Walk into a McDonald's, a Panera, or a Shake Shack today and you'll notice something: most of the people ordering aren't standing at a counter talking to a cashier. They're tapping a screen.
Self-ordering kiosks aren't just for the big chains anymore. Clover — one of the most popular small business POS systems — now offers kiosks that any restaurant can use. Pizzerias, delis, fast-casual spots, coffee shops, ice cream stores. If you take orders at a counter, a kiosk is worth understanding.
Here's what they actually are, what they do, and whether one (or two, or three) makes sense for your business.
What is a Clover kiosk?
A Clover kiosk is a self-service ordering station — a tall, sleek touchscreen where your customers walk up, build their order, customize it, pay, and leave with a receipt and an order number. The order goes straight to your kitchen printer or KDS (kitchen display system), just like it would if a cashier rang it in.
It runs on the same Clover platform as your existing POS, so if you already use a Clover Mini, Station, or Flex, the kiosk plugs into your existing menu, inventory, and reporting. No double entry, no separate system to manage.
You can set up one kiosk or several. Some restaurants replace their counter entirely; others use kiosks as an option alongside traditional ordering for customers who prefer it.
What can a kiosk actually do?
More than most owners realize. A modern Clover kiosk handles:
Full menu browsing with photos — customers can see what they're ordering, which often leads to bigger tickets.
Customizations and modifiers — toppings, sides, sauces, "no onions," "extra cheese," all the things a cashier would normally have to ask about.
Upsells and combos — the kiosk can automatically suggest "make it a combo for $2 more" or "add a drink" without sounding pushy.
Loyalty program signup and rewards redemption.
Multiple payment methods — credit, debit, tap-to-pay, Apple Pay, gift cards.
Tipping prompts.
Multiple languages — useful in diverse neighborhoods.
Receipt printing or text/email receipts.
The order flows straight to your kitchen, and the customer waits for their order number. No miscommunication, no "I said no pickles," no line at the register.
Why restaurants are switching to kiosks
There are real, measurable reasons this trend is exploding. Here's what kiosks actually do for a business:
1. Bigger average tickets
Studies consistently show that customers order more from kiosks than from cashiers. Why? Two reasons. First, they're not embarrassed to add extra items — no judgment from the person behind the counter. Second, the kiosk suggests upsells every time, and a percentage of customers always say yes. Most restaurants see ticket sizes go up 15–25% on kiosk orders.
2. Lower labor costs
A kiosk doesn't call out sick, doesn't need breaks, doesn't need training every six months because of turnover. One employee can run a station that used to take two — one person managing the kitchen and food prep, the kiosk handling the orders.
3. Faster lines during rush hour
Three kiosks can take orders simultaneously while one cashier takes one order at a time. During lunch rush, this is the difference between customers staying and customers walking out.
4. Fewer order errors
When the customer enters the order themselves, they own it. No "I told her no mayo." The order is what they typed. Fewer comps, fewer redos, less waste.
5. Better data
Every kiosk order is digital from the start. You see which items get ordered most, which combos work, which modifiers people pick. Over time, this data tells you what to keep on the menu and what to cut.
6. Customers actually prefer it (sometimes)
Surveys show younger customers especially often prefer kiosks. They can browse the menu at their own pace, customize without explaining themselves, and not feel rushed by a line behind them.
When a kiosk doesn't make sense
To be honest about it, kiosks aren't right for every restaurant. Skip them if:
You run a full-service sit-down restaurant.
Kiosks are for counter-service. If your customers sit and order from a server, a kiosk doesn't fit the experience.
Your menu is very small and simple.
A hot dog stand with five items doesn't need a kiosk to speed up "one with mustard."
Your customer base skews older or technology-averse.
If most of your regulars would find a touchscreen frustrating, you'll just create friction.
You don't have the foot traffic to justify it.
Kiosks pay off through volume. If you do 30 orders a day, a cashier handles it fine.
For most quick-service restaurants doing real volume — pizzerias, delis, fast casual, coffee shops — kiosks are a strong fit.
What does a Clover kiosk cost?
Clover kiosks involve two costs: a one-time hardware investment and a monthly software subscription. The exact price depends on the configuration — countertop, floor stand, or wall-mounted — and which Clover plan you're on. Most quick-service restaurants are looking at a few thousand dollars per kiosk plus a small monthly fee.
The honest answer is that pricing varies depending on your setup and processor. At Scale Payments, we'll quote you the actual cost based on your business, with no surprise fees.
How a kiosk pays for itself
Here's the math most restaurant owners don't run, but should:
One kiosk during a 4-hour lunch rush might handle 60–80 orders.
If average ticket goes up $2.50 from upsells, that's $150–$200 extra per shift.
Over a 6-day week, that's roughly $900–$1,200 in extra revenue.
Over a year, that's $45,000–$60,000 — from one kiosk.
That's before counting labor savings, faster service, or reduced order errors.
Even at a conservative estimate, most kiosks pay for themselves in 3–6 months and then become pure profit.
What to look for in a kiosk setup
If you're considering kiosks, a few things to think about:
Integration with your existing POS.
If you already use Clover, sticking with Clover kiosks keeps everything in one system. If you're on a different POS, the conversation gets more complex.
Menu structure.
The kiosk experience is only as good as your menu setup. Items should have clear names, photos where possible, and logical modifier groups. Your processor or installer should help with this.
Placement.
Where you put the kiosk matters. It needs to be visible from the door, easy to walk up to, and not in the way of pickup traffic. A bad location kills adoption.
Customer onboarding.
The first week, some customers will be confused. Having one employee near the kiosks to help during the launch makes a big difference.
Installation and training.
A kiosk that shows up in a box with no setup help is going to sit in a corner. Make sure whoever sells you the kiosk also installs it, sets up your menu, and trains your staff.
The bottom line
For most quick-service restaurants doing real volume, Clover kiosks are one of the highest-return investments available right now. Bigger tickets, lower labor, faster service, fewer mistakes — the math just works.
The catch is the setup. A kiosk thrown in a corner without thought is an expensive paperweight. A kiosk placed well, integrated with a properly built menu, and supported by trained staff is a money machine.
At Scale Payments, we set up Clover kiosks for restaurants the right way — handling installation, menu programming, staff training, and ongoing support. No big-box runaround, no "open a ticket" support. Just a real person who shows up, sets it up, and makes sure it works.
If you've been wondering whether kiosks make sense for your business, give us a call. We'll walk through your setup, run the math with you, and help you decide whether (and how many) kiosks would actually pay off.
Not sure which Clover terminal pairs best with a kiosk setup? Read our comparison of the Clover Mini, Flex, and Station.