Apple Technology Helps Colorado Business Owner ‘Smell The Roses’

BOULDER, Colo. (CBS4) – Apple technology is used by many people to improve fun activities in their lives, like taking music and reading along with them. But now businesses are using it to cut costs.

One Colorado business owner is now using Apple technology to “stop to sell the roses.”

Emily Rodriguez opened the Ruffly Rose Flower Shop in April. While researching her options for accepting credit cards, the first-time small business owner found out it would cost $40 just to rent a credit card machine. Then she learned about “Square.”

“All it is is a little square that plugs right into the headphone jack of your iPad, iPhone,” Rodriguez said.

Both the card reader and Square app are free. After linking up her bank account Rodriguez was ready to take credit card payments.

“You enter in the transaction; you can program the tax, so you’re collecting your sales tax,” Rodriguez said. “It’s simple as pressing a button.”

A 2.75 percent fee is automatically deducted from each transaction, but Rodriguez appreciates not having to pay monthly rental fees or being tied to a long-term contract.

“I can always do the traditional paper receipt, but I can also send them a receipt via text message or email,” she said. “Another reason why I like it is I don’t have to stand behind this register to accept payment. I can do it outside, which is beneficial; you know Pearl Street does Farmer’s Market.”

Also, many customers get a kick out of seeing their transaction processed on a tablet.

“Well, the men love it. They think it’s so cool. A lot of people really like signing their name directly on the iPad.”

The technology also works with Droid apps and Emily says she hasn’t had any problems with it at all.

  • Nhoery

    Thanks for the response, Bob. I can see when itraos would be helpful: I think of my nonchalance as a teenager while making Julia\’s recipes from \”The Art of French Cooking\” with the inevitable, resultant failure, and, today, I often refer to itraos when making \”European\” pastries. Unfortunately, today, I think that many people think they can cook but they make mistakes, usually because they fail to think of itraos. But when itraos become taken-for-granted knowledge, as in the case with the Greek grandma next door, then itraos seem to become secondary, or even non-existent, because texture, taste, feel, aroma, etc. all become the more immediate and important aspects of the final dish.I think a lot about these aspects of food and cooking because I\’m not a trained professional chef, but I work as one (in addition to the anthropology), and I love to cook at home. I think I do well, like many other \”self\”-trained cooks. And that idea of \”well\” or confidence in myself, is often reinforced when my husband and I eat at high end restaurants, with the frequent result of not being impressed. Sometimes the food is pretty, but tasteless. Sometimes the taste is good, but not exceptional. And sometimes, it\’s just not acceptable, given the price. And I think that in the end, it is often the result of one of two factors: the itraos were off, or the chef never tasted the food.I do think you\’re right about using mass as a criteria, especially when I consider bread-making and the freshness of flour, the humidity, etc.And, I expect I\’ll buy Ruhlman\’s book because I like his voice.BTW, I\’m waiting for your book on charcuterie….

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