Card processing, Clover point of sale, and loyalty tools for cafes and bakeries. Set up around small tickets, a morning rush, and orders arriving from three directions at once.
None of them have a line on your bill. They show up as a rush that took longer than it should have.
A per-transaction fee on a small coffee is a much bigger share of the sale than the percentage is. On a thousand tickets a week, the fixed side is the number that matters.
A terminal that hesitates during the eight o'clock rush costs you the people at the back of the line. Throughput at the register is a revenue lever, not an IT detail.
Cafes run on habit. Without a loyalty program that actually gets used, you are competing on convenience alone every single morning.
Cakes, catering, and large pre-orders written on a pad. Deposits get missed, pickups get missed, and the margin on your best work leaks.
We start from how your mornings actually run, then match the hardware and the program to that. These are the setups that commonly fit a coffee shop or a retail bakery.
A Clover Station for the main counter with a Mini as a second till during the rush, so one slow order does not stop the line.
A customer-facing display with tip prompts, which generally does better than a jar for a team you want to keep.
Points or visit tracking attached to the card they already pay with, rather than a punch card nobody carries.
Pre-orders taken with a deposit against a stored card, so the balance on pickup is a tap rather than a conversation.
Both prices sit on the menu board beside the item. The terminal applies the one that matches how the customer pays, so the cost of accepting cards sits in the posted price rather than in a margin already thin on a $4 drink.
Third-party and direct online orders flowing into the same ticket rail your baristas already work from.
None of that is a requirement. A drive-through coffee stand and a sit-down bakery with a catering book need different setups, and the right answer starts with where your volume comes from.
The right mix depends on where your line forms and how much of your week is pre-ordered rather than walked in. Most shops end up with a version of these three.
The order screen faces your barista and the second screen faces the customer with the total and the tip prompt already on it. Drink modifiers are two taps instead of a conversation, which is most of the difference between a rush that moves and one that backs up to the door.
From seven to nine you are one register short, and for the rest of the day you are not. A Mini opens at the far end of the counter for pastry and pickup orders during that window, then goes back to being the till your baker rings catering deposits on.
For a patio, a market stall, or the person working the line taking orders before anyone reaches the counter. It prints a receipt, takes a tap, and is not tethered to anything, which also makes it the device that rides along on a catering drop.
If your shop does not work like any of these, say so and we will spec around what you actually do.
The setup that matters in a cafe is the one your team can run at seven in the morning without thinking about it.
Two prices sit on the menu board, one for cards and one for cash. The terminal works out the correct total at checkout, which matters most on the small tickets that make up nearly all of your day.
Both prices are on display before a customer reaches the counter, which is why almost nobody asks about it.
The terminal applies the right total. Your team keeps doing what they already do.
Program setup, signage, and terminal configuration are handled as part of onboarding rather than left to you.
Invented numbers, real arithmetic, so the size of a monthly processing bill is visible.
These are made-up but realistic figures for a single location, and 3.6% is an illustration rather than a quote. Small tickets usually price higher than this table suggests, not lower. Real effective rates depend on your card mix, your ticket size, and the program you pick, which is why we read a statement before giving anyone a number.
Actual savings depend on your card mix, average ticket, and the program you choose. We will quote your specific number from a recent statement rather than a range from a website.
In a cafe the same people come in four times a week, so anything that feels like a trick gets noticed by Thursday. Posted on the board next to the drink, it reads as ordinary pricing.
Two prices beside the item, not a number that appears at the end. Customers who see the cash price before they order treat it as pricing. Customers who see it after they have already paid treat it as something else entirely.
On a $6 latte the gap between the two prices is small enough that most people tap and carry on with their morning. The shops where this causes friction are usually the ones that never posted the cash price anywhere a customer could read it.
Plenty of cafes would rather keep one price on the board and treat processing as a cost of doing business. We will price you both ways from the same statement and you choose, with the arithmetic in front of you.
Coffee is a habit business. Cajoon exists to make the habit slightly harder to break, and none of it needs anyone behind the counter to remember at eight in the morning.
The phone rings mid-rush and nobody can get to it. A text goes back with your hours and a link for large orders, which is usually what that caller wanted before they tried the bakery two blocks over.
A request sent shortly after a visit, while the pastry is still the thing they are thinking about. Cafes get picked off a map result more than most trades, and that result is built out of recent reviews.
Cake and catering orders confirmed the day before with the pickup time and the balance due. A missed pickup is the most expensive thing a bakery ever makes and never sells.
Someone who came in three mornings a week and has not been in for a month has usually changed their route, not their opinion of you. One message at the right time is worth more than a punch card.
An online application that takes about five minutes.
We confirm the program and finalize the rate sheet with you.
Your Clover devices arrive configured for your business.
Plug in, run a test ticket, and you are live.
Boarding usually takes a few days once the application and a statement are in. We build the menu before the hardware goes live and change over between closing and opening, so the first rush on the new system is a normal rush. If your menu is large, the build takes longer than the approval does.
Both prices need to be visible where customers order, which for most shops means updating the board or adding a second column. The terminal works out the correct total from how the customer pays, so your baristas adjust nothing. We will tell you exactly what has to be posted before you order signage.
Yes, though it depends which ones. Tell us the apps you run and we will confirm how each connects to Clover before you commit. Some flow straight into the ticket rail your team already works from, some need a middle layer, and one or two are more trouble than the volume justifies.
Some of it. Tap and a screen your team is not fighting will save seconds on every order, and seconds add up over two hundred tickets. What it will not fix is one espresso machine, one person on bar, or a menu with too many modifiers. The register is rarely the slowest part of a cafe.
A few will roll their eyes, and prompt fatigue is real. What we see is that a sensible set of options on the customer screen still does better than a jar for a team you are trying to keep. You set the amounts, and you can set them lower than the defaults.
Card brand rules allow a minimum on credit cards up to a set amount, and none at all on debit. In practice a minimum at the counter costs more in goodwill than it saves. If the fixed part of your fee is the problem on $4 tickets, the answer is the pricing structure, not a sign by the register.
No sales call required to get a number. We read your most recent processing statement and tell you what you are actually paying, line by line.