Types of Restaurant POS Systems: Software, Devices & Service Models

A restaurant POS system can be classified in three ways: by software setup (cloud, on-premise, or hybrid), by device (countertop terminal, tablet, handheld, self-service kiosk, or tabletop tablet), and by service model (such as quick service, full service, bars, and food trucks). These are dimensions, not separate products, so every POS fits into all three at once.

That is why the same system can be cloud-based, run on handhelds, and be built for full service. Each label answers a different question about it.

Picture a sandwich shop that runs cloud software on a counter tablet, with a kiosk near the door. That is still one POS. It just takes orders in more than one way.

This guide explains each type, what it is used for, and how the types fit together.

Sources: National Restaurant Association, 2024; Starfleet Research, 2025 (vendor-sponsored); kiosk provider Tillster via Restaurant Dive, 2025.

How are restaurant POS systems classified?

Each label answers a different question about the same system. The table shows the three questions and the types that answer each one.

Can one POS be more than one type?

Yes. Each dimension describes a different part of the same system, so the types overlap. They are not separate boxes that a POS must fit into.

Take a full-service steakhouse. It may run cloud software on a host-stand terminal and on handhelds for tableside ordering. That one system is cloud-based, terminal-based, handheld-based, and built for full service, all at once. A burger counter might run the same cloud software on a countertop terminal and two kiosks. The software type is the same, but the setups are very different.

That is why the question is not just “Which POS should I buy?” It is also “Which software setup, devices, and service model fit my restaurant?”

Is there a standard list of four POS types?

No. There is no industry-standard list of four POS types. Guides that promise “four types” usually mix two dimensions in one list. They place software setups, such as cloud and on-premise, next to devices, such as mobile and kiosk. Because each guide picks a different mix, the lists rarely match.

What do other POS labels mean?

You will see other labels in lists of “4 types” or “8 types.” Most of them fit into the three groups above:

• Legacy or traditional POS: a term often used for older POS systems. Many of them were built around software installed on site, but legacy does not always mean on-premise.
• Mobile POS (mPOS): usually a handheld device. Some vendors also use the term for a phone that runs a POS app.
• iPad or tablet POS: a device type, not a separate system. Many POS apps also run on other tablets.
• Multichannel POS: a POS that takes orders from more than one place, such as the counter, a kiosk, your website, and delivery apps.
• All-in-one POS: a label about platform scope, not a software setup or device type. An all-in-one platform may combine the POS with ordering, payments, inventory, staff, marketing, or back-office tools.
• Open-source POS: POS software with publicly available source code, which the restaurant or its developers can change and maintain.
• EPOS: short for electronic point of sale. It means the same as POS and is more common in the UK.

Ordering channels are not POS types either. QR code ordering, online ordering, and delivery apps are ways for guests to place orders. A kitchen display system (KDS) and a customer-facing display are add-on screens that connect to the POS. All of them send orders into the same POS or show orders from it.

Restaurant POS types by software setup

The software setup, also called deployment, describes where your POS software runs and where your sales data is stored. There are three types:

• Cloud POS: runs on servers the provider hosts, and staff use it through an app or browser. Depending on the provider and setup, authorized users can check POS data remotely.
• On-premise POS: runs on hardware at the restaurant or under the operator’s control. The restaurant or its technology provider usually takes on more of the upkeep, including maintenance, backups, and updates.
• Hybrid POS: combines local parts with cloud-connected services. What runs locally, what needs the internet, and how data syncs vary by provider.

Software setup and device are separate choices. A cloud POS can run on a fixed counter terminal, and an on-premise POS can run on tablets. What keeps working during an internet outage depends on the setup and the provider.

Restaurant POS types by device

This is the part your staff and guests see. Each device changes who enters the order and where. Many restaurants use two or more of these, all running the same POS software.

Countertop terminal POS

A countertop terminal is a fixed touchscreen at the counter, bar, or host stand. It usually connects to a cash drawer, a receipt printer, and a card reader. Many also have a second screen that faces the guest.

It gives staff a set place to handle cash, answer guest questions, and fix checks. That is why many restaurants keep one, even when servers carry handhelds.

• Best for: front counters, bars, host stands, and any station that handles cash.
• Watch out for: it stays in one spot. Staff must walk back to it, and lines can build up at rush hour.

