Deli.
Scale integration, quick keys, and lunch-rush speed for delis and sandwich shops.
Built For You, Configured By Us.
Weigh-and-price integration, by-the-pound items, and quick keys for your regulars' usual orders.
Built to survive the 12:15 rush.
- ★Tableside & counter orderingHandheld and counter POS fire orders straight to the kitchen, split checks six ways without turning your server into an accountant, and speed up every turn.
- ★Kitchen display integrationOrders route to a kitchen display system the moment they're rung, cutting ticket errors and keeping throughput up when you're short-staffed on a Friday night.
- ★Tip management & payroll exportsTips, tip pooling, and hours flow cleanly into payroll — accurate, compliant, and far less end-of-shift math for your managers.
- ★Online ordering & QR payNative online ordering and scan-to-pay QR codes feed the same system as your dining room, so digital and in-house sales settle together with one report.
What It’s Really Like To Run A Deli.
From 11:30 to 1:15 your deli is a machine: numbers called, sandwiches built to spec, by-the-pound sides weighed and wrapped, a line of office workers who have exactly enough patience to make it back before their next meeting. The rest of the day runs on catering — the 30-box order for the law firm on Thursday, the standing Friday tray for the dealership — and the margins on catering are what make the whole operation pencil out.
Payments cut against you on both sides. At the counter, a scale that does not talk to the POS means hand-keyed prices and mistakes at speed. Phone-in catering orders get a card number read aloud over the lunch din, keyed in as card-not-present at your worst rate. And the corporate accounts that promise to “send it to accounting” turn thirty-day terms into sixty while you front the food cost.
Typical result: catering invoices get paid in days instead of weeks once automated invoicing replaces the send-it-to-accounting shuffle.
Where Payments Hurt
- ★Scales that do not integrate mean hand-keyed by-the-pound prices — wrong at exactly lunch-rush speed.
- ★Catering cards read over the phone get keyed at your highest card-not-present rate.
- ★Corporate accounts stretch net-30 to net-60 while you have already paid for the brisket.
- ★One register and a 20-person line: a single slow transaction backs up the whole shop.
How Lone Star Fixes It
- ★KORONA POS or Clover with integrated scales — weigh, price, and ring in one motion.
- ★Secure payment links replace read-me-your-card, at better rates and with a real audit trail.
- ★Biller Genie chases corporate catering invoices automatically, politely, and relentlessly.
- ★A second countertop or Clover Go line-buster clears the rush without a second full register.
Deli Owners Ask Us
How do delis take payment for catering orders?
The clean way is a payment link or emailed invoice the customer pays online — better security and better rates than reading card numbers over the phone. We set this up through Biller Genie or Authorize.net so deposits and balances are documented and automatic.
Can my POS connect to my deli scale?
Yes — KORONA POS and several Clover configurations integrate certified scales so by-the-pound items price themselves at the register. That removes hand-keying errors during the rush. Our Dallas team handles the hardware setup and installation locally.
How do I get corporate catering accounts to pay on time?
Automated invoicing with scheduled reminders and card-on-file options moves most accounts from net-60 back to terms. Texas dual pricing can also apply to invoices, so card-paying accounts do not quietly cost you 3% — see how the programs compare.
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Ready To See It In Action?
Call (214) 838-1818 and a specialist will walk you through the right setup for your business — and ask about up to $5,000 to upgrade your POS.
