Despite expectations that the much-discussed shift in credit-card liability would be delayed, it is here. But that doesn’t mean restaurant operators have the new credit-card processing technologies in place to protect themselves. In fact, most don’t.
Although the technology has been used in other countries for years, there’s still much confusion in the U.S. about what EMV really does. Here are three big myths, debunked:
This week at the FSTEC conference in Washington, D.C., just days before the Oct. 1 deadline for the changeover to so called chip-and-dip credit card processing, a room full of chain CIOs and IT directors were asked if they had the necessary hardware and software installed in their restaurants to accommodate the new card-payment process. Not one raised his hand.
Some studies have put the level of compliance among all merchants at as low as 24 percent.
The problem isn’t awareness. By now, most restaurant operators have presumably heard about the mandated switch to EMV technology from their banks, credit card companies, peers and industry leaders. The changeover to so-called chip-and-dip, chip-and-signature or chip-and-pin technology has been underway for years, and it’s already a standard outside of the United States. But there’s still considerable confusion around the new protocols and the fraud protection they provide.
Here’s a last-minute opportunity for operators to ramp up their knowledge. This review of coverage from Restaurant Business during the last 18 months provides a crash course on the key elements of EMV.
Early last year, EMV was just a blip on the data-security radar for many. While big-time hackings like the Target breach had raised consumers’ concerns about data security, many restaurateurs were still too focused on PCI compliance to pause for an introduction like this one.
Still not sure what exactly EMV is or why you should care? Check out:
With new credit-card technology comes a need for new equipment. Some operators have been weighing their POS options and investing both in hardware and software.
Timing still remains an issue for restaurant operators. Not only do many operators feel that POS vendors don’t have accessible, affordable options yet, but those responsible for the required certification are behind, too.