In Spokane, Wa: Tech firm now taking charges
- MEETING UNIQUE NEEDS: Contractor creates tailored concepts for 5,000-staff site. // FoodService Director;09/15/2000, Vol. 13 Issue 9, p6
Reports that Agilent Technologies in Rohnert Park, California, has launched two concepts in an auxiliary cafeteria to supplement existing food service options which are managed by Bon Appetit. Description of the concepts; Kinds of foods offered; Remarks from the company workplace services.
- Cashless is the key. // FoodService Director;5/15/2005, Vol. 18 Issue 5, p12
Reports on the sales performance of the cafeterias at the Presbyterian Hospital in Dallas, Texas during the first quarter of 2005. Impact of their decision to accept debit and credit card payments on their average monthly sales; Contribution of special events to their performance; Background on...
- The charge of the credit-card brigade: Cash in on sales by accepting more plastic. Koteff, Ellen // Nation's Restaurant News;02/12/2001, Vol. 35 Issue 7, p29
Encourages food service establishments to accept credit carts as payments. Trend among food service customers of using credit cards in order to accumulate points in frequent-flyer programs; Advantages and benefits of restaurants from accepting credit cards; Responsibility of the food service...
- Plastic Is Making Inroads In the School Lunch Market. Boyer, Meghan // American Banker;11/19/2007, Vol. 172 Issue 223, p6
The article explains how schools are accepting online credit and debit card transactions to pay for school lunches. Participating districts say the program makes lunch lines move faster, parents are spending more money when paying with credit cards and cafeteria cashiers' jobs are now easier....
- Cashing in on plastic. HOLADAY, SUSAN // Nation's Restaurant News;1/28/2008, Vol. 42 Issue 4, p14
The article focuses on restaurateurs' acceptance of credit cards as payment. National Restaurant Association's director of legislative affairs Mike Shutley expects broader credit card usage in the future. Morton's of Chicago claims that 80 percent of its sales are business-related purchases....
- For Client-Driven Applications: Card Technologies. Grossbauer, Sue // FoodService Director;02/15/2000, Vol. 13 Issue 2, p134
Focuses on access and debit cards and its use in the food service industry in the United States. Technologies that these cards utilize; How these cards work; Limitations of smart cards; Benefits of card systems; Reliability of card system.
- For Eateries, a Side Order of (Silicon) Chips. Kuykendall, Lavonne // American Banker;9/26/2003, Vol. 168 Issue 186, p1
In fresh evidence that merchants are taking matters into their own hands to avoid credit and debit card interchange, some fast-food outlets are experimenting with prepaid smart cards. Target Corp., which issues Visa smart cards, has begun letting customers download bonus coupons onto the chips....
- A reservation -- for a price. Buchthal, Kristina // Crain's Chicago Business;2/28/2005, Vol. 28 Issue 9, p2
This article reports that an increasing number of upscale eateriesâ€”including Arun's, Charlie Trotter's and Plutonâ€”require a credit card number to secure a reservation for even an average Tuesday night. At Pluton in River North, a five-course meal runs $99. For years, some elite...
- Credit card tips to help avoid crimes, higher costs this holiday season. Langenderfer, Janet R. // Nation's Restaurant News;12/14/98, Vol. 32 Issue 50, p34
Opinion. Offers tips on how restaurateurs can avoid credit card crime and errors during the holiday season. Authorization and transaction; Basic terminal maintenance; Analysis of charge-back notices; Immediate response to all requests for copy; Card-processing review.