At‑a‑Glance: Dual pricing presents a cash price and a card price. To keep guests happy and card‑brand rules satisfied, execute a tight rollout across menus, receipts, online ordering, and staff scripting.
Step‑by‑Step Implementation Checklist
1) Policy & Positioning
- Decide your cash price (menu price) and card price (includes cost of acceptance).
- Align leadership, FOH, and BOH on the language: “We offer a cash price and a card price. Choose what’s best for you.”
2) Signage & Menu Updates
- Entrance and counter/host stand signs.
- Printed and digital menus show both prices or an explanation of your two‑price model.
- Online ordering pages mirror the same policy.
3) POS & Receipt Configuration
- Enable dual pricing/two‑price settings.
- Ensure tax is calculated on the correct base.
- Receipt language clearly reflects card vs. cash price without adding a separate “fee.”
4) Staff Training & Scripts
- One‑line server script for table touch points.
- FAQ cheat sheet: Why two prices? How are tips handled? What about rewards cards?
- Role‑play common guest scenarios.
5) Payments Across Channels
- Tableside, counter, bar: verify prompts and totals.
- Online/QR/delivery: display card price clearly; no surprises at checkout.
- Gift cards and loyalty: confirm accrual/redemption works as expected.
6) Accounting & Reporting
- Update chart of accounts if needed.
- Verify deposits, daily sales, and tender types reconcile.
- Track effective processing cost before/after rollout.
7) Launch & Monitor
- Soft launch on a weekday; brief staff pre‑service.
- Watch reviews, manager comps/voids, and tip averages for 30–60 days.
- Adjust phrasing on signage/receipts if confusion appears.
Common Pitfalls (and Fixes)
- Surprise at the table: Put a one‑liner at the top of menus and have servers mention it when dropping waters.
- Receipt wording: Avoid labeling anything as a “surcharge”; show the card price, period.
- Vendor mismatch: Make sure your POS, terminals, and online ordering reflect the same model.
How MPG Helps
- Pre‑approved signage and receipt templates.
- POS configuration playbooks for major concepts.
- US‑based support for go‑live week and ongoing training for new hires.
FAQ
Will guests push back? Clear communication reduces friction; most guests accept the choice when it’s upfront.
Can I run happy hour with dual pricing? Yes—configure daypart‑specific price rules for both cash and card prices.