For those interested from an executive chef. 10k? That's a shitty deal for the restaurant. You have two things off the top of my head that are working against

For those interested from an executive chef. 10k? That's a shitty deal for the restaurant. You have two things off the top of my head that are working against that: a) cash sales are easy. Really, if it's a small purchase they will prefer to buy I cash. B)if it's a large purchase that the customer wants to pay in cash, (and assuming the restaurant does a lot of large tables/bookings), they can delete it from the system and avoid tax. B) sounds shit I know, but it happens. I have seen it on multiple continents, over my professional life (17 years atm). So what is 10k with a. 2-5% charge? A drop in the water. Restaurants run on(best case) 25% costing. To put this into context the way we are taught is: 33% cost worst case. 33 food, 33 labour and overhead, 33 profit. Never works out like that (in a bad way), but that's your base. Execitutuce chef's aim doe 25% to cover the losses in the other sectors(overstaff etc). So a standard non-chain restaurant that charges $15 for a meal is looking at $5 "profit" worst case per meal. If they are running at peak at all times with no downtime or overbook or refund due to screw up. Which is great. Would be lovely. Never happens that way though. Not every day is busy, and people don't book(allowing restaurants to staff up). Skipping all the intermediate parts, what little profit they make a cc takes a percentile off the top. Doesn't seem like much to most people but for an indiatey that knife edge, those cc charges can add up.