🎤 Trivec interviews Fredrik about user-friendliness in POS systems
Fredrik: A user-friendly POS system should be easy to understand right away – even for someone who’s never worked with a POS before. It should be so intuitive and easy to navigate that you barely need to spend time training new staff – it should just feel natural from the start.
________________________________________
Trivec: That sounds great. Is the back office interface just as easy to work with?
Fredrik: Absolutely. Many of our customers say they save both time and money on admin. For example, you can make changes directly in the sales view depending on the user's role. You can rename items, move products to a different printer, and more. It cuts out a lot of unnecessary steps.
________________________________________
Trivec: And what are your thoughts on the features within the POS itself? What matters most?
Fredrik: Restaurants are complex operations, so the system has to handle a lot. The buttons in the POS are clear – if you press the table icon, you’re taken to the table view. From there, you can select dishes and create an order. Tap the receipt icon, and you’re in the receipt view. Choose the payment tab, and you’re ready to take payment. It should always be obvious what the next step is.
________________________________________
Trivec: How does it work for temporary staff?
Fredrik: Trivec’s POS is easy to learn. Extra staff should be able to jump in without stress. The system can also be tailored to different roles – a restaurant manager might need access to everything, while a server only needs access to ordering and payments. This limits options and reduces the risk of errors.
________________________________________
Trivec: So it’s possible to control what different roles can see and do?
Fredrik: Yes, and that’s super important. For instance, the maître d’ might have permission to apply discounts, but not the rest of the staff. That makes the system both safer and easier to use. Fewer mistakes, simply put.
________________________________________
Trivec: We've heard you also have features that help the staff track how long a guest has been at a table?
Fredrik: Absolutely! As soon as a guest is seated and the first drink is ordered, a timer starts. The service team can see exactly how long the table has been occupied. In the table view, you can also see what dishes have been served – so you're always in control.