Now Serving – July – How to Use Credit Card Processing to Your Advantage

Friday, July 12th, 2013

JULY 2013 A monthly newsletter showcasing the taste of cookware ISSUE 55
Now Serving

I hope that you all had a great 4th of July! I know I did. How is your kitchen equipment holding up in the heat? I know that ice machines tend to take a beating during the summer months. You should make sure to inspect them, and give them a good cleaning to keep them running at their optimal level. We have over 200 ice machines to choose from, so if you happen to be needing a new one click here. thermometer

I am sad to say, this will be my last newsletter with y’all, as I am moving onto something new. has been amazing! Great boss, fantastic co-workers, and wonderful customers like yourself. It has been a privilege to be a part of this company. Ann Marie will be taking over our newsletter, and I’m proud to pass the torch to her.

How are you staying cool this summer? Let us know on our Facebook page! That is also the place to find out our one-day-only deals! ShortOrder does a random giveaway each month to someone who has reviewed a product online. Please join us in congratulating this month’s winner: Karen Hulett!

When in a financial crunch but needing to buy some new equipment, make sure to visit our clearance section first. We have scratched and dented, and discontinued products that are all covered by the full manufacturer warranty.

In this month’s issue: Change your way of thinking about credit card processing, Orange-Banana Smoothie Pops to keep cool, and our featured products: a Manitowoc ice machine, a Gen2 griddle, and an Advance Tabco cabinet base work table.

Do you have any suggestions for us? We are always ready to hear from you. Please drop us a line anytime!

Meghan Jarrell

How Processing Credit Cards Can Help Your Sales

It’s time to shift your way of thinking


Have credit card fees got you down? Do you feel like you are wasting money? Well, that’s probably because you are. You are now most likely thinking this is an article about some magical way to make those fees disappear, but it isn’t; sorry! According to Dan Simons’ article in The Kitchen Sink, he suggests that it is all about how you look at the situation.

The percentage of customers using plastic over cash is on a rise and not slowing down anytime soon. In 2012, 81 percent of money spent in the US at full-service restaurants was charged to debit, credit or pre-paid cards, which is an increase from years past, and quite a high percentage. Therefore, you cannot fight customers paying with credit cards. Times have changed and this is just how things are, but what you can do is use that information to your benefit.

Each time a credit card is swiped you immediately have stats such as: the customer’s name, how much they spent, how much they tip, what time of day they visited, etc… That information can be remarkably beneficial. There are new, innovative companies out there that will provide that information for you, and help you put that data to good use. Your credit card processor usually will not share this information for various reasons, so you have to find a “payment marketing” company that will.

Credit Cards


For example, there is an upscale-casual dining restaurant in Washington, D.C. that has put this marketing tool into effect. Through an online dashboard they were able to implement a frequent buyer program after learning how many return customers they have. They now are able to keep notes on their returning customers and personalize their experience each time they return. It is time to switch your negative feelings about credit card processing over to positive ones, and start utilizing all of the data that you have right in front of you.

Featured Products
Manitowoc Ice Machine
65-lb/24 hr, dice size cubes
$1,349 delivered
Gen2 Griddle
2 burner, manual control
$814.00 delivered
Advance Tabco Cabinet Base Work Table – HK-SS-2410
14/304 SS, hinged doors
$2,498.00 delivered
Click for more info! Click for more info! Click for more info!

Featured Recipe
Orange-Banana Smoothie Pops
Orange Banana Pops
Cool off this summer with this recipe from
Yield: 6 Servings


  • 7 Oz. greek yogurt
  • 2/3 Cup thawed orange juice concentrate
  • 2 Large bananas
  • Zest of 1 lime
  • 1 Tbsp fresh lime juice


  1. Puree all ingredients
  2. Pour into six 3 ounce molds
  3. Freeze for 4 hours, or until solid

Tip: To release pops, dip molds into hot water until pops loosen and slide out.

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