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Restaurant Dual Pricing - Stop Losing $25K-$60K/Year
FOR RESTAURANT OWNERS

Restaurant Owners: Stop Giving Away $25,000-$60,000 Per Year to Credit Card Companies

Without raising menu prices. Without losing a single table. Without changing your POS system. 100% compliant with all laws. Working for 800+ restaurants right now.

Busy restaurant interior

Get Your Free Restaurant Analysis - See Exactly How Much You're Losing

The Reality Check Every Restaurant Owner Knows

Last Saturday night. Your dining room was packed. Every table turning twice. Your servers hustled. Your kitchen crushed it.

You did $18,400 in sales.

But when you checked your bank account Monday morning, $534 was missing.

Visa and Mastercard took it. Before you could even pay your produce supplier.

Busy restaurant service

Let's do the math you've been avoiding:

  • Annual revenue: $1,200,000 (conservative for a busy restaurant)
  • % paid by credit card: 85% (nobody carries cash anymore)
  • Credit card volume: $1,020,000
  • Processing rate: 2.9% + $0.30 per transaction
  • Average check: $42
  • Transactions per year: 24,285 (covers served)

Quick calculation:

  • 2.9% on $1,020,000 = $29,580
  • $0.30 × 24,285 transactions = $7,285
  • Total annual fees: $36,865

That's more than:

  • Your entire marketing budget
  • What you paid your sous chef last year
  • Your new walk-in cooler
  • What you took home yourself

Over 10 years? $368,650.

That's a complete kitchen remodel. Your second location. Early retirement.

Gone. To Visa. While food costs keep climbing and your margins keep shrinking.

Here's Everything You Get (Free)

📄

Free Restaurant Profitability Report

Complete guide showing exactly how dual pricing works for restaurants. Real case studies from 800+ restaurants who eliminated their processing fees.

🧮

Instant Savings Calculator

See your exact annual fees in real-time. Input your numbers, get immediate results. No guessing - just facts.

📞

15-Minute Savings Analysis Call

We'll review your actual processing statements and show you - to the dollar - how much you'd save. Zero obligation. Just truth.

🎁 BONUS: Restaurant Industry Benchmark Report

See how your processing fees compare to 800+ other restaurants. Are you overpaying? Find out exactly where you stand.

How Dual Pricing Works for Restaurants (It's Dead Simple)

Example from Your Menu:
Burger & Fries
Cash/Debit: $16.95 Credit: $17.50
Pasta Primavera
Cash/Debit: $22.00 Credit: $22.75
NY Strip Steak
Cash/Debit: $42.00 Credit: $43.50
1

Display Two Prices

Your POS system shows both prices automatically.

Server reads the total.

"That's $42 cash or debit, $43.50 credit."

2

Customer Chooses

92% choose credit (they want points).

7% choose cash/debit to save money.

1% ask about it. You explain once. Done.

3

You Keep 100%

No processing fees. Ever.

$36,000/year stays in your restaurant instead of going to Visa.

Your margins finally breathe.

It's 100% compliant with all laws. Explicitly allowed by Visa, Mastercard, Discover, and Amex.

You've seen it at gas stations for 10 years. At coffee shops. At food trucks. At your local taqueria.

Your customers already expect it. Now it's your turn to benefit.

"But What About..." - Every Restaurant Owner's Question Answered

"My regulars will stop coming"

Your regulars come for three reasons: your food, your service, your atmosphere.

They don't come because you subsidize Visa's rewards program with your razor-thin margins.

Think about it: Your regular who comes every Thursday for the meatloaf special - is she going to stop because there's a $0.55 difference between cash and credit? Or is she going to keep coming because your meatloaf reminds her of her grandmother's?

Data from 800+ restaurants: 92% of customers still pay with credit. 0.3% actually leave. Your regulars stay regular.

"This will kill my Yelp reviews"

We tracked Google and Yelp reviews for 800+ restaurants before and after implementing dual pricing.

