GastroApp manual

Staff and bar

Weekly rota, time off and clock-in with labour cost, and bottle counts with drink cost for the bar.

11 steps · 6 min

1. 1

   Step 1. Turn on Staff (and Bar if you have one) in Modules. Bar needs Recipes and Stock.

2. 2

   Step 2. Open Staff, tab Team and use Add a team member: Name, position and, if you want labour cost, the Hourly rate. With Link to a login a person can clock in with their own login.

   The hourly rate is personal data. Only the owner sees it. Tell your team, as GDPR requires.

3. 3

   Step 3. In the tab Rota press Add shift, choose the person, day and times. An end time before the start means the shift ends after midnight. Use Copy previous week to start from last week.

4. 4

   Step 4. Shifts with a dashed line are drafts that nobody else sees. When the week is ready press Publish rota.

5. 5

   Step 5. Each person opens the tab My shift and presses Clock in when they arrive and clock out when they leave.

6. 6

   Step 6. In the tab Time off a person presses Request for holidays or days they cannot work. The manager presses Approve or Reject.

7. 7

   Step 7. The tab Labour cost shows the last 7 days: planned and clocked hours and cost, against the sales of the till files and Floor. GastroApp does not do payroll.

8. 8

   Step 8. For the bar, open Bar, tab Products. Tick the products that belong to the bar and fill in the bottle size.

9. 9

   Step 9. In the tab Count enter Full bottles and how full the open one is (Open bottle %). Press save: the stock is adjusted to what you counted.

10. 10

    Step 10. The tab Drinks shows the cost of each drink against its price. Red means above the target (25 %). Link the drinks of the sale menu to recipes in Floor for it to work.

11. 11

    Step 11. The tab Pour cost compares what the sold drinks should have used with what really left the stock. A positive difference means spills, free drinks or losses.

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