Opening a restaurant
Opening a restaurant: your technology checklist
Technology is easiest to get right before the build-out is finished. Here is what to decide, and when, so opening day is not the first real test.
The short answer
Plan restaurant technology alongside the build-out, not after it. Choose a POS that fits your service style, place power and network drops before walls close, build menus and taxes before training, test payments, printers and internet backup, and leave a full week for staff training and a soft open. Compare total cost over the full term.
Last reviewed
- Headquartered in Pace, Florida
- Local installation and support
- BBB Accredited Business
- Replies within one business day
General best practice
What to do, and when
- 90 days out: choose the systemDecide how you serve — table service, counter, bar, delivery or a mix — and shortlist systems that fit. Ask for total cost over the full term, contract length and what happens to the equipment if you leave.
- 60 days out: plan the stationsCount stations: registers, handhelds, kitchen screens or printers, bar, drive-thru or online order pickup. Mark where each one goes so power, network and mounting are planned with the contractor.
- 30 days out: build menus, taxes and staffBuild the menu with modifiers, prices and tax settings; set up employees, roles and permissions; connect payroll, accounting and online ordering if you use them.
- 7 days out: test and trainRun real test orders through every station and printer, take test card payments, try the system with the internet unplugged and train each role on your own menu.
General best practice
Before the walls close
- Network drops at every stationWired connections for registers, kitchen screens and printers are more reliable than Wi-Fi alone. Plan a separate guest Wi-Fi network.
- Power where the equipment goesOutlets at each station and behind the bar, plus a battery backup for the router, modem and main register so a flicker does not stop service.
- A backup internet connectionKnow what keeps working offline on the system you choose, and consider a second connection (for example cellular) for busy nights and storm season.
- Kitchen layout and ticket flowDecide where tickets appear for each station — screen or printer — and how orders are routed (grill, fryer, bar, expo) before you buy the hardware.
General best practice
Soft-open test checklist
- Every order typeDine-in, takeout, online and delivery orders, with modifiers, splits, comps, voids and refunds.
- Every paymentTap, chip, swipe, gift cards, tips and closing out a check; confirm the deposit lands.
- End of dayRun the close: cash count, tip-out and the reports your manager and accountant will use.
- Who to callKnow who answers when something breaks on opening night, how fast and at what hours.
Questions owners ask
Common questions
- When should a new restaurant choose its POS?
- About three months before opening, while the build-out can still add network and power at each station. That leaves time to build menus, connect other apps and train staff.
- What hardware does a new restaurant need?
- It depends on service style: registers at the counter or bar, handhelds for table service, kitchen screens or printers for each prep station, card readers, cash drawers and a reliable network. Count stations before pricing hardware.
- How long does POS training take before opening?
- Plan at least a few days: managers first, then each role on your own menu, followed by a soft open with real orders. The busiest night should not be the first time staff use the system.
- What should a restaurant test before opening day?
- Every order type and station, every way customers pay, refunds and voids, the end-of-day close and reports, and what still works with the internet unplugged.
- Should a new restaurant take a free POS offer?
- It can make sense when cash is tight, but compare the total cost over the full term, including the processing rate, contract length and what you owe if you leave.
Official sources
If something breaks, who answers
In-office support
Monday–Friday, 8:00 AM–5:00 PM Central
Technical support
Available 24/7
We explain the support path for your platform before you choose.
Related guides
Keep planning
- What a POS Really CostsEvery cost line, and how to compare quotes.
- What Free POS Actually CostsWhere the cost goes when the hardware is $0.
- Hurricane Season ReadinessOffline limits, backup power and a safe restart.
- Full-Service RestaurantsHandhelds, coursing and table management.
- Quick ServiceSpeed, kiosks and online orders.
Plan your opening setup
Tell us your opening date and how you serve. A local specialist plans the stations, network and training around your timeline.