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Restaurant Operations & POS

Are you inspired to further streamline your food and beverage operations? Use the Restaurant Operations and POS forum to share your ideas. Add your feedback to any of the categories:

  • Back office for inventory management and all POS reporting needs
  • Digital ordering for menu management, ordering, payment, tipping and all aspects of the dining experience
  • Something else? Use the Other category. Like all of the 'Other' categories, we'll extract ideas from here into new categories when we see a trend.

Restaurant Operations & POS

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115 results found

  1. hello together,

    we would love to welcome our loyalty member in a special way to our breakfast.

    As we are using the product list to check who has breakfast included, we would love to be able to add the colum “loyalty program” and/or “guest notes” to the checklist.

    I believe that this is an awesome step into the loyalty topic which MEWS is focussing more now as per the MEWS roadmap (2weeks ago).

    As well other PMS system do not have this feature I believe.

    8 votes
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  2. be able to add Tip via the Mews Terminal via Mews PMS

    23 votes
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  3. Enable the ability to process negative sales, allowing refunds to be issued to guests through negative transactions.

    11 votes
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  4. Ensuring the printer emits a sound each time an order ticket is sent to the kitchen.

    10 votes
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  5. Enable the ability to divide outlets and assign products to a specific outlet, ensuring that only the items linked to a particular outlet are visible.

    9 votes
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  6. The ability to process a sale and send it as an invoice in the POS without registering it as a payment. This ensures the invoice remains open until the payment is received in the bank.

    7 votes
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  7. I would like to have the stay dates included to the product checklist. We're using the product checklist at the host desk in breakfast and we would like to see at first glance if it's guests' first time having breakfast or if they had breakfast before. We can then either explain the breakfast buffet set-up or 'welcome back the guest.

    4 votes
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  8. In our previous system, it was possible to adjust the font size on order slips. The current font size in the new system is too small, causing frequent issues in the kitchen.

    Typically, kitchen staff across all stations could easily read the slips, but this is no longer the case. The small font size is slowing down operations and increasing the risk of errors.

    We kindly request the ability to modify the font size on order slips to ensure smooth kitchen workflows. Your prompt assistance with this matter is greatly appreciated.

    6 votes
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  9. There needs to be differenct currencies - our guests can pay cash in DKK, EUR and USD. The system should show how much the guest gets back ind DKK.

    8 votes
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  10. Enable the option to disable the guest count confirmation function at the table.

    6 votes
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  11. When you have a large group with multiple items, why don't the items merge but stay as individuals? This makes for a really long receipt and wastes paper.

    4 votes
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  12. When splitting the bill from table layout it would be helpful to have multiple splittings at the same time. You could split a bottle of wine between 2-5 persons at once.

    4 votes
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  13. Es wäre schön, wenn es möglich wäre die ausgegebenen Bons individueller anzupassen. Wir hätten gerne Preise auf den Bons die in der Küche rauskommen und die Schriftgröße würden wir gerne etwas größer einstellen.

    4 votes
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  14. Offer SSO (Single Sign On) for alle Mews Products including MEWS POS. So one single Login can be used for PMS, POS, University

    3 votes
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  15. Auf den Rechnungen von MEWS POS werden alle Produkte einzeln nach Bestellung aufgelistet. Es wäre schön und übersichtlicher für alle, wenn die Anzahl der Produkte zusammengefasst auf der Rechnung und auch in MEWS POS sind. Dies wäre übersichtlicher

    3 votes
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  16. When you void an item from the invoice it would save paper and space if it did not appear any more.

    3 votes
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  17. When splitting the bill when paying it would be easier to if you could see the items instead of only money amounts and a black back ground.

    3 votes
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  18. A critical issue is that items are listed individually on both orders and invoices, instead of being accumulated. This makes the invoices unnecessarily long and difficult to process. We tend to have big events going on and the invoice is going to be more than 5 meters long. It is very unprofessional and we urge you to address this issue fast.

    5 votes
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  19. If you ad a % of tips or make a % of reductions, be able to rounded the invoice to the nearest 5 cents as in Switzerland with CHf the 1 cent is not existing to make 100% correct invoices

    4 votes
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  20. With the in house guest report, have the ability to filter the report so it only displays reservations that have this product and not all reservations.

    2 votes
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