Speed at the counter
A tap that clears in a second and a screen that does not make staff hunt for the right button. On a lunch rush that is the difference between a line and a queue out the door.
For restaurant owners
For Restaurants
Point Of Sale + Card Processing + Marketing
For a restaurant, these are one job rather than three: the till that rings up the order, the processing behind every card that gets tapped, and the marketing that brings people through the door in the first place. We handle all three together.
If you own a restaurant, you are almost certainly in one of two situations. Either you are getting a system set up for the first time and trying to work out what you actually need, or you already have one and it is not doing you any favors.
This page is written for both, owner to owner. No jargon, no pressure, and no claim that a particular provider will fix everything. Just what the process looks like and the questions worth asking before you sign anything.
What we offer when we set a restaurant up:
Zero Cost Equipment And 0% Fees With Cash Discount, Plus 3 Months Free Marketing
Payments and marketing together
Your POS Should Do More Than Take Payments.
You’re paying for processing, POS, online ordering, delivery apps, marketing, loyalty, website, reviews. Why manage all of these separately?
- Processing
- POSAny and all — Clover, Square, SpotOn, NRS, SkyTab, Nuvei, Lumino, Valor and Toast
- Online ordering
- DoorDash
- Uber Eats
- Grubhub
- Website
- SEO
- Reviews
- Loyalty
- Email and SMS
- Gift cards
We are not tied to one brand — we install and support all of them, so your restaurant gets the system that fits how it actually runs rather than the one vendor somebody happens to carry. All of it can be handled in one place, instead of a different company for every piece. Give us a call or send a message and we will sit down with what you are running today and talk it through with you.
Systems we install and support
- Clover
- Square
- SpotOn
- NRS
- SkyTab
- Nuvei
- Lumino
- Valor
- Toast
Any and all — not tied to one brand.
Order direct, not through the apps
Save The 25% DoorDash Charges For Online Orders
Bring your customers to order straight from your own website and app instead of through the delivery apps. The order comes to you rather than costing you a cut of it.
We create the website and the app for you. For your regulars that is the difference between an order that pays you in full and one that does not.
Your own ordering
25% stays with you
The cut the delivery apps take on an online order, kept on the order instead — because the customer ordered from your website and app, not theirs.
Tell us how your online orders come in today and we will show you what taking them directly looks like for your restaurant.
Beyond payments
Marketing
Getting the payment side right is half of the job. The other half is getting found, so the people nearby know you exist and think of you when they are deciding where to eat. Besides the payment side, we help restaurants put themselves in front of more people and bring more of them through the door.
Every restaurant is different, so we do not work from a fixed package. We start by talking about where you are today and what you would like to change, then we tell you honestly what we can do.
Restaurant owners are welcome to reach out about marketing on its own. You do not have to be a payments client to start a conversation.
Getting set up
Getting set up for the first time.
Opening a restaurant, adding a second location, or finally moving off a cash box and a phone app. The order below is what keeps the process calm.
01
Start with how your restaurant runs
Before anyone talks about hardware, we need to know how service actually works in your place. Do guests order at a counter, or is there table service? How many terminals do you need on a Friday? Do you take reservations, run a bar tab, sell gift cards? The answers decide the system, not the other way around.
02
Work out what the counter and the tables need
Most restaurants end up with a mix. A register or a screen where orders are taken, a terminal at the counter, and often a handheld device so guests can pay at the table instead of waiting for a check to come back. We install and support all of them — Clover, Square, SpotOn, NRS, SkyTab, Nuvei, Lumino, Valor and Toast — so the system gets picked around your floor plan and your busiest hour rather than around one brand, and what we put together covers the work without overbuilding it.
03
Get the equipment and set it up
Once you have agreed on the setup, equipment arrives configured rather than in boxes for you to figure out. We install it on site and, where you want it, sit with your team through a service so they can see it working with real orders.
04
Go live, with someone to call
Your first day taking cards is not the finish line. Staff have questions in the first couple of weeks, and something always needs a small adjustment. You get one number to call and a person who already knows your setup.
