Payflo

01/10/2026

Day after the surcharge ban. How did yesterday go for your venue?

If checkout ran smoothly, your setup is doing its job. If it didn't, now's the time to sort it.

How did your guests react? 👇

Payflo POS. Aussie-made, serviced by local POS professionals.
→ https://www.payflo.com.au/?utm_source=facebook&utm_medium=social&utm_campaign=surcharge-ban

30/09/2026

Surcharges banned tomorrow. Here's what it means for your venue. 💳

From Thursday 1 October, you can't add a surcharge to card payments anymore. The cost is yours to absorb — or reduce.

Quick maths on $50K/month in card sales:
• At 1.9% = $950/month in fees
• At 1.1% = $550/month in fees
• Difference: $400/month. $4,800/year.

Payflo: 1.1% flat. $0 monthly fees. No lock-in.

There's still time to switch before it lands.
→ payflo.com.au

28/09/2026

The busiest part of a Friday night isn't the kitchen. It's the walk.

Server takes the order at table 12. Walks to the terminal. Waits behind someone splitting a bill. Keys it in. Walks back. Multiply that by every table, every shift.

More venues are cutting that loop by taking orders and payments at the table on a handheld. The order hits the kitchen screen straight away. Payment happens where the guest is sitting. Staff stay on the floor instead of queuing at the counter.

It's not about fancy tech. It's about fewer steps between a guest wanting something and the kitchen knowing about it.

If you've moved to tableside ordering, what changed most for your team? 👇

Payflo runs on handhelds, counter terminals and QR ordering: one system, one menu. Aussie-made, serviced by local POS professionals.
→

All-in-one POS, payments, and analytics for Australian cafés, restaurants, pubs, and bottle shops. QR ordering, Xero sync, free 30-day trial.

27/09/2026

3 days until October 1.

Card surcharging is banned — you can no longer pass card fees to customers. That cost is yours now.

If you're still on a 1.7–1.9% rate, here's what that looks like from October 1:

$50,000/month in card sales × 1.9% = $950/month out of your margin. Every month. That's $11,400 a year.

Payflo's rate: 1.1% flat. $550/month. No monthly fees. No lock-in. Aussie-made.

The difference is $400/month — money that should be in your P&L, not your bank's.

Not sure what rate you're on? Call your payment provider and ask for your effective blended card rate. If it's above 1.3%, it's worth switching before October 1.

→ payflo.com.au

27/09/2026

Grand Final is done. Spring is here. The big drinking season has officially started for pubs and bars across Australia.

Is your payment system keeping up with the pace? Payflo processes every tap, every order, every round — so you can focus on the service.

26/09/2026

**Why smart operators cut their menus in half (and why you should too).**

Here's what happened in Australian restaurants in 2025: More than half reduced menu size. And the ones who cut 20% or more saw material improvements in speed and cost control.

**But here's what most operators get wrong:** They think menu cut = kitchen efficiency. That's only half of it.

The full equation looks like this:

**A tight menu only works if your entire system moves at the same pace.**

When half your restaurants cut menus, they found:
— Faster kitchen ex*****on (fewer SKUs to manage)
— More consistent quality (fewer options = better technique)
— Better cost control (tighter buying, less waste)

But the ones who *really* saw the uplift? They didn't just cut the menu. They optimized everything else:

**Kitchen:** KDS updated to match new menu. Plating simplified. Ex*****on speed increased.

**Floor:** Ordering is clear and fast. No confusion about options. Server knows what to upsell and how.

**Payment:** No friction at end of meal. Payment happens in seconds, not minutes. Table turns happen on schedule.

If your menu is tight but your kitchen is still slow, or your payment takes 2 minutes at the end of a 90-minute service, you haven't actually won. You've just moved the bottleneck.

The venues really winning are the ones who treated menu efficiency as the *first step* in optimizing the whole system.

Have you cut your menu? What's the next step?

→ Optimize every step: https://www.payflo.com.au

26/09/2026

Game's on. How's the venue holding up?

For every operator running a full pub or bar tonight: we see you. Controlled chaos is still controlled.

The detail that matters most in the next few hours: how fast is your payment terminal processing taps at the bar? That's the constraint that breaks down first under game-day volume.

If it's slow: move to mobile payments where you can, keep cash lanes open, clear the bar of non-essential clutter.

You've got this. Smash it. 🍺

→ Keep payments flowing: https://www.payflo.com.au

— Payflo team

25/09/2026

It's Grand Final day. 🏉

The pub is going to fill like it hasn't since last September. For venues in Victoria and South Australia especially — this is the day.

The variables you can't control: which teams are playing, whether your locals are celebrating or commiserating in quarter four.

The variables you can: payment speed, bar staffing level, how fast you clear and reset a table, whether the kitchen was prepped for a night like tonight.

Happy Grand Final day from the Payflo team. We hope your venue absolutely smashes it.

(And if something breaks — payment, POS, any of it — Aussie-made, Aussie support. Link in bio.)

25/09/2026

Table payment vs. bar payment — the split most full-service venues don't think about until it bites them.

When payment always happens at the bar, you're pulling staff away from the floor at the exact moment covers are finishing — the moment when a fast exit determines whether that table turns in time for the next booking.

Payment at the table keeps your floor staff on the floor. Tableside payment = faster cover turnover = more from the same room.

Do you have payment happening at the table at your venue, or is it still running through the counter?

25/09/2026

Recap: NoVacancy 2026 was incredible 🙌

In-room ordering powered by Payflo & Samsung is transforming hospitality. Connecting guests and hotel operations in real-time.

Interested? Let's talk: payflo.com.au