Start with the service flow, not the feature list
A restaurant POS should make a busy shift easier. Before comparing screens and subscription tiers, write down how an order moves through your operation. Note where guests order, who enters each item, where the ticket appears, how changes reach the kitchen and where payment happens. A counter-service café, full-service dining room and food truck need different equipment even when they sell similar menus.
Count the stations required during the busiest hour. Include the main register, bar, patio, drive-through or handheld devices. Then identify the points where a slow handoff causes errors. This simple map is more useful than a long checklist of features.
Check the menu and kitchen requirements
Restaurants need modifiers that are quick for staff to use and clear for the kitchen. Test a real order with substitutions, add-ons, coursing and allergy notes. If you use a kitchen display, confirm that tickets route to the right station and that updates are obvious. For table service, look closely at seat numbers, split checks, tip presets and moving items between tabs.
Ask how menu changes are made and whether the same update reaches every terminal. Seasonal pricing should not require editing multiple devices one at a time.
Plan for the team that will operate it
Managers need reporting and permissions; new staff need a screen they can learn quickly. Review clock-in options, void and discount controls, cash-drawer accountability and end-of-shift reports. If employees share a device, make sure switching users is fast without weakening controls.
Read the full cost in writing
Separate hardware, software, installation, support and payment-processing charges. Ask whether equipment is purchased, leased or provided under an agreement. Processing rates depend on business type, card mix and volume, so compare the effective cost shown on an itemized quote rather than one advertised percentage.
Test support before choosing
Ask who answers during a Friday-night issue, which channels are available and whether support covers both the POS software and payment device. A good setup includes a launch plan, pre-programmed menu, staff guidance and a clear contact after installation. The right restaurant POS is the one that fits the shift, arrives configured and has reliable help behind it.