Card processing, Clover point of sale, and reputation tools for breweries and taprooms. Set up around open tabs, cans and growlers to go, event nights, and the rules that keep alcohol at the counter.
None of it appears on a statement. It shows up as a Saturday that should have been better than it was.
A per-transaction fee lands the same on a single seven dollar pour as on a flight, a four-pack, and a shirt. On a room that sells one at a time all night, the fixed side of the fee is the part that hurts.
Cards left at the bar, tabs closed at the wrong number, and a few every busy night that never get settled at all. Preauthorization handled loosely is money out the door with no line item attached.
Tips written on a slip and keyed in later slow down the close and create adjustment errors. A prompt on the customer-facing screen does better for the staff you are trying to hold onto.
A food truck on Thursday and a release on Saturday. If the only place that appears is one post most people scrolled past, you staffed the night and half the room did not show.
We start from how the room actually runs, then match the hardware and the program to it. These are the setups that commonly fit a brewery with a taproom attached.
A Clover Station at the bar with tabs opened on a preauthorization and closed cleanly, and tip prompts on the customer-facing screen instead of on a slip of paper.
Cans, crowlers, growler fills, glassware, and shirts rung as scanned items with counts, so the cooler and the merch wall tie back to a number rather than a guess.
A Clover Flex for the beer garden, the line outside on a release day, and your tent at a local festival. The customer and the card are in front of you either way, which is what the rules require.
A mug club or membership billed once a year works. Payments collected more than twelve months ahead of what they buy are not boardable, so we keep the plan inside a year rather than have it unwound later.
Alcohol is card present. We board the account on that basis instead of promising an online or shipped channel that underwriting will take apart three weeks after your hardware arrives.
Two numbers on the tap list, one for cards and one for cash. The point of sale settles the tab at whichever one applies, so the cost of taking cards is in the posted price rather than in the margin on a keg.
Commonly is not the same as always. A twelve-seat tasting room open four days a week and a production brewery with a kitchen and a stage need different setups, and the right answer starts with where your volume comes from.
What you need comes down to how many places in the building somebody can hand over a card, and whether you sell to go. Most taprooms land on some version of these three.
Tabs opened on a preauthorization, closed cleanly, and split when a table asks. The customer-facing screen is where the tip prompt lives and where both prices sit if you run dual pricing, so nothing about the total is a surprise at the end of the night.
The beer garden and the line outside on a release day are both a long walk from the bar. The Flex takes the card where the customer is standing, and it goes with you to a local festival or a tap takeover, which keeps every one of those sales card present.
A second till near the cooler and the shirt wall so a four-pack and a growler fill do not have to queue behind a table settling a tab. It scans the same item list as the bar, which is how you find out what the cooler is actually doing each week.
If none of these match how your room actually runs, tell us and we will spec something that does.
Batch records, tank schedules, and the paperwork that comes with making beer stay where they are. We handle the payments in the taproom and at the to-go cooler.
Your tap list carries two numbers, a card price and a cash price. The point of sale works out the correct total when the tab closes, so the cost of accepting cards sits in the card price rather than in a keg you already priced tight.
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 and real arithmetic, so you can see how a monthly processing bill gets built.
The figures are made up but realistic for a taproom with a steady weekend, and the math is 34 times 3,100, then 3.2 percent of that total. Real effective rates move with card mix, ticket size, tip volume, and the program you pick, which is why we quote from your statement rather than from a number on a website.
Actual savings depend on your card mix, average tab, and the program you choose. We will quote your specific number from a recent statement rather than a range from a website.
A taproom crowd is relaxed about a dollar and sharp about feeling caught out. The difference is entirely in whether the two prices were posted where they could be read before anyone ordered.
Both prices go on the tap list, the menu, and the customer screen at the bar. In this trade the beer list is the first thing anybody reads, so a price printed there is known long before a tab gets opened.
On a nine dollar pour the difference is a matter of cents at typical rates. Regulars work that out on the second visit and stop thinking about it. The tab that gets scrutinized is the table of eight, and that is a table with time to look at the board.
A brewery selling a premium experience may prefer one number on the board and the cost absorbed. That is a fair call. We will quote traditional pricing off the same statement so you can compare both and pick.
Everything Cajoon sends points people at the taproom. That is the channel we can board for alcohol, and it is also the pour with the best margin you have.
People ring to ask about hours, the food truck, or booking the back room, usually while the bar is three deep. An automatic text goes back within seconds, so a private party inquiry does not go to the brewery across town.
Trivia, the food truck schedule, and the morning a limited release goes on tap. One message to the list you already have, timed for the day it matters, fills a room you have already staffed.
A short request after a visit gets the regulars to say what the room is actually like. That is a different page from one built out of two complaints about parking, and the request goes out on its own rather than a bartender asking across the bar.
Somebody who was in most weeks and has not been seen in two months is worth exactly one message about what is pouring now. It costs almost nothing to send and hardly anyone in this trade sends it.
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.
No, but it changes the order of operations. The terminal lease and the processing agreement are usually two separate contracts with two different exit terms, and plenty of taprooms are paying both without realizing it. Send us each document and we will tell you what ends when, including whether waiting a few months is the smarter move.
Both prices are posted on the tap list and shown on the customer screen, and the point of sale applies the correct one when the tab closes. The tip prompt comes after the total is settled, so it is calculated on the price that customer actually pays. Nobody behind the bar does any arithmetic.
No. Alcohol sold online, by phone, or shipped is not boardable, and neither is a subscription that mails beer out. Card present in your taproom, at your garden, and at your festival tent is what we board. We would rather tell you that now than after you have built a store page and paid for hardware.
Separately, in almost every case. The truck is its own business with its own processing and it should ring its own food. Where breweries get into trouble is running truck sales through the taproom account, which makes your volume look like something it is not. A revenue share is settled on paper afterwards.
Yes, within a limit. An annual mug club billed once a year on a stored card works fine, and the renewal can run automatically. What is not boardable is collecting for more than twelve months of benefits at once, so a lifetime membership or a three-year founding member tier is out no matter how it is priced.
It helps, and it does not fix it. Opening tabs on a preauthorization and keeping the card record attached means you can close most of them without the customer coming back. The rest is bar process, which is yours: when tabs get opened, who checks the rail at close, and what your staff do at last call.
You do not have to sit through a pitch to get a number. We read your most recent processing statement and tell you what you are actually paying, line by line, including what tips and small tickets are doing to your effective rate.