For restaurants
Lunch and dinner as service periods, service and kitchen as their own tabs, 'until close' shifts that simply count in the hours.
- Availability arrives through five channels
- Whoever closes is back on lunch the next morning
- The accountant wants sick and waiting day in separate columns
How it works, from Monday to the first of the month.
- MonTeam enters availability
Per day or service period, on their phone. Time off requested from the same calendar. You set the date it stays open until.
- WedYou publish the roster
Load a template, fill the open shifts; preferences, short rest and who can't work are right there. Everyone gets a notification.
- Thu – SunClock in via the QR at the bar
Reminder the evening before. Hours within the tolerance of the roster approve themselves overnight — you only see what deviates.
- 1stTips distributed, month report to the accountant
Sick, waiting day and leave in the right columns. One Excel in the payroll format, done.
Everything a venue of 8 to 60 staff needs.
Service, bar, kitchen as their own tabs. Week templates for summer, winter and terrace. Copy last week with or without names.
Whole days, service periods or a range. Preferred days per week, with a flag when you book someone over it.
Clock in via the QR at the venue, manager entry, weekly approval — or automatic.
Pool per period, split by hours, equally or by points. Admin hours don't count; freelancers and office staff excluded.
The CAO Horeca is the collective labour agreement that applies to nearly every venue. Afiyet applies the parts that touch hours: youth-wage check by age, waiting day and sick hours separate, holiday hours flagged — so the accountant never has to guess.
Worked vs scheduled, labour cost per week, open shifts, sick days. Month report as Excel in the payroll's columns.
Availability tonight, a roster tomorrow.
Signing up takes 3 minutes. You pay the first month now; not happy within 30 days = money back.