Hospitality staff cost

Hospitality staff cost: see what each day costs while you plan it.

In short

Price: Free up to 10 staff · Pro €19/month · Ultra €39/month (excl. VAT)
Start: Every new venue gets 30 days of Ultra, no card
Contract: None — cancel any month, no setup fee
Dimona: Export to your payroll office (no direct declaration)
Who it’s for: Cafés, restaurants, bars, hotels — and any team that works in shifts

SuperHoreca is free for up to 10 staff and one venue, and every new account gets 30 days of Ultra, no card needed. The staff cost per day is part of Pro; during those 30 days you have it from the start.

What a busy Saturday cost you in staff is something you usually find out when the payslips come in, or when your accountant rings. In SuperHoreca the figure sits above that Saturday in your schedule, while you are still building it.

You see the bill once the month is over

You plan on instinct. Saturday will be busy, so you add a flexi. On Sunday a student fills the gap. On Tuesday there are two people in the kitchen, because there always have been. Every one of those choices costs money, and you see none of it at the moment you make them.

The figure arrives later, from your payroll office, totalled per person and per month. It is correct, but it does not tell you which day was overstaffed. By then the next few weeks are already on your team’s phones.

Your payroll office is not doing anything wrong: it calculates wages. But you decide day by day, so the figure belongs there too, in the place where you make the decision.

The figure sits above the day while you plan

The schedule opens in a quiet view: names, times and positions. Switch on ‘Details’, in the menu or with the D key, and the header of each day shows how many hours you have planned and, from Pro up, what those hours cost. Give a shift to someone else or delete one, and the figure changes straight away. In the week view on a large screen the week total sits at the top as well; on a phone the figure sits above the day you have open.

It counts paid hours. An unpaid break comes off: the break you set on the shift, or otherwise your venue’s break rule. An open shift counts towards the hours but costs nothing until someone takes it.

What it looks like

Weekly schedule of the demo venue in SuperHoreca: above each day, the planned hours and the staff cost, from 12 hours and €257 on Monday to 38 hours and €767 on Friday — The demo venue, week 38. Above each day, the planned hours and what they cost; top right, the whole week: 198 hours, €3,779. Friday and Saturday both have 38 hours, but cost €767 and €577: the figure depends on who is working. Saturday’s open shift already counts in the hours, not yet in the cost.

One day of the schedule on a phone, in the demo venue: above Friday 4 September, 38 hours and €767, then the shifts by position — On the phone: the same figure, above the day you have open.

What is in that figure, and what is not

The sum is simple: each staff member’s paid hours, times what that person costs you per hour. You enter that hourly figure yourself, under your team. Each person has a gross hourly wage and a field called ‘Costs you’: what they really cost you per hour, all-in. If your payroll office has given you that number, enter it. It beats any estimate.

Leave ‘Costs you’ empty and SuperHoreca estimates it: the gross wage plus the employer percentage you set per contract type in the pay & cost calculator. That percentage stays at zero until you fill it in, so SuperHoreca never adds employer contributions you did not enter. To start from typical Belgian percentages, load them with one click and adjust them.

Two things are not in it. Someone without an hourly wage counts as zero. And bonuses or allowances your payroll office calculates per month or per year only count if you build them into that hourly figure. It is an estimate to plan with, not a payroll calculation.

Why it matters who you schedule

In Belgian hospitality an hour does not cost the same for everyone. Three statuses that almost every venue mixes, with the figures from the ONSS/RSZ and FPS Employment:

Flexi-job

Since 1 September 2026, a flexi-job worker in hospitality earns at least €12.11 an hour, plus €0.93 of flexi holiday pay: €13.04 in total. On top of that you pay a special employer contribution of 28%, holiday pay included. A flexi hour therefore costs you at least €16.69 in wage and contribution.

Student

A student can work 650 hours per calendar year at a reduced solidarity contribution of 8.13%, of which 5.42% is yours. Those 650 hours count across all their employers together, and from the 651st hour the normal social security contributions apply.

Permanent staff under PC 302

PC 302 is the joint committee for hotels and hospitality. It sets the minimum wage by function category, from I to IX, and by years in the function. What you pay on top depends on your situation, and your payroll office knows that all-in number.

Sources, checked 30 September 2026

Your payroll office confirms what applies to your venue.

Planned against clocked

A schedule is an intention. The person due to finish at 23:00 clocks out at a quarter past midnight. Your team clocks in on their own phone or with a QR code on a tablet, and that time clock is included in every plan.

From Pro up, your analytics set the planned hours and cost of each day against what was clocked, with the gap in hours and in euros, and what each person cost over the month. On Ultra, the hours worked also appear in the schedule itself, next to the planned ones, marked ‘live’ while someone is clocked in. Hover over that day to see what they cost.

Clocked hours are costed at the rate frozen when the person clocks out, so a raise in March never rewrites what January cost.

What SuperHoreca does not do

Wages and the Dimona stay with your payroll office. SuperHoreca shows what a day costs before you send the week. How to build that week with permanent staff, flexis and students is covered under hospitality scheduling software. The other cost you steer every week is what you buy in: that is what stock and ordering is about.

The product is built by a small team around Gaetan, who runs Café Copain in Ghent himself and plans its schedule every week.

Questions we get a lot

Is the staff cost per day in the free plan?

No. On Free you see the planned hours per day. The cost per day and per week appears from Pro up: €19 a month, or €15 a month billed yearly, excl. VAT. Every new account gets 30 days of Ultra, no card needed. If you choose nothing afterwards, your account carries on on Free and nothing is charged.

Does SuperHoreca include employer contributions?

Only what you enter: an all-in hourly cost per person, or an employer percentage per contract type on top of the gross wage. Everything starts at zero.

Do I have to enter a wage for everyone separately?

No. You set a default gross wage per contract type for the whole venue. It is filled in when you add someone, and one button pushes it to your whole team.

Can my accountant or business partner follow the numbers?

Yes, with view-only access. They see the schedule, the hours and, from Pro up, the staff cost, and cannot change anything. They are not on the schedule and do not count as staff. Your staff never see what a colleague earns.

Does SuperHoreca run payroll or file the Dimona?

No. The Dimona, wages and payslips are your payroll office’s job. SuperHoreca supplies the hours: clocked hours as a CSV on every plan, and on Ultra an HR link your accountant opens without an account.

Add your team with their hourly wages and plan next week: above each day you will see what it costs. Free for up to 10 staff, and the first 30 days with everything in Ultra, no card needed.

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