For small restaurants
A restaurant schedule your whole staff can read.
Who's on, what time, which station — on one week your whole staff can open.
Four habits of a schedule that holds up.
Cover the rush first.
Fill Friday and Saturday dinner before the quiet shifts.
Put the station on the shift.
"Rosa, 11:30" leaves a question. "Rosa, 11:30, Floor" doesn't.
Send this week's link.
Staff open it on their phone. No account, no app.
When someone can't make it, give it away.
Hand the shift to whoever covers, and the week changes for everyone.
Everything a small restaurant needs to schedule. Nothing it already pays for somewhere else.
What you get
- A station on every shift
- Scheduled hours per person
- Copy last week
- This week's link, no account
- A manager who can edit
- A group per location
- PDF and CSV
What we leave out, on purpose
- A time clock
- Payroll
- Tip pooling
- Labor-cost forecasting
- Per-employee pricing
- An app to install
Free template
Rather start on paper?
A blank staff schedule to print or open in a spreadsheet.
Questions
Do my staff need an account?
No. They open this week's link on their phone, without signing in.
Can I schedule two locations?
Yes. Each location gets its own schedule, and you invite the manager who runs it to edit it.
Does Dyal track clock-ins or payroll?
No — on purpose. Dyal shows who is scheduled and for how long; clock-ins, tips and payroll stay where they are.
Can I print the schedule?
Yes. Every week exports to PDF for the kitchen wall and to CSV for a spreadsheet.