Clover POS Pricing: Plans, Costs & What You Pay

Clover POS Pricing: Plans, Costs & What You Pay
Clover POS pricing starts at $99/month for the Flex plan, scaling to $299/month for Restaurants. All tiers include hardware and 24/7 support with no long-term contracts. Payment processing fees (2.6% + $0.10 per transaction) apply separately. Official pricing is verified at clover.com/pricing.

Why POS Pricing Confusion Hurts Small Businesses

Business owners waste 12+ hours monthly comparing POS systems due to hidden fees and contract traps (NRA 2023 survey). Clover’s transparent model eliminates common pain points: no hardware markups, no setup fees, and no cancellation penalties. But choosing the wrong tier still risks overspending – 38% of retailers pay for restaurant features they don’t need (Toast POS Report).

Business owner setting up Clover POS system
Setting up your Clover POS takes under 15 minutes with included hardware

Clover’s Actual Cost Structure Revealed

Unlike competitors charging $500+ for hardware, Clover bundles devices with subscriptions. Payment processing remains separate – this critical detail causes 67% of budget miscalculations (Square 2024 Merchant Study). Always calculate total costs:

Plan Tier Monthly Cost Hardware Included Best For Transaction Fee
Clover Flex $99 Mobile reader + tablet stand Retail pop-ups, food trucks 2.6% + $0.10
Clover Station $199 Register + receipt printer + cash drawer Boutiques, salons, cafes 2.6% + $0.10
Clover for Restaurants $299 Full station + kitchen display + table mapping Full-service restaurants 2.6% + $0.10

When to Choose (or Skip) Clover POS

Use Clover when: You need integrated hardware/software with no setup fees. Ideal for businesses processing $5k+ monthly (where subscription costs become economical vs. per-transaction models).

Avoid Clover if: Your monthly sales are under $3k – the $99 Flex base cost exceeds typical processing fees. Also unsuitable for businesses requiring offline mode (Clover requires constant internet).

Clover POS system in retail environment
Clover Station in retail environments handles 98% of checkout scenarios without glitches (per NPD Group)

Three Cost Traps Nobody Mentions

  1. "Free" hardware scams: Competitors like Square lure with $0 hardware but charge 3.5% fees – costing $200+ extra monthly at $10k sales.
  2. Staff training gaps: 41% of users underutilize Clover’s inventory tools, missing $1,200/year savings (Retail TouchPoints).
  3. Contract bait-and-switch: Some resellers add "maintenance fees" – always verify pricing comes from clover.com/pricing.

Your Implementation Checklist

Follow this sequence to avoid overpaying:

  1. Calculate 3-month processing volume: (Avg. ticket x Daily transactions x 90) x 2.7%
  2. Match hardware needs: Food trucks need Flex; 4+ table restaurants require Restaurants tier
  3. Test during free trial: Process 50+ transactions to verify speed

Businesses skipping step 1 overspend by $1,800/year on average (Merchant Maverick).

Everything You Need to Know

Yes, the $99 Flex plan includes hardware and software with no setup or cancellation fees. Payment processing (2.6% + $0.10 per transaction) is the only additional cost, matching industry standards. Verify current pricing at clover.com/pricing.

Yes, Clover allows plan upgrades/downgrades anytime with prorated billing. Hardware differences are covered – e.g., moving from Flex to Station adds a cash drawer at no extra cost. Downgrades require returning unused hardware within 30 days.

The $100 premium covers table management, kitchen display systems, and split-check capabilities essential for dine-in service. Restaurants using basic Station pay $200+/month for third-party add-ons to replicate these features (Toast POS Data).

No – hardware remains Clover’s property per Section 4.2 of their Terms of Service. Returning devices within 30 days of cancellation avoids $299 replacement fees. This differs from systems like Shopify that sell hardware outright.

Chef Liu Wei

Chef Liu Wei

A master of Chinese cuisine with special expertise in the regional spice traditions of Sichuan, Hunan, Yunnan, and Cantonese cooking. Chef Liu's culinary journey began in his family's restaurant in Chengdu, where he learned the complex art of balancing the 23 distinct flavors recognized in traditional Chinese gastronomy. His expertise in heat management techniques - from numbing Sichuan peppercorns to the slow-building heat of dried chilies - transforms how home cooks approach spicy cuisines. Chef Liu excels at explaining the philosophy behind Chinese five-spice and other traditional blends, highlighting their connection to traditional Chinese medicine and seasonal eating practices. His demonstrations of proper wok cooking techniques show how heat, timing, and spice application work together to create authentic flavors. Chef Liu's approachable teaching style makes the sophisticated spice traditions of China accessible to cooks of all backgrounds.