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'Check' It Out: Why This Restaurant Group Began Using a Tableside Payment System

This story appears in the December 2014 issue of Entrepreneur. Subscribe »

For the four Dickie Brennan’s restaurants in New Orleans, the benefits of moving to a point-of-sale system that would bring the payment transaction right to the dining table were too compelling to ignore. 

Rush Jagoe
Paid and full: Derek Nettles of Dickie Brennan’s in New Orleans.

Derek Nettles, IT director of Dickie Brennan & Company, believed that in addition to facilitating the payment dance between diner and waiter, such a system would allow the company to accept EMV (chip-enabled) cards ahead of the fall 2015 deadline established by the credit card industry, when restaurants without that capability may be held financially liable for fraud.

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