I’ve spent 17 years behind the counter and on the floor of coffee shops and restaurants, first in Italy and then in New York City. I’ve opened, I’ve closed, I’ve written the schedule at midnight and split the tips by hand at the end of the week.
Every tool I tried for running a team was built by people who had never worked a Saturday rush. So I built lunedì: made by people who know every small detail of this business, from who opens and who closes to how tips should be shared, and why your staff deserve to see exactly what they earned.
Emiliano Pllumai, founder of lunedì · partner and general manager, Zibetto Espresso Bar · founder, Cappuccino Workshop
As seen on Fox News, Fox & Friends Weekend and in Il Newyorkese.
Running in New York City today
Zibetto Espresso Bar runs on lunedì.
Our first business runs its New York City locations on lunedì: schedules, tip pools from Square, and labor for every location in one place. Each location keeps its own tip rules, its own card and its own invoices.