Payments & POS for Restaurants.
Tables, tabs, tickets to the kitchen, and tips — plus the processing bill nobody reads.
Food and drink runs more card volume than almost any other small business, and tips push every ticket higher. That makes your effective rate the biggest bill nobody reads — and the fastest thing to fix. Whatever you do about your POS, the processing underneath it is worth ten minutes of your time.
The realities of this business.
Tables, coursing, and sending the right ticket to the right station
Splitting a check six ways while the next party waits
Tips, tip pooling, and tip-out that has to reconcile
86’ing an item across every terminal at once
Card volume so high that a fraction of a percent is real money
Servers, hosts, and kitchen all needing different access
The features that actually matter here.
- Table and floor management with coursing
- Check splitting and merging at the table
- Kitchen display and printed tickets by station
- Tips, tip pooling, and labor reporting
- Menu changes pushed to every device at once
- Role-based permissions for front and back of house
A sensible starting kit.
- Front of houseSquare Register or Stand
- TablesideSquare Handheld or Terminal
- Kitchenticket printer or KDS
- Receipt printer + cash drawerserver station
Then this list might be academic. If your setup works, we’ll leave it alone and just look at the processing underneath — that’s usually where the money is anyway.
Restaurants, answered.
Why does processing matter so much for a restaurant?
Because your volume is high and tips inflate every ticket. A 0.3% difference on $80k a month is real money, every month, forever. It’s usually the largest bill nobody looks at.
Can staff take payment at the table?
Yes — a handheld goes to the guest, which speeds table turns and keeps the card in the customer’s hand the whole time.
Find out what you’re paying to take cards.
Ten minutes on a call with your statement. Free, no obligation — and if your rate is already good, we’ll tell you.
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