Rostering software for catering companies

The work moves. A wedding on Saturday, a corporate lunch on Tuesday, and a crew assembled from a casual pool who need to know where to be and when, with the address in front of them.

Events, three sites
A sample week for Events, three sites
WhoTueWedThuFriSatSun
Tobias R.Head chef7–37–37–37–510–11off
Ana F.Chefoff9–3off9–512–11off
Sofia D.Supervisor10–3off10–3off2–129–2
Hana Y.Wait10–310–3offoff4–129–2
Lucas P.Baroffoffoffoff4–12off
Kirra D.Waitoffoff10–3off4–129–2

Saturday is one job from noon to midnight, including set up and pack down. Sunday is the clean and the return.

A sample week. Invented names, typical hours.

What makes a catering business hard to roster

Four things that come up in every one of these weeks, and what happens here instead.

A different address every jobSet each venue up as a location with its own address and clock in radius. The roster then reads as who is where, and the shift on somebody’s phone carries the site name.
The crew is assembled, not fixedAvailability is kept by the people themselves, by the hour, so you can see who can actually do Saturday night before you ring anybody.
Set up and pack down are not the eventPlace them as their own shifts with their own start and finish. The hours that reach payroll are the hours worked, not the hours the event ran.
Nobody is at a time clockStaff clock in from their phone at the site, with the distance from it recorded and a photo if you require one, so the record does not depend on a supervisor’s memory.

What changes once it is running

What catering companies get back, in the terms this trade measures it in.

The crew knows where to beThe address is on the shift, on their phone, before they set off, instead of in a group message somebody missed.
Hours come back from the siteNot from a memory on Monday. Each visit carries its own start, finish and distance from the place.
Pack down is paid as workedThe difference between the rostered finish and the real one is a decision you make, with the record in front of you.

A week in a catering business

MondayThe week’s events are known. Crew sizes set per job.
Tuesday to ThursdayCorporate lunches and smaller functions. Short shifts, small crews.
FridayPrep day in the kitchen, and the first of the weekend events.
SaturdayThe big one. Set up in the afternoon, service into the night, pack down after.
SundayA late start, a long clean, and next week’s prep list.
Catering staff setting out glassware for an outdoor eventChefs preparing plates in a kitchen for an eventKitchen staff working together through a service

What it is used for in a catering business

Specific things people in this trade do with it, rather than a list of modules.

  • An event address set up as a venue, so a crew clocks in at the door of the job
  • A crew assembled per event from a casual pool, rather than a standing roster
  • The site and the start time on each person’s phone, published the moment it is decided
  • Short call times and long service days in the same week, each as its own shift
  • Approved leave and availability checked before a Saturday crew is confirmed
  • Hours by employee for the period, with the venues they worked, as a CSV

The wedding that changed venue on the Thursday

One wedding for 140, a crew of nine, two days out.

The wedding that changed venue on the Thursday: when each thing happened, what happened, and what was done
WhenWhat happensWhat you do here
Thursday 11amThe venue moves from a garden to a hall 20 minutes away.Add the new address as a venue and move the shifts to it. The old one stays for history.
Thursday 11:20amNine people need to know before they set an alarm.Republish. Everyone on the job gets the change, and nobody else is notified at all.
Saturday 1:50pmEight of nine clock in at the hall.The ninth is 30 km away. You ring rather than wait, because it is on the screen.
Saturday 11:40pmPack down finishes late and the van is loaded at midnight.Clock outs land after midnight, and each shift keeps the hours it actually took.
MondayThe event is costed by whoever does the costing.The hours by person and venue export as CSV. This counts labour, it does not price a job.

A venue change two days out, nine people at the right address, and a night paid as it ran.

The jobs that stop being jobs

Where the hours in a week like this go. No stopwatch: the left column is what the work takes without it, and the right is what is left of the same task.

Each job, the way it usually goes, and what it becomes here
The jobUsuallyHere
Telling a crew which address to go toA group message, and one person who did not see itThe venue on their shift, updated when it changes
Building a crew from a casual poolTwenty texts and a list of who said yesAvailability and approved leave already on the roster while you pick
Proving somebody was at the eventA sign-in sheet that went home in a vanA clock in at the address, with the distance recorded
A pack down that runs past midnightRounding the finish to something that sounds fairThe clock out at the time it happened, counted as one shift
Getting event hours into payrollCollating three jobs from three sheetsApprove the week once, send it once

What the record shows, and what stays yours

Roster Flow keeps the record. Meeting the obligation is still the workplace's job, and these are the parts of it nothing here decides for you.

What is recorded, on the day it happens
  • Every shift against the venue it was worked at, event by event
  • The distance from the event address at each clock in
  • Crew changes before the job, with who made them and when
  • Hours that ran past midnight, kept as one shift
  • Approved hours per person and per venue, exportable as CSV
What is still yours to decide
  • Travel, allowances and what a call out or a late finish attracts
  • Pricing the job, which this does not do: it counts labour hours only
  • Licences, insurances and anything the venue requires of your crew
  • Whether a cancelled event is paid, and on what notice

What has to be kept, and for how long, is set out by the Fair Work Ombudsman. Nothing here interprets an award or certifies that a workplace complies with one.

Who is usually on the team

A small permanent core and a large casual list: chefs, wait staff, bar staff and a supervisor per event.

What drives the wage cost

Weekend and late-night work at the loadings you set, with the estimate totalling per day so a quote’s staffing cost is visible before you commit the crew.

The estimate uses the rates and loadings you enter. It is a planning figure for the week, not a pay calculation, and it does not interpret an award.

Questions people in catering companies ask

Does it cost jobs or events?

No. Roster Flow rosters people and records their hours. It does not quote, cost a job, or track food and equipment. Hours by employee export to CSV if you want to allocate them yourself.

Can staff see the address of the event?

They see the venue the shift is at, by name, along with the date and times. Add the site as a venue and give it a name they will recognise.

What if the phone has no signal at the site?

A clock in away from the venue, or without a location, is flagged for you rather than refused. Somebody standing in a cellar still gets to start their shift.

Can I build a crew from the casual pool without ringing everybody?

Staff keep their own availability by the hour, so you can see who is free for Saturday before you offer it, and a clash flags on the shift as you place it with the reason. Publishing tells the people you rostered, and each of them sees the job on their phone.

Do set up and pack down get counted, or just the event?

They are part of the shift you roster, and what gets paid is what was clocked. If pack down runs an hour past the rostered finish, the difference is flagged for you to approve rather than being lost or quietly paid.

Every job is a different address. Does each one have to be a venue?

Only the places you use repeatedly are worth setting up as venues with their own clock in radius. For a one-off address the clock in still records the time and the distance from where you said the job was, and anything well outside it is flagged for a look.

Run something broader than a catering business? The cafes and restaurants page covers the whole trade, including the parts this page does not.Cafes and restaurants

Other trades, other weeks

Get next week's roster out tonight

Add your venue and your team, build the week, and publish it. Payroll can be connected later.

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