Who we serve

Single location restaurants

Cut tip-out costs and eliminate headaches with Kickfin.

Finally, there’s a smarter, faster, fairer way to tip out. Kickfin is the solution you’ve been waiting for — and the one your employees deserve

Success Story: Sorrel Restaurant

sorrel

I always used pay cards to tip out my employees, but I realized they were getting hit left and right with ATM fees. It wasn't fair to them. With Kickfin, I can send their tips directly to their bank accounts, the second their shift ends. We all love it.

Sorrel Restaurant
Jace Meager, General Manager

There’s a better way to pay.

Cash tip-outs are costing you.

Are your employees waiting on the clock while you run to the bank and divvy up earnings? Are you rounding up to the nearest dollar night after night (after night)? Those minutes and cents add up. Use Kickfin, and tip out in a matter of seconds.

Do right by your employees

Your people work hard for their tips. Giving them access to their earnings in real time shows you care about their financial security, and makes them less likely to leave you for a different job. Plus: Kickfin is safer and more secure than other payment solutions.

Get complete transparency.

Other payment solutions lack visibility. With Kickfin, there’s no question as to who’s gotten paid and how much they’ve earned. That means fewer employee disputes and hassle-free reporting.

See how it works

Just Hear it From our Customers.

harley-laguna-beach

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
Toasted-Owl

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
Black-House

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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