StationSet

For full-service dining rooms

Tonight's station sheet, set before the doors open.

Load the week's schedule. StationSet puts every server, assistant and closer on your own floor plan, checks that every table is covered, and prints one page for your sign-off.

30 minby hand 2 minin StationSet

A complex 33-table room, timed by the founder. Estimate, results vary.

Send me your floor plan Open a sample Saturday

Not a reservation system. Not a scheduler. It sits beside the ones you already use.

Saturday at Olive & Anchor, one of the three sample restaurants. Every name is invented. CL marks the closers.

How a night works

Four steps. One page.

  1. Load the schedule.

    Drop in the week's schedule file exported from your scheduling system, or just type the names. The night's server count picks the right station layout for your room.

  2. Everyone is placed.

    Servers, assistants and closers go on the floor plan, closers spread across the room. Runners, bartenders, hosts and the rest are listed by position.

  3. You make the calls.

    Lock the teams you want to keep and rotate the rest, or repeat last week. Patio closed for rain? One tap, and the stations redraw.

  4. Check, print, go.

    Every table in exactly one station, every station with a server, before you print. One landscape page for lineup, or a link to each server's station on their phone.

Why it holds up on a Saturday

Built on your room, not a template.

  • Your floor plan, drawn from scratch.

    Your tables and numbers, your bar, patio and private room. A station layout for every server count you run, checked before you ever see it.

  • One page, ready for lineup.

    Station teams with their tables, support staff by position, the date, and a line for the manager's signature.

  • Fair, and on the record.

    Every night is kept: who worked which tables. You see who is due for a change before anyone has to ask.

  • Teams your way.

    Put any number of assistants on any station. Lock the teams you want to keep and rotate the rest, or rotate fairly using the last weeks.

  • The same record on every computer.

    Sign in on any computer in the restaurant and you see the same nights, the same points and the same week. There is nothing to copy by hand.

  • Opens in your browser. Installs if you like.

    Sign in with your restaurant's password and go. Add it to your Dock or home screen if you want it to open like an app; it keeps working if the internet drops.

Who works where

Who had which tables, every night, on the record.

Station quality is money to a server. When someone says “she always gets the good section”, you should be able to answer with more than a memory.

  • A permanent record, by table.

    Every night keeps who had exactly which tables, and on which night of the week. The last print before service is the night of record, so a later change on the floor never rewrites it, and changing the number of stations does not break it.

  • Six ways to look at it.

    By server, shifts and points, cuts and call-outs, a week pattern, a table grid, and by table. Choose this month, last month or any stretch, Friday and Saturday or the quiet nights, and download any of it as a spreadsheet.

  • Due for a change.

    A small tag on the station card, such as “3 of 4”, when a server keeps landing on the same tables, whether or not you use Fair Rotation.

  • Cuts and call-outs, if you want them.

    Turn it on and taking someone off the sheet asks one question: manager cut, voluntary, or called out. Later you can see who was cut how often this month, who asked off, who called out, and set it beside the tables they actually worked.

  • Table points by night.

    Give every table a level from Best to Weakest, one for Sunday to Thursday and one for Friday and Saturday. A station's score is its tables added up, with a balance check for every server count. The general manager locks the points with a PIN, and every change is logged with who made it.

  • Shared between your computers.

    Any manager who signs in sees the same record. It is copied between your restaurant's computers automatically, scrambled with your restaurant's password first.

Who works where · SaturdaysExample with invented names
ServerSep 19Sep 26Oct 3Oct 10
Bianca11 21 53 5437 38 43 4414–1631 32 51 52
Anselmo 12 13 2233–36 4133–36 4133–36 41
Cosmo31 32 51 5214–1611 21 53 5412 13 22 23 40
Nerina37 38 43 4411 21 53 5431 32 51 5214–16 24–26 42
Matteo33–36 4131 32 51 5237 38 43 4411 21 53 54

Due for a change · 3 of 4 Anselmo keeps landing on tables 33–36 and 41. The tag shows on his station card before you print.

For owners and corporate

When someone asks why, the answer is on file.

A server says the sections are not fair. A manager leaves and a new one starts on Monday. Corporate asks how three venues handle call-outs. StationSet keeps a dated, internal record of who worked which tables and who was off and why, so those conversations start from facts.

  • A complaint, answered with facts.

    Who had which tables, on which nights of the week, how many shifts they worked against how many they were scheduled, and when they were cut or asked off. All in one place, in the manager's own system.

  • Nothing rewritten afterward.

    The last print before service is the night of record. Every change to table points is logged with who made it and when.

  • A new manager starts in the middle.

    The floor plan and the record are the same on every computer in the restaurant. Sign in and pick up where the last manager left off.

  • Call-outs and cuts, counted the same way every time.

    Turn tracking on and taking someone off the sheet asks one question: manager cut, voluntary, or called out. See it by person and by month, and download it.

