>From the article: "Michael Ryan, the co-owner and co-founder, said he never ordered cash drawers or a safe. By not having to count cash, visit a bank or order

>From the article: "Michael Ryan, the co-owner and co-founder, said he never ordered cash drawers or a safe. By not having to count cash, visit a bank or order change, Mr. Ryan estimates, the manager on duty saves about 23 hours a week." Still from the article: "Some merchants have already stopped taking cash. New York City-based 2nd City, a Filipino taqueria, hasn’t accepted cash since it opened its doors in 2016." The owner and co-founder has seemingly more than a whopping whole year of experience in the field. How much does he pay in transaction fees per week in order to save the (calculated/estimated) 23 hours of work? As a testimonial, I would like to have someone who managed a restaurant for 10-20 years and then in 2016 decided to go "no cash".