Owning and managing a restaurant means having to handle nonstop commotion. Customers are constantly coming in and out, and there’s a myriad restaurant staff: waiters, bussers, hosts, bartenders, chefs. So you can imagine how difficult it is to oversee all of these positions.
The hustle and bustle of a restaurant makes running payroll extremely difficult. Not only do you have to supervise tons of employees with varying salaries, from minimum wage and up, but you also have to factor in tips.
While setting up restaurant payroll may seem intimidating, it’s not nearly as complex when you break it down. You may struggle at first with the restaurant payroll process, but you’ll get the hang of it eventually. Payroll is essential for your business so your employees can be paid accurately and on time. So before you get overwhelmed, let’s break down how to do payroll into a few key aspects.