Point of Sale & F&B

ClubCore’s Point of Sale runs every register in the club — bar, restaurant, pro shop and beverage cart — against the same catalog, the same members and the same books. A charge rung up at any register can post straight to a member’s account and shows up on their statement automatically.

Registers and stations

POS is multi-register and organized by department (Food, Beverage, Merchandise, Services). On a tablet register, the employee selects a station after signing in — Restaurant, Bev Cart, Pro Shop, Pool Bar or Event — and that station filters which departments and items appear in the catalog. The station choice persists across sessions.

Staff sign in with a 4–6 digit PIN or a tap of their staff badge — admins, managers and accounting staff enter their PIN after the badge tap. Each server sees their own open tickets, filtered to them.

Tickets and tabs

• Open a ticket with an optional location tag — “Table 4”, “Hole 7”, “Pool Deck” — so the kitchen and other staff know where it goes. Every ticket carries a short daily ticket number that shows on the register, the kitchen display and the receipt.
• Add items from the filtered catalog; items fire to the kitchen display immediately and show a live status badge (pending → cooking → ready → served).
• Tabs keep bar revenue open and attributed until the guest closes out.
• Void individual items, or a whole tab with a reason picked from the club’s list; every void is recorded in the audit trail.
• Refund a closed sale line by line from its receipt on the register. Card refunds are manager-only. A sale charged to the wrong member can be refunded whole with Charged to the wrong member, which takes the tip back off the member’s account too.
• Close Out Day walks through every tab still open at the end of the night — close it to the member’s account, card, cash or comp (manager PIN), or keep it open — so nothing is left hanging overnight.

Modifiers

Items carry dynamic modifiers — sizes, toppings and customizations. A cheeseburger can be sent as “No Onion, Add Bacon, Well Done,” and every modifier travels with the order to the kitchen intact.

Taking payment

Every ticket can be settled three ways:

Method	How it works
Member account	Look the member up by name, or tap their NFC member card. The charge posts to their balance.
Credit card	A Stripe Terminal card reader at the register, or Tap to Pay on an Android tablet running the ClubCore POS Companion app.
Cash	Recorded at the register.

A gratuity step at checkout uses the club’s tip settings — suggested percentages, and whether a custom amount is allowed. Discounts and comps can be applied at the item level or the ticket level, as a percentage or a fixed amount, and are approved on the register by a manager’s PIN or badge tap.

“86” — out of stock

Marking an item “86” takes it out of stock across every station at once, so the bar, the dining room and the carts all see it as unavailable immediately. Managers can also do this from the register itself — a count-limited 86 (“six left”) that switches the item off at zero, a daily special that clears itself at close, or a temporary price override — without touching the back-office menu.

Inventory and shift reporting

• Real-time inventory tracks stock quantities with a full movement audit trail (receipts, adjustments, sales, transfers).
• Shift reports roll up sales totals, items sold, voids and discounts for a register or a server at the end of a shift.

Everything a register does is traceable back to its source ticket — which is what makes the accounting side add up without re-keying.