The Clover Sport Training Syllabus outlined below will give you an overview of the learning objectives, training duration, the expected time to complete post-training tasks, and recommended attendees for each session we offer in our training program.
This is an orientation session to welcome you to the training program, meet your Training Manager, review the training plan specific to your venue, log into Clover Sport Manager, and schedule future trainings with recommended attendees.
This session is typically combined with either the BOH File Import Overview training or the Front of House training, depending on your venue's needs.
Recommended attendees:
All anticipated users of Manager from your organization
Training duration:
30 minutes
Expected time to complete post-training tasks:
30 min - 1 hour
Training Objectives:
After completing this training, you will be able to:
This session is for venues who will be using Clover Sport Inventory to learn how to fill out the Back of House file properly so their stock items can be uploaded to the system and tracked successfully.
Recommended attendees:
General Manager
Food and Beverage Director
Food and Beverage Manager
Assistant Food and Beverage Manager
Chef
Warehouse Manager
Assistant Warehouse Manager
Accountant
Finance team
Anyone involved with purchasing and receiving inventory, inventory management, and viewing reports
Training duration:
1 hour
Expected time to complete post-training tasks:
1-4 hours
Without back of house file import: 1 hour With back of house file import: 1-24 hours (Note that we estimate at least 20 hours for 500 stock items).
Training Objectives:
After completing this training, you will be able to:
Receive a high level overview of Clover Sport Inventory and cost calculation
Learn how to fill out your Back of House File Import template and understand inventory- related concepts including:
Stock items and best practice for naming conventions
How to use units of measure appropriately
Understanding that the base unit must be the lowest unit of that item so that you can count accurately on an audit and create recipes with accurate quantities and costs
Default Cost of a Stock Item
What does marking a stock item as countable do
Recipes and best practice for naming conventions
How recipes are used to deplete inventory upon sale
This session will cover the basics needed to understand and configure the Locations, Menus, Employees, and other relevant settings to allow your business to begin making sales.
Recommended attendees:
General Manager
Food and Beverage Director
Food and Beverage Manager
Assistant Food and Beverage Manager
Chef
Suites Manager
Anyone who will be involved with menu management, employee management, suites management
Training duration:
1.5 hours
Expected time to complete post-training tasks:
8-16 hours
Training Objectives:
After completing this training, you will be able to:
Venue and Location Configuration
Understand that general (venue wide) settings are default setting
Understand that location settings trump venue settings
Understand the function of each General setting and each Location setting
Understand how menu categories impact terminal screen
Create all categories and understand their purpose
Create all order adjustments
Understand that a group is a container for your adjustments and what they need to be attached to in order to function
How to view and utilize the Location Export
User Configuration
Create an administrator account
Create and assign a role to manage your employees permissions on the terminal
Create an employee profile
Add a user card to your employee profiles
Understand the purpose of each of these items
Menu Management
Create and configure a location
Understand and assign:
payment types
location types
print settings
Create and configure service locations (sections, suites, and tables)
^Needed for mobile ordering integrations
Create a menu, menu item, modifier, and modifier group
If your business uses the inventory module you will need to understand how inventory is tracked as it moves through your business. This session will cover the necessary steps to manage your inventory.
Recommended attendees:
General Manager
Food and Beverage Director
Food and Beverage Manager
Assistant Food and Beverage Manager
Chef
Warehouse Manager
Assistant Warehouse Manager
Accountant
Finance team
Anyone involved with purchasing and receiving inventory, inventory management, and viewing reports
Training duration:
2 hours
Expected time to complete post-training tasks:
8-16 hours pre-launch
2-4 hours weekly
8-16 hours of pre-launch configuration
1-2 hours ongoing weekly management needed to complete purchase orders and transfers
1-2 hours ongoing event management needed to verify standsheets pre-event and finalize standsheets post event
Training Objectives:
After completing this training, you will be able to:
Introduction: Perpetual Inventory vs. Periodic Inventory
Understand how Clover Sport Manager conducts perpetual inventory through recipes
Understand how Clover Sport Manager conducts periodic inventory through audits
Understand cost queues work how recipe costs are calculated
Understand how audits and inventory reports utilize weighted average cost
Understand that if no purchase orders are made, the default cost is utilized for all reports
Stock items and Recipes
How to create Stock Items
How to configure units of measurement
Understand how default cost is applied
Understand cost queues
Understand importance of units of measure and how they apply in relevant scenarios
Understand how modifiers work in inventory
How to create and assign:
inventory categories
standsheet categories
reporting groups
How to create Recipes
Understand that recipes are the connector between menu items and stock items in order to deplete inventory
How to attach recipes to menu items
Understand how recipe costs are calculated under Ingredients > Recipes vs. Recipe Costs report
Warehouses, Suppliers, and Purchase Orders
How to create Warehouses
Understand that you must stock your warehouse with stock items from a supplier by creating a purchase order
Understand how many warehouses to create to align with your venue's operation
How to create Suppliers
Understand that you must make a purchase order from a supplier in order for your inventory to reflect accurate numbers at the start
Understand that certain fields are required to create a Supplier
How to create Purchase Orders to receive stock items into Manager
Option to Receive without purchase order
After first purchase order, system remembers what you ordered from a supplier
How to make a return on a purchase order
How to print a purchase order
How to Handle Waste
Understand the implications of using the waste stock action button on the Inventory Status page
How to create a Spoilage Warehouse, transfer wasted stock in, view the Transfer Summary report, and audit the Spoilage Warehouse to 0 monthly
Inventory Status, Transfers, and Audits
How to use Inventory Status page to maintain a healthy inventory
How to create a transfer
Open vs. closed
How to print a transfer slip
How to perform an end of month audit to reconcile inventory
Back of House Part 3: Events, Standsheets, Cashroom, and Reporting
This session is designed for event based operators to understand how Clover Sport Manager tracks data during events like games and concerts. It also covers how to build and manage your standsheets before, during, and after the event.
