Walk-up sales
The attendant rings up anyone flagging her down, same as always.
Point-of-sale and mobile ordering for golf course beverage carts
Everything in your cooler and your cart box sells at two points on the property. For four hours, everyone else is out of reach.
Beer Cart POS puts a QR code in their hand. They order alone or split a tab with their group, pay with the tip and the card fee already on it, and it lands on the attendant's screen with a hole and a cart number. Underneath it's a real point-of-sale — walk-up sales, cash reconciliation by shift, and an ID check logged on every alcohol sale.
No app download for your golfers. Runs on your own merchant account, branded to your course.
Your course name, your logo, your colors — not ours.
A foursome sharing one tab; a single golfer orders the same way in fewer taps.
Your golfers don't download anything, create an account, or remember a password. A guest who has never set foot on the property is ordering before the group ahead clears the green — on their own or with their foursome.
QR on the scorecard, the steering wheel, the tee markers, the halfway house. It opens a web page, not an app store.
A single golfer just orders. A group shares one tab — everyone adds from their own phone and watches it update live.
One person pays, tip already on it. Solo or for the whole group — no splitting, no passing a card around a cart.
They tap the hole they're on and their cart number, so the attendant knows where to go. It lands on her queue and she drives.
Mobile ordering is the part your golfers see. Underneath it is a real point-of-sale, which is the part that makes your Monday morning different.
Reconciliation by shift and by attendant. Opening count, sales, expected drawer, actual drawer, variance. The number you've been estimating for years becomes a report you can print.
Your logo and course name on every screen a golfer sees, in your colors. To them it isn't a vendor's app — it's the course's ordering system, the same way the chains have one.
ID verification recorded at the point of sale, timestamped, tied to the attendant. If you ever need to prove a sale was checked, the record exists instead of the recollection.
The attendant rings up anyone flagging her down, same as always.
The cart and the halfway house, each with their own inventory.
You find out you're out of Michelob on hole 4, not at close.
Where sales happen, when, and which attendant. Route the cart accordingly.
That's a deliberate limit, not a gap. No kitchen dependency means no prep times, no promise times, and no burger sitting in a window while the runner is on 14. It also means we can sell to your course whether or not you have a kitchen, and whether or not it's leased to someone else.
This does not touch your pro shop or clubhouse systems. Cart inventory is its own stock, counted separately. The hard goods on the menu are the impulse buys that live in the cart box — a sleeve of balls, a glove, tees. Whatever runs inside the building keeps running exactly as it does now.
If your kitchen is leased to an operator, nothing here touches their system, their inventory or their revenue. The cart sells from its own stock and reports separately. That's usually the first question a leased F&B operator asks, and the answer is that they don't have to do anything.
Every alcohol sale records that an ID was checked — timestamped, tied to the attendant who checked it, and provably before the order was marked delivered. Outcome only. No ID photographs are stored.
That a specific attendant checked a specific ID at a specific time, on a specific order. Today that's a recollection. Afterwards it's a record you can print — for your insurer, your board, or an ABC inspector.
The liquor licence is the course's and the attendant is the course's employee. We don't change that and we're not claiming to. What we do is give you the log that shows the check happened, which is the part that's currently missing.
Most courses have tried one of these. Usually it lasted a season.
| The approach | Where it breaks | What we do |
|---|---|---|
| Download-our-app | Adoption dies at the App Store. Guests and outings never download anything, and they're a third of your rounds. | QR to a web page. Nothing to install. |
| Ordering overlay | Sends tickets to a separate terminal you still have to buy, run and reconcile. Two systems, two reports. | One system. Ordering and POS are the same thing. |
| Processor-owned platform | They own the merchant account. Your rate is their margin and you can't leave without losing the software. | The MID is boarded in the course's name. You own it, not us. |
| Nothing, a cash box and a clipboard | Works right up until you try to explain a variance, prove an ID check, or find out what the cart actually made. | Every sale recorded, every shift reconciled. |
We're a payment processor that builds software, not a software company that resells payments. You should know exactly what that means before you spend thirty minutes on a demo.
Beer Cart POS runs on our payment processing. It isn't an add-on you can point at your current provider. That's the trade, and it's why the software costs a fraction of what a licensed platform would.
The MID is boarded in the course's name, not ours. You own the relationship, you see your own statements, and you're not renting your payment identity from a software vendor the way you would with a processor-owned platform.
Send one processing statement and you'll get a line-by-line breakdown of what you're paying today. If you're already on a good rate, we'll tell you that — and the conversation ends there with no hard feelings.
Most courses find the processing savings alone cover the system several times over. But we'd rather you hear the condition now than discover it in week three.
Thirty minutes. We'll walk a live tab through four phones, show you the attendant's screen and the end-of-shift reconciliation, and you can decide whether it fits your operation.
No obligation, and no pressure to decide on the call.