Having chosen a field that is needed by almost all businesses selling goods or services, it is important for me to give and do what the other processors often times do not. Personal and attentive service, lowest prices possible and in some cases, free terminals for the right customer. Central Payment allows an independent rep like me to deliver all of that and more.....in all 50 states!

Specialize in evaluating existing and start up small businesses: to receive better rates, customer service, and to educate so their merchant services experiences are less stressful and more profitable at the end of the year. Help coordinate that the system used is simple, well explained and does not require expensive equipment where not needed.Place the most advanced POS,mobile and credit card online software programs available in the industry for brick and mortar,web presence and mobile application clients.

Dedicated to filling in the spaces and answering the questions for culinary and hospitality clients.*40 years experience*Restaurants ( all types),Catering and Institutional Food Services*Mobile Food Merchants-all phases*Specialty Food Manufacturing*Boutique hotels and B & B's*New business or expansion:All areas and needs from concept development: lease or purchase of spaces; purchase of existing businesses; construction& design;liquor license,;staff hire and training;equipment purchase;menu and marketing development;website,social networking and mobile marketing needs;public relations and advertising referrals;accounting/Point of Sale/merchant services needs;legal referrals;business plan and financing referrals.Personal and professional assistance from the spark of an idea toopening . Start up to operational...and assistance for the crucial first weeks and months to success and profitability.Featured speaker at FoodWorx Conference February 2014 in Portland,oregon Sponsored by World FoodTravel Association : http://www.foodworxconference.com/

Developed a dinner and lunch business that doubled the numbers from the former chef. Created recipes and a special seafood menu of up to 15 different dishes per day. Coordinated a kitchen staff of 12-including a pastry chef (most restaurants at the time bought pre-made items).Specialized in creating a "theme menu" daily of happy hour items from the cuisine of a different country. Dinner covers averaged 300 plus on the weekend nights.

Founded, built, developed the menu, trained the staff, prepared all the menu items for an intimate15 table elegant restaurant in Sellwood. The accent was on a large comprehensive wine list,exotic(for the times) entrees-milk fed veal, sweetbreads, fresh oregon mussels and seafoodand so on. I was having local farmers grow/gather shallots, fresh basil, fresh rabbit, pheasant, milk fed veal and chantrelles,and truffles from the Northwest in 1977!