Launch checklist · Mobile food
Everything to do before, during and after your Clover goes live, in the order a BBQ truck needs it.
✓ Installed by our team and supported by phone. Rates and equipment are quoted to your business.
Short answer: A BBQ truck can be taking cards after a single installation visit: list your top sellers and logins, have the Clover Flex placed, programmed and tested on site, and run a practice sale with every staff member. Then review item, tip and deposit reports after the first week, and call (305) 384-8391 with any questions.
Key facts
Related: Bbq truck · Bbq truck · Launch checklists · Clover Flex · Get a Clover quote
At Merchant Fund Express, we set up Clover for launch checklist for a bbq truck: the right devices, the features that matter in your workflow and on-site training for your staff.
A Flex at the window, a charged spare and a Kitchen Display 14" or printer above the pass so smoke and grease do not wreck paper tickets.
BBQ sells out. The brisket is cooked once, and service lasts until the last rack is gone, so the window sees a hard rush and then an abrupt end.
Selling the last of the brisket without marking it sold out creates refunds and unhappy people at the back of the line.
smokers are loaded and the sold-out list starts at the end of the night before, so meat counts are entered as limited items.
the first line forms before the window opens, so a handheld works the queue with the day's combo plates.
sides and sauces move as modifiers, and the window sees the running count of what is left by weight or plate.
sold-out items are marked, the day's sales by item are compared to what came off the smoker, and cash is counted against the report.
Usually two to four people: a window cashier, a cutter and a smoker. Give the window its own login so cash and tips are tied to one person, and keep refunds and price changes with the owner.
Catering orders for a pickup or an event are best taken as a deposit and a balance, so the smoker is loaded for a confirmed order rather than a hopeful one.
Menu items are sold by plate, by the pound and by the sandwich, with sides and sauces as modifiers. Limited items such as brisket or ribs can carry a count so the window stops selling them the moment they run out.
Smoke time is the hidden cost in barbecue: a brisket that goes on at midnight is committed long before anyone orders it. Comparing what sold by cut each weekend against what came off the smoker, and pre-selling catering and holiday orders with a deposit, gives you the two numbers that decide how much meat to commit to next week.
What you get from Merchant Fund Express is a team, not a box: installation at your location, practical training and phone support, plus funding options from the same company if your plans grow.
Reviewed by the Merchant Fund Express team on October 12, 2026. Official pages checked as of that date.
Yes. Items can be priced by the pound so the cashier enters the weight and the total is calculated.
You can mark items unavailable so the cashier and online menu stop offering them.
At Merchant Fund Express, tell us the term and the equipment arrangement. We will explain what switching would involve and tell you honestly if waiting makes more sense.
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. Items can be turned off at the window so the next customer never orders something the smoker cannot deliver.
Deposits can be recorded as a partial payment and the balance collected at pickup or on delivery.
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.
