Clover feature · Restaurants
A practical walk-through of kitchen display system on Clover for sushi restaurants: what happens, who does what and what to set up first.
✓ Installed by our team and supported by phone. Rates and equipment are quoted to your business.
Merchant Fund Express configures this Clover capability with your devices, menu and team, so it is working from the first shift.
A kitchen display gives a sushi restaurant a live board in place of paper tickets, with colors for age and a bump when something is done.
For a sushi restaurant, the detail that matters is this: sushi service is precise: a sushi bar with chef-prepared courses, a kitchen line with hot items, and a takeout stream that never stops on weekends.
the sushi counter and the kitchen are separate stations with separate tickets.
set menus and bento boxes are rung as items with choices.
omakase seatings are charged per person with beverage add-ons.
fish used is compared to rolls sold.
A display is quiet. In a busy sushi restaurant, the board keeps the sequence without a runner and without the printer jamming at the worst time.
Paper tickets get wet, smudged, lost and read out of order. A board shows every open ticket in sequence, flags the ones running late and lets the line see the whole picture without a shout across the kitchen.
Sending every item to one printer forces runners to sort tickets by hand during a rush.
Our team ships hardware configured, then comes on site to place it, connect it, build your items and train your staff. We stay on the line through your first service.
Hanging a screen where cooks cannot read it from their station. Plan the sightline before you mount.
It matters more in a sushi restaurant because sushi service is precise: a sushi bar with chef-prepared courses, a kitchen line with hot items, and a takeout stream that never stops on weekends.
Sushi chefs and floor staff. Route cold items to the sushi counter and hot items to the kitchen.
guides fish orders.
shows seating mix.
shows sake and tea sales.
Sushi service is split between a counter and a kitchen, so ticket routing is the heart of the setup: cold items to the sushi bar, hot items to the line, drinks to the bar, all on one guest check. Omakase seatings priced per person with a separate beverage list make reservations and prepayments straightforward.
As explained by Merchant Fund Express. Updated 2026.
Yes. Many kitchens keep one for runner tickets or as a fallback.
Yes. Item-level routing sends each item to its station.
Item routing lets you send raw items to the sushi bar and cooked items to the kitchen.
There is no price list on purpose. Your quote is built from your monthly card sales, your average ticket and the devices you need, so call (305) 384-8391 and we will price your actual setup.
Yes. Send or read us a recent statement and we will walk through what you pay today, with no obligation.
Yes. Item-level routing sends cold items to the sushi counter and hot items to the kitchen.
Deposits are recorded as partial payments applied at the final check.
Call Merchant Fund Express. We install it, train your staff and stay on the line after launch. Ask for a free rate review while you are at it.
