Every place your club serves food, on one kitchen screen
A club feeds people in five places at once: the dining room, the bar, the turn, a buggy somewhere on the back nine, and a phone in a member's pocket on the twelfth tee. All five want the same kitchen. Orders from any of them land on one pass, grouped by where they have to go, with on-course deliveries gathered by hole. Reservations take a deposit that stays a liability until the party sits down, and a member can settle any of it against their account.
The clubhouse dining room, the grill, the halfway house, and the beverage cart have almost nothing in common except a kitchen. The dining room wants a floor plan, a server on each section, and a tab that stays open for two hours. The halfway house turns a shift's revenue in ninety minutes and lives on speed. The cart takes an order on the third and closes it on the eighteenth. The usual answer is a till per venue and a reconciliation done by hand on a Monday.
Links Meridian runs every one of them on a single till drawing on the same product list and the same member record. You lay the room out on a floor plan with zones, and each table carries its shape, its seat range, and its status, from available through occupied, reserved, dirty, and blocked. Seating a party opens a tab stamped in the club's own currency and assigns it to a server. Every venue draws on the same product list, so a member can pay a dinner bill with a gift card bought in the pro shop.
The kitchen screen is where a club's F&B parts company with a restaurant's. A server can fire the whole order or just part of it, with a station and a priority, and each item walks its own path from queued to cooking to ready to served. The expediter view then groups the pass by destination: clubhouse pickup, the halfway house, the bar, table service, and on-course delivery gathered by hole. Each station carries its own delivery buffer, because a burger going to the twelfth needs a different lead time from one going to table nine.
Reservations get their own machinery, and the money in them is treated as money the club has not earned yet. Each venue sets its own hours, capacity, slot interval, lead time, and party-size limits, and can take bookings from the public as well as from members. Deposits are per cover or a fixed amount, can kick in only above a party size you choose, and post to a customer deposit liability until the party arrives. No-shows charge against the club's own cancellation policy, not a bespoke rule bolted onto the restaurant. And whether the club adds a service charge or offers tip presets follows the region: 12.5 percent in Britain, Ireland, Australia, New Zealand, and South Africa, tip presets in North America.
The room and the kitchen, and the member in it
A new server can be running a section by the end of one shadowed shift. A member never has to find a card.
For the floor and the kitchen
The room, the pass, and the till
Everything a service needs, on the tablets you already have behind the bar.
- Floor plan editor with zones, and tables carrying position, shape, rotation, and a seat range
- Table status through available, occupied, reserved, dirty, and blocked, with a live summary of the room
- Seating a party opens a tab in the club's currency and assigns it to a server
- Send everything at once, or hold the mains back until the table is ready for them
- Kitchen items walking queued, cooking, ready, served, with bump by item or by order
- Expediter grouped by destination, with on-course deliveries gathered by hole
- Allergens, dietary tags, prep times, and per-station delivery buffers on the ticket
- Cash, card through Stripe Terminal, gift card, or charge to account, split across tenders with a tip or a service charge
For your members
The Digital Clubhouse
Booking a table and ordering a drink in the app they book tee times in.
- Book a table at any dining venue, with the deposit and cancellation terms stated up front
- Order from the halfway house, the bar, or the clubhouse and choose where to collect it
- Have it brought to a hole on the course, with the buggy number on the ticket
- A usual rail built from what they order most, so a repeat is one tap
- Told when the order is ready, by push or by email
- Charge to account at every venue, then see the statement behind it
- Gift cards that spend at the bar and in the pro shop on one balance
- A PDF receipt for anything ordered in the app
The outcome for your club
The pass knows where the food is going
Clubhouse, halfway house, bar, a table, or a hole on the course. The expediter groups by destination, and on-course orders gather by hole so the buggy runs one route.
Four venues, one reconciliation
The dining room, the grill, the cart, and the pro shop share a catalogue and a ledger, so Monday morning is a report to read instead of four systems to line up.
