Restaurants run on thin margins. Credit card fees make them thinner.

The average restaurant pays 2.5% to 3.5% on every card transaction. In an industry where 4% net profit is considered a good year, that's not a rounding error. That's the difference between making it and not.

There's a legal, proven way to stop paying those fees. Gas stations have been doing it for decades. Now it's your turn.

FeeSlicers sets up compliant dual pricing: your card-price customers cover processing, your cash customers pay less, and you pay one flat $40/month. Set up personally by George, a 20-year payments veteran.

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Two minutes to start. No obligation. George takes it from there.

Busy, inviting restaurant interior during dinner service

You're managing food costs, labor, waste, and turnover. Fees are one thing you can actually fix.

Restaurants face cost pressures that most businesses never deal with. Food inflation, minimum wage increases, delivery platform commissions, staffing — the margin squeeze is real and it comes from every direction.

Processing fees are unique because they're invisible. They don't show up as a line item on your P&L the way food cost does. They just quietly drain 2.9% of every card transaction, every single day, while you're focused on running the floor.

On $60,000 a month in card volume, realistic for a busy independent restaurant — that's $1,740 a month. $20,880 a year. Gone.

Restaurant owner reviewing financials at a back-office desk
Restaurant menu showing separate cash and card prices

Dual pricing is a natural fit for restaurants. Here's why.

Restaurants were among the early adopters of dual pricing, and for good reason. The model fits the environment perfectly.

Your menu already has prices. Dual pricing simply means those prices reflect the card price, and cash customers receive a small discount. Signage at the entrance and on the menu explains it clearly. Your POS handles the rest at checkout.

For fast casual and counter service operations it's especially seamless — customers see both prices on the menu board before they ever order. No surprise at the register. No awkward moment with the server.

For full service restaurants, table tents and menu inserts handle the disclosure cleanly. Most guests take it in stride, especially when the server can explain it in one sentence.

What restaurants like yours are actually saving

Monthly Card Volume Current Fees (at 2.9%) Monthly Savings Annual Savings
$30,000$870~$827~$9,920
$60,000$1,740~$1,653~$19,830
$100,000$2,900~$2,755~$33,060
$150,000$4,350~$4,133~$49,590

Savings reflect ~95% recovery rate accounting for cash-paying customers.

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Questions restaurant owners ask us most

Won't this hurt the dining experience?

Only if it's handled poorly. When pricing is clear upfront — on the menu, at the door, customers process it as information, not a penalty. The friction happens when customers feel surprised at the register. Proper setup eliminates that entirely.

What about delivery and online orders?

Online ordering platforms are a separate conversation — most have their own fee structures. Dual pricing applies to your in-house card transactions. We'll clarify exactly what's in scope during your analysis.

My POS is already set up the way I like it.

Most modern restaurant POS systems support dual pricing. We'll confirm compatibility with your current system before recommending any changes.

Legal in all 50 states. Built for restaurant environments.

Dual pricing requires clear menu and entrance signage, which we provide. No card network registration required. Works on both credit and debit cards. Compliant receipts generated automatically by your configured POS.

A surcharging program is also available. Our terminals automatically add a 3% fee on payments made with a credit card. Debit card fees, typically around 1.5%, are the merchant's responsibility.

Restaurant tip: don't forget tip timing

To pass along a fee on a dual pricing or surcharge program, the charge has to be authorized at the time of purchase. So if a tip gets added to a paper receipt and adjusted later in the shift, you're responsible for the fee on that tip amount — for example, at a 3.25% pass-on fee, you'd pay 3.25% of any tips adjusted after the fact, across the day or month. If your customers pay at a counter or register, prompting them for the tip at checkout helps you avoid absorbing that fee.

Ask your FeeSlicers specialist about adding a pin pad or client-facing display to make this seamless.

We understand the restaurant business.

Tight margins, high volume, fast transactions, customer experience sensitivity — we've worked with restaurant operators and we know what matters. When you talk to George, you're talking to someone who gets it.

Confident restaurant owner outside their establishment

What George tells every restaurant owner.

Four percent is a good year in this business and you're handing back close to three on every card sale. Two prices on the menu is one more line, not a new system, and it covers debit and credit both. Give me one statement and I'll show you exactly what you'd keep.
— George Fattal, co-founder · 20+ years in payments · (574) 238-1397

Recommended equipment for restaurants

Valor VL550 payment terminal

Valor VL550 — for the counter

Big touchscreen, fast processing, built-in printer. Handles dual pricing automatically at checkout. Most restaurants qualify for one at no upfront cost through our free terminal program.

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Clover POS device on a restaurant counter during dinner service

Clover Station — for full-service POS

If you need menu management, table tracking, and kitchen display integration on top of payments, Clover Station is the step up from a standalone terminal.

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Find out what your restaurant could be saving.

Free analysis, real numbers, and most restaurants qualify for a free terminal with no upfront cost. If it's not the right fit we'll tell you straight.

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Two minutes to start. No obligation. George takes it from there.

Or call George directly: (574) 238-1397