Payroll & Workforce Management for Restaurant Businesses

The workforce challenges restaurant businesses face

Restaurant payroll is its own animal: tipped wages and tip credits, tip pooling, servers who also bus or host at different rates, minors with strict hour limits, and turnover that churns the whole roster a few times a year. One slow week with the labor percentage in the wrong place erases the night's profit.

Time tracking and tips

Face-scan or PIN clock-ins stop buddy-punching at the POS and capture exactly who worked which role and when. Tie hours to credit-card and declared cash tips so tipped-wage and tip-credit math is right the first time, not reconstructed at close.

Payroll with tip credit and multiple rates

Restaurant payroll has to apply tipped minimum wage and tip credit, blended overtime across roles, and different rates for the same employee in one run — plus support for Form 8027 tip reporting. The system should get the tip-credit and overtime interaction right automatically.

Scheduling, minors, and labor cost

Build schedules around forecasted covers, enforce minor hour limits before you publish, and watch labor as a percentage of sales in real time. Catching a 34%-labor night on Sunday afternoon is the difference between fixing it and eating it.

Staying compliant

Tip-credit rules, the FLSA tip regulations, minor labor laws, predictive-scheduling ordinances, and paid-sick-leave all carry real penalties in food service. Keep records audit-ready and let the software apply the correct federal and state overtime every run.

How MyCo helps restaurant teams

MyCo brings POS-friendly time tracking, tip-aware payroll, demand-based scheduling, and HR into one app — so tips, minors, and labor percentage stop being a weekly fire drill. See the restaurant solution or book a demo.

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