Built by people who ran the floor.

Cut the Shift started the way most restaurant software should: with a scheduling spreadsheet, a separate tip app, and a manager doing food cost math on a napkin at 1am. We built the tool we wished we'd had — scheduling, the time clock, coverage, and tip pooling, in one place.

We are in a public beta. It is free while we work out the kinks with real restaurants. After beta we will charge per location, never per employee, because restaurants shouldn't be penalized for hiring seasonal staff or covering a rush. Hours and tip totals are a payroll-ready export, with payouts when the restaurant's rail is live — because "the tips are in the system" isn't the same as tips in your account.