Tip Pooling and Split Calculator for Restaurants and Salons

1. 1

   Learn the tip rules that actually bite

   Federal law restricts managers and supervisors from keeping pooled tips, and states layer their own requirements on top. You are building math and records, not giving legal advice, but knowing where owners get burned shapes every feature.

2. 2

   Model the house rules flexibly

   Points by role, percentage tiers, hours-weighted splits, kitchen shares where legal: collect the five most common schemes from real managers and make each one a template. The setup interview is your best product research.

3. 3

   Make the worker view the killer feature

   Each worker sees their share and exactly how it was computed. Transparency kills the nightly argument, and staff asking for the tool by name is a sales channel no ad budget buys.

4. 4

   Keep records export-ready

   Every split archived with date, pool total, rules applied, and per-person amounts, exportable for payroll and for the day a dispute or an audit appears. The record trail is what turns a calculator into a subscription.

5. 5

   Price per location, sell to the operator

   Something in the $30 to $70 per month per location range reads as trivial against nightly staff friction. Multi-location operators are the natural expansion, one decision-maker covering several subscriptions.

6. 6

   Start in one city's restaurant community

   Restaurant managers move between houses constantly and talk. Win five respected spots in one food scene and let the manager migration spread the tool to the next kitchen for you.

Do not take our word for the money. Put your own numbers in and see what this idea has to earn before it works. Free, instant, no account needed.

Best for: A builder who knows service-industry life from the inside

Not for: People who want set-and-forget software with no industry contact. Service operators buy from people who visibly understand a Friday night rush.