Bottle service isn't just selling expensive liquor—it's selling an experience. Your POS needs to support that experience while protecting your margins. Most systems built for restaurants fail miserably at this. Here's what actually matters.
The Non-Negotiable Features
1. Pre-Authorization Holds
When a VIP party sits down, you need to hold their card for the table minimum before they order anything. The system should automatically capture if they don't meet minimum, and release the hold seamlessly if they exceed it. No manual intervention, no awkward "we need to charge you the difference" conversations.
2. Table Minimum Tracking
Your servers need to see—at a glance—how close each table is to hitting their minimum. A simple progress bar: "Table 7: $1,200 / $2,000 minimum." This prevents the 2AM scramble of "wait, they haven't spent enough" when everyone's trying to close out.
3. Flexible Gratuity Rules
Most nightclubs add automatic gratuity to bottle service (18-20%). Your POS needs to handle: auto-grat on bottles but not bar drinks, different rates for different party sizes, and the ability to remove/adjust when someone complains (it happens). The math should happen automatically.
4. VIP Profile/History
When a big spender walks in, your host should see: lifetime spend, favorite bottles, usual table, any notes ("always wants sparklers," "allergic to crowds"). This isn't CRM fluff—it's the difference between a $5K night and a $15K night from one party.
The VIP who spent $50K last year doesn't want to repeat their preferences every visit. They want to be known. Your POS should make that easy—not require your staff to remember everything.
Speed Features for High-Volume
Quick-Add Bottle Packages
"3 bottles of Goose, 2 bottles of Dom, standard mixers" should be one tap, not eight. Create packages for common orders. Your cocktail servers shouldn't be building orders item-by-item while 15 other tables need attention.
Split Check by Person or Item
VIP tables often have multiple credit cards. The guy who ordered the $800 bottle of champagne for his date doesn't want that on the shared tab. Fast, flexible splitting is essential.
Barback/Runner Communication
When a bottle is ordered, the bar needs to know immediately. Better systems send the ticket to the bar automatically when entered, not when the server walks over. That's 2-3 minutes saved per order during peak.
What You Don't Need
3D Table Maps
Your floor manager doesn't need a rendered visualization of the club. They need a list of tables, their status, and their spend. Simple beats pretty at 1AM.
Social Media Integration
Some systems advertise "post to Instagram from your POS!" Nobody in a nightclub is doing this. Your servers are busy.
Complex Loyalty Programs
Points-based loyalty doesn't work for bottle service. VIPs want recognition and perks, not to accumulate points toward a free appetizer. A simple "preferred customer" flag and spending history is more useful than any loyalty module.
The Setup That Works
- Host stand: Tablet showing table map, VIP arrivals, and spending targets
- Cocktail servers: Handheld devices with fast bottle ordering and table status
- Main bar: Ticket display for bottle orders separate from regular drink tickets
- Manager view: Real-time spend by table, server performance, inventory alerts
The key: everything connects, updates in real-time, and requires minimal taps to accomplish common tasks.
Our Recommendations
For serious bottle service operations, we typically recommend SmartTab—it was built with high-volume nightlife in mind. The pre-auth workflow is the fastest we've seen, and the table tracking is genuinely useful.
SkyTab works for venues where bottle service is one part of the business (not the primary focus). It's more affordable and handles the basics well.
Toast and Clover are not ideal for bottle service—they were built for restaurants and the workflows show it.
Setting Up Bottle Service Right?
We've configured POS systems for Vegas-level bottle programs. Let us help you get it right.
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