Page 14 - Food Service Magazine March 2019

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PAYMENT
B.
customers today actually and was thinking to myself how amazing it was that every single person I served – at least 100 people – didn't doubt or hesitate for one second when prompted to pay by card.
It's very rare that we have to explain the cashless thing these days. I attribute that to the fact that deep-down everyone knows it's a good idea,” he says.
At Canning's, Fishbowl and Lune complaints are rare, because for most customers nothing’s changed. “I do think it depends on your turnover, and how many people in your business interact with the payment options,” says Reid. “If you're a tiny little corner cafe in a suburban backstreet, [locals] aren't necessarily going to leave the house at 6am with their dog and think, 'Oh I've got to put my card
in my pocket in case I pass a cafe'. I think it makes sense for smaller, family-run businesses to still have cash an option.”
The larger a business gets, the more sense it makes, and consumer trends show that
the industry is headed in that direction. And with new technologies making it that much easier, abandoning cash
is becoming more achievable and attractive. Lune uses ANZ BladePay, which combines the POS and payment terminal in one handheld device, meaning fewer steps in each transaction. Fishbowl was an early adopter of Square, which also provides an all-in-one system where the counter-top card reader is linked to the POS and automatically lights up for payment when the order is processed.
With these systems, staff no longer need to touch the terminus, let alone juggle coins.
A. Cam and Kate Reid of Lune Croissanterie. B. Fishbowl North Sydney. C. Poke bowl at Fishbowl. D. Lune croissants.
C.
A.
no reason why the same rigour shouldn't be applied to front of house too.
Canning's Free Range Butchers was one of the country's card-only pioneers for this reason. Owner Sam Canning says the impetus for the switch, back in 2014, was purely for the sake of hygiene and eliminating the risk of bacteria around the meat.
“I'm sure that we lost a few customers due to the fact we only take card, but I know that we have gained a lot of customers because it's evident we care about hygiene more than the guy down the road.”
And after testing the system for five years, customers have adapted. “I was serving some
D.