HR, attendance and staff scheduling for restaurants

Clock-in and clock-out with late and absence flags, shift templates and rosters, swap requests with approval, leave balances and overtime that follow your own rules — and every hour flowing straight into payroll instead of a spreadsheet.

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What is included

Why it works this way

Real time, genuinely

Order to kitchen to waiter to driver to your dashboard — pushed live over websockets. Nobody refreshes anything, nobody shouts across the pass.

Your books post themselves

Every sale, refund, purchase, payslip and expense writes its own balanced double-entry journal. Your trial balance is correct at 2 a.m. on a Friday.

Nine languages, right-to-left included

Arabic, English, French, Spanish, German, Italian, Turkish, Portuguese and Romanian — every screen, report and printed receipt. Each user picks their own language, and Arabic renders in proper right-to-left throughout.

Questions people ask about this

How long does setup take?
Most restaurants are taking real orders the same day. The onboarding wizard walks you through menu, modifiers, recipes, tax rules, branches and user invites step by step.
Who owns my data, and can I export it?
Your data is yours. Every report exports to PDF and Excel, and you can request full data deletion at any time. Each restaurant is fully isolated from every other one on the platform.
Is my data secure?
Data is encrypted in transit and at rest, with daily backups, role-based access for nine distinct staff roles, login lockout protection, and a full audit trail of who changed what and when.

Also searched as

Read more on this

Illustration of a clock over a roster grid

People8 min read

From clock-in to payslip: how attendance, rosters and payroll connect

How shift templates, swaps, leave balances and overtime multipliers turn into an approved payslip, and why the hours have to come from the same system that pays them.

Read article
Illustration of a time clock beside a payslip

People8 min read

From the time clock to the payslip: a payroll cycle nobody argues about

How to connect attendance to shifts, leave and overtime so pay becomes the result of data rather than a debate — and what remains your accountant’s responsibility.

Read article
Illustration of a clock beside a labour-cost percentage ring

People8 min read

Labour cost percentage: the number that eats profit after food

How to calculate restaurant labour cost the right way, what ranges are normal, and the schedule changes that move the number without cutting service.

Read article

The rest of the system

Payroll

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Analytics, Branches & Control

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Accounting

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Take your first order today.

Create your account, import your menu, invite your team — most restaurants are live before the day is over.

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