For businesses that sell a lot of small things, quickly.
A counter with a queue behind it is a different payments problem from a showroom or a catalogue. The sale is small, it happens in seconds, it often carries a tip, and half of it can land in a few hours on a Saturday. That is the business we are designing for here.
We work with:
- Coffee shops, cafes and espresso bars
- Bakeries, patisseries and dessert counters
- Farmers' market stalls, pop-ups and event vendors
- Small food and specialty retail with a counter and a queue
The food and retail payment reality.
Owners in this category rarely come to us about approval. They come to us about the shape of the cost, and about a counter that has to keep moving.
On a small ticket, the fixed per-transaction fee can matter more than the percentage beside it
A slow reader at the morning rush costs you the back of the line, not just a few seconds
Volume that swings with the season, the weather and the market calendar, against costs that do not
Selling away from the counter, where there is no wifi and the tablet is running on a battery
None of that is exotic. It is just easy to sign up for a setup built for a different kind of business and only notice on the busiest week of the year.
A setup built around the counter, the tip and the market day.
Price the way you actually sell
We look at your real ticket sizes and transaction counts, then explain what each part of your rate is doing - so the structure fits a counter full of small sales rather than a catalogue full of large ones.
Keep the line moving
Contactless, wallets and tip prompts set up to be quick at the busiest hour of your day, on hardware chosen for the counter you actually stand behind.
Take payments away from the counter
Markets, pop-ups, festivals and deliveries on portable, cellular-capable readers, running on the same account and the same reporting as the shop.
Give you one accountable specialist
A named contact who knows your setup, reads your statements with you, and can help you plan a second location, a seasonal push or a new market day.
From a statement you skim to a setup you can explain.
Look at what you sell and how
Ticket sizes, transaction counts, peak hours, tips, and where you sell besides the shop.
Review the setup you have
We go through your current statement, hardware and fees line by line and show you what each one is for.
Design the setup that fits
Pricing structure, counter hardware and portable acceptance chosen together, not bolted on one at a time.
Set up and stay reachable
We switch you over outside your busy hours, then stay close as the season, the menu or the market schedule changes.
What this usually looks like in practice.
We would rather show you the shape of the work than a wall of logos. These are illustrative, not case studies.
A cafe on a small average ticket had its pricing structure reviewed against how many sales it really runs in a morning.
A bakery selling at the counter and online brought both into one account with reporting it could read in one place.
A market vendor set up portable acceptance for weekend stalls without giving up the reporting from the main shop.
We will not promise you a number before we have seen your statements. What we will do is read the setup you have, explain what each part of it costs you and why, and tell you honestly where a change is worth making and where it is not.
Bring us a statement and your busiest hour.
A short review can show you how your pricing structure behaves on the tickets you actually sell, whether your hardware suits your counter, and what it would take to sell away from it.