These cookies are required for the website to function properly. They ensure security, enable basic features like page navigation, and store user session data. You cannot disable these cookies.
- Food Franchise Management
- Who it's for
- Multi-location dining
Multi-location dining
A dining group can use Organizations and service locations to separate operating context while the same order pattern carries customer timing, meal lines, tickets and service history.
How Food Franchise Management is set up for you
Operating context
Admin maintains each organization, active service location and team member assignment.
Local order ownership
Service Coordinator assