From sign-up to a live board in about ten minutes.

LiveOrder connects to your Clover merchant account, reads orders as they fire, and renders them on any screen you point at it. Nothing is installed on your Clover devices and nothing about how your staff rings an order changes.

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01/Setup

Six steps, most of them a click

01

Create your LiveOrder account

Registration takes a minute. You will be asked for an email, a password and the name of your business — that is the whole form. The trial starts immediately and covers every feature, including the timing and accuracy reporting on the higher tier, so you can decide with real data rather than a feature list.

02

Connect your Clover merchant account

You will be sent to Clover to approve the connection, then returned to LiveOrder. The permissions requested are read access to orders and your item catalog, plus the ability to write fulfillment state back so bumping a ticket updates the order. LiveOrder cannot take a payment, issue a refund, change a price or alter your menu.

03

Choose the locations to switch on

Single-location operators can skip past this in a click. Multi-unit accounts choose which sites go live now and add the rest later — a location can be switched on or off at any time, and billing follows the locations that are active.

04

Map your items to stations

This is the only step that takes real thought, and for most kitchens it is ten minutes. Start from your existing Clover categories — if your menu already has a Burgers category and a Salads category, most of the routing is done. Items can belong to more than one station, and anything unmapped falls through to a default station so nothing is ever silently dropped.

05

Create a display profile for each screen

Start with the built-in grill, expo, drive-thru and pickup-display profiles and adjust from there. The ticket designer previews your changes using your own recent orders, so you can see your real item names at the real type scale before anything reaches a screen in the kitchen.

06

Open the board on every screen

Any device with a modern browser works. Set the browser to open the board URL on launch and enable kiosk or full-screen mode so a bump never lands on a browser toolbar. On a TV, a cheap streaming stick or mini-PC is all that is needed behind it.

Start step one See pricing first

02/Under it

What is actually happening between Clover and the screen.

When a server or cashier commits an order on a Clover device, Clover notifies LiveOrder. LiveOrder reads the order, applies your station routing, and pushes the resulting tickets to every screen whose profile should see them. In practice this is fast enough that the ticket is on the grill screen before the cashier has handed back a receipt.

When a cook bumps an item or a ticket, that goes the other direction: LiveOrder records the timestamp for your timing reports and writes the fulfillment state back to the Clover order, so the POS and any online channel agree with the kitchen.

What LiveOrder can and cannot do to your Clover account

Can read orders, line items, modifiers and your item catalog
Can mark items and orders as prepared or fulfilled
Cannot take payments, issue refunds or touch a tender
Cannot change prices, edit your menu or delete orders
Cannot access customer payment details — card data never reaches us

If the network goes down

Every board keeps the tickets it already has and stays fully usable. Cooks bump as normal, bumps queue locally, and the moment the connection returns everything syncs — including the timestamps, so a Wi-Fi drop does not put a hole in your shift data.

If you decide against it

Disconnect from the dashboard. Your Clover account returns to exactly how it was, because nothing was installed on the devices and nothing about your menu, pricing or order flow was changed. Export your history on the way out if you want it.

03/Rollout advice

How to introduce it without a bad Friday

Week one

Run it beside the printer

Keep printing tickets for the first few shifts. The kitchen will drift to the screen on its own once they trust it, and you avoid betting a dinner rush on a new tool.

Start small

One screen, one station

Put the first display where the pain is worst — usually expo or the busiest cook station. Get that profile right before you add screens.

Ask the line

Adjust after two weeks

The layout you designed in the office is a guess. Ask the cooks what they lean in to read and change that first, in the ticket designer.

Then measure

Baseline before you change anything

Let it record two normal weeks before you set targets. Numbers you set from a real baseline get taken seriously; numbers you invent do not.