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- Food Franchise Management
- Frequently asked questions
Questions, answered
Practical answers for teams starting meal service operations.
Food Franchise Management
9 questions
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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 contains the ingredient quantities and units for that yield.
How is actual ingredient use recorded?
Ingredient movements records 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.