At first glance, a cashless restaurant may seem impossible from an operational and customer service standpoint. But as credit and debit cards and other mobile payment technology improves and makes substantial gains in popularity, it may not be a completely unattainable goal after all.

A Gallup survey found that the number of Americans using cash for nearly all purchases dropped from 36 to 24 percent. And 12 percent reported that they don't use cash at all.

As more restaurants make the switch to cashless, like Chicago's Bonci Pizzeria and six Argo Tea locations did in April of last year, the pros and cons of going cashless have become a hot topic among restaurateurs. Many of those are listed below, and at the end of the article, industry insiders voice their opinions too.

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Carrie Luxem

Restaurant HR Group

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Legal Disclaimer: The information I publish is not legal advice but rather is intended to prompt a discussion on best practices in human resources. Further, federal and state laws are amended frequently and vary significantly from jurisdiction to jurisdiction. Therefore, the published information may not be current at the time that you read it or it may not be applicable to your jurisdiction. As such, you should not rely upon any of the published information without first consulting directly with Restaurant HR, legal counsel, and reviewing your local, state, and federal laws as well as any applicable industry practices and company policies.

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