Deposits stay honest money
A deposit credits a customer deposit liability and only becomes revenue when the party walks in. Booking it as takings on the day it is paid overstates a year the club has not had yet.
Empty tables get charged for
A no-show charges on the cancellation terms the club already publishes, and the analytics put the no-show rate next to the fee revenue it recovered.
The tip question answers itself
Service charge in Britain and Ireland, tip presets in North America, or neither. Set from the club's country, so nobody ships a US tip screen to a Yorkshire members' club.
Members order without ringing anyone
A member picks their usual off their own rail in the app, sends it to the halfway house or to a hole, and gets told when it is ready.
Five destinations, and how the kitchen tells them apart
No restaurant has ever needed to send a burger to the twelfth tee, which is why no restaurant POS knows how.
Every one of these is the same order record, the same catalogue, and the same ledger. Each station carries a delivery buffer in minutes, so a drink going out to the twelfth is timed differently from one going to a table by the window.
One service, booking through to cleared table
Lay the room out
Draw the floor plan, group tables into zones, and give each one its shape, position, and seat range. The room on the screen is the room the servers are standing in.
Take the booking
Each venue sets its hours, capacity, slot interval, lead time, and party-size limits. Deposits are per cover or fixed, and can apply only above the party size you choose.
Seat the party
The table goes occupied, a tab opens in the club's currency, and a server is assigned. A reservation can be seated straight onto a table it was allocated.
Fire the order
Send everything or just the starters, with a station and a priority. Modifiers, allergens, and table notes travel with the ticket.
Run the pass
Items move queued, cooking, ready, served, and get bumped one at a time or by the order. The expediter groups what is ready by where it has to go.
Settle and clear
Split across tenders, add the tip or the service charge, charge to a member account, and clear the table. The deposit is recognised against the bill and the day closes on the same ledger as the golf.
Generic restaurant POS vs a country club restaurant POS
What's included
Common questions
Does it handle the halfway house and the beverage cart?
Yes, and they are treated as destinations, not as separate systems. The halfway house and the beverage cart are stations in their own right, each with its own delivery buffer in minutes, and the expediter keeps their tickets in their own group on the pass. The cart runs the same till on an iPad, and orders queue on the device when the signal drops on the back nine, replaying with an idempotency key so nothing is charged twice.
How does an on-course order actually reach the member?
The member orders in the app and gives the hole they are on, with a cart number if the club uses them. The expediter groups every on-course order by hole, so the cart is given a route rather than a list. It is the same order record as a table service order, so it settles and reports the same way.
Can members book a table, and can the public?
Both, and the public path is enabled per venue rather than club-wide, so the dining room can stay members-only while the brasserie takes outside bookings. Each venue sets its own operating hours, capacity, slot interval, booking lead time, cut-off, default sitting length, and party-size limits. Above the maximum party size a booking is held for staff approval instead of confirming itself.
How do deposits and no-shows work?
A deposit is per cover or a fixed amount for the party, and can be set to apply only above a party size you choose. It credits a customer deposit liability (2240) when it is taken and is recognised against the bill when the party arrives, so it is never counted as revenue the club has not earned. A no-show charges against the cancellation policy the club already uses, so the restaurant is not carrying a second set of rules, and the fee revenue is reported next to the no-show rate.
Do we set tips or a service charge?
Whichever your country expects, and it is chosen for you when the club is set up. Britain, Ireland, Australia, New Zealand, and South Africa default to a 12.5 percent service charge with no tip prompt. The United States and Canada default to tip presets. Anywhere else defaults to neither. All of it is editable, and the service charge appears as its own line on the receipt.
How does charge to account work in the dining room?
The server picks the member and no card is needed. Member account can be set as the default tender for the club, so it is one tap on a normal night. Each club sets how far an account may go negative, and the till enforces that limit as the tender is taken, atomically, so two servers cannot both push the same account past it. Set the limit to zero and accounts are prepaid only.
Can we run private events in a function room?
