The first question every restaurateur asks is “how much does it cost?” — and most vendors answer “it depends”. True, but unhelpful. The cost drivers are knowable, and knowing them protects your budget.
The first driver is the number of terminals and branches. A single-register café and a three-branch restaurant with waiter tablets don't pay the same, even for the same software. State your terminal count upfront — every added device changes the price.
The second is modules. Core ordering is standard everywhere; QR menu, kitchen display, inventory and recipe tracking, delivery management and staff commission reports are usually priced separately. Ask in writing which modules are included.
The third is integrations: fiscal printers, card terminals, e-invoicing, accounting and delivery platforms are development work and affect the price. Mention your existing hardware in the first minute of the conversation — hearing “not compatible” after installation is the most expensive outcome.
The fourth is the licence model: one-time licence versus monthly subscription. One-time costs more in year one but usually wins over three to four years; subscription eases cash flow and includes updates. Ask which fits your cash position, not which looks cheaper.
The most overlooked item is setup, data migration and training. If your quote doesn't name that line, expect it as an invoice later. And always confirm you can export your own sales data — if you can't, you're locked in.