Schedules & time clock
Restaurant scheduling and labor, in the same system as your sales.
The schedule, the time clock and the sales come from one place, so labor percent is a number you watch during service, not one you work out next week. Build the week in a few taps, publish it to the team and review punches with a reason for every change.
Build the week one tap at a time
Tap a day once for lunch, twice for dinner, three times for a double. Each shift carries the role being worked, so a person who serves and bartends is scheduled for the right job, and the week’s hours add up as you go.
- Shifts by role, with hours totaled as you build
- Publish the week and staff see their shifts
- Staff can offer a shift to a colleague, with manager approval
A time clock with a reason for every change
Staff clock in with their own code at the terminal. Managers review the day’s punches against the schedule, and every added, corrected or removed punch keeps who changed it and why.
- Punches reviewed against the published schedule
- Corrections keep the original and the reason
- Overtime past 40 hours in a workweek is flagged
Labor percent while service is running
Management’s Today screen shows wages earned against net sales so far, plus how many people are clocked in. Decide whether to cut a shift early while it still matters.
- Live labor percent and wages so far
- Who is on the clock right now
- Recorded history by weekday and daypart for planning
Does it warn about overtime?
Yes. Punch review flags anyone past 40 hours worked in the workweek. It is a warning; how overtime is paid stays with your payroll provider.
Can staff swap shifts?
Staff can offer a shift to a colleague, and a manager approves the change before it replaces the published shift.
Does it run payroll?
No. It prepares each pay period from approved punches and pay rates for your payroll provider. Once a period is sent, it is locked, and later edits become adjustments.
See it with your own menu.
Tell us about your restaurant. We’ll show you around.