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The Kitchen is Chaos.
Your Ops Don't Have to Be.

Resto X is the back-of-house operating system built for restaurants — scheduling, tip pooling, labor insights, and staff communication in one place.

Professional chef in a busy kitchen
40%
Reduction in scheduling time reported by early users
Restaurant kitchen team at work
Smart Scheduling Tip Pooling Labor Insights Shift Swaps Real-Time Updates BOH Analytics Staff Communication Cost Forecasting Smart Scheduling Tip Pooling Labor Insights Shift Swaps Real-Time Updates BOH Analytics Staff Communication Cost Forecasting

What we built

Everything to run a smooth shift, nothing you don't need.

01 — Scheduling

Smart Shift Building

Build and publish schedules in minutes. Automatic overtime alerts, conflict detection, and instant push notifications to your team's phones when anything changes.

02 — Time Off

Vacation & Shift Swaps

Your crew can request time off and trade shifts without a single group text. You approve with one tap. Everyone stays informed automatically.

03 — Payroll

Automated Tip Pooling

Enter nightly numbers once. Resto X distributes tips instantly based on your custom rules — zero calculators, zero errors, zero arguments.

04 — Analytics

BOH Labor Insights

Compare real-time labor costs against sales forecasts. Know your margins before the shift ends, not when it's too late to fix them.

Elegant restaurant kitchen with chefs working

Why Resto X

Built by people who've worked the line.

We didn't build this from a startup office. We built it from inside real kitchens — because we lived the chaos firsthand and knew there had to be a better way.

40%

Average reduction in time spent on weekly scheduling

3x

Faster tip distribution vs. manual spreadsheet methods

0

Overtime violations reported when using our conflict detection

What restaurant operators are saying.

"I used to spend Sunday evenings building the schedule. Now it takes twenty minutes. I don't know how we managed without it."
Marcus T.

Marcus T.

General Manager, Bistro Maren

"Tip pooling used to end every Saturday night in a headache. Now it's done before the last table leaves. The staff trusts the numbers."
Sofia R.

Sofia R.

Owner, Casa del Mar

"The labor vs. forecast view is a game changer. I finally understand our margins in real time instead of staring at a P&L three weeks later."
Daniel K.

Daniel K.

Head Chef & Co-Owner, The Larder

Ready to run a tighter kitchen?

Join hundreds of restaurant managers already on the waitlist. Early members lock in three months free — no credit card, no commitment.

Get Early Access →