Receipt Printers for Restaurants: All You Need to Know

Receipt printers can sometimes be referred to as POS printers. POS stands for point of sale in the retail world, and it’s the combination of software and hardware that run modern cash registers.

Thermal Printer vs. Dot Matrix (Impact) Printer

Dot-matrix printers are usually louder and slower than thermal ones, but they’re more affordable and some of them have cheap ink.

A dot matrix printer uses tiny pins that impact a ribbon against paper whereas thermal printers come with a unique, heat-sensitive ribbon which is responsible for creating images on the paper.

Thermal printers aren’t as versatile as they can’t print on multiple platforms, but they’re swift, quiet and have fewer moving components.

If you’re working in an active restaurant or café, I’d recommend a thermal receipt printer. It would be more suitable for keeping up with your busy environment. It would also reduce the amount of time that the customer have to wait.

The Type of Connection

Depending on the POS system you use and the type of connection you need, there are four main categories through which you can judge whether the receipt printer you’re checking out is a right choice for you or not:

USB Connection

USB thermal receipt printers connect to computers or register using a USB cable.

LAN connection

LAN thermal receipt printers connect to a network router to execute orders.

WLAN connection

Wi-Fi enabled thermal receipt printers connect to Wi-Fi for wireless printing.

Bluetooth connection

These use Bluetooth to print from iPhones, iPads, and other Bluetooth-enabled mobile devices.

So it’s essential to decide how you’ll connect to your printer before you buy it for your counter.

Resolution and Speed

Like all printers, the resolution of a receipt printer is measured in dots per inches (DPI). The higher the DPI, the better the resolution.

On the other hand, the speed of the printer is measured in inches per second (IPS).

I’d recommend picking a printer with a higher IPS than DPI to reduce the lines to the register and offer the fastest possible service.


An auto-cutter automatically cuts the receipt after it has been printed to speed up the transaction.

I think it’s a pretty handy feature, but you can always suffice with the tear bar that allows you to tear off the receipt quickly and accurately.

Front of House vs. Back of House

Where your printer is going to be and whether the customer will see it makes a difference.

BOH (Back of House)

The back of the house is where you’ll need a tough and rugged printer that can withstand the spills, steam, particles, and heat. Otherwise, it will slow down or break down.

That’s why an impact printer would be a right choice as it also uses bond paper which can withstand a busy kitchen environment.

It also withstands humidity, and extreme temperatures and the loud noise they make is an excellent way to notify the cooks when orders come in.

That doesn’t mean you can’t use a thermal printer as a back of house one. But make sure that it’s splash-resistant, comes with warning buzzers and an insect-proof design.

Star Micronics’ SP700 two-color printer is a fast impact one built to withstand heat and humidity while still providing you with a clear and crisp font for your prints.

It also comes with a clamshell design to facilitate loading paper as well as an embedded power supply to be more space-efficient.

FOH (Front of House)

For a front of house printer, aesthetics are a little more important, and there’s less need to worry about hazards.

The sleek design of thermal printers gives them a more compact footprint.

Moreover, they’re pretty quiet and have higher resolutions than impact printers. So they printing crisp and clear images –which makes them suitable for printing receipt with nicer looks, receipts, or marketing information.

Star Micronics’ TSP100III is a tremendous high-speed (250 mm/second) thermal printer that has a very sharp auto-cutter which helps you finish your transactions at a quicker pace.

The Best of Both Worlds

Generally, I’m a person that likes getting a combination of the aspects of two different things. And that’s why I think that Star Micronics’ state-of-the-art mC-Print3 thermal printer a suitable choice for both FOH and BOH use.

It’s a fast, front-loading and front-exiting printer with a minimal footprint.

Moreover, it’s equipped with multiple connectivity options, including USB, Lightning USB, Bluetooth, and Ethernet, which allows you to connect it to any PC, tablet, or cloud-based application.

On top of that, it has a splash-proof flat-top design with an enclosure that protects it from hazards such as debris, insects, and water.


Usually the duck is sold already without plumage and gutted, ready to use. But let’s quickly see how to clean the duck in just a few steps if you bought it whole.

Eliminate the feathers; Carefully wash the plucked duck, dry it and place it on a work surface. Cut with a knife near the chest and extract the entrails and the goiter and remove the excess fat. Rinse well and drain excess water. Keep the liver aside, you can use it to prepare a delicious paté. Below is the recipe.

