By cuisine
Restaurant POS for Mexican Restaurants
A restaurant POS for taquerias and Mexican restaurants: build-your-own orders, fast counters, kiosks and bilingual staff in one system.
A taqueria runs on speed and repetition. Build-your-own plates, a fast line at lunch and a team that may work in two languages. This page covers the parts of the POS that matter at the counter and the grill.
These needs come from general kitchen knowledge. Bring your own and we will check them against your menu in the demo.
A busy hour
Lunch at noon in a taqueria means a line out the door and one register. A guest wants three tacos, one al pastor, one carnitas and one veggie, each with its own salsa, plus a drink. A cashier typing that takes a minute. A kiosk lets the guest build it while the cashier packs bags and calls names. The grill sees only meat items, the cold line sees toppings, and the order lands on the pass as a single ticket with the guest's name on top.
What mexican restaurants need from a POS
Build-your-own plates
Choose a protein, a tortilla, a salsa and toppings, and the cook reads one clear line. Modifier groups with required choices keep orders complete.
Fast counter and kiosk
A line of lunch guests is the real test. A self-order kiosk takes the typing off the cashier so they can manage the pickup shelf.
Bilingual staff
Many teams work in English and Spanish. Staff screens in Spanish are coming.
Combination plates
Number one, two and three plates sell fast. Combo pricing covers each plate as one item.
How Zorveta One covers it
How it covers this: required choices keep every build-your-own plate complete, and combination plates price as one bundle. A kiosk takes the line off the register, and staff screens can be switched to Spanish as that support arrives. Phone and text ordering ask the guest to confirm before anything reaches the grill.
See a menu like yours
Built for how you cook
Illustrative menus, no real prices
Indian
Chicken tikka plate, Paneer wrap, Thali, mild or hot, Mango lassi. Booth-heavy dining room with a takeout counter. Spice level printed under each dish. Kiosk: Choose spice, then bread, then rice.
Pizza
Large pie, half and half, Slice and a drink, Garlic knots, Side salad. Counter, oven line and a delivery shelf. Toppings printed by half. Kiosk: Choose size, then crust, then toppings by half.
Taco
Three-taco plate, Burrito bowl, Chips and salsa, Horchata. Fast counter with a build-your-own line. Protein and salsa printed first. Kiosk: Choose protein, then tortilla, then toppings.
Coffee
Flat white, Cold brew, Almond croissant, Oat milk, extra shot. Narrow bar with a pickup shelf. Name and drink on the cup label. Kiosk: Choose drink, then milk, then size.
Text version: One menu, themed four ways: Indian, pizza, taco and coffee.
Where orders come from
Illustrative mix for a taqueria: counter, kiosk, phone and own online store. No figures are shown, and yours will differ.
What to bring to your demo
Bring your busiest lunch order and your build-your-own plate. Ask to see a guest build it on a kiosk, then ask what happens when the grill runs out of one protein in the middle of service.
Parts of the platform that matter here
Proof from a mexican restaurant operator
A real operator story goes here once an operator agrees. We will not write one for them.
Questions owners ask
Can I require a choice, such as a protein?
Yes. A modifier group can be required before an item is added.
Is there a Spanish version for staff?
Staff screens in Spanish are coming. Ask in the demo about your team.
Does a kiosk fit a small counter?
That depends on your counter. Hardware is confirmed in your demo.
Can the grill see items by station?
Yes. Items route to the grill, the cold line or the fry station.
See it on your own menu.
Bring your menu. We will show how Zorveta One fits your restaurant.