Close checks at the table, tap at the bar, take orders online and cash out cleanly at the end of the night — on one restaurant account, with hardware picked for your floor and a team that knows what a Friday service looks like.
Offer Up to a $5,000 welcome bonus for qualifying restaurantsEquipment shown is illustrative. Your configuration is chosen with you.
A restaurant does not have one till. It has a counter, a bar, a dining room, a patio, a phone and a website — and all of them need to take money without slowing service down. Pick a station to see how it is handled.
One merchant accountOne batch at closeOne report
Walk-ins, pickup orders and phone orders all land at the same station. A countertop terminal keeps it simple for whoever is on the till, prints or emails the receipt, and batches at the end of the night with everything else.
Contactless and wallet payments clear a bar queue faster than anything else on the floor. Tabs can stay open on a card and close on a tap, and tip prompts appear at the point of sale rather than on a scribbled slip.
A handheld means the card never leaves the table and the server never walks the floor twice. Splits, tips and separate checks are handled in front of the guest, which is usually where the confusion would otherwise start.
Seasonal patios, sidewalk seating, curbside pickup and events all sit outside the reach of a fixed till. A paired mobile reader takes the same transaction wherever there is coverage, and reports back to the same account.
Take payment through your own ordering page, a payment link, or a QR code on the table. Card data is tokenized by the gateway, so you are not holding card numbers, and online sales report alongside your in-room takings instead of in a separate system.
Every station above settles into the same place. At close you batch once and see the night in one report — sales by station, tips captured at the point of sale, and what is funding to your bank account on your funding schedule.
A queue wants the payment to be the fastest part of the transaction. A dining room wants the payment to happen without the guest getting up. Those are different problems, and a room that is sold the wrong one spends a year working around it.
Flexible equipment options are available, including zero-upfront equipment options for qualified merchants. Availability depends on the equipment selected and on underwriting.
The slowest part of most table service is not the food — it is the walk to the terminal, the walk back, and the second walk when the party wants to split it. Closing the check at the table removes all three, and the table is free sooner.
Chip, contactless, wallets, keyed phone orders, online ordering and QR at the table — all on the same merchant account and the same reporting.
Buy outright or finance, with zero-upfront options for qualified merchants. Add a station for a second service area without starting a new relationship.
The payment side is set up with the point of sale rather than after it, so tips, splits and close-out behave the way the floor expects.
A team that understands restaurant workflow — tips, tabs, batches, and what a broken terminal on a Saturday actually costs.
Up to $5,000
Available to qualifying restaurants switching their processing to Highline. The award is confirmed as part of your review — it is not a rate, a credit approval or a guarantee.
Promotional terms and eligibility apply and final terms are still to be confirmed. All applications are subject to underwriting, approval and program terms. Estimates shown anywhere on this site are for illustration and are not an offer of credit or a guarantee of pricing; final terms require statement analysis and approval.
A compliant Cash Discount or dual-pricing program shows two prices — one for cash, one for other payment methods — so the cost of card acceptance is carried at the point of sale rather than absorbed into your margins.
Reviewed alongside your processing rather than as a separate application.
Programs, amounts and terms are subject to underwriting and approval, and differ by business. Nothing here is an offer of credit.
Processing, the point of sale and the funding conversation come from one relationship, so nobody is waiting on a third party to call back mid-service.
If the question is about your own room, the useful answer comes from someone looking at your statement and your floor plan.
Talk to SalesYes. A portable handheld runs the same transaction your countertop terminal would, with the card staying in the guest’s hand. Splits, separate checks and tips are all handled at the table. How many handhelds a room needs depends on your section layout and your covers, which is part of the setup conversation rather than a fixed number.
No. It is one merchant account and one close-out; what differs is the hardware in each part of the room. A fixed station suits a takeout counter where the constraint is the queue, and a handheld suits a dining room where the constraint is the walk. A bar usually wants a third answer again — contactless, fast, and forgiving of a wet hand.
The reason to say this out loud is that rooms doing both are often sold the setup for one of them, and then spend a year working around it. Which stations you need comes out of a walk-through rather than out of a package name.
Not necessarily. It depends on the make and model, on whether the equipment is locked to your current processor, and on what you need it to do during service. That gets checked before any change is recommended — a system your staff already know how to run on a Friday night is worth keeping if it can stay.
Tips are captured at the point of sale — on the handheld at the table, on the terminal at the counter, or on the checkout page online — and reported with the rest of the night’s sales, so the close-out figure is not assembled by hand. How tips are then distributed is your policy; the system’s job is to record them accurately.
Yes. Online payments run through the gateway using a hosted checkout page, a payment link, or a QR code at the table, with card data tokenized so you are not storing card numbers. Online sales report through the same merchant account as the dining room, so you are reconciling one thing rather than two.
No. It is one program among several — interchange-plus and flat rate are both available, and plenty of restaurants stay on conventional pricing. If you do run it, menu, signage and receipt disclosure are part of the setup, and you can be moved back to a standard program if it does not suit the room.
Funding programs cover uses like equipment, fit-out, renovation and working capital, and they are reviewed alongside your processing rather than as a separate application. Amounts, programs and terms depend on underwriting and approval, so nothing can be promised before that review.
Tableside. Counter. Online. One account.
Restaurant-ready POS, pay-at-table handhelds and equipment with no upfront cost for qualifying merchants. We start with a statement analysis — nothing changes until the numbers make sense.
Promotional terms and eligibility apply. Estimates only. Final pricing requires statement analysis and approval.
