POS for Mexican restaurants
Whether it is a taqueria with a line out the door or a sit-down cantina, a Mexican menu is built from a few choices: the format, the protein, the salsa and the extras. SeroPOS turns those choices into modifier groups on a quick-service grid and gets the build onto the kitchen display the moment it is paid.
Mexican restaurants in SeroPOS
Protein as a modifier
Carnitas, al pastor, pollo, carne asada or vegetarian, with premium proteins priced higher.
Salsas and extras
Salsas are free choices; guacamole, queso and extra meat carry their own price.
Tacos by the count
Quantity First lets staff key 3, then tap the taco, for the way taquerias are ordered.
Combo plates
Two tacos, rice and beans, or a burrito plate with a drink, as one combo product.
Kitchen display
Tickets land on a KDS screen with timers, station filters and an All Day count.
Veggie markers
Mark vegetarian items with a food-type dot so staff can answer at a glance.
Build-your-own, one tap at a time
Make each format a product: Taco, Burrito, Bowl, Quesadilla, Nachos. Then create modifier groups for Protein, Salsa, Toppings and Extras. Carnitas, al pastor and pollo can sit at no extra charge while barbacoa or shrimp carry a premium. Salsas and toppings such as onion, cilantro and pickled jalapeño are free choices, and guacamole, queso and sour cream are priced extras.
In QSR Mode the modifier sheet opens after the item is added when Modifier Popup is on. Selected options show as chips on the cart line and print under the item on the kitchen ticket. A note on the line handles requests such as no cheese, or extra crispy tortillas, so the line cook reads them on the ticket rather than hearing them over the counter.
A grid for a taqueria line
Taquerias sell tacos by the count. Turn on Quantity First in QSR Settings and staff key the number before tapping the product, so three al pastor and two carnitas take four taps. The Cash, Debit, Credit and QTY buttons share one row under the cart. Variations work for sizes, such as a regular or large burrito, each on its own button.
Colour the grid by format, put the best sellers in double-height buttons and drag them into place with Enable drag, then Save Layout for every till. Combo plates, such as two tacos with rice and beans, or a burrito with chips and a drink, are combo products at one price on their own button.
From the counter to the plancha
Switch a tablet over the line to KDS Mode. Tickets arrive with a chime, show their age and turn to Attention after eight minutes and Late after fifteen. Station chips split the screen so the plancha sees proteins and the assembly station sees the build. The All Day panel counts every item still to make, such as how many al pastor tacos are on open tickets.
Prefer paper? KOT Mapping routes items to printers by category, product or food type, for example hot items to the plancha and drinks such as horchata and agua fresca to the counter. Held orders resumed to add another round print only the new items, which suits a cantina where tables keep ordering.
Margaritas, takeout and the day's numbers
Sit-down restaurants can use the floor plan or table grid with held orders per table, splitting the bill evenly or by item at the end. Margaritas and cervezas can carry size variations and route to a bar printer. Takeout orders use the Take Away service type, with an optional packing charge for containers, and the QSR Delivery toggle adds a delivery charge and tip.
The DSR shows sales by order type, item, category and modifier, so you can see whether guacamole add-ons are worth the avocado bill. On the Pro plan, recipes record what goes into each dish and calculate the cost per plate from purchase prices, which helps when protein costs move. Vegetarian dishes can carry a Veg food-type dot on the till so staff answer that question at a glance.
Frequently asked questions
How do I set up proteins and salsas for tacos and burritos?
Create a Protein modifier group with a price on premium options, and a free Salsa group. Attach both to your tacos, burritos and bowls. Staff pick the options after adding the item, and each choice prints under it on the kitchen ticket.
Can I ring up tacos by the count quickly?
Yes. Turn on Quantity First in QSR Settings. Staff key the number, then tap the taco, and the line is added with that quantity. You can also turn on Ask quantity for individual buttons so the keypad opens whenever that item is tapped.
Can I charge extra for guacamole and queso?
Yes. Put them in an Extras modifier group and give each option a price. When added, the extra appears on the cart line, prints on the ticket and receipt, and its sales are totalled on the Daily Sales Report under modifiers for the day.
Does SeroPOS have a kitchen display for a taqueria?
Yes. KDS Mode turns any tablet or PC running SeroPOS into a kitchen display with ticket timers, station filters, an All Day count and a Recall list for recently bumped orders. You can run it alongside kitchen printers or on its own.
Can I run tables and takeout in the same restaurant?
Yes. Dine-in opens the floor plan or table grid, where each table holds its order until it is paid. Take Away goes straight to the menu. Each order is tagged with its type on tickets, receipts and the Daily Sales Report.