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Clover POS · Restaurants

Clover POS for Fine Dining Restaurants: tasting menus, deposits and prix-fixe checks.

A Clover setup built around how a fine dining restaurant actually sells: the rush, the menu, the payments and the people who run it.

✓ Installed by our team and supported by phone. Rates and equipment are quoted to your business.

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How a fine dining restaurant really runs

At Merchant Fund Express, we set up Clover for fine dining restaurants: the right devices, the features that matter in your workflow and on-site training for your staff.

The rush

Service is paced, not rushed. Covers come in two seatings, tables stay two hours and the pressure is at the pass, where courses must land at the same moment for every guest.

The menu

Tasting menus, courses, wine pairings and long modifier notes for allergies and preferences. Coursing and firing controls matter more than speed of ringing.

The payment mix

Cards presented at the table, large checks, frequent splits and tips calculated on substantial amounts. Guests expect the card never to leave their sight.

The people

Captains, servers, sommeliers and a manager who handles comps. Permission levels for voids and comps protect margins without slowing service.

The hardware layout

A Station Duo at the host stand or service station, Flex handhelds so servers present and close checks at the table, and a Kitchen Display 24" at the pass to fire courses in order.

The core device is the Clover Station Duo.

Flex: Pay-at-table handhelds for servers
Station Duo: Host stand or service station
Kitchen Display 24": Coursing and firing at the pass

Settings worth getting right

Close out the same time every day so deposits and reports line up.
Decide who can open the drawer and keep that list short.
Give each person their own login and limit refunds and discounts to managers.
Put your five best sellers on the first screen so new hires find them without hunting.
Check the connection indicator at open so a dropped Wi-Fi link is found before the rush.
Call Now to Get Set Up: (305) 384-8391

What to avoid

Taking the card away to a back terminal is the mistake guests notice. Close checks at the table with a handheld, quietly and without a wait.

Setup and training

Installation is a visit, not a shipment: a technician places and tests each device, programs your menu or services with you, connects printers and drawers and practices a full transaction with every person who will use it.

Questions to settle first

What is the busiest ten minutes of my day, and what happens in them?
Where will it live, and how will it be powered and connected?
What is the busiest ten minutes of my day, and what happens in them?

Why work with us

With Merchant Fund Express you deal with the people who set the system up. We come on site, train your team and stay reachable by phone, and our funding side is there if you later need capital or equipment financing.

Common questions

Can courses be held and fired from the kitchen screen?

Yes. Tickets can be sent by course and fired when the table is ready, so the kitchen sees exactly what to start and when.

Can a guest split a large check several ways at the table?

Yes. Servers can split by seat, item or amount on the handheld and each guest pays and tips separately.

Can servers close checks at the table?

Yes. A handheld Flex lets servers take payment at the table, split by seat and capture tips, which shortens table time.

How long does it take to get running?

At Merchant Fund Express, once your account is approved the hardware is configured and scheduled for on-site installation. We give you a real date when you call, and we stay with you through the first service.

What if I am already under a processing contract?

Tell us the term and the equipment arrangement. We will explain what switching would involve and tell you honestly if waiting makes more sense.

Keep exploring

Ready to get set up with Clover?

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.

Call (305) 384-8391
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