Self-service kiosk for a restaurant: costs and fiscal rules
A self-service kiosk is a screen where the guest chooses, customises and sends their own order. For the right venue it shortens queues and raises the average order. For the wrong one it is expensive furniture. Here is how to judge it, which hardware to pick and how to handle the fiscal receipt.
In short
- A kiosk makes sense with peak-hour queues and a short, repeatable range: fast food, kebab, bakery, food court.
- The simplest start is model A: order at the kiosk, pay and get the fiscal receipt at the counter on pickup. Nothing changes in your fiscal chain.
- Card payment on the kiosk itself (model B) is more convenient for guests but needs one more integration and attention to the fiscal rules.
- Hardware prices vary widely. The ranges below are rough orientation, not quotes.
- Check with your accountant or the tax authority (НАП) what applies to your venue.
When a self-service kiosk pays off
The main effect is simple: guests do not wait in line for someone to take the order. Your cashier is free for payment, packing and serving. The screen never forgets to suggest an add-on if you configured one, so the average order often grows. How much depends on your venue, so do not trust round percentages from vendors.
Fast food and kebabGood fit
Short menu, many repeat orders, strong lunch and evening peaks.
Bakery and coffee to goGood fit
Morning queue, quick orders with few options. A plain QR system is often enough here.
Food court and eventsGood fit
Many guests at once, in different languages. The kiosk brings order.
Table-service restaurantRarely
Guests expect service at the table. A QR menu works better than a kiosk there.
A practical rule: if you regularly see a queue of more than 4–5 people at peak and most orders are simple, a kiosk deserves a calculation. If there is no queue, try a QR menu and your own online ordering first.
Signs it is not the time for a kiosk yet
- You have no queue and orders arrive evenly through the day.
- The menu is large and complex, with many clarifications guests ask out loud.
- Staff have no time to keep the screen, photos and prices up to date.
- You do not know how you will settle the fiscal receipt and payment before buying the hardware.
Each of these can be fixed, but it is cheaper to see them before the purchase than after. A kiosk does not fix a slow kitchen: if the kitchen is the bottleneck, the screen only piles up more orders faster.
Kiosk hardware: tablet, touchscreen or all-in-one
There are three realistic paths. Prices are rough orientation and depend on vendor, size and VAT. As one example, a Samsung Galaxy Tab A9+ (11", 64 GB) was listed at €269.99 in one European shop (see sources). Everything else in the table is an approximate range, not a specific quote.
| - | Tablet on a stand | 22" touchscreen + mini PC | All-in-one kiosk |
|---|---|---|---|
| Rough price | about €250–600 with a stand | about €500–1,000 | often over €1,500, depends on model |
| Robustness | low: thin casing, many fingers | good: commercial or industrial screen | best: casing built for heavy use |
| Setup effort | lowest: plug in and go | medium: screen, mini PC, cables, stand | low to install, high on delivery and service |
| Best for | a trial or small venue | most venues | large, busy venues |
| Receipt printer | usually not built in | added separately | often built in on request |
Two models: pay at the counter or at the kiosk
Model A: order at the kiosk, pay at the counter
- #01
The guest orders
Picks items and extras, sees the price and gets an order number.
- #02
The kitchen receives the order
The order appears on the kitchen screen immediately.
- #03
The guest pays on pickup
Shows the number at the counter, pays cash or card on the terminal you already have.
- #04
The fiscal receipt comes from the till
As before: from your fiscal device or your registered till software.
Why model A is the simplest start: nothing in payment or the fiscal chain changes. No second till, no new bank agreement, and no risk of the kiosk taking a payment without a receipt. The drawback is that guests still pass the counter, so part of the saved time comes back.
Model B: card payment at the kiosk
Here the guest pays on the kiosk with a card terminal and gets a receipt there or at the counter. It is the best experience but adds parts: a terminal, a link between kiosk and your till, and a rule for who issues the fiscal receipt and when. It only works if your till software or fiscal printer can accept the paid order and issue a receipt marked "card payment".