Yes. The room books as an amenity resource, and a named party taking it as a group gets one invoice billed to the party and not to a member, the same mechanism society golf days use. The event carries its plated menu, its bar package, its room minimum, and its service charge through to billing, with pre-orders capturing the host's selections in advance and the kitchen seeing one consolidated ticket on the night. Reservation pre-orders are live now. The banquet layer on top, plated menus, bar packages, and the room minimum, is roadmap, so today an event's catering runs as ordinary orders against the party invoice.
How does charge to account work for family members and dependents?
A member can authorise dependents, a spouse, children, or named guests, to charge against their account. Each dependent gets their own PIN at the till, a spending limit you set per person, and their own line items on the parent statement, and a guest charging as a member's guest routes to the sponsoring member. The tender itself and the club-wide credit limit are live today; the per-dependent PINs, limits, and sponsor routing are the member-account depth work on the roadmap, so ask where that has got to before committing a finance committee to it.
Can we enforce minimum F&B spending per member?
Yes. Set a quarterly or annual minimum per membership category, and the system tracks actual spend against it, surfaces the members who are behind, and bills the shortfall on the cadence you choose. This is part of the same member-account depth group on the roadmap as dependent limits, and is not something to demo as shipped today.
How do we handle tournament prize-fund spending at the bar?
A winner's prize fund is spendable at any register in the club, the bar included: the cashier picks the tournament fund as the tender and the balance draws down, with what is left visible to the member in the portal. Prize payouts to a member account or a gift card are live, and both of those spend at the bar today. The dedicated prize-fund tender is on the roadmap alongside taking competition entries at the till.
Can the kitchen display handle course timing?
A server fires part of the order rather than all of it, choosing which items go, to which station, and at what priority, and holds the rest until the table is ready. That is how a coursed meal runs today: starters go, the pass works them, mains follow. Modifiers, allergens, and table notes ride on the ticket, and the expediter can hold a table until every dish on it is up. A named course field with an automatic fire timer is on the roadmap; the manual hold is what your servers will use in the meantime.
What reporting does the F&B director get?
On the reservations side: covers booked and covers served, no-show rate, RevPASH against available seat hours, deposit revenue, no-show fee revenue, pre-order revenue, and the mix of where bookings came from. On the trading side: revenue by category, top sellers, payment-method breakdown, takings by hour, and the daily close reconciled against the Stripe payout. Labour cost, labour percentage, and sales per labour hour come from the rota and time clock, broken down by department. Recipe costing and COGS variance are roadmap.
Does a member's round and their lunch end up on one record?
Yes. The restaurant, the pro shop, the tee sheet, the member CRM, and the accounts are one database. A member who plays in the morning, eats at the turn, and has a drink after sees three lines on one statement, and the club can ask who its top dining members are without joining anything together by hand.
What do members see on their phone?
The dining menu with allergens and dietary tags, a cart, and a checkout that can charge to account. A usual rail is built from what they have actually ordered over a window the club configures, so a repeat order is one tap. They choose where to collect, including a hole on the course, and are told when it is ready by push or by email. Anything ordered in the app has a PDF receipt.
What hardware does the restaurant need?
iPads or Windows tablets for the floor and the cart, a screen for the kitchen and another for the pass, a receipt printer, and a cash drawer. Card payments run on Stripe Terminal readers for chip-and-pin and contactless. Nothing is proprietary, so hardware you already own almost certainly works.
Related pages
POS system
The till underneath: tenders, gift cards, and the daily close.
Pro shop & retail
The same catalogue and member record on the retail side.
Member app & Digital Clubhouse
Where members book a table and order at the turn.
Accounting & ledger
Deposits, service charge, and where the night's takings land.
Membership & billing
The statement the dining room charges land on.
Tee sheet & booking
The round that fills the dining room afterwards.
See a booking become a cleared table
A booking, a deposit, a table, a coursed order, and a member account. Ask for a demo on your own menu and floor plan.