Order-taking labour at the counter
When one team member is tied to the register during a rush, they are not making drinks or expediting food. Self-ordering moves part of that task to the guest so staff hours can be redirected.
Restaurants & cafés
Self-ordering kiosks and kitchen displays, sized to your service
Most of the money lost in a busy dining room or café is not on the card statement — it is in counter labour, re-made plates and tickets that sit too long. A Clover Kiosk and a Clover KDS attack both. We review your own numbers with you before recommending anything.
Hardware, software and integration availability depends on your business profile and is subject to underwriting approval. Availability may vary; terms and conditions apply.
Where a café or restaurant usually loses money
These are the four costs operators most often tell us about. How much any of them is worth in your business depends on your volume and staffing — which is exactly what we review together.
Re-makes from misread tickets
Handwritten or printed tickets get smudged, lost or misread. Orders that arrive on a kitchen screen with modifiers spelled out reduce the guesswork behind re-makes and wasted product.
Slow ticket times at peak
A kitchen display shows every ticket, its age and its channel in one place, so the pass can be sequenced instead of reshuffled. Faster turns mean more covers in the same footprint.
Missed add-ons
A self-ordering screen can prompt for sizes, sides and extras consistently on every order — something a busy counter cannot do every single time.
The two pieces that change the flow
Clover Kiosk — guests order themselves
- 24" self-ordering screen with built-in payment acceptance and printer
- Guests browse the full menu, modifiers and upsells at their own pace
- Counter staff can be reassigned to prep, expediting or hospitality
- ADA-conscious design; placement and accessibility reviewed on site
Clover KDS — the kitchen sees everything
- Every ticket on one screen with channel, table, timer and modifiers
- Dine-in, pickup, curbside and supported delivery channels in one queue
- Mark items or whole tickets complete as they leave the pass
- Available in larger and smaller screen sizes depending on your line
Kiosk and kitchen screen sit inside a full setup
A station at the counter, a customer-facing display, a receipt printer and cash drawer, handhelds for the floor, and mobile readers for events. We also work with Valor and SUNMI hardware where they suit the room better, so the recommendation is not fixed to one brand.
How we work out what it is worth for you
- 01
We review how your service actually runs
Peak hours, station layout, ticket volume, channels and where guests currently wait. No hardware is recommended before that conversation.
- 02
We look at your own numbers with you
If you share a recent processing statement and your staffing pattern, we can walk through where your costs sit today. Any figures discussed come from your business, not from a template.
- 03
We propose a layout that fits the room
How many kiosks, where the kitchen screen goes, what your printers and existing POS keep doing. Compatibility with your current setup is confirmed first.
- 04
Install, training and a specialist you can reach
Menus, modifiers and routing are configured before go-live, with staff training and ongoing support. Timelines are agreed once boarding is complete.
Tell us how your room runs
Share your concept, your busiest hours and what you run today. A specialist replies with a kiosk and kitchen-display layout that fits your space — and walks through your own numbers with you.
- Kiosk count and placement reviewed against your counter and queue
- Kitchen screen sizing and ticket routing for your stations
- Supported ordering and delivery channels where available for your account
Talk to a payments specialist
Restaurant and café inquiry — tell us about your service and we will review the fit with you.
Restaurant & café questions
- Can a kiosk and kitchen display really lower our costs?
- They change where labour goes and how many orders are re-made, which is where most café and restaurant waste sits. Whether that adds up to a meaningful saving depends on your volume, staffing and menu — so we review your own numbers with you instead of quoting a figure. We do not promise a savings amount.
- Do we have to replace our current POS?
- Not necessarily. Self-ordering and kitchen display work alongside a Clover station setup, and we confirm compatibility with what you already run before recommending anything.
- Will guests actually use a kiosk?
- Adoption depends on placement, menu clarity and how staff introduce it. We plan the position and the menu layout as part of the install rather than leaving the screen to fend for itself.
- Does the kitchen display show online and delivery orders?
- Supported ordering and delivery channels can appear in the same ticket queue where the integration is available for your account. Availability may vary by platform and integration fees may apply.
- What do we need to get a recommendation?
- A conversation about your service and, optionally, a recent statement. Nothing is finalised until underwriting approval, and terms and conditions apply.