Tabs that stay attributed
Bar tabs stay open and tied to the server who started them until the guest closes out — revenue is attributed correctly all night, not reconstructed at close.
All features Point of Sale & F&B
Rung at the bar. Posted to the member. Done.
Bar, restaurant, pro shop and beverage cart run as registers on one catalog — same departments, same members, same books. A charge rung anywhere can post straight to a member’s account, no re-keying between systems.
POS · registers & catalog live
The registers
Built for a Friday-night dinner rush
Departments — Food, Beverage, Merchandise, Services — organize one catalog across every register, with SKU, price, cost and tax rate on each item and real-time stock behind it. The parts staff touch a hundred times a shift work the way a busy club needs them to.
Modifiers that survive the trip
“No onion, add bacon, well done” travels with the item to the kitchen display and the printed chit — dynamic sizes, toppings and customizations per item, no re-keying.
Open tickets with a location
Every ticket opens with an optional location tag — “Table 4”, “Hole 7”, “Pool Deck” — so the kitchen and the runner both know where it lands.
Discounts, item or ticket
Comp a single item or the whole check, as a percentage or a fixed amount. Every discount shows up on the shift report, not just the receipt.
Voids and returns, on the record
Void a line item or return a sale from the register — each one is recorded in the audit trail with who did it, so end-of-night questions have answers.
Shift reports that add up
Sales totals, items sold, voids and discounts rolled up per register and per server at the end of every shift — and each number traces back to its source ticket.
“86 the salmon” — once, everywhere
Mark an item 86 and it drops out of stock across every station at the same moment — the bar, the dining room, the pro shop and the carts on the course all stop selling it instantly. When it’s back, un-86 it once and it’s back everywhere.
Lunch-rush changes that undo themselves
Manager-gated, today-only menu tweaks: a temporary price, a daily special, or a count-limited 86 — “86 the brisket after 12 more” — that counts itself down and shuts off the item at zero. Everything reverts automatically at end of day, so nobody has to remember to put the menu back.
Pour Shelf — every pour accounted for
Optional pour-monitoring hardware for the bar: instrumented bottle slots report each pour as it happens, and the pour queue matches them to tickets — so what left the bottle and what was rung stop drifting apart.
Mobile POS
A register that walks the floor
The tablet POS goes wherever service happens. A server picks a station after signing in — Restaurant, Bev Cart, Pro Shop, Pool Bar or Event — and the catalog filters to what that station actually sells.
There’s also a phone-sized register built for one hand — offline-first, with NFC badge login — covered in full on the Mobile POS page.
PIN login
4-digit, built for shared tablets
My open tickets
each server sees only their own
Live KDS badges
pending → cooking → ready → served
Items fire instantly
to the kitchen the moment they’re added
Browse without leaving the ticket. The inline item browser searches the station’s departments, and every item added fires to the kitchen display immediately — the cook is reading it before the server’s left the table.
The ticket keeps itself current. Each line shows its live kitchen status, the active ticket refreshes itself every few seconds, and a dropped browser session picks up right where it left off. Individual items can be voided from the open ticket.
Getting paid
Three ways to close every ticket
Member account, card or cash — settled at the register with a gratuity step built in, and posted to the same books as everything else in the club.
Member account
Search the member by name — or have them tap their NFC member card — and the register pulls their account balance automatically. The charge posts to their account and lands on their next statement.
Card, present
Card-present payments run on Stripe Terminal readers — register as many as you need across the bar, pro shop and restaurant. On the tablet, the Android POS Companion app turns the device itself into the reader with Stripe Tap to Pay — no extra hardware to carry.
Guests, too
Not everyone at the bar is a member. Guests pay cash or card at the register like anywhere else — with a gratuity selector (15 / 18 / 20 / 25% or custom) on the way out. Refunds and cancellations are handled from the same screen.
Mobile POS · tender & gratuity
Customer display · register 1
A second screen at the register faces the guest, so they watch the sale as it’s rung. Cost questions? Plans are on the pricing page — no per-register surprises buried in a feature page.
Payments powered by Stripe. Card payments — card-present at the point of sale and online in the member portal — are processed through Stripe on your club’s own Stripe account, with no per-transaction markup from ClubCore.
For operators
Want the step-by-step — stations, tickets, 86ing, shift close? Read the Point of Sale guide in the docs.
See it live in 15 minutes.
We'll hand you a personal sandbox seeded with a full club — menu, members and three years of books — then walk your team through it.
Prefer email? [email protected] · ClubCore by Atlas Core Technologies, New Braunfels, Texas