POS terminal vs. payment terminal: a POS terminal runs the POS app and manages orders. A payment terminal, or card reader, only accepts payments. The two can be built into one device or work as separate devices.

Tablet POS

A tablet POS runs restaurant POS software on a tablet. It can sit in a stand as the main counter station or come off the stand to take orders nearby, so it works as a fixed or a mobile device. It does not have to be an iPad. Each POS provider decides which tablets its app supports.

• Best for: cafés, small counters, and pop-ups with low to medium order volume.
• Why it matters: it is smaller and easier to move than a full terminal.
• Watch out for: regular consumer tablets are not built for grease, spills, and drops. A tablet that moves around also needs a charging spot and a sturdy case.

Handheld POS (mPOS)

A handheld POS is a phone-sized device that staff carry. Servers use it to take orders and payments at the table, which is called tableside ordering. In a long line, staff can take orders before guests reach the counter, which is known as line busting. Depending on how the POS is set up, orders can go straight to the kitchen. Many handhelds also take card payments, so the guest’s card never leaves their sight.

Handhelds are common in quick service too, not just in dining rooms. In a vendor-sponsored 2025 Starfleet Research survey of 264 restaurant professionals, 42% used handhelds for curbside or drive-thru service. About 77% of handheld users said their devices were connected to a kitchen display.

The tradeoff is screen size. A handheld that is quick for two drinks may take more taps for a meal with several add-ons. See how a handheld mobile POS works for tableside ordering and payment.

• Best for: dining rooms, patios, drive-thru lanes, and long lines at rush hour.
• Watch out for: battery life over a double shift, Wi-Fi coverage on the patio, and how many devices you need at peak times.

Self-service kiosk POS

A self-service kiosk is a guest-facing screen where customers build their own order and, on most models, pay. It can sit on a counter, stand on the floor, or mount on a wall. The order reaches the POS and the kitchen like any other ticket.

Guests are warming up to kiosks. In a 2025 survey of 1,500 US quick-service and fast-casual customers, kiosk provider Tillster found that 61% of kiosk users want more kiosks, up from 36% in 2023. According to the National Restaurant Association, 63% of limited-service diners would also pay at a kiosk.

Be careful with big spending claims, though. Many “kiosks raise checks by 30%” numbers come from vendors. Independent research is more modest. A University of Hamburg field study looked at one fast-food restaurant. Guests there spent 13% more per order at a kiosk than with an employee.

A kiosk changes who enters the order, but the service around it still needs a plan. With no staff member there to explain things, the menu on screen must be clear on its own. Guests also need to know how pickup works, whether by name, order number, or table delivery.

• Best for: quick-service, fast-casual, and food hall concepts, plus anywhere with lunch lines.
• Watch out for: accessibility. Consider it when you choose and set up a kiosk, and review the requirements that apply to your location. The US Access Board proposed kiosk accessibility guidelines in 2022, but they are not final.

Tabletop tablet POS

A tabletop tablet is a guest-facing screen that stays at each table. Guests can browse the menu, order another round, and pay without waiting for the check. Servers still run the table, but the tablet handles add-on orders and payment.

Full-service diners are open to it. In National Restaurant Association research, 60% said they would likely order on a tablet at the table. Even more said they would pay on one.

• Best for: casual dining chains, sports bars, and family restaurants with many tables to turn.
• Watch out for: one device per table adds up, and screens need cleaning and charging between seatings. Some guests will still want to order from a person.

How do POS devices compare?

Restaurant POS types by restaurant and service model

Your service model decides which tasks the POS has to handle. A lunch counter needs fast order entry. A dining room needs tables, seats, and course timing. A bar needs tabs that stay open round after round.

Quick service, fast casual, and drive-thru

Guests order and pay first, then wait for their food. The POS has to handle add-ons fast, such as a bread choice, an extra filling, and a drink. It also has to tell the kitchen whether the order is for dine-in, takeout, or the drive-thru.

• Typical setup: countertop terminals at the front, one or more kiosks, a KDS in the kitchen, and online ordering. Handhelds help clear the line or take orders in the drive-thru lane.
• Key need: orders from every channel reaching the kitchen in one flow, so they keep moving through the lunch rush.

Full service and fine dining

Guests sit down, order from a server, and pay at the end. A full-service POS keeps the check open through the meal. It tracks tables and seats, sends appetizers before entrées, and splits the bill when guests are ready to leave.