Model B: pros
- Fastest path from order to done
- Less work at the counter
- Guests pay immediately, no unpaid orders
Model B: cons
- One more integration that can break
- A clear arrangement for the fiscal receipt is needed
- A second point of maintenance for the terminal
Fiscal rules for a self-service kiosk in Bulgaria
Sales in retail venues are registered through fiscal devices under Ordinance No. Н-18 (its full title covers registering and reporting sales through fiscal devices, requirements for the software that manages them, and more). A kiosk is not a fiscal device by itself. The question is always who issues the receipt and when.
The second topic is СУПТО, sales management software. On the НАП page where the information is submitted, the wording is "persons who have chosen to use sales management software at a retail site". So НАП describes its use as a choice, and the filing is tied to that choice. Which deadlines and conditions apply to your venue is something to confirm with your accountant, because the rules change.
Kitchen screen and pickup-number display
The kiosk is only the start of the flow. Without screens for the kitchen and for the guest you moved the queue but did not solve it.
A plain TV with a streaming stick is enough for the number display. Menuto supports a kitchen screen and a pickup-number display.
- Order
New order
Appears on the kitchen screen with a sound or colour.
- Cooking
In preparation
The kitchen marks it. The guest sees on the number display that it is in progress.
- Ready
Ready
The number is highlighted on the pickup screen. The guest walks to the counter.
- Pickup
Handed over
The order disappears from the screen. With payment at the counter (model A), the receipt is issued here.
What a kiosk costs: an example calculation
Below is an example calculation, not a quote: the values are illustrative so you can see the cost structure. Replace them with your own numbers.
Add the hidden costs: electricity, an internet connection with a backup, and staff time for cleaning the screen. See the pricing page for software prices.
Illustrative example. Excludes printer, card terminal and installation. See the pricing page for Menuto prices.
How to make the kiosk easy to use
Screen checklist
- Big buttons. Touch targets of at least 44 pixels, with space between them.
- Languages. Bulgarian by default, English and more one tap away.
- Photos. Every item with a photo, price and short description.
- Allergens. Visible at the item, not hidden. See allergens on the menu.
- Upsell only once. One suggestion before payment, not at every item.
- Reset after inactivity. After 60–90 seconds without touch the screen returns to the start and clears the cart.
- Reachable height. The screen should work for wheelchair users and children too.
- A clear ending. The order number shown at the end, large and legible.
Total8 items
How to launch a self-service kiosk in five steps
- Measure the queue. For two weeks note how many people wait at peak and how long one order takes at the counter.
- Prepare the menu for a screen. Photos, short names, extras and allergens. A kiosk is only as good as the menu inside it.
- Start with model A. Order at the kiosk, pay and get the receipt at the counter. You do not touch your fiscal chain.
- Connect the kitchen. Kitchen screen and pickup-number display, so there is no paper and no shouting.
- Watch and improve. After a month see where guests give up and what they ask at the counter. Then decide on model B.
If you also run online ordering or a QR menu, use the same menu everywhere. Prices, photos and allergens then live in one place. Read more in the QR menu guide, or go to registration.
Frequently asked questions
How much does a self-service kiosk cost?
It depends: a consumer tablet on a stand is cheapest, a screen with a mini PC is in the middle, and a ready-made kiosk costs most. See the table of rough ranges. For a real price, ask for a quote.
Do I need a fiscal printer at the kiosk?
Not in model A: the receipt comes from the till at the counter. In model B someone has to issue a receipt for the card payment. What is permitted for you, confirm with your accountant.
What is СУПТО?
Sales management software under Ordinance Н-18. НАП describes its use by merchants as a choice and has a separate procedure for submitting information. Check current deadlines and conditions with НАП.
Can the kiosk accept card payments?
Technically yes, with a card terminal. Legally and fiscally it must be settled who issues the receipt. That is why starting with model A is safer.
Is a kiosk right for a small venue?
Rarely. If you have no queues, a QR menu and online ordering solve more with less money.
Do I need a kitchen screen?
It is advisable. Without it, kiosk orders reach the kitchen on paper or by word of mouth and you lose the benefit.
This article is for information only and is not legal or tax advice.