Result: No measurable impact on review scores.

In fact, many saw IMPROVED reviews because they could finally afford proper staffing. Faster service, happier servers, better food consistency.

Customers review you on: "The pasta was incredible" or "Our server was so attentive" or "The ambiance was perfect for our anniversary."

Nobody writes: "1 star - they charged me $0.55 more to use my credit card."

"My servers will hate explaining this"

Your servers already explain:

  • Why you're out of the salmon special
  • What's in the gluten-free options
  • How spicy "extra spicy" actually is
  • Why there's an 18% auto-gratuity for parties of 6+
  • Split check calculations for 8 people

This is easier than all of that combined.

The script: "Your total is $42 if paying cash or debit, or $43.50 if using a credit card."

That's it. Takes 3 seconds. Less time than explaining your ranch is house-made.

"Is this actually legal?"

Yes. 100% compliant with all laws in all 50 states.

Dual pricing is explicitly allowed by Visa, Mastercard, Discover, and Amex.

It's NOT surcharging (which IS restricted in some states like Connecticut, Massachusetts, and others).

We handle all compliance. You focus on running your restaurant.

What $36,000/Year Does for Your Restaurant

Professional kitchen equipment
  • Kitchen Equipment You Actually Need: New 6-burner range ($8K-$12K), Walk-in cooler upgrade ($6K-$10K), Combi oven ($15K-$25K), New fryer ($3K-$5K), Prep tables and equipment ($4K-$8K)
  • Staff You Can Finally Afford: Experienced sous chef ($45K-$55K/year) - stop losing talent to corporate chains. Skilled line cooks at competitive wages ($16-$20/hour) - lower turnover = better consistency. Extra server during peak hours - faster table turns = more revenue
  • Marketing That Fills Tables: Google Ads for local searches ($1,000-$1,500/month = 200-400 new customers/year). Professional food photography ($2K-$4K) - your menu finally looks as good as it tastes. Local PR and food blogger outreach ($4K-$8K/year)
  • Quality Without Raising Prices: Better meat from premium suppliers. Organic produce. Fresh seafood. Craft beer selection. Premium spirits. Build your reputation for quality, not just value
  • Owner Compensation: $36,000 = $3,000/month raise. Finally pay yourself what you're worth. Stop living paycheck to paycheck. Build actual savings. Sleep at night knowing payroll is covered

Or Keep Feeding Visa While Food Costs Climb

5-year projection if you do nothing:

  • Year 1: $36,865 to Visa
  • Year 2: $36,865 to Visa
  • Year 3: $36,865 to Visa
  • Year 4: $36,865 to Visa
  • Year 5: $36,865 to Visa
Total over 5 years: $184,325

While in those same 5 years:

  • Beef prices: up 15-25%
  • Chicken prices: up 12-18%
  • Produce costs: up 18-30%
  • Labor costs: up 20-35%
  • Rent: up 10-20%

You can't raise menu prices fast enough to keep up.

Meanwhile, that $184,325 could have been:

  • Complete kitchen renovation
  • Down payment on second location
  • 3+ years of sous chef salary
  • Your retirement fund
  • Your kid's college tuition

All gone to Visa. While you're working 75-hour weeks in a hot kitchen, wondering if you can make payroll.

Stop Paying Visa. Keep Your $36,000.

Get your free Restaurant Profitability Report, savings calculator, and personalized analysis call.

Find out exactly how much you're losing. To the dollar.

Zero obligation. Just truth.

Or call us directly: 844.705.1100

Or schedule your call now:

Schedule Your Call Now

We've helped 2,200+ businesses eliminate $118.4M in annual credit card processing fees.

800+ of those are restaurants - from food trucks to fine dining, from pizza joints to steakhouses.

Yours could be next—or you could keep writing checks to Visa while food costs crush your margins and you work 75-hour weeks.

Your restaurant. Your margins. Your choice.

Business Technology Consultants
844.705.1100

Serving restaurants nationwide since 2018