Dan Simons: “How I Fell in Love with Credit Card Processing.”

FSRDid you know that 81 percent of the money spent in the U.S. at full-service restaurants in 2012 was charged to debit, credit, or pre-paid cards – up from 72 percent in 2006?

The full service restaurant industry has been held hostage to credit card fees and related charges for years. But, now there’s a better way to think about the details behind the credit card processors’ methods – and the information they can get you to improve your business.

VSAG’s Dan Simons divulges what he has learned through research, experience, and collaborating with industry specialists at companies like Swipely, Avero, and OpenTable on the how-to’s and benefits of utilizing payment experts in full-service restaurants to streamline fees, gather invaluable guest data, and upgrade payment systems. It’s all good intel to help VSAG clients like Farmers Restaurant Group, and others, thrive.

Read Dan’s article at fsrmagazine.com today. (*FSR offers full-service restaurants ideas and insight on operations, food & beverage, dining experience, kitchen efficiencies, culinary expertise, and more.)