Recommended attendees:
General Manager
Food and Beverage Director
Food and Beverage Manager
Assistant Food and Beverage Manager
Chef
Warehouse Manager
Assistant Warehouse Manager
Accountant
Finance team
Anyone involved with event management, standsheet management, cash management, and viewing reports
Training duration:
2 hours
Expected time to complete post-training tasks:
2-6 hours weekly
To implement the use of standsheets, it is required to manage inventory as seen in Back of House Part 2 training
1-3 hours ongoing event management needed to create events, verify standsheets pre-event, and finalize standsheets and close out cashroom post event
1-3 hours reviewing reporting data
Training Objectives:
After completing this training, you will be able to:
Categorization, Events, and Standsheets
How to create and manage a calendar of events
Understand that events are a prerequisite to standsheets and cashroom
How to use standsheets to track inventory during an event and appropriate workflow including pre, during, and post-event steps for configuring, managing, and closing standsheets
How to use cashroom to manage cash flow during an event and appropriate workflow (if applicable)
In this session we will be covering end user training on the Station Duo and the Clover Flex (portable) devices as well as Dual Mode Kiosk configuration and register use (cashier-less option for our Station Duos).
Recommended attendees:
General Manager
Food and Beverage Director
Food and Beverage Manager
Assistant Food and Beverage Manager
Training duration:
1-2 hours
Expected time to complete post-training tasks:
2-4 hours
Training Objectives:
After completing this training, you will be able to:
Flex and Station Duo
Sign in and log out
Use reload button
Understand default location behavior
Terminal settings (Event, Locations)
Creating a new order
Adding special instructions to order
Check out
Apply order adjustments
Refunding an order
Print out receipt for last order
How to email a receipt
Searching and filtering orders
How to sync offline orders
How to access order taker sales report and order taker tips report
How role settings affect the order taker's task permissions
Station Duo only
Stand Manager: standsheets (if applicable)
Stand Manager: End of night order taker reports / tips
Devices (printers, cash drawers)
Server Station (Station Duo)
How to enable Server Station on the terminal
Roles > Manage Server Station
Location type > Commissary, Restaurant
How to set the auto-log out in General Settings or Location Settings
How to enter and exit Server Station
How to create a new order
How to assign line items to guest (restaurant)
How to assign special instructions to the order
How to add to tabs
How to change the tab name
How change the order taker
How to reassign an open tab to another Service Location
How to search and filter orders
How to view orders
How to refund an order
How to close an order
How to split checks based on guests or evenly
How to merge checks
How to pay checks
How to print checks
How to reassign an item to another check
How to reset checks
Flex only
Understand and use Portables mode and ordering mode
This session is used to review the configuration checklist for your venue and ensure that everything is set up correctly to run your first event.
Recommended attendees:
All attendees that have been part of the training leading up to go-live including but not limited to:
General Manager
Food and Beverage Director
Food and Beverage Manager
Assistant Food and Beverage Manager
Chef
Warehouse Manager
Assistant Warehouse Manager
Accountant
Finance team
Training duration:
1-1.5 hours
Expected time to complete post-training tasks:
Time varies depending on the remaining configuration tasks before go-live.
Training Objectives:
The Event Readiness Check aims to ensure that the venue's software settings align with its specific operational requirements, including but not limited to: