Know what every venue really made, every month.

It depends on the state. Federal law sets a floor of $2.13 an hour in cash for a tipped employee, with tips counted toward the rest of the minimum wage, and many states set more. In New York, a tipped food service worker can be paid a cash wage of $11.35 an hour in New York City, Long Island, and Westchester County, or $10.70 in the rest of the state, against a minimum wage of $17.00 or $16.00. Your Payroll Specialist confirms the cash wage and tip credit for each role and venue before the first pay run. This is general information, not legal advice.

Yes. Delphi AI prepares and checks each weekly run from your approved timesheets and tip reports, under your Payroll Specialist: cash wages, tip credits, reported tips, pool payouts, and overtime. In New York, overtime for tipped workers is paid at time and one-half the minimum wage, less the tip credit. You approve the run, it is paid, and withholding and filings are prepared from the same run. Each run keeps the records federal law asks for on tipped staff, including the tips each employee reported and the tip credit taken.

There is no single right number. A cafe, a tavern, and a quick-service outlet carry different labor costs, and the same venue runs differently on a Sunday than on a Tuesday. Your Business Performance Partner sets a target with you for each venue, and Visory Insights reads every venue against its own target each month, so the conversation is about which shifts moved it.

Yes. Each venue’s POS sales are matched to card settlements, delivery-platform payouts net of their commission, and cash banked. Anything that does not match is raised with the venue while the day is still fresh, so sales in the ledger are the sales that reached the bank, and card tips are separated from sales before they reach payroll.

Every invoice is captured, coded to the venue and to food, beverage, or supplies, and paid on the schedule you approve. Price rises show up as they land rather than at the inventory count, and cost of goods is reported by venue each month.

No. Under federal wage law, a compulsory charge for service is not a tip, even if the business pays it to staff, and the IRS does not count mandatory service charges as qualified tips. In New York, a mandatory gratuity escapes sales tax only if it is shown separately on the bill, identified as a tip or gratuity, and paid in full to employees; other separately stated service charges are taxable. Visory books each charge the way your bill presents it, so the revenue, the payroll, and the sales tax agree. This is general information, not legal or tax advice.

Yes. Each company keeps its own ledger, its own payroll, and its own bank feeds, closed on the same timetable. Charges between venues, such as shared staff or a central kitchen, are recorded both ways, and the monthly read shows each venue on its own and the group as one.

Employees report their tips to you by the 10th of the following month, and you withhold income tax and their share of social security and Medicare tax on what they report. Under Public Law 119-21, employees can deduct up to $25,000 of qualified tips on their own returns for 2025 through 2028, but tips are still generally subject to social security and Medicare tax, and on the 2026 Form W-2 you report cash tips in box 12, code TP, and each employee’s Treasury Tipped Occupation Code in box 14b. A large food or beverage establishment also files Form 8027 each year, and the business may be able to claim the credit on Form 8846 for employer tax paid on tips. Visory keeps reported tips by employee and occupation on every run, so the year-end figures come from the ledger. This is general information, not tax advice.

Visory charges one flat monthly fee for the scope we agree. No timesheets, no hourly billing, no surprises. The fee reflects the services you take and the volume of work in your group, from the number of venues and the size of the weekly pay run to the invoices and payments each week, so you know the monthly cost before you start.