Buyer's guide
Best restaurant POS system: how to choose
There is no single “best” system for every restaurant — there is the system that covers the channels you actually use. Before comparing prices, check four things: whether it issues myDATA documents through a certified provider, whether it works when the internet drops, whether it covers dine-in and delivery from the same catalog, and whether it publishes its price. If a vendor cannot answer those four clearly, the rest of the feature list does not matter.
The criteria, in order of weight
- 01
Documents and myDATA
Issuing must happen server-side through a certified provider, with MARK and QR stored beside the sale. Ask who the provider is and what happens if they go down.
- 02
What happens without internet
Ask to see it, do not ask whether it works. A system that stops taking orders when the line drops costs you a whole night.
- 03
One catalog for every channel
Dine-in, takeaway, delivery, platforms, self-order. If each channel needs its own menu, you will maintain it five times and get four of them wrong.
- 04
Split bills and one document
In a Greek dining room the bill gets split constantly. The system must do it fast and send one document per table, not one per payment.
- 05
Station routing
The grill should not see the drinks. Ask to see routing per item, not per order.
- 06
Cost and margin
Turnover on its own says nothing. Without recipes and stock you do not know which dish makes you money.
- 07
Delivery without commission
Ask whether it gives you your own ordering page and whether it charges a percentage per order.
- 08
Staff compliance
The digital work card is mandatory in food service. Ask whether it needs a second device on the counter.
- 09
Published price
If the price is not written down anywhere, it will depend on how eager you look. Ask for a written quote with everything in it.
- 10
Lock-in and exit
How many years it binds you, what leaving costs and in what format you get your data back.
- 11
Greek that is not a translation
A system with machine-translated menus and English receipts makes staff give up on it within two weeks.
- 12
Who answers the phone on Saturday night
Ask by name. Support hours matter more than half the feature list.
The table you take to the meeting
Print it or show it from your phone. Makker's column is filled in; the vendor fills in the next one in front of you.
| Criterion | Makker | Criterion |
|---|---|---|
| myDATA documents | Issued server-side through a certified AADE provider, with MARK and QR beside the sale | Ask the vendor |
| Works without internet | Orders, cash and printing continue locally and sync | Ask the vendor |
| Kitchen display per station | Yes, with per-item routing and courses | Ask the vendor |
| Ordering from a phone | PWA on the waiter's own phone, no dedicated handheld | Ask the vendor |
| QR self-order | Yes, onto the same bill as the waiter's orders | Ask the vendor |
| Your own ordering site | Yes, with no commission per order | Ask the vendor |
| Delivery platforms in one queue | efood, Wolt and Box on the same screen as your own | Ask the vendor |
| Caller ID | Yes, via 3CX or Asterisk/FreePBX | Ask the vendor |
| Customer rewards | Points or stamps with an Apple/Google Wallet pass | Ask the vendor |
| Stock and costing | Recipes, proportional consumption, barcode stocktakes | Ask the vendor |
| Reservations | A book with table assignment and a public booking page | Ask the vendor |
| ERGANI work card | Punch from the till, with the submission receipt | Ask the vendor |
| Multiple venues | One account, comparable reports per venue | Ask the vendor |
| Hardware | Buy with an invoice or lease monthly, configured before it ships | Ask the vendor |
| Published price | Yes, from €49/month per venue, excl. VAT | Ask the vendor |
| Commitment | Monthly subscription, cancel with 30 days' notice | Ask the vendor |
| Data export | Full export in an open format, with no exit fee | Ask the vendor |
| Language | Greek and English from day one, receipts included | Ask the vendor |
Pricing
Published pricing, no asterisks
Per venue, per month, excluding VAT. No “from”, no hidden activation fee, no multi-year lock-in.
Starter
For one venue with one till and compliant documents.
49,00 €/month
per venue, excl. VAT
Includes
- Tables
- Takeaway & counter
- Staff & shifts
- Card payments
4 modules in total
See pricingPro
Most commonFor a venue with a kitchen, stock, delivery and staff on shifts.
89,00 €/month
per venue, excl. VAT
Everything in Starter, plus:
- Courses
- Kitchen display
- Waiter balances
- Reservations
- Stock
- Barcode & stocktakes
- Recipes & costing
- Phone orders & delivery
- Riders
- ERGANI work card
- B2B invoicing
15 modules in total
See pricingUltra
For anyone who wants their own ordering site, self-order and rewards.
149,00 €/month
per venue, excl. VAT
Everything in Pro, plus:
- Guest self-order
- Your own ordering site
- Online reservations
- Customer rewards
- Caller ID
- Delivery platforms
- Online payments
- Xodroulis integration
23 modules in total
See pricingFAQ
What people ask before they start
What is the best restaurant POS in Greece?
It depends on your channels. For a taverna with a dining room and a little takeaway, what matters is split bills, station routing and offline operation. For a venue with heavy delivery, what matters is your own ordering site, platforms in one queue and caller ID. Choose on those, not on the length of a feature list.
How much does it cost?
Makker's published pricing starts at €49 per month per venue, excluding VAT. Most Greek vendors do not publish a price, so ask for a written quote covering licences, modules, support, setup and hardware.
Do I need a cash register or is a system enough?
What is required depends on your activity and your existing equipment. Get that answer from your accountant, and ask the vendor to show you in writing how documents are issued and transmitted.
How long does switching from an old system take?
Catalog and tables are typically set up in a day. Ask whether sales history and the customer register migrate, and in what format.