Start with the way you actually serve guests. Do you mainly offer table service, sell at a counter or need both? Bonzumo includes a table service workflow and a fast sales interface for bar and counter work. Choose a typical order for your demonstration so you can assess the steps in a situation that already feels familiar.
Next, consider your menu. Decide how you want to organise products and categories, and identify the items your team uses most often. Favourites support direct access in the fast sales view. Review the product information you need to maintain as well. Order notes allow your team to record a request against the relevant item and keep it available as the order moves forward.
Then look at the handover to the kitchen and bar. Which station should receive each order? Where do you need printed tickets? For menus, your team can call individual courses while the kitchen views their status and marks them ready. Production destinations and print rules need to match your work areas. Discuss the setup using your actual kitchen and counter arrangement.
Payment involves more than showing a total. Some guests pay together, others choose their own items or divide the amount equally. Bonzumo supports these approaches and includes tip entry within checkout. Give your team a shared routine for reviewing selected items and amounts before completing a payment. Card payments require an appropriate terminal connection and setup.
Prepare a few clear examples for your introduction: a standard table order, a guest request, a menu with several courses and a split bill. These examples help you see which steps are understood and where further explanation is useful. Request a demo to explore them and discuss the equipment and settings you need. You will leave with a more concrete basis for planning your Bonzumo setup.
