Kounta POS Making it Big in Hospitality: Strategies for Growi | Page 22

All they need to do is show up, grab their food, and go. The
more that can be done in advance of their arrival, the more likely
people are to do business with you. This doesn’t mean you’d
want to foster a cold and automated relationship with mobile
customers. Again, there’s a good chance these are people who
are in your NeverEatenHere demographic. Greet them with an
extra warm smile and then throw them some extra hot sauce.
Make it personal somehow and invite them back.
Of course, going mobile isn’t only about finding those hungry,
wandering souls and bringing them to you. With a mobile POS,
you can take your restaurant anywhere and open up a
completely new revenue stream. Maybe you’re eyeing a second
location but don’t have access
to the kind of capital required to make that happen. A food truck
can be a nice middle ground—maybe even a better middle
ground. With a food truck—or even just portable equipment that
you can transport, set up, and take down easily—you’ve got a
roaming ambassador for your flagship location. Hit festivals,
farmers markets, sporting events, or just get a permit to be in a
public space—and bring a tablet or smartphone. You’ll be ready
take orders and ring them up—with cash, credit cards, and
mobile payments—and have it all tie back to your main inventory
and books without any extra work. The more centralised the
POS the better, meaning that you should be able to manage
anything—for one location or more—from a single app or
website.

Taking your show on the road can be a big undertaking: at least
make sure your POS makes it easy to prepare. Make sure you
can spawn off new menus or price lists easily, and that you have
the flexibility make changes on the go. Make sure people know
you’ve got a permanent location. If they like you they’ll appreciate
knowing they can find you again.