Rostering · 5 min read
How to build a restaurant roster that survives Friday night
Most rosters are last week's roster with two names changed. Here is a better way to build one, and the award rules that catch venues out.
The Shiftzen blog
Rostering, payroll and staff guides for Australian venues.
Plain-English advice for people who run restaurants, cafes, pubs and bars. Written by the Shiftzen team, without the jargon.
Time and attendance · 4 min read
Paper timesheets vs a clock-in kiosk: what actually changes
The timesheet on the clipboard by the coolroom has had a good run. Here is what you gain, what you lose and how to switch without a mutiny.
Compliance · 5 min read
Wage theft is a crime now. A plain-English record-keeping checklist for venues
Honest mistakes are not a crime. Not being able to show what you paid, and why, is still a serious problem. Here is the checklist.
Costs · 4 min read
Restaurant labour cost percentage: how to work it out and what to do about it
Wages are the biggest bill you can actually control week to week. Here's the formula, a worked example and where the hours usually leak.
Staff · 4 min read
Onboarding casual hospitality staff: a first-week checklist
Most casuals who leave do it in the first few weeks. A tidy first week costs you an hour and saves you hiring the same role twice.
Payroll · 5 min read
Payday super for restaurants and cafes: what it changes about your pay run
Super is no longer a quarterly job. For venues that pay weekly, that means the pay run has to be right first time, every time.
See your venue run on Shiftzen.
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