Switching processors
Switching from your current provider.
The fear here is reasonable. Nobody wants to find out mid-service that the new system does not do something the old one did. Here is what a move actually looks like.
Look at what you have now
A recent processing statement is the best place to start. It shows your volume, your effective rate and the fees that have crept in. If you also run a point-of-sale system, we look at whether it can stay or whether it is the thing holding you back.
Find out what carries across
A lot of what you have may come with you: your menu and pricing, your staff and their permissions, your reporting history, sometimes the hardware itself. Some things do not — a system tied to a particular processor usually has to change. Because we carry Clover, Square, SpotOn, NRS, SkyTab, Nuvei, Lumino, Valor and Toast rather than one line, we can tell you which is which before you commit to anything, and often keep you on a system you already know.
Pick a slow window
The actual changeover is best done on a Monday or a Tuesday, not the day before a big weekend. Once the switch is made, card payments run on the new setup from that point on. There is no period where you are taking cash only.
Keep service continuous
Guests should never notice that anything changed. Your regulars tap the same way, your team works the same way, and the money lands in your account the same way. The difference shows up on your statement, not on the floor.
Send us one recent statement and we will go through it with you. If the honest answer is that you should stay where you are, we will tell you that instead.
Call (916) 918-7017Before you sign
What to look for in a system.
These questions work on any provider, including us. Ask them in writing and keep the answers, so you are comparing the same thing across the options in front of you.
What does the equipment actually cost me?
Ask for the number in writing, including anything bundled into a monthly charge. Some providers lease hardware and some provide it outright. On our side, equipment is zero cost with a business account, and we will put that in writing too.
What is the ongoing cost, all in?
Not the headline rate. Ask for the total you would pay on a month that looks like your real month, with every per-transaction fee, monthly charge and statement fee included.
What happens when the card is not present?
Takeout orders, phone orders and online orders are processed differently from a card tapped at the counter, and the cost is usually higher. If you do any delivery or call-in business, it belongs in the quote.
How does support work when the counter is busy?
Ask who answers, how fast, and whether it is the same people each time. Ask what happens on a Saturday night when a terminal stops responding and there is a line.
How long does the money take to land?
Ask about your cutoff time and whether next-day funding includes weekends and holidays. Restaurants often need cash flow more than they need a lower rate.
What is the length and the exit?
Read the term. Ask plainly what it costs to leave early and what happens to the equipment if you do. A short answer you can understand beats a long one you cannot.
On the floor
The things that matter during service.
A system can look perfect on paper and still be the wrong one for a full dining room. These four are what guests and staff actually feel.
Tips
Ask how tipping is presented at the terminal and whether your team sees the whole picture. It should be simple for the guest and straightforward for whoever splits it at the end of the night.
Splitting bills
Tables split checks constantly. Whatever you choose should split a bill evenly or by item without a manager standing over the till to make it work.
When the internet drops
Ask this one directly. A terminal that keeps taking cards through a brief outage keeps your service moving. One that does not turns a fifteen-minute internet problem into a lost dinner service.
Tableside
Bring the payment to the table.
Waiting for a check to travel to the till and back is dead time on a busy night. A handheld reader lets a guest pay where they are sitting, which turns tables sooner without anybody feeling rushed.
See the hardware we set upNext step
Tell us how your restaurant runs.
A short conversation is usually enough to know whether a new setup or a switch-over is worth doing. If you are switching, send a recent statement and we will go through it line by line. Either way you will get a straight answer, and there is no obligation to go further.
Mon–Sat, 9am–5pm · support@minervapays.com
Our offer for restaurants
Zero cost equipment
The terminals and point-of-sale hardware you need to take cards, at no cost to you to get started.
0% fees with Cash Discount
With Cash Discount, your card processing fees come to 0%, instead of paying a percentage of every sale.
3 months free marketing
Set a restaurant up with us and marketing is on us for your first three months.
We can also help with marketing for restaurants, if getting more people through the door is the bigger problem right now.