Payroll for restaurants and cafés
Late shifts, split rotas, weekly wages and a staff list that changes by the month. SMEPA keeps payroll accurate and Revenue-ready without a Sunday-night spreadsheet.
| Gross pay | € 1,050.00 |
| PAYE | − € 119.80 |
| USC | − € 24.32 |
| PRSI Class A1 | − € 43.31 |
| Pension (5%) | − € 52.50 |
| Net pay | € 810.07 |
How should a restaurant run payroll in Ireland?
Most restaurants pay weekly or fortnightly, mix full-time, part-time and student staff, and handle tips. Each payment must be reported to Revenue on or before pay day, and tips and gratuities now belong to staff and must be shared fairly under Irish law.
How SMEPA solves it
Weekly and fortnightly runs
Set a pay day for each group of staff and run payroll in minutes at the end of the week.
Shift and overtime pay
Enter hours per person with your overtime multiplier, and add late-night or bank-holiday premiums as components.
Easy starters and leavers
High turnover is normal. Add a starter or close a leaver without disturbing the rest of the run.
Your books alongside
Add Accounting to track supplier bills, VAT and the bank in the same platform.
Frequently asked questions
How are tips handled in payroll?
Tips paid by card and shared among staff may be taxable. Record them as a pay component and check Revenue guidance for how they are treated.
Can I pay different staff on different days?
Yes. Each group can have its own frequency and pay day.
What about student and seasonal workers?
They are entered like any employee. Make sure you have their PPSN and an RPN before the first run.
How much does it cost?
Payroll Only is €19 a month, excluding VAT; add accounting for €39 in total.
Try SMEPA free for 30 days.
No card needed. Set up in about ten minutes, import your team and run a test pay run before you commit.