two or more screens
- Each table can have a graphical image on the POS
- After moving and joining tables you move tables back to where they belong.
- Each dining table is displayed with customized coloring
Guest Tracking. You can set up the POS to register the number of guests per table. Then you can use functions to take orders per guest and then easily switch guests and change cover if needed.
Customer Requests. Powerful customer request feature. Requests can be added on food preparation for individual dishes or the order as a whole. There can be buttons with pre-defined texts and also text added via a virtual keyboard. The automatic kitchen printing process prints or displays these texts together with the corresponding dish, item or order.
Table Reservation. Reservation options can be set for different reservation time periods such as breakfast, lunch or dinner. Reservations can be made for special needs or preferences. They include the tracking of arrivals, no-shows and cancelled bookings for each time-period as well as an overview of all rush hour periods.
For casual dining, LS Hospitality offers further functionality designed to help manage cafes, pubs, bars, fast food restaurants and drive-thru. Our solution is designed so your staff can operate with greater speed, for example fast cashier switching, fast cash entries, tender buttons with fixed amounts and enforced immediate sales closure, just to mention few of it's functions.
Meal Deals and Offers. With LS Hospitality, you can set up meal deals where you sell a selection of items at a special price by pressing a button. Such deals can be valid for specific restaurants only, for a certain period of the day, or for takeaway only, and so on. The meal deal can consist of mandatory items together with one or more deal modifiers that represent a selection of items that the customer can select from within the deal. Picking certain items can add to or lower the price of the deal.
Wireless at the table. For large dining sections and outdoor cafes, the use of handhelds can speed up and improve service greatly. LS Hospitality supports the use of handheld devices for taking orders and even finalizing a sale at the table.
There are two options for handheld integration:
- Pocket PC handhelds or any device able to run on a terminal server client
- All POS functionality supported
- Works 100% online, using wireless networking
- HandPoint POS integration using Pocket PC handheld devices
- Subset of POS functionality supported
- Works semi-online, allowing function where the connection can fail
- For a drive-thru restaurant, simplicity and speed are the key factors. Here you can set up your Hospitality LS POS in such a way that:
- The order taker takes an order in the POS sales window and confirms it, thereby sending it to the preparation area. The window is then immediately ready for a new order.
- The cashier finalizes orders within the POS sales window in the correct order by pressing the next-in-queue button in-between orders. If only one staff member is taking orders and finalizing them, this can take place in the same POS sales window.
Catering & Cafeterias
With LS Hospitality you can manage a catering business or cafeterias by creating and maintaining recipes and planning meals. See below for some of the functionality of LS Hospitality for Catering and Cafeterias.
Meal Planning. When you plan meals, you create menus that are a collection of dishes and are valid on certain days. For each menu you create day plans in specific restaurants where you assign the actual recipes or items to the menu, set the dish prices and plan how many portions you are going to make. The menus are then updated on the POS. To order the ingredients you need for preparing a menu, you create requisition worksheets for the day plan. You can also create requisition worksheets based on weekly plans. The Weekly Menu Planner shows the day plan menus for the selected menu and restaurant for one week at a time. Here you can:
- Get an overview of the dishes planned
- Create day plans and design your weekly menus
- Copy the menus set for a day to other days or periods
- Print day plan menus showing the recipes behind the dishes for the day, with quantities updated to make up the number of portions planned
- Produce recipes for the day or week
- Print customer menus with the descriptions of the dishes for the day (they can be multilingual, grouped by submenus and showing nutritional information)
- Create requisition for the day or week
The Weekly Sales Overview shows the number of portions made versus portions sold and shows the cost and profit figures of day plans, giving you the means to better plan your menus ahead.
Pricing. Menu dishes can have a recommended price. When you select an item or recipe as a menu dish you can choose between the regular item/recipe price and the recommended price. The recommended price becomes the menu-specific price (that is, the price of the item sold from the lunch menu, the dinner menu and similar). You can automatically change the pricing for a menu from a specific date.
Delivery and Takeout with Call Center
LS Hospitality offers advance support for delivery services. Order taking can be local or central at a Call Center. The system offers Contact Management with multiple address registration and sales history tracking. For address handling, the system uses registered delivery streets with number ranges and grid numbers. Delivery streets are assigned to a default restaurant. Below are some of the functionality of LS Hospitality for delivery and take out restaurants.
Order-Taking. You register delivery or takeout orders via the phone in a Call Center or the restaurant itself. For delivery you need to register a street. The system keeps track of multiple addresses for each customer if necessary. If the contact has made orders before, the item list of these orders appears in the order-taking window, one order at a time (completed orders only). You can use one of these orders as a base for the new order. You can quickly find an open order by entering a phone number or a name. Open orders can be modified and cancelled.
Delivery System, convenient for drivers. When delivery orders have been prepared, they are assigned to delivery drivers. Grid numbers can help grouping orders to streets close to each other. When drivers get put on call, the system registers the amount of float they receive. The drivers prepare a delivery trip by printing out the receipts for the orders assigned to them with the customer address details. Once they are back, the drivers finalize the orders and are ready for the next batch of delivery orders.
Call Center. You can set up a Call Center for centrally operated order-taking. There you can use the Delivery and Takeout overview and history to observe the order flow of each restaurant. The Delivery and Takeout Overview shows all open delivery and takeout orders within all restaurants and displays the status of each order with a colored timer for overdue orders. Here you can search for an order by phone number or contact name, view the contact details for the selected order and view the company’s contact list. The Delivery and Takeout History lets you view posted orders, both completed and cancelled. It shows average production and delivery time for the selected restaurant.