"I estimate a manager probably spends about 23 hours a week just on cash," says 2nd City owner Mike Ryan. That's why he decided to accept only card and mobile payments at his small Filipino-style restaurant, which serves fusion tacos, burritos and sandwiches in New York City. "We attract a younger millennial crowd and no one really carries cash anymore so it's really not an issue," he adds. Learn more from Mike and two others about why restaurant life is easier, faster and more efficient without a cash drawer.
Why three NYC restaurant owners decided to 86 cash
Need a reason to go cashless? Here's a list, from speed to security to convenience, from those who are leading the way.
