Share profit. Motivate staff. Run a stronger business.
Portion helps restaurants increase business performance by sharing a slice of profit with staff.
Illustrative figures based on typical operational improvements when staff are aligned with profit. Actual results vary by venue.
Show up. Get paid. Go home.
Staff pay is based on time — not business performance. Over time, that disconnect can reduce motivation, accountability, and team alignment.
What if everyone wins when the business wins?
Portion lets you calculate a small percentage of operating profit to share with staff — only after your baseline profit is secured.
Align staff with performance
When the team does well, business does well. Owners and staff have same goal.
Improve cost awareness
Staff start noticing waste, comps, and small leaks because it affects them too.
Build a stronger culture
Less ‘us vs. them’. More ownership. Lower turnover over time.
A real bonus, the moment the week/month closes.
Staff see exactly how their shifts contributed, what the restaurant earned, and what they take home. No spreadsheets, no guesswork — just a clear payout tied to results.
Transparent per-person breakdown
Only paid when baseline profit is hit
Builds ownership across the floor
Three steps. Nothing complicated.
Enter your monthly numbers
Drop in revenue and costs, or connect your POS. Takes a few minutes.
Set your sharing percentage
Choose a baseline profit and the % of anything above it that goes to staff.
Portion calculates and distributes
We do the math, show each staff member their bonus, and prep the payout.
You stay in control — always.
Set your baseline. Choose your sharing percentage. Pause it weekly/monthly. Portion does the math so you can focus on running the restaurant.
5 minutes to set up each month
No payout in months that miss baseline
Clear paper trail for your books
What it looks like in numbers.
Set the %, set number of staff, and how many you'd like to give a portion to.
Paid out only after the month closes and the baseline profit is hit. No profit, no payout.
The questions every owner asks first.
Portion is designed around the way restaurant owners actually think about their business.
No profit, no payout
If the month doesn’t hit the baseline, nothing is shared. Period.
You control the percentage
Set it, adjust it, pause it. You decide what’s sustainable.
Only share upside, not risk
Staff never owe anything back. They share gains, not losses.
Looking for 10 restaurants to pilot Portion.
We’re working with a small group of restaurant owners to test this model. 30-minute call, no commitment.