FOR MANAGERS · AND ANYONE WHOSE DAY OFF STILL HAS PHONE CALLS
Stop being your
restaurant's bottleneck.
Today nothing moves unless it goes through you: shifts, run-outs, the till. With Galadier the shift runs itself and you only deal with what truly needs a decision.
THE SHIFT ✕ → ✓
What you stop chasing. What runs on its own.
Every line is a phone call, a dash across the floor or a "hold on, let me ask" that goes through you today.
✕ WHAT YOU STOP CHASING
→ WHAT RUNS ON ITS OWN
✕ Building the schedule in Excel and trading shift swaps over texts
→ Publish the schedule; open shifts get claimed by the team in one tap
✕ Chasing who clocked in, who left, who took how long a break
→ Clock-in happens at the restaurant's device, hours and breaks record themselves
✕ You find out someone didn't show when the shift is already short
→ If they don't clock in on time, you're alerted at once and can open the shift for cover
✕ Shouting to the kitchen "are we out of salmon?"
→ The cook taps it out and it vanishes from every screen at once. With auto-stock, it disappears on its own the moment supply runs out.
✕ Waste scribbled on paper that disappears
→ The waste log is kept in the moment, you see where food goes and what it costs
✕ Counting the till and bracing for what's missing
→ Cash anomalies flag themselves before they become a "situation"
✕ Guessing how busy tonight will be
→ "+12% today, add someone at 7pm." The forecast arrives before the floor fills
✕ Recapping the shift from memory
→ Every shift closes with its numbers, what you expected, what came in, where it slipped
If you're the owner: this is the manager who finally has time for the floor.
MANAGERS' QUESTIONS FAQ
What managers ask.
See all the features →- What happens when someone can't make their shift?
- The shift opens up to the rest of the team and whoever can take it claims it in one tap. You just see it covered, no ten phone calls.
- How do I know paid hours are worked hours?
- Clock-in happens at the restaurant's device, breaks included. At the end you also see each shift's variance against the schedule, not estimates.
- What does the team see?
- Only what concerns them: servers see their shifts and requests, the kitchen sees the 86 board. Anything that needs approval comes to you.
See it run
in your restaurant.
- 30 minutes to see your whole restaurant on one screen, one store or all of them.
- We talk with your team and plan the start together.