A till for your ice cream parlour, gelateria or patisserie: a hot day, a queue round the corner and no time to fiddle with menus. 20Tabs keeps a cool head.
On a hot Saturday your whole day's takings land in a couple of hours. Every second per order counts, so the choice of scoops, tub or cone and cream comes up on its own.
One, two or three scoops, a tub or a cone, cream on top. You set it up once and pick it while ringing in, without hunting through menus.
Give your buttons a colour and your staff find the right flavour at a glance. On a busy day that saves more than you would think.
To make the queue shorter still, put a self-ordering screen by the door and guests order and pay themselves.
A tub that sits untouched is money in the bin. You can see per flavour what sold, so you build your range on figures rather than on a hunch.
Which flavour moves this week, and which one have you not sold in two days? It is simply there to read back, right down to the variant chosen.
When you know what moves, you churn less of what sits. On thin margins that is the difference between a good month and a middling one.
You get the same figures for a patisserie display or the shelves of an ice cream shop. Per product, per day, without keeping track of anything yourself.
Everything is unlimited in your subscription and you can cancel monthly. If you close in the low season, no yearly contract keeps running.
You put a new flavour on from your phone and it is right on every device in the shop straight away. No import file and no waiting.
An iPad, your own phone or existing till hardware. Install the app, sign in and you are ready, even if you open tomorrow.
Ice cream parlours have an extreme rhythm. For a large part of the year it is quiet, and in high season you are packed. On a hot Saturday your whole day's takings land in a couple of hours. If the queue gets too long and ringing in is too slow, people drop out: they walk on or skip it. A till that gives away a few seconds per order is, on a day like that, the difference between a queue that keeps moving and a queue that walks away. So the main screen is everything.
A good ice cream parlour till lets you decide which flavours sit at the top. Strawberry yoghurt, stracciatella and hazelnut straight onto the main screen in high season, with variants for one, two or three scoops and a separate button for cream or a topping. Give each flavour its own colour and your staff spot it at a glance, even when it is busy. No menus to search: two taps and it is rung in. To make the queue shorter still, a self-service kiosk lets guests order and pay for themselves.
Insight per flavour helps with buying in. Which ice cream moves this week, and which flavour have you not sold in two days? That is in the reports as standard, so you buy more precisely, throw less away and keep your margin up. The same works for the cakes in a patisserie, the flavours in a gelateria or the shelves of an ice cream shop.
And because an ice cream parlour is a seasonal business, your till should not work against that. Everything is unlimited in your subscription and you cancel monthly, so a quiet winter does not cost you what a full summer does.
A fast till with a main screen you lay out around your top flavours, with simple variants (one, two or three scoops) and toppings as a popup. Give buttons a colour of their own per flavour and your staff ring every order in within seconds, even during the rush.
Yes. Per flavour you see what sold, right down to the variant chosen. So you know which tub to churn again and which flavour to swap out, which cuts what you throw away at the end of the day.
Yes. You pay a low amount per month, with everything unlimited and cancellable monthly, with no yearly contract running on. If you close in the low season, you are not tied to anything.
Yes. The same features work for patisseries, gelaterias and ice cream shops: variants and toppings, fast payment and insight per product, so you buy in more precisely.
See the self-service kiosk, Tap to Pay and reports. Similar places: the POS for lunch cafes, for chip shops and snack bars or for food trucks.
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