• Typical setup: a terminal at the host stand or service station, handhelds for servers, a KDS or kitchen printers, and payment at the table.
• Key need: table and check management that stays accurate from the first drink to dessert. Most guests still value staff hospitality, so devices should speed up ordering and paying, not replace servers.

Faster payment can add up. In one recent week, the restaurant chain First Watch estimated that paying at the table saved more than 1,000 combined guest and staff hours, assuming about 30 seconds saved per transaction (National Restaurant Association, 2024).

Cafés and coffee shops

Service is fast and counter-based, and many guests are regulars. Drinks come with lots of modifiers, such as size, milk type, and extra shots.

• Typical setup: a countertop terminal or a mounted tablet, often with mobile pre-orders for pickup.
• Key need: fast, accurate modifiers, and pre-orders that reach the bar alongside walk-in orders.

Bars and breweries

Bars run on open tabs, quick repeat rounds, and cash. Staff often place a pre-authorization on a card when a tab opens, then close the tab at the end. A bar that also serves food needs drink and food orders sent to different prep areas.

• Typical setup: a sturdy terminal and cash drawer behind the bar, plus handhelds for table service or the patio.
• Key need: quick repeat rounds, tabs opened with a card, easy tab transfers to a table, and split checks.

Food trucks and pop-ups

Food trucks often work with tighter space and connectivity limits than fixed restaurants. Every part of the POS has to fit a small serving window, from the screen to the card reader and receipt printer.

• Typical setup: a compact terminal, mounted tablet, or handheld with a portable card reader and a mobile printer. It runs on battery power and a cellular hotspot.
• Key need: compact equipment, a full day of battery life, a screen you can read in sunlight, and a POS that keeps working when the signal is weak.

Hotel restaurants and hospitality operations

A hotel may run several outlets, such as a restaurant, a bar, and room service. Each outlet may need its own device mix. Many hotels also let guests charge meals to their room, so the POS must connect with the hotel’s property management system (PMS).

• Typical setup: a device mix for each outlet, managed as one system.
• Key need: room charges through the PMS, and a setup that fits the hotel’s IT rules.

Multi-location and franchise groups

Multi-location is about the size of the business rather than how you serve, but it still changes what the POS must do. A group may run a café, a bar, and a dining room, each with its own device mix. What sets it apart is central control: one shared menu across every site, with approved changes at single locations.

• Typical setup: A shared POS platform across locations, with whatever devices each site needs.
• Key need: menu updates for every location or just one, consolidated reporting across sites, and manager roles.

Pizza, delivery-first, and ghost kitchens

Most orders come in by phone, through your website, or from delivery apps. Ghost kitchens have no dining room at all. These are operating models rather than separate POS types, but their ordering and fulfillment needs shape the setup.

• Typical setup: one terminal or tablet to manage orders, a KDS, and online ordering. Ideally, delivery orders feed the same order workflow, so staff are not juggling several tablets.
• Key need: phone and delivery orders that reach the POS and KDS without retyping, and menu changes that update every channel at once.

How to match POS types to your restaurant

Start with your service model, then pick the devices that fit it. The software setup is one decision, and the device mix is another, so a restaurant can combine different devices with the POS setup it chooses. Use this table as a starting point, not a rulebook.

Many restaurants end up using more than one type. A place with a dining room, a bar, and a takeout counter might use three device types. Servers carry handhelds, the bar has a fixed terminal, and takeout gets its own screen. When the devices connect to the same POS, their orders can flow through the restaurant’s kitchen workflow and reporting.

What should you decide before comparing vendors?

Not sure where you fit? These five quick questions will point you to the right mix:

1. Which ordering channels do you need: counter, table, kiosk, online, or all of them?
2. Who takes orders, and where: staff at a counter, servers at tables, or guests on their own?
3. How reliable is your internet connection?
4. How many locations do you run now, and how many do you plan to open?
5. Which tools must the POS connect to, such as accounting, payroll, or a hotel PMS?

Once you know your type, the next step is choosing a vendor. Our guide on how to choose the best restaurant POS system walks you through it. To compare vendors line by line, use our restaurant POS features checklist. For pricing, see our restaurant POS system cost guide.

Restaurant POS types: FAQs