  • A page for the file.

    Print or save any view as a clean page, or download it as a spreadsheet, for an HR file, a review or a meeting with the owner.

  • Low risk to try.

    Nothing to install, no link to your point of sale, and no sales, pay or guest data. You see a sample of your own room first.

  • StationSet is an internal operating record. It does not give legal or HR advice, decide what is fair, or calculate pay, and it does not replace your policies or your judgment.

Try it

Open a sample Saturday.

Three invented restaurants, each with its own floor plan and a full week of invented staff. Load the week, close the patio, lock a team, print the page. Nothing you do there leaves your browser.

Best on a laptop or desktop, the way you would use it in the office. Every name and room in the samples is invented.

Your staff, your data

Your team's names stay with you.

You are trusting a tool with your people. Here is exactly what it keeps, and where.

  • Your plans are kept on your own computer, and a copy is shared between your restaurant's computers automatically.
  • It uses only the names on the schedule and the stations they worked. No sales, pay or guest data is ever collected.
  • Before anything is shared it is scrambled on the computer with your restaurant's password. The shared copy cannot be read without that password, not even by me.
  • Your restaurant's page sits behind its own password.
  • Save every night to a file whenever you like. The record is yours.
  • No advertising and no tracking, in the app or on this site.

Pricing

Set up once. Then one flat monthly price.

Setup is the work of building your room: your tables, your numbers, and a station layout for each server count you run. A station layout is the plan for one server count, for example six servers, so “up to six layouts” means up to six different server counts.

Every plan includes your room drawn from scratch, the nightly sheet with its checks, phone links for servers, the Who works where record, and updates.

  • First five restaurants

    Founding 5

    Setup, once
    $495
    Monthly
    $49

    Monthly price locked for 24 months.

    Simple rooms: one floor, up to 40 tables, up to 6 server counts.

    In return: a short testimonial, before-and-after timing, and one introduction to another general manager.

  • Standard

    Setup, once
    $995
    Monthly
    $79

    One room, up to 6 server counts (for example 4 to 9 servers).

  • Plus

    Setup, once
    $1,995
    Monthly
    $129

    Up to 9 server counts, two rooms or levels, closers and paired roles.

  • Groups

    First venue
    Full price
    Later venues, setup
    50% off
    Later venues, monthly
    20% off

    For later venues of the same concept. One rollout, shared rules.

  • Larger or multi-level rooms, 80+ tables, banquet or event spaces: quoted, from $2,995.
  • Add-ons: extra layout $150 · extra room $400 · later redesign $95 an hour.
  • Half the setup fee to start, half on delivery. 30-day promise: if the first plans are not right and cannot be fixed, the setup fee is refunded.
  • See your own room first: the sample is free.

Before you ask

Questions managers ask.

What do I need to send?

A photo or sketch of your floor plan (it does not need to be neat), your table count, and the server counts you usually run, for example 4, 6 and 8. Mention any patio or private room. One recent weekly schedule helps; initials instead of names are fine.

AnaBenCyAnaBenCyDeeAnaBenCyDeeEli
Rough is fine: pencil on paper, a marker, a photo from your phone. Lines for where the stations are and the names you use are all I need. Shown for 3, 4 and 5 servers.
How long does setup take?

About one week from the day I have your floor plan and a schedule. I build a free sample of your own room first, you check it, and I tell you the delivery date before you pay anything.

Does it replace my scheduling or reservation system?

No. Keep both. StationSet reads the weekly schedule file you export from your scheduling system (a file with a name column and one column for each weekday), or you type the names, and turns tonight's schedule into tonight's sheet. If your system's file looks different, I adapt the import during setup. It does not take reservations, build schedules or run payroll.

What if my room changes?

Closing the patio or private room for a night is one tap; each combination has its own layouts. For a lasting change: an extra layout is $150, an extra room $400, and a redesign $95 an hour, quoted before any work starts.

What does it cost to leave?

Nothing beyond the month you are in. The monthly plan has no minimum term: stop when you like, and it ends at the end of the month you paid for. Save your nights to a file first; the record is yours.

Where is my data?

On your own computer, and a copy is shared between your restaurant's computers automatically so every manager sees the same record. Before anything is shared it is scrambled on the computer with your restaurant's password; the shared copy cannot be read without it. No sales, pay or guest data is ever collected, only the names on the schedule and the stations they worked.

Can servers see their station on a phone?

Yes. Copy the phone link and send it to the team; each server taps their station. The night's teams travel inside the link, so share it only with your staff.

Free sample

Send me your floor plan.

I'll draw your room and send you one finished sheet for your busiest night, free, so you can see your Saturday before you decide.

Email info@stationset.com

Nuno Goncalves, founder

What to send

  1. A photo or sketch of the room
  2. Your table count
  3. The server counts you usually run
  4. Optional: one recent weekly schedule (initials are fine)