There are a million things to worry about when you run a restaurant. Payroll doesn't have to be one of them. We talked with JD Voss, chef/owner of m.henry in Chicago, about how he found "a sense of relief" when it's time to pay his team with Toast Payroll.
It all comes down to getting the little things right: integrated tip pooling, real-time labor data, and simple multi-rate management that’s built for the way restaurants actually work. Hear more about it from a fellow restauranteur:
