Page 46 - MENU Magazine - Nov/Dec 2017

FRESH
RED FLAGS
DO YOU HAVE A FEW FINAL TIDBITS AS WE LOOK TO THE FUTURE?
• Randombutfascinatingfact—50%ofour transactions this year are “tap!”
• Cardtechnologywillbereplacedbythe mobile. Using a card tap will be replaced with phone veri cation with pin or thumbprint, etc. This will be much more the norm.
• Ourmobiledeviceswillemploylocationser- vices to enable checking out and paying using your phone. Enabling things like tap is a great thing for restaurants.
• AtChase,ourjobistoallowacceptanceof however people want to pay. Canadian con- sumers love loyalty points and credit cards. Funding those programs does have a cost to it, but the bene ts are far-reaching and wide- ly embraced by Canadians.
WHAT IS YOUR KEY MESSAGE
TO CANADIAN RESTAURATEURS?
We understand how valuable your time and service is. We are very client-focused and we want to deliver the best possible service in this market. m
46 MENU NOVEMBER / DECEMBER 2017
3 things Canadian operators should be cautious of:
1 Bewaryofoddconsumerbehaviour.For example, a customer who wants to run a credit card and get cash back from the owner can be a red ag for fraud.
Keep watch over your equipment. You wouldn’t let someone play with your cash register so don’t let someone take your terminals away. Train your servers.
Owners should keep themselves out of scope. Don’t keep numbers stored, let us do that. We can provide stored number service.
2 3