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Food Franchise Management
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Food Franchise Management · Available now

Run meal service from accepted order to verified handoff.

Food Franchise Management runs meal order, kitchen and service work for food service teams across operating organizations and service locations. An order names its owner, location, service time, lines and net amount.

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  • No per-user fees
  • Manual work is free
  • Configure it in Proto
OverviewOpen Meal Orders
Food Franchise Management · Meal orders

Open Meal Orders

Meal orders in one list

New meal order
Meal orders in view
6
Draft
2
Accepted
2
Preparing
1
Draft2
Lunch order for window table fourMaple Hearth west kitchen
04 Nov
Breakfast order, counter seat twoHearthline Midtown dining room
04 Nov
Add
Accepted2
Family dinner, patio table sixHearthline Midtown dining room
20 Oct
Delivery order to Northgate officesHearthline Midtown dining room
28 Oct
Add
Preparing1
Pickup order for Avery LaneCopper Spoon market counter
14 Oct
Add
Ready1
Catering lunch for Cedar ClinicHearthline Midtown dining room
19 Oct
Add
Lunch order for window table fourMeal orders · MO-79288
Draft
Serve at04 Nov
OwnerElise Martin
CounterpartyMaple Hearth west kitchen
Review kitchen ticketMO-79288 · Lunch order for window table four

The Kitchen Supervisor decides whether the submitted ticket revision can be released.

Waiting for Kitchen Supervisor
ApproveReturn
Example screen with sample data
Tables, ready to use
18
Saved views
12
Roles with set permissions
6
Reports and dashboards
8
Features

Orders, kitchen work and service in view

Every feature works on the same records. Pick one to see the screen your team works in.

Meal orders

Track the customer commitment from entry through service.

  • Named ownership
  • Exact scope
  • Visible result
  • Meal orders
  • Meal lines
  • Products
  • Service locations
  • Team members
  • Operation receipts
Explore meal orders
OverviewMy Meal Orders
Food Franchise Management · Meal orders

My Meal Orders

Meal orders

New
Record numberSubjectStatusServe atOwner
MO-21430Lunch order for window table fourDraft24 OctSofia Alvarez
MO-49265Family dinner, patio table sixAccepted20 OctNora Ibrahim
MO-90236Pickup order for Avery LanePreparing28 OctMarcus Reed
MO-96088Catering lunch for Cedar ClinicReady17 OctOmar Haddad
MO-51642Breakfast order, counter seat twoServed20 OctOmar Haddad
6 of 6 records
Lunch order for window table fourMeal orders · MO-21430
Draft
Serve at24 Oct
OwnerSofia Alvarez
Example screen with sample data
Process

From meal request to recorded service

From meal request to reconciled service ships ready to use. One step needs a named approval before the work moves on: Review kitchen ticket (Kitchen Supervisor).

Drag a card to another stage, or focus it and use the arrow keys. It updates to match the stage.

  1. Draft meal order

    Record the location, owner, service time and menu lines.

    Lunch order for window table fourMO-79288 · Service Coordinator
    Draft meal orderBy Service Coordinator

  2. Accept meal order

    Check products, portions and allergens before the commitment is accepted.

    Lunch order for window table fourMO-79288 · Service Coordinator
    Accept meal orderBy Service Coordinator

  3. Review kitchen ticket

    The Kitchen Supervisor reviews the submitted revision and supporting details.

    Lunch order for window table fourMO-79288 · Kitchen Supervisor
    Review kitchen ticketBy Kitchen Supervisor
    ApprovalThe Kitchen Supervisor decides whether the submitted ticket revision can be released.

  4. Prepare meal lines

    Use the approved recipe basis and record actual preparation and ingredient use.

    Lunch order for window table fourMO-79288 · Kitchen Lead
    Prepare meal linesBy Kitchen Lead

  5. Serve order

    Record served portions and service time after the actual handoff.

    Lunch order for window table fourMO-79288 · Service Manager
    Serve orderBy Service Manager

  6. Reconcile effects

    The Service Manager compares operation receipts with linked effects and evidence.

    Lunch order for window table fourMO-79288 · Finance Reviewer
    Reconcile effectsBy Finance Reviewer

Start with Order to service

Inside a record

Link the order to its real effects

Open any meal order to see its fulfillment events, the roles that work on it, its process stages and its approvals on one page.

  1. 1
    Record details

    Serve at, Owner and Counterparty.

  2. 2
    Fulfillment events

    Each line is linked to this meal order.

  3. 3
    Who works on it

    Service Coordinator, Kitchen Lead and Kitchen Supervisor, each with their own permissions.

  4. 4
    Process stages

    Draft meal order and Prepare meal lines, with the role that acts.

  5. 5
    Approvals

    Review kitchen ticket, with who decides.

