How to choose the right software for your restaurant
The wrong software costs more than its price: staff time, lost orders and irritated guests. These are the questions worth asking before you decide.
Start with the problem, not the features
Write down the three things that cost you the most time or money today, for example reprinting menus, order mistakes or waiting for the bill. Software is good if it solves exactly those, not if it has 100 features you will never use.
Compare the full cost
Ask about the yearly or monthly price, but also about commission on orders, setup fees, the price per device and what support includes. A low price with a commission on every order can end up more expensive than a flat price.
- A flat price or a percentage of orders
- Setup fees or mandatory hardware
- How many users and how many venues are included
Try it with your own staff
Ask for a trial and let a waiter and a cook use it without long training. If they understand it within an hour, they will use it every day. If they need a manual, you risk it being pushed aside on busy nights.
Check the languages and local support
The menu should be in Albanian and English at least, and support should answer in your language and during the hours you work. Ask how long a reply takes and how you reach the team when something breaks in the middle of service.
Do not get locked in
Ask whether you can export your menu, products and reports whenever you want. A system that lets you leave without losing your data is usually safe to trust.
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Start freeFrequently asked questions
- How long does it take to start with restaurant software?
- A QR digital menu usually takes a few hours: you upload categories, prices and photos, print the code and place it on the tables. Systems with ordering, kitchen and stock take a few days to settle in with staff.
- Do I need special hardware?
- Not necessarily. Many modern systems run in a browser, so a phone or tablet you already own is enough.
- Should I start with all the modules?
- No. Start with the digital menu, then add ordering and the kitchen when the staff are comfortable.