Words that come to mind when we think about Jesse Dison, our Senior Implementation Specialist:Read More >
In some businesses, credit sales account for over 80% of their daily sales. If this is your business, you are depositing very little cash every day. And while most of us count for and reconcile the cash, are you reconciling your daily credit card deposit to the credit card batches that actually go into the bank? It seems easy and automatic, but here are a few tips and tricks we have learned over the last couple of decades installing integrated credit card systems.Read More >
Our office will be closed on Tuesday, July 4th in honor of Independence Day
A reduced staff will be working remotely/on call to handle the needs of our customers on Monday, July 3rd.
However, we understand the importance of customer service and issues that may arise during this busy retail holiday.
If you have an emergency, please call us at 243-2683 and follow the prompts to page our after hours technician. For support hours and information, click here.
Have a safe and Happy 4th of July. From the team at Skurla's!
Read More >
There has been a lot talk about ransomware and the Wanna Cry outbreak recently and we’ve heard lot of questions:
Am I vulnerable? How can I protect myself?
We frequently get asked about the future of Pay at the Table - and why it hasn't been widely adopted in Alaska (and the rest of the U.S.). Here is an article from Hospitality Technology from June 2016:
"In an EMV world, it’s best practice for cards to never leave the customer’s possession during a transaction. In the U.S., an additional driver for bringing payment to the table is mobile payment solutions such as Apple Pay, which require either a fingerprint ID or PIN. The payment method can’t come to the POS – customers aren’t going to turn over their PIN or smartphone – so the POS has to come to the customer.
There are multiple benefits for implementing tableside payment at restaurants. Not only does bringing the point of sale to the customer help to boost table turns and revenue, it also helps to protect customer cardholder data, which is a major concern for merchants. Here, Greg Burch, vice president of strategic initiatives U.S. for Ingenico Group, highlights some of the perks and breaks down a few best practices.
Paybacks from tableside payment
Higher table turns. Consider a typical payment transaction with a magnetic stripe card: a server drops a check at the table in a billfold, and leaves. The customer retrieves their card and leaves it in the billfold, then waits for the server to return. Sometimes that happens a minute later, and sometimes it’s 10 or more minutes later. Then the customer waits again for their receipt. Most restaurants measure table turns closely, and even small increases can contribute to profitability. Moving from three to four table turns per shift can increase revenue by 20-25 percent.
Less waiting for customers, higher tips for servers. Cutting down that wait time by bringing the payment device to the table not only leads to more table turns and increased face-time, but also higher customer satisfaction. The result is better tips for servers. We witnessed this firsthand in Canada, where Pay-at-the-Table became the standard shortly after that country’s EMV migration in 2010.
Reduced chargebacks. Businesses that do not upgrade their payment technology to accept EMV chip cards are putting themselves at risk of chargebacks due to credit card fraud. Major acquirers have reported that chargebacks have been on the rise since the October 2015 liability shift, with restaurants being one of the major areas affected. This is essentially a trickle-down effect: as more merchants move to EMV, fraud moves to areas that have been slower adopters. Even a small increase in chargebacks and card fraud can be potentially devastating to a small business.
Reductions in identity theft. Card skimming by servers has been known to occur in the hospitality industry, where cards typically leave consumers’ sight for several minutes. Servers who are part of fraud rings can wear discreet card skimmers on their belt loops and collect card data from hundreds of customers in a week. Five hundred skimmed cards can be sold on the black market for $1500 or more – significantly boosting a server’s annual income. Pay-at-the-table eliminates that possibility by keeping cards out of servers’ possession.
8 Best practices for rolling out pay-at-the-table
There is no question that pay-at-the-table is becoming a major factor in the market, with some – ipredicting it to be the predominant payment method throughout the hospitality industry by the end of 2016. For those thinking of rolling out pay-at-the-table, here are a few tips for a smooth and successful implementation.
Mastercard Update: If your business accepts credit cards, you may have been hearing about the new Mastercard Bank Identification Numbers (BINs). BINs, which are the first six-digits of the account number, are fundamental to payments. They identify the issuing institution for the account and ensure that each transaction is routed correctly.
According to the Mastercard website:Read More >
It's Friday night - your store or restaurant is packed. Things are humming along nicely and you're thinking - we are busy, life is good!
Then you get the call - we are out of receipt paper at the register - can you bring us a roll?
You look, you panic - oh man - you forgot to reorder last week after they used that last roll!!!!
But you, being a smart manager/owner - know that you have that emergency supply kit tucked away for times just like these! Viola! Crack open the kit, and all is good.
Ok, but for those of you that don't have that emergency supply kit, well.....
So here is our advice. First of all, make your point of sale supplies stock is something you inventory and check stock of on a regular basis. If you purchase your supplies from us, we can even get you accurate sales history of how much you go through on a regular basis. Preorder for a couple of months or even a season and take advantage of our quantity discounts!
But the unexpected can still happen. So, for that reason, we suggest you create an emergency point of sale supply kit that only you or your managers know about and have access to. Make this a part of your disaster plan!
Here are some suggestions of what to keep in that kit:Read More >