Your food cost is dialed in. Your processing rate probably isn’t.
Tips, low tickets, and a card mix nobody explains make restaurant statements almost impossible to read. We read them for a living.
- Free, no obligation
- Switchovers scheduled around service
- Local support, not a queue
Built around how service actually runs.
Whether you’re full service, counter service, or a bar with a Friday rush that doesn’t let up.
Pay at the table
Handheld units that bring the check to the guest. Tables turn faster, the card never leaves the customer’s hand, and tips typically come in higher when the prompt is on-screen in front of them.
Tip handling that behaves
Adjustments configured so settlement matches authorization, batches close on time, and tip reporting lines up with payroll instead of creating a reconciliation problem every two weeks.
Online ordering & delivery
Direct online ordering that doesn’t hand a third party your margin, plus a clear-eyed look at what the delivery platforms are actually costing you per order.
Already happy with your POS? Keep it.
Changing processors and changing point-of-sale are two different decisions, and they don’t have to happen together. Many systems can be repointed to new processing while your staff keeps using the same screens they already know. We’ll tell you straight whether yours can.
Hardware specced to how service actually runs.
Tableside, behind the bar, or at a counter with a line out the door — we match the equipment to the way you take payment. If what you already own carries over, we’ll tell you that instead of selling you a box.
Handheld POS
Bring the check to the table — tips run higher when the prompt sits in front of the guest.
Counter station
A full register for the host stand or bar, with menu and staff management built in.
Compact station
Full point-of-sale capability on a footprint that fits a tight service counter.
Contactless reader
Tap, Apple Pay, and Google Pay taken right at the register.
The biggest package isn’t the best one
Recommendations here follow your floor plan and your ticket flow — not whichever bundle pays the most to place. Fewer terminals is a perfectly good answer, and often the right one.
Three steps, and none of them happen during service.
Send two months of statements whenever you get a quiet ten minutes. We’ll take it from there.
Send two months of statements
Two recent processing statements tell us your volume, average ticket, card mix, and every fee you’re paying. Two months rather than one because a single month can be a fluke — a slow stretch, a holiday rush, or a fee that only bills quarterly.
We shop it for you
We take your profile to the providers we work with and have them compete against each other for your business. You never make a call, sit through a pitch, or field a follow-up you didn’t ask for.
You get one clear answer
What you pay now, what you’d pay instead, and the twelve-month difference in dollars. If you’re already priced well, we’ll say so.
What restaurant owners ask us.
Often not. Plenty of point-of-sale systems can be repointed to a different processor while your staff keeps using the exact same screens. Some are locked to one processor by contract — if yours is, we’ll tell you that up front rather than after you’ve signed something.
Surcharging and cash-discount programs are options, and they work well for some restaurants. They also come with real rules — card brand requirements, signage, receipt disclosure, and limits on what can be surcharged and by how much. Debit cards in particular cannot be surcharged.
We’ll walk you through how it would work in your dining room, including the guest-reaction side, and set it up compliantly if you decide it fits. Plenty of owners look at it and decide it doesn’t suit their room. That’s a fine answer too.
Whenever you’re closed. Tuesday morning, after close on a Sunday, mid-afternoon between services — you pick. We stay reachable through your first few batches to confirm everything is settling and depositing correctly before we consider it done.
Usually worth it. Early termination fees are often smaller than owners assume, and occasionally don’t apply at all depending on how the agreement was written. We’ll read your terms, give you the real exit number, and set it against the savings. If the math doesn’t work, we’ll tell you to sit tight and check back when your term is up.
Two statements. Ten minutes. A real answer.
Most restaurants we review are paying more than they need to. Find out if yours is.