Who We Serve

Large Restaurant and Hospitality Groups

The perfect tip-out solution for large restaurant groups.

It’s hard to streamline restaurant operations — especially when you’ve got locations across a city, region or country. Kickfin is the most efficient, cost-effective and transparent way to tip out across all your sites.

Success Story: Pouring With Heart


We’ve seen an immediate, measurable return on Kickfin. Every modern restaurant group that cares about its employees — and that wants to stay competitive — should be using Kickfin, period.

Pouring With Heart
Andrew Abrahamson, COO

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Tipping out in cash is expensive — whether you’re paying for armored cars, or your staff is waiting around (on the clock) to get paid, or you’re rounding up to the nearest dollar, over and over again. Kickfin allows you to tip out in seconds and sends funds directly to your employees’ bank accounts

Reduce employee turnover

Stop losing people to employers that pay out in real time. Hospitality workers need immediate access to the money they’ve earned, and Kickfin is the only way to put their tips directly into their bank accounts the second their shift ends — 24/7/365.

Better visibility for seamless reporting

Kickfin allows you to see payments across multiple sites over any time period. That means there’s complete transparency for both employers and employees — and you won’t break a sweat when it’s time for end-of-year filings

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Just Hear it From our Customers.


No matter how you slice it, every other tip-out option is expensive, inefficient, unfair to your employees — or all of the above. Kickfin is the only true solution on the market.

Harley Laguna Beach
Greg Daniels, Chef & Owner

It used to take me 30 minutes to tip out my employees. Now it takes me 30 seconds.

The Toasted Owl
Chase Rine, General Manager

There's been a lot of innovation in hospitality, but it felt like we were still in the Stone Age when it came to tipping out. With Kickfin, we're lightyears ahead of where we used to be. It's so fast, so easy, so efficient — I don't know how we ever did it any other way.

Black House Hospitality
Ashleigh Moller, Director of Operations

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