Case study: benefitting from a bespoke troncmaster scheme
When restaurant owner Nikul approached us in 2017, his restaurant had recently opened. During this time, they had been receiving tips but were unsure how best to fairly and ethically distribute them to staff because they were not sure of the best way to do it.
He was unsure of the rules around the correct operation and distribution of tips, however, he knew tronc. If a tronc scheme is set up incorrectly, not only could you lose your best staff due to lack of motivation, but you could fall foul of HMRC and face a potential NIC liability of up to six years. Some restaurants place the responsibility of a tronc on their general manager, but Nikul knew of the administrative burdens that this would carry and so wanted someone independent to take on the responsibility. That’s when we stepped in.
As with any case, it is our mission to ensure that all our tronc schemes are equal and beneficial for all involved. We tailor our schemes to the business and staff, so to gain a better understanding of what was needed, we met both management and employees to create an arrangement that was mutually beneficial. We designed a bespoke tronc scheme that was genuinely independent, free from employer interference or influence, and run for the benefit of the staff. We always tell our clients that giving as much as possible back to staff goes a long way, not only in keeping staff happy but also in building a trusted business.
Angelika, a waitress, said: “As a working mum, I depend on tips to help support my family. With more customers paying tips through service charge and on cards, I rely on those then being passed on to me.” Understanding the worth of tips for businesses and staff is important to the work we do – we try to get businesses to understand that there is more to tronc schemes than saving money on NICs.
Since our appointment, the management has received positive feedback from staff on the transparency of the scheme and how it is run. In turn, Nikul and the management have seen an improvement in staff motivation and retention. They have since opened another restaurant, and we’re proud to say we’ve designed a tronc scheme for it, too.
It is easy to assume that the gratuities you are giving are going to the right people, but unfortunately, that is not always the case. With Buzzacott’s Troncmaster team distributing the gratuities, you can be sure that we are acting fairly and ethically, free of bias, favouritism and personal friendships or motivations.