Map one complete service
Write down what happens from the moment a guest orders until the food leaves the kitchen. Include who enters the order, who sees special requests, how a dish becomes ready, and how payment is recorded. A restaurant POS can cover some or all of that journey; the name alone does not tell you which parts are included. Bring this sequence to every demo so you compare vendors on the same work.
Separate order entry from billing
An order screen and an accounting-ready invoice are different capabilities. Ask whether the quoted release supports your tax rules, invoice format, payment methods, discounts, split payments, refunds and end-of-day reconciliation. Request a worked example with a cancelled item and a partial refund if those cases matter. Menuji’s current release focuses on order entry and item subtotals; tax invoicing and payment collection remain planned.
Test the exceptions
Ask the person giving the demo to pause a sold-out dish, add an allergy note, correct a quantity, cancel an order and check what the kitchen sees. Watch whether the system makes the change visible in the right place. Have the intended operator perform the steps rather than only watching a polished presentation. Write down extra clicks, unclear labels and anything requiring a workaround.
Ask what happens when the internet stops
Browser-based access and offline operation are not the same thing. Find out which tasks remain available without a network, how orders reconnect and whether conflicts can occur. Test this with the actual devices you plan to use. Menuji currently requires internet connectivity; do not plan an offline service around it.
Compare total scope, not only a headline price
Request a written breakdown of subscription fees, hardware, implementation, migration, training, extra outlets, integrations and support. A lower monthly figure may cover a narrower release, while a larger package may include functions you need. Check trial conditions and renewal terms. Keep the decision tied to your service requirements, not to a claim that one vendor is universally best.
Use a small pilot with clear acceptance criteria
Pick one service area and define what success looks like: operators can find dishes, the kitchen receives notes, order state is understandable, and a manager can review the day. Record unresolved questions before committing. Menuji’s 30-day trial can help evaluate the current menu, order-entry and kitchen-status workflows; confirm any additional module requirements with the team.