We connect to Mirus, Gastromatic, Lightspeed and all common Swiss hospitality tools. Hours land automatically in payroll — L-GAV-compliant, including tips, withholding tax and benefits in kind.
Hours from Mirus, tips from Lightspeed, postings for Bexio — we pick them up. Pay slips, authority filings and ISO 20022 files — we deliver back. All via one central API, in real time.
What grinds in day-to-day operations — and why it's no longer your problem with payrollnow.
Your service team logs hours in Gastromatic, at month end someone types them into Excel and then into the payroll tool. Source of errors, lost time, stress.
Minimum wages, pro-rata 13th-month salary, holiday supplement, max 50h week, benefits in kind — the tables change every year. One mistake costs back-payments plus reputation.
Seasonal work, students, casuals for 2 days. Every time: OASI registration, contract, withholding-tax classification. Forget one small detail — and the payroll audit gets expensive.
Are tips paid out as wages? Cash tips separately? OASI-liable or not? Get it wrong and at audit it means back-payments with interest.
Staff meals and staff rooms are pay — and must be taxed. CHF 19.50 per day for meals, CHF 11.50 for lodging. In many businesses simply forgotten.
Hospitality has an above-average share of withholding-tax payers. Assigning the right rate, settling cantonally, filing monthly — no fun for any business.
A new casual hire for the terrace — what you do, what payrollnow does. Three steps, no phone call needed.
Standard onboarding as always: name, OASI no., workload, hourly wage, category. You enter nothing new — nothing twice.
The national collective bargaining agreement of the hospitality industry changes every year. Minimum wages, flat rates, maximum working hours — we track every change and apply it automatically to every pay slip.
You pay per employee billed — whether permanent, casual or seasonal. No setup fee, no minimum term, no hidden costs.
Calculate your savingsCard vs. cash tips, OASI liability, pooling models — the four most common mistakes in tip accounting and how to avoid them.
Read articleThe questions we hear most often from restaurant owners, hotels and catering businesses. Something missing? Drop us a line.
Handled the same way as permanent employees. Contract, OASI registration, withholding tax, pay slip — all automatic. You pay the per-head rate (CHF 25) only for the actual payroll-run month.
Tips that pass through the till (card, app, recorded) are imported per employee and correctly declared as OASI-liable pay. Cash tips handed directly by the guest stay with the employee for tax purposes — not reportable by the business. We separate the two cases automatically.
No. Gastromatic is shift planning and time tracking — not payroll software. payrollnow runs the full payroll on the basis of your Gastromatic data. You need no additional software, no additional tool, no duplicate upkeep.
We deliver every record audit-ready: wage statements, hour reports with source, social-security filings, withholding-tax statements. On request we accompany you in person. In the audit trail you can trace every data point back to the shift system.
Per working day CHF 19.50 (full meals) or pro rata (CHF 3.50 breakfast, CHF 8 lunch, CHF 8 dinner). When enabled, payrollnow derives the value directly from the shift schedule and adds it as a benefit in kind on the pay slip — fully L-GAV-compliant and tax-authority-ready.
Yes. You only pay for actual payroll months per employee. In months without a payroll run for an employee, no fee is charged for them. Seasonal operations such as mountain restaurants or beach bars therefore only pay in the high season.
We build the integration in — usually within 2 weeks, at no extra cost. For API-capable tools directly; for older systems via CSV import or file watcher. Worst case, our onboarding team enters the hours manually and automates it later.
In a 30-minute call we walk you through the entire workflow for your hospitality business. With your tools, your employees, your L-GAV setup. No sales pitch.
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