Ordering is a queue problem with a menu attached. Restaurants solve it at the counter, at the table or in the lane — this range covers all three.
Self-ordering works in restaurants for a simple reason: the machine never forgets the upsell, never mishears the modifier and never makes the twelfth person in line wait for the first person's questions. The manufacturer's restaurant line offers the three physical formats the job takes.
The floor standing touch kiosk is the counter-format standard: a 32–55 inch touch terminal running your ordering software and payment workflow, absorbing the lunch rush in parallel with the till.
The touch screen table moves ordering to where guests sit — full menu photography, modifiers by touch, entertainment while the kitchen works. It suits full-service formats where table turnover, not counter speed, is the constraint.
Outside, the drive-thru range carries menu and ordering into the lane with weather-sealed, daylight-readable hardware.
Whichever format, the specification conversation is the same: menu structure, payment path, kitchen integration and peak covers per hour. Bring those numbers to the enquiry and the hardware is configured around them — screen size, PC build and peripherals follow the workflow, not the catalogue order.
Model, configuration, quantity and destination — that is all a real quote needs. A named manager replies.