Whether it’s a staff restaurant at a mechanical engineering firm in the Baar, a canteen in St. Georgen or a dining hall in Schramberg: employees pay with their card, the kitchen plans with the pre-orders, and at the end of the month the reports for accounting are ready.
In the plants between Villingen-Schwenningen and Schramberg, breaks are short. Card on the reader, grab a tray, move on.
You start with a till and card reader. Pre-ordering and a menu for the caterer are added when you want to plan quantities more precisely.
Employees pay with an NFC chip card or key fob. Especially during short factory breaks, this saves a lot of time at the counter.
Every booking belongs to an employee ID. From this you create customer reports and the DATEV export for accounting.
The office pre-orders at their desk PC, the shop floor by phone or at a terminal – each with a pick-up time.
Your regional caterer maintains the weekly menu and sees the order lists before delivery.
The report shows before cooking how many meals are needed. What’s gone can no longer be ordered.
Allergens and additives are listed for every dish and visible when ordering.
Visitors, fitters and guests pay at the till with girocard, credit card, Apple Pay or Google Pay.
Show the menu on screens at the factory entrance or in the canteen. It is maintained in one place.
Hardly anyone pays cash in the factory canteen any more. Employees tap their card on the reader, and billing is done collectively at the end of the month.
Between the Baar and the Kinzigtal there are many industrial companies with their own catering, often with a regional caterer. With pre-ordering, the kitchen and caterer know in advance how many meals are needed. That saves food and money.
In the morning by phone: lentils with Spätzle, pick-up 11:30.
In the morning the kitchen knows how many meals to make.
Card on the reader, grab a tray, back to the shop floor.
Monthly report per person, DATEV export to accounting.
The till takes care of serving, receipts and the close. We add pre-ordering, menu and screens when you need them.
Fast during short breaks.
Plan quantities instead of guessing.
No tally sheets.
For larger plants.
Many factory canteens start with a till and card reader. Pre-ordering is added when you want to avoid leftovers.
We start with your everyday factory routine: break times, serving, billing. Devices and prices come afterwards.
Who eats when, in which break, and who delivers the food? We record your process.
We come to the plant and clarify where the till, card reader and menu should go.
We set up cards, menu, pre-ordering and reports and test them outside break times.
The counter team practises the bookings with us. We’re there for your questions later on too.
We look after canteens and staff restaurants in Villingen-Schwenningen, Donaueschingen, St. Georgen, Schramberg, Furtwangen and Titisee-Neustadt.
Whether 40 meals a day or several serving points: we look at your canteen and set up the system on site.
Your question isn't listed? Call us or write to us using the form.
With a personal NFC card or key fob. Meals are booked to the ID and billed at the end of the month via customer reports and DATEV export.
Yes. At the counter a tap of the card is enough. With pre-ordering, the meal is ready at the chosen time.
Yes. The caterer maintains the weekly menu and sees the order lists before delivery.
No. Anyone who wants to eat spontaneously gets their meal with their card. Pre-ordering only helps the kitchen plan.
Yes. We look at your counter, kitchen and billing, set up the system on site and train the team.
Tell us about your canteen. We’ll come to the plant and show you how serving, pre-ordering and billing work together.
Name and contact details are enough – we'll discuss the rest by phone.
Everything about the POS system for canteens – employee cards, pre-ordering and customer reports.
Suitable system: leafsystems · Add-ons: Digital Signage · Card payment
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