The kitchen on rhythm, the functions on demand

Two rhythms, two tools, one system. The production kitchen runs on standard weekly rosters and templates; weddings, corporate functions and one-off events run on the events calendar with per-day areas and positions. Hours from both flow into the same timesheets and payroll export.

Largely, yes. Publish the function's positions for bidding and casuals apply from the app; you confirm the crew you want and extras queue on a waitlist. The Saturday wedding staffs itself from people who put their hands up.

Geofenced GPS clock-in works wherever the function is — set the venue's location on the event and staff clock in from their phones when they arrive on site. Every punch is time- and location-stamped, so off-site hours are as solid as kitchen hours.

Yes. Food safety certificates for kitchen staff and RSAs for function service are recorded with expiry dates and automatic reminders, and position approvals keep uncertified staff out of roles that require them.

The event's waitlist holds your backups — confirm the next person in a tap. No waitlist? Push the open slot to available, qualified casuals and the first to accept is on their way.

Staff clock out when the pack-down actually ends, and the timesheet shows rostered versus actual side by side. The manager decides what's paid, adds a note, and the extra hour is on the record instead of in dispute.

Kitchen weeks and function days roll into the same pay-period summary — weekends identifiable, public holidays split per your state calendar — and export payroll-ready for Xero, MYOB, KeyPay (Employment Hero Payroll), Employment Hero or a custom CSV. Your payroll applies your award or agreement's rates.

Yes. Role-based permissions let the head chef own the kitchen roster and each event manager staff their own functions, while the owner sees the whole operation.