Open Meal OrdersLunch order for window table four
Food Franchise Management · Meal orders

Lunch order for window table four

Maple Hearth west kitchen · Draft

Log activity
1
Record details
Serve at04 Nov
OwnerElise Martin
CounterpartyMaple Hearth west kitchen
2
Fulfillment events

Lunch order for window table four

ParentProductQuantity
Breakfast order, counter seat twoSpiced chickpea wrap, regular310
Catering lunch for Cedar ClinicRoasted pepper grain bowl, regular580
Pickup order for Avery LaneGarden salad, family size610
Fulfillment events
6
Total quantity
3,320
3

Who works on it

  • Service CoordinatorManage meal orders, meal lines
  • Kitchen LeadManage meal lines, ingredient movements
  • Kitchen SupervisorManage kitchen tickets, review decisions
4

Process stages

  • Draft meal orderService Coordinator
  • Prepare meal linesKitchen Lead
5

Approvals

  • Review kitchen ticketKitchen Supervisor
    Approved
Example screen with sample data
Approvals

A supervisor decides kitchen release

OverviewApprovals
Food Franchise Management · Overview

Approvals

Signed in as Kitchen Supervisor

Waiting for you

4 To review1 Overdue2 Decided todayOnly mine
0 selectedApproveReturn
  • KT-99988Breakfast order, counter seat two
    Maple Hearth RestaurantsRequested by Service Coordinator
    Submitted0dActions
  • KT-11788Pickup order for Avery Lane
    Hearthline Kitchens GroupRequested by Service Coordinator
    Submitted3dActions
  • KT-45616Delivery order to Northgate offices
    Northfield Kitchen PartnersRequested by Service Coordinator
    Submitted3dActions
  • KT-12373Catering lunch for Cedar Clinic
    Willow Bend Dining GroupRequested by Service Coordinator
    Submitted4dActions

Who approves what

DecisionApprover
Review kitchen ticketThe Kitchen Supervisor reviews the submitted revision and supporting details.Kitchen Supervisor
Approve kitchen ticketsKitchen Supervisor
2 approval rules · set per role in Proto
Example screen with sample data
Who can approve what
Roles

A workspace for each role

Everyone opens Food Franchise Management to the work that is theirs. Pick a role to see what it starts with.

Service Coordinator

Owns meal order entry, location assignment and service timing.

This is the first screen this role sees.

OverviewOpen Meal Orders

Open Meal Orders

Meal orders · Service Coordinator

Draft2
Lunch order for window table fourMaple Hearth west kitchen
04 Nov
Breakfast order, counter seat twoHearthline Midtown dining room
04 Nov
Add
Accepted2
Family dinner, patio table sixHearthline Midtown dining room
20 Oct
Delivery order to Northgate officesHearthline Midtown dining room
28 Oct
Add
Preparing1
Pickup order for Avery LaneCopper Spoon market counter
14 Oct
Add
Ready1
Catering lunch for Cedar ClinicHearthline Midtown dining room
19 Oct
Add
Example screen with sample data

Roles and permissions

Reports

See portions, payment evidence and exceptions

Answer service, recipe, payment and exception questions from linked records.

Overview
Food Franchise Management · Overview

Food Franchise Management dashboard

This quarter

Kitchen tickets in view
6
Submitted
6

Meal orders by status

How far records got this quarter

StageReachedStep
Draft45
Accepted2453%
Preparing1771%
Ready1165%

Number of meal orders by status

Sample counts per stage

600
50Draft
30Accepted
20Preparing
20Ready
60Served
Example screen with sample data
  1. 01Orders by service date

    Group meal orders by serve at, Status and Counterparty to see upcoming and completed service.

  2. 02Requested and served portions

    Compare meal lines Portions and served portions, with prepared at as the preparation timestamp, by parent order.

  3. 03Kitchen ticket decisions

    Show kitchen tickets by Status and Revision beside linked review decisions and decision at.

  4. 04Recipe ingredient requirements

    Follow menu recipes through recipe ingredients to ingredient quantity and unit.

  5. 05Ingredient movement totals

    Sum ingredient movements signed quantity by Ingredient, Unit and occurred at; inspect source lines for the reason behind each movement.

  6. 06Payment evidence by type

    Compare payment evidence Type, amount USD and Verified by parent order.

  7. 07Fulfillment event history

    Show event type, Quantity and occurred at by order and product.

  8. 08Operation exception aging

    List operation receipts by result state, occurred at, Action and failure reason.

All reports and dashboards

Who it's for

Fit the service format you run

See how Food Franchise Management fits your kind of team.

Multi-location dining

Give each service location a clear order owner and a common kitchen handoff.

Catering operations

Track scheduled meal service at venues and delivery destinations.

Counter service

Keep short-cycle orders, preparation and served portions aligned.

Controls

Review revisions before repeating work

Each stage, from meal request to reconciled service, names the role that acts and the status it records, so a change is never anonymous.

OverviewFrom meal request to reconciled service
Food Franchise Management · Process

From meal request to reconciled service

Each stage, the role that acts and the status it records

Process stages
9
Approval steps
1
Roles involved
5
Tables touched
10
Accept meal order
Service Coordinator
StatusDraft → Accepted
RecordsOperation receipts, Products
Submit kitchen ticket
Kitchen Lead
StatusDraft → Submitted
RecordsKitchen tickets
Review kitchen ticketApproval
Kitchen Supervisor
StatusSubmitted → Approved
RecordsReview decisions
From meal request to reconciled service
  1. Start
    Accept meal orderDraft → Accepted
    Operation receipts
  2. Step
    Submit kitchen ticketDraft → Submitted
    Kitchen tickets
  3. Approval
    Review kitchen ticketSubmitted → Approved
    Review decisions
  4. Step
    Release kitchen ticketApproved → Completed
    Kitchen Supervisor
  5. Step
    Prepare meal linesAccepted → Preparing
    Ingredient movements
Example screen with sample data

See each stage in detail

AI agent

Prepare the next service review with Proto

Ask Proto to prepare order and exception work for human review.

It can

  • Service Coordinator: Show my open meal orders due today by service location and owner.
  • Kitchen Supervisor: Prepare the submitted ticket queue with order, revision and supporting attachment.
  • Service Manager: Compare pending operation receipts with their linked meal lines and fulfillment events.
  • Finance Reviewer: Show unverified provider evidence with amount, type and parent order.

Stays with a person

  • A person checks allergens, customer changes, ticket release decisions and uncertain external effects.
  • Proto can organize linked facts and prepare a review, while the named role makes the decision on the current record.

Set up an agent

Integrations

Connects to the tools you use

Set up connections through ERP.AI and Proto workflows, with every change logged.

  • Food Franchise Management
  • Payment provider
  • Delivery or fulfillment service
Data model

Your data, in tables you can change

Every record lives in a table you can see, extend and export. Add fields or whole tables in Proto.

Browse all 18 tables
18tables
  • Meal orders6
  • Kitchen tickets5
  • Recipes and ingredients5
  • Preparation and service5
  • Locations and people5
  • Payments and fulfillment5
  • Review and exceptions6
Implementation

Roll out one team at a time

Start with one team and one process, then add the rest once the basics are running.

  1. Operating setup

    Establish the organization, active service location, team members, owners and access.

  2. Menu setup

    Enter active products, ingredients, allergen declarations and approved recipe revisions.

  3. Order rehearsal

    Enter a representative order, review a kitchen ticket, prepare lines and record actual service.

  4. Evidence rehearsal

    Match a payment receipt and fulfillment event to the order; resolve an interrupted operation receipt.

  5. Expansion

    Add locations and service teams after the first operating cycle reconciles.

Read the implementation plan

Pricing

$0per user

The base account and everyday work in the ERP.AI app are free, for every user.

  • No per-user or per-seat fees
  • Viewing, editing, approving and exporting records in the app is free
  • Pay only for machine work: API calls, imports, workflows and AI agents
  • Prepaid credits from $5. Purchased credits never expire

Pricing details

Machine work rate card Included per $1 of credit

Machine work rate card
UsagePer $1
Record reads (list, filter, get)20,000
Search or aggregate queries4,000
Record writes4,000
Imported or synced records200,000
Workflow runs2,000
AI agent runs2,000
Scheduled jobs or webhooks20,000
File uploads (MB)2,000
CSV or PDF exports100
FAQ

Questions, answered

Scope, rollout and pricing for Food Franchise Management.

All questions
How do I get started?

Click Get started, then use Proto to configure Food Franchise Management for your business. Begin with one active service location, its menu and a representative meal order.

Who enters meal orders?

A Service Coordinator records the customer reference, lines, service time, owner and location, then checks the order before acceptance.

How does the kitchen receive work?

A Kitchen Lead follows the accepted order and its meal lines. A submitted kitchen ticket revision goes to the Kitchen Supervisor for review before release.

Where do recipe quantities live?

Menu recipes names the product, revision, effective date and yield. Recipe ingredients contain the ingredient quantities and units for that yield.

How is actual ingredient use recorded?

Ingredient movements record signed quantities, units, time, source meal line and operation key. Waste remains distinct from served portions.

When is an order served?

The Service Manager checks the prepared scope and actual handoff, then records served portions and service time on the linked records.

How are payments checked?

Payment evidence stores provider-issued events. A Finance Reviewer checks each event's identity, type, amount and reference before marking it verified.

What happens when an action times out?

The Service Manager reads the operation receipts entry and linked effects before another attempt. An uncertain result stays in the exception queue until it is reconciled.

Can locations share a menu?

Products and recipes provide the menu basis, while meal orders names an organization and service location. Agree local ownership and effective recipe use during setup.

Set up Food Franchise Management your way.

Start free, then use Proto to change fields, steps and approvals before your team goes live.

Start now Download Proto

How to get started

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