For restaurants
Built for the five minutes before service starts
Line cooks, servers, and hosts trickle in at slightly different times, straight into a kitchen that's already moving. Clocking in shouldn't mean queuing at a shared terminal.
What makes shifts in restaurants different
Everyone starts at once, but not really
Prep starts before the doors open and the front of house arrives in waves. A shared kiosk becomes a line right when there's the least time to wait in one.
Attention is the whole job
A missed ticket or a slow table because someone was looking at a phone is a real cost, not a hypothetical one — and it happens during the exact hours a restaurant makes its money.
How FlowClock helps
No kiosk, no line
Staff place their phone in the FlowClock device to clock in — no shared terminal, no queuing behind the person ahead of them.
Cover a call-out fast
Open shifts go to the team instantly so a last-minute call-out doesn’t mean a manager working the phones an hour before service.
Clean timesheets for payroll
Hours are computed from real clock events, not a paper sheet by the register — one export when it’s time to run payroll.