For restaurants
Front of house, kitchen, one schedule.
roster runs the week for a restaurant: the schedule your team sees on their phones, the clock, the timecards and the payroll file. And when a section is short on a Friday, the gap goes to vetted workers nearby.
€29.99 a month per venue · unlimited staff · seven days free · no card to start
No demo to book. Create the account, import your team, build next week.
The moment
Friday, 2pm. Two covers short on the floor.
A waiter is sick and the bookings say 140 covers. roster posts the shift to rated floor staff who have done your kind of service before, shows you who applied, and you hire from your phone between the lunch and dinner sittings.
A week with roster
The week, as it runs in restaurants.
01 · Monday
Set the week from bookings: floor, bar, pass and kitchen porters on one grid, cost updating as you go.
02 · Tuesday
Publish. Everyone gets their week on their phone. Swaps and time off come back to you as requests.
03 · Friday
Staff clock in on the tablet at the pass. Breaks are recorded, and you see who is in from the floor.
04 · Monday again
Timecards show scheduled against clocked, you approve, and the payroll file goes to the accountant.
The operations platform
What matters most in restaurants.
Timecards and labour cost
Approve the week in one screen, adjust a late clock-out, mark a no-show. Enter the day's sales and labour as a percentage of sales is on the same page, from clocked hours rather than planned ones.
More about timecards
The schedule
Sections, double shifts and split shifts on one grid, kitchen and floor together. The cost strip shows the labour cost of the week against the covers you expect.
More about schedulingThe schedule, the clock, timecards and time off all come with the month. See the whole operations platform
Irish rules, built in
The law does the sums for you.
Breaks and rest
A 15 minute break after four and a half hours and 30 minutes after six, under the Organisation of Working Time Act. Your break rule is applied to every timecard automatically.
The double shift
Lunch and dinner with a gap between is two shifts, and the break and rest rules apply to each. roster records both punches and pays the split correctly.
Statutory sick pay
Five paid sick days a year at 70 percent of pay, capped, once someone has 13 weeks of service. roster tracks the entitlement so it is not paid twice or missed.
Sick pay calculator, free, no email neededThe price for restaurants
€29.99a month per venue, or €24.99 billed yearly
One price for the restaurant, kitchen and floor together, however many covers the week brings.
Questions
What restaurants ask.
Yes. Roles and departments sit on one grid, so the head chef and the floor manager see the same week and the labour cost covers both.
Post the shift from the schedule. Vetted, ID-checked workers with that role are told at once, you see their rating and experience, and you hire from your phone. You only pay once the shift is worked.
Enter the day's sales and roster does the percentage from real clocked hours rather than the hours you planned. The spreadsheet can stay as your backup.
Yes. A supervisor login builds and publishes their own department and never sees a rate or a payroll figure.
Built in Ireland
Built for Irish employment law, with support based in Ireland.
Seven days free
No card to start, no contract, cancel any time.
Payments by Stripe
Card details never touch roster. Shift payments are held and released by Stripe.
ID-verified workers
Every marketplace worker has had their identity and right to work checked.
Contact Us
Call us on +353 85 169 7893, or send the form and a real person replies.