Ice Cream Shop.
Seasonal-proof POS — fast scooping lines in July, easy reporting in January.
Built For You, Configured By Us.
Size-and-flavor quick keys, gift cards for birthday parties, and reporting that helps you staff the summer surge.
Simple enough for seasonal hires to learn in one shift.
- ★Tableside & counter orderingHandheld and counter POS fire orders straight to the kitchen, split checks six ways without turning your server into an accountant, and speed up every turn.
- ★Kitchen display integrationOrders route to a kitchen display system the moment they're rung, cutting ticket errors and keeping throughput up when you're short-staffed on a Friday night.
- ★Tip management & payroll exportsTips, tip pooling, and hours flow cleanly into payroll — accurate, compliant, and far less end-of-shift math for your managers.
- ★Online ordering & QR payNative online ordering and scan-to-pay QR codes feed the same system as your dining room, so digital and in-house sales settle together with one report.
What It’s Really Like To Run A Ice Cream Shop.
A 104-degree Texas Saturday is your Super Bowl. The line is out the door from 2 p.m. to close, half your staff is sixteen and working their first job, and every scoop has to be dipped, weighed or topped, and paid for in under a minute before it melts on the counter. Then February arrives and revenue drops to a trickle — you make eight months of money in four, and every system you own has to earn its keep in that window or it is just winter overhead.
Payments squeeze you on both ends of the calendar. Percentage-plus-per-transaction pricing hits a $5.50 double scoop harder than almost any business model. The tip screen confuses a nine-year-old’s parent holding a dripping cone. And your processor charges the same monthly fees in January — when you are doing a tenth of the volume — as it does in July, because nobody built their pricing around a season.
Typical result: July’s line moves faster and January’s fixed fees stop stinging — pricing and hardware matched to a seasonal business.
Where Payments Hurt
- ★Per-transaction fees on a $5.50 cone take a scoop of margin off every single sale.
- ★Sixteen-year-old seasonal staff plus a complicated register equals mistakes at peak-line speed.
- ★The tip prompt stalls parents holding dripping cones while the line bakes on the sidewalk.
- ★Monthly fees hit the same in dead-of-winter January as in your make-the-year July.
How Lone Star Fixes It
- ★KORONA POS or Clover with a photo-button menu any first-jobber can run on day one.
- ★Dual pricing built for small tickets — the free statement review shows what cones actually cost you.
- ★Tap-to-pay and sane tip settings keep the summer line moving scoop-to-scoop.
- ★Seasonal account structuring so winter months are not paying summer-sized fixed fees.
Ice Cream Shop Owners Ask Us
What POS is easiest for teenage seasonal staff to learn?
Picture-based button layouts on KORONA POS or Clover mean a new hire is ringing correctly within an hour — flavors, sizes, and toppings as tap targets, no memorized codes. We build the menu with you before launch and support it from Dallas when you change flavors.
Do card fees really matter on a $5 ice cream cone?
More than on almost anything else you could sell — a fixed per-transaction fee is a much larger percentage of $5 than of $50. Texas dual pricing offsets it by showing a cash and a card price; here is how the programs differ.
Can I pause or reduce my processing account in the off-season?
Ask before you sign — many processors will not, and that is the trap. We structure seasonal accounts so winter carries minimal fixed cost, and you are talking to a Dallas office that knows your season, not a national queue reading a script.
Explore Food & Beverage
Ready To See It In Action?
Call (214) 838-1818 and a specialist will walk you through the right setup for your business — and ask about up to $5,000 to upgrade your POS.
