Choosing a POS for a Caribbean restaurant
What to look for in a restaurant point-of-sale system in the Caribbean — offline selling, kitchen screens, split bills, tips, stock and a cash-up that balances.
How Caribbean wholesalers and suppliers can sell on credit safely — credit limits, clear invoices, statements, reminders and easy ways to pay.
Selling on account — delivering now, getting paid later — is how most wholesale business in the Caribbean works. Hotels, restaurants and shops expect it. But every invoice on credit is money you've lent, and chasing it eats hours every week.
The businesses that get paid on time don't chase harder. They set things up so paying is easy and late paying is noticed early.
Write down, for every account customer:
Put the terms on every invoice. Disputes are shorter when nobody can say they didn't know.
A credit limit only works if it's checked when the order is taken, not when the statement goes out. Aurient checks each customer's balance and limit as orders are entered, so a rep sees straight away that a customer is over.
Invoice the day the goods go out. A clear invoice shows what was delivered, the customer's own prices, tax, the due date and how to pay. Invoices that arrive late get paid late.
Every extra step between "I should pay that" and "paid" costs you days. Give customers:
A monthly statement showing every open invoice, aged (current, 30, 60, 90+ days), is the single most effective collection tool. Many customers pay from the statement, not the invoice.
Look at the aged balances every week. A customer who usually pays in 25 days and is now at 40 is telling you something. A friendly call at 40 days works far better than a hard one at 90.
When goods come back or a price was wrong, issue a credit note rather than adjusting the next invoice by hand. Statements then match what the customer has, and the books stay right.
If drivers collect cash or cheques on delivery, record it at the stop and apply it to the invoices when the van comes back. Money collected but not applied looks like money owed.
Terms on every invoice, limits checked at the order, invoices out the same day, an easy way to pay, monthly statements and a weekly look at the aged balances. That routine takes far less time than chasing, and it keeps good customers good.
Aurient's wholesale plan does each of these steps, from the order to the statement. Try it free for 14 days.
What to look for in a restaurant point-of-sale system in the Caribbean — offline selling, kitchen screens, split bills, tips, stock and a cash-up that balances.
A plain guide to VAT in Barbados for shop owners — the 17.5% rate, registering, what to charge, what you can claim back, and the return.
How to count stock while you keep trading — counting by area, freezing the right numbers, handling sales during the count, and fixing differences properly.
Start free for 14 days. Bring your items over, ring up a practice sale, and see tomorrow morning’s brief.