Back-office for gastronomy.
The work after the shift
You close the door. The back-office starts. Schedule changes, task lists, time records. Twenty to forty hours a month your guests never see.
Built from the bar, not from behind a desk
Every feature exists because a venue owner described a problem. Scheduling that takes too long. Staff who show up and do not know what to do. The same questions answered five times a week.
HR
Staff profiles
Title, hourly rate, hire date. The title is yours to define.
Competencies
You know what your team can do. Gastova does too.
Staff dynamics
Conflicts, supervisor requirements, preferred pairings.
Planning
Stations and operating hours
Each station has operating hours with its own responsibilities and staffing needs.
Who fits
Competencies, availability, leave, conflicts. You see who fits and why someone does not.
When things change
Someone drops out. Gastova shows who can cover.
Handbook
Task templates
The work that happens at your venue.
Responsibilities
Tasks that belong together form a responsibility.
Knowledge base
A source of truth for daily operations. Recurring and one-off.
From the delivery to the glass
A delivery comes in at the back door. The cases go into the cellar, and the night's drinks come out of them.
Gastova keeps the delivery notes, the stock in each place, your recipes and what your till rang.
The night's money, counted
The last guest has gone. The till still needs counting and the Z-report needs booking.
Gastova keeps your tills, the safe and the bank account. You see what came in, what went out and what your team cost.
Join the waitlist
Work with us before we launch.