When it comes to day-to-day financial management post-pandemic, restaurant operators are focused on two things — managing cash and staying on top of fraud.
In the simplest financial terms, a restaurant operator needs to take customer orders and payments, keep track of and reconcile sales and pay vendors and staff. Each of those functions has become significantly more complex, at a time when operators have a lot of cash on hand and want to optimize that liquidity but also protect the treasury from fraud.
Senior relationship manager for Bank of America, Ted Lynch, says, “Consider that 25 years ago, probably 90% of restaurant sales were in cash, with the rest paid with a credit card or a gift card. McDonald’s wasn’t even accepting credit cards until 2004. Today, one of the biggest concerns restaurant operators have is that there are more than a dozen different ways a sale can be recorded.”
It’s the price of driving a truly frictionless customer experience. It’s critically important for the restaurant operator and the bank to partner closely together to integrate payments and platforms alternatives to ensure a seamless experience.