For venue owners
Roux
Time clock · Scheduling · Costing
People, probes, stock and plates — in one place.
One system. Hundreds in subscriptions. Monitor financial, compliance and operations — in one place.
Roux is the base of a sauce. Roux Dashboard is the base of the business.
Or get started free — create your roster workspace, no card required.
Time clock, scheduling, messaging, probes, stock, costing, reporting. One login.
Monitor and report on financial, compliance, and operations — in one place.
Venues on Roux
Saving restaurants hundreds in subscriptions — and finding money already spent.
Zamia Cafe · Perth, WA
$250+ /mth
SavedSaved on rostering software alone after moving to Roux.
Over AU$300 a month across subscriptions in total.
Fat Pukus · New Zealand
$5,000+
RefundedFound and refunded in supplier overcharges.
Runs the entire stack — roster, clock, probes, stock and costing.
The gap
Venues are juggling separate tools for the same week.
Labour is split across tools
Roster in one tool, clock in another, messages in a third, then a spreadsheet after close.
Cold rooms are guessed
Door air is not product temperature. A glycol immersed sensor is the scientific reading.
Stock and plates drift
Purchase order, inwards goods and costing stop agreeing the moment they are different numbers.
Nowhere to read the week
No single place to monitor and report financial, compliance and operations together. That gap is why Roux exists.
Seven jobs. One Roux.
Each mark is a thing the floor already does. Roux is the system that holds them together.
Time clock
Clock on at the venue. Hours from the floor, not after close.
- Staff clock on at the venue: name, four digit PIN, then Start, End or Break.
- Approved clocks are the hours that go to payroll — the roster plan stays a plan.
Scheduling
Who is on, when, and where — including shift replacements.
- Build the week, publish it, and staff see next week only once it is published.
- Shift replacements happen against the same people record you already keep.
Staff messaging
Message the team from the same record as the roster.
- Message the team from the same record as the roster — no third app to pay for.
- The roster, the clock and the conversation share one history.
Temperature probes
Integrated temperature probes with monitoring.
- Glycol immersion reads product temperature; air read at an open door does not.
- Monitoring runs alongside the roster, so the same login covers both.
Stock ordering
Purchase order automation and inwards goods monitoring.
- Purchase order automation, so ordering is not a phone call and a memory.
- Inwards goods monitoring, so what arrived and what was ordered are the same numbers.
Food costing
Know the plate cost before the menu is printed.
- Ingredient and recipe based, down to the plate.
- Received weights and units feed the same numbers the plate cost uses — no second spreadsheet.
Reporting
Next-level reporting. Seriously. One place to read the week.
- Monitor and report on financial, compliance and operations together, in one place.
- One place to read the week, instead of three exports.
Seven jobs. One Roux.
Time clock, scheduling, messaging, probes, stock, costing, reporting. One login.
Book a demoEverything above rests on one record
Roux Roster
The roster and the clock on the same record.
Who is on, when, and where — including shift replacements. Then the hours that actually happened, straight from the floor.
Two iPads, two jobs
The manager iPad runs the roster host. The wall iPad runs the kiosk host for clocking on. Add each to the home screen from its own page.
Clock on in three taps
Name, four digit PIN, then Start, End or Break. Hours come off the floor as the shift happens.
Publish when it is ready
Staff see next week only after you publish. Drafts stay manager only.
Payroll hours are approved clocks
Roux sends approved clocks to Xero as a draft, and the venue still approves it in Xero. The roster plan is not payroll. CSV download works until the live Xero file is connected.
Award-shaped hours
Monday to Friday ordinary, Saturday and Sunday split out, overtime after 38 ordinary hours — first two at overtime, then double. Public holidays apply once the venue state is set.
Bring your people across
Import staff by CSV — from Deputy, for example — then invite them. Nobody re-types the team.
Leads roster, owners see dollars
Leads can build and adjust the roster without seeing pay rates. Owners see the money.
No staff cap on the floor
Add the whole team. Pro is charged per active staff per month for Xero, scenarios and extras — we will walk you through it on the demo.
| Staff | Mon | Tue | Wed | Thu | Fri | Sat | Sun |
|---|---|---|---|---|---|---|---|
| Staff 1 | 07–15 · Site A | 07–15 · Site A | — | 07–15 · Site A | 07–15 · Site A | — | — |
| Staff 2 | — | 15–23 · Site A | 15–23 · Site A | 15–23 · Site A | — | 10–18 · Site B | — |
| Staff 3 | 10–18 · Site B | — | 10–18 · Site B | — | 10–18 · Site B | 10–18 · Site B | 10–16 · Site B |
| Staff 4 | — | — | 07–15 · Site A | 15–23 · Site A | 15–23 · Site A | 15–23 · Site A | — |
| Staff 5 | 16–22 · Site B | 16–22 · Site B | — | — | 16–23 · Site B | 16–23 · Site B | 10–16 · Site A |
Illustrative interface. Names, sites and hours are placeholders — no wages shown.
Compliance — temperature monitoring
Integrated temperature probes with monitoring.
Glycol immersion gives a scientific reading of product temperature. Door-open air does not. Roux holds the readings next to the rest of the week, so compliance is not a separate clipboard.
Example 24h reading — illustration only, not a live or customer fridge.
Roux Costing
Know the plate cost before the menu is printed.
Ingredient and recipe based costing that reads from what the venue actually received — so stock and plates stop drifting apart.
How a cost is built
- 1Bulk delivery received10 kg carton, inwards goods recorded at the door
- 2Recipe draws180 g per serve, weighed in the recipe, not guessed
- 3Plate costThe same received numbers, carried straight through
Illustrative figures only — your recipes and supplier units drive the real numbers.
One set of numbers
Purchase order, inwards goods and costing read from the same record. When a price moves at the door, the plate moves with it.
Priced before it is printed
Write the recipe, weigh the ingredients, see the plate cost — then decide the menu price with the margin already in front of you.
Reads with the rest of the week
Costing sits in the same dashboard as labour and compliance. Next-level reporting. Seriously.
Reporting
Next-level reporting. Seriously.
Labour, compliance temperatures, stock and plate costs read from the same week — so you read the business in one place instead of three exports.
Saving restaurants hundreds in subscriptions.
Book a demoFinancial
Labour cost and plate cost against the same week.
Compliance
Temperature history, held with the rest of the record.
Operations
Who worked, what arrived, what was made.
One login
Seven jobs, one system, one place to read them.
Leaving Deputy
Leave Deputy. Keep the floor.
Roster login
Schedule, clock, chat — billed per head, and it stops at the roster.
Roux
The same people record, then the fridge, the store and the plate. One system.
Why Roux
Built on the floor, not on a pitch deck.
Roux was created by two tech people who owned restaurants — hospitality experience and cloud technology in one product. Built by people who have actually run successful hospitality and software businesses.
Venues were juggling separate tools for roster, clock, messages, fridge checks, stock, costing and reporting. Roux is the base of the business: one dashboard to monitor and report on financial, compliance and operations together.
One record for people, probes, stock and plates — everything else builds on it.
Price lives in the demo, not on the page.
Book a demoTalk to the founders
Walk the week with us.
Half an hour with Christopher Timm. Your roster, your fridges, your plates — and what one system looks like across them. Price lives in the demo, not on the page.
Prefer to chat?
Live chat is being switched on shortly. Until then, email or book a time and we will come back to you the same day.
Book a demo
Walk the week with us.
Half an hour, your roster, your fridges, your plates. We will show you what one system looks like on your floor.