Compare branches, share menu standards and follow stock and purchasing across the group. Give each local team the records it needs to run service.
Compare sales and costs across your locations.
Share recipes while managing local prices.
Connect supplier orders and stock at each outlet.
01 / HQ & BRANCHES
Compare branches for the same period: sales, order count and average check. Choose the measures that answer the question, then open the relevant report to investigate a difference.
Use P&L alongside the sales comparison to review ingredient costs and recorded expenses. A branch with more sales may still need attention on purchasing, waste or payroll.
02 / MENU & PRICES
Keep the dish and its recipe in the shared catalog. Set a different selling price for a location or sales flow without creating another copy of the dish.
The price matrix shows the base price and the amount each branch inherits or overrides. Review the changes before saving. Price history keeps the author and before-and-after amounts.
03 / LOCAL TEAMS
The branch team needs the orders, stock, shifts and documents for the location they run. HQ needs a wider comparison. Roles and branch access let both teams work from the same records.
Keep menu standards and sensitive financial actions with the people responsible for them. Use the recorded transactions when reviewing a branch with its manager.
04 / PURCHASING & STOCK
Branches order through the same supplier and product catalog. Each purchase order keeps its destination, quantities and delivery history so purchasing can follow the request through to receipt.
Record transfers from a central kitchen to the outlets. Review counts, waste and ingredient use at each branch before deciding what it needs next.
Set its stock locations, staff access and the company that issues its invoices.
Confirm the shared dishes, local prices, availability and kitchen stations.
Test devices and printing, record opening stock and review the first shift.
Choose the modules and controls that fit your operation.
Compare branches using the same measures.
Choose the period, branches and measures in Analytics Builder. Compare sales, orders and average check, then inspect the underlying report when a number needs explaining. Branch and document permissions determine the records available to each user.
Keep the same dish recognisable across the group.
Maintain dish names, categories, ingredients and recipe quantities centrally. The branches use that common catalog while retaining the location and sales context of each transaction. Restrict catalog editing to the staff responsible for menu standards.
Change a selling price without copying the dish.
Start with the dish’s base price, then enter overrides for a branch, order type or connected sales source. Review the changes before saving. New order lines use the resolved price; existing sales keep the amount originally recorded.
Prepare one price set for several locations.
Use a named list when branches should share a set of prices. Prepare a draft, review its assignments and publish it for the intended dates. The menu preview shows the price and configured availability for a chosen branch and sales flow.
Read revenue and recorded costs together.
Use the branch and period filters to review sales, cost of goods and operating expenses. Follow report values to their source records and check incomplete purchasing or expense entries before comparing margins.
Keep suppliers and branch demand connected.
Maintain the supplier and product catalog for the organisation. Branch purchase orders retain the destination and requested quantities. The procurement team can compare price history and delivery records before placing the next order.
Know which location holds the ingredients.
Purchases, transfers, prep production, sales, waste and counts create the movements behind each branch balance. Use transfer records when stock moves between the central kitchen and an outlet; a change of location is not a sale.
Give each manager the right working scope.
Combine role permissions with branch access. A floor manager can work with their location while HQ staff review the branches in their remit. Sensitive reports and actions remain controlled by the relevant permissions.
Recognise repeat visits across participating branches.
Guest records can hold linked orders across the organisation. Loyalty participation and redemption follow the programme’s branch and eligibility rules. Configure those rules before promising that a reward can be used at every location.
Yes. HQ can compare permitted branches in Analytics Builder and open the relevant sales, stock or financial report. Select the same period and measures for a useful comparison. The view follows your branch and document access.
Yes. Dishes keep a shared base price, with overrides for branches and sales flows. You can also prepare a named price list for several branches and dates. Review saved prices and availability in the menu preview before service.
The organisation maintains a shared recipe and ingredient catalog. Authorised staff update quantities, yields and preparation information centrally. Branch sales use the assigned recipe; local prices do not require duplicate recipes.
Yes. Review sales and order measures across branches, then use branch P&L for revenue, ingredient costs and recorded operating expenses. Check that supplier invoices, stock movements and expenses are up to date before drawing conclusions about margins.
Roles control the reports and actions a person can use; branch access determines the locations in their scope. Set the relevant financial and management permissions for HQ, area managers and local staff.
Yes. The organisation can use a shared supplier catalog while purchase orders retain their branch destination. Procurement can inspect quantities, price history and delivery records. Transfers record goods moving from a central kitchen to outlets.
A new branch needs its locations, staff access, menu availability, prices, stations, devices and opening stock. Shared catalogs reduce repeated setup, but the branch’s payment and service workflow should still be checked before opening.
Guest records can span participating branches in the same organisation. Points, stamps, benefits and redemption depend on the configured programme and branch eligibility. Review the intended guest journey across locations during setup.
Walk through one shared menu, two branches and the reports your team uses.