Wash and dry the duck’s liver, cut it into thin slices and marinate it with 4 sage leaves, a pinch of black pepper and 500 ml of milk for 3 hours.
Chop an onion and brown it with 2 tablespoons of butter. Add the drained liver and brown 5 minutes. Wet with the liquid from the marinade and cook until the meat is tender.
Pour the mixture into a blender and add 1 teaspoon of salt. Press the button until you get a smooth cream.
Arrange the paté in a bowl and enjoy it with crispy slices of toasted bread and a drizzle of butter or extra virgin olive oil. Doesn’t it seem like an excellent idea for your appetizers and aperitifs?

You can use duck meat for the preparation of several quick second courses. Let’s see some tasty recipe with chopped duck.

Duck meat has a sweet and delicate taste that goes well with potatoes, but also with vegetables such as peppers. You can prepare the stewed duck with peppers in just a few steps.

Cut a clean and ready-to-use duck into pieces: separate thighs, chest and wings, as you do with chicken.
Prepare a sauce with 1 white onion and let it dry in the pot.
Wash two yellow peppers, remove the seeds and cut them into large pieces. Add the duck in pieces, add salt, add pepper, thyme and brown.
Add the vegetables in pieces and cook for 5 minutes on a high flame. Cover with a lid and cook over low heat for an hour.
If necessary, add half a glass of water to help cooking.

Still with the duck in pieces you can make a tasty single dish based on rice.
Wash the duck pieces, dry them and cut them into half-breasted cubes. Marinate the other parts with olive oil, lemon juice and thyme.
Brown thighs and wings in a pan with 4 tablespoons of olive oil and cook for half an hour with half a glass of water. Fry 1 onion in a saucepan, add the diced breast and roast it. Pour in half a glass of red wine and cook for 15 minutes. Drain the meat and set aside.
Toast 300 g of rice in the sauce left in the pan, add 200 ml of hot water and cook. The last few minutes add the duck morsels.
Remove from heat and stir in 50 g of taleggio and 20 g of butter. Serve the risotto with the roasted duck pieces. You can also serve duck with polenta or boiled potatoes.

How to cook duck

On the occasion of the evening dedicated to the duck on Friday 3 November, Al Postiglione Restaurant illustrates various cooking methods for this delicious meat to be savored.

The duck meat is an ingredient with a sweet, delicate flavor and in some well-stocked supermarkets you can find it already cleaned and cut into pieces, ready to cook.

The duck meat is distinguished by the color and consistency of variables according to his habits (wild or domestic) and his diet (grass, algae, corn, feed or animals). The wild duck can be considered a game (or black meat, even if red), while the domestic duck, although having consistency and color more similar to chicken or turkey, represents almost a compromise between white meat and black meat .

The duck has a weight that varies from 1 to 3 kilos depending on the sex of the animal and it is important to choose it young enough to have a more tender and prepared meat for each type of preparation. The tastiest part is definitely the chest!

How to clean duck breast
The duck breast is the part that is mostly used in the kitchen, also because it is very easy to treat. It has a weight of about 250 gr if it comes from a female animal and can weigh up to 500 gr if it belongs to a male. Cleaning it is quite simple if it has already been plucked by a butcher.

Remember to remove all impurities from the skin , or the small feathers that may have remained attached. It is sufficient to use tweezers and patiently clean everything well. Alternatively you can burn the hair , but we suggest you have a little patience and use the tweezers because it’s worth it and the end result will be better!

Cooking in a pan
The best way to prepare a duck breast is to cook it in a pan. The leather should be engraved with a very sharp knife, drawing a sort of grid, but without cutting the underlying meat as well.
The pan must be very hot and it is not necessary to add oil or butter. Just cook the skin part first and in this way the meat will cook with its own fat.

Only when the side of the skin is well browned , with a pair of pliers you can turn the piece to cook it on the other side. Create an accompanying sauce by glazing the remaining fat in the pan with an alcoholic part, after having eliminated the meat which in the meantime must rest wrapped in the silver paper.

Grilled cooking
With duck breast you can also prepare barbecues and skewers . In this case, however, it is better to eliminate the fat part of the skin. You simply have to cut it with a sharp knife, keeping one palm of your hand on the meat and following the line of the skin with the hand that holds it.

And if you want to taste all the delicacy of the duck without dirtying the stove, come to the Al Postiglione Restaurant event on Friday 3rd November! You will be conquered by the menu of the evening thanks to the originality of the combinations proposed by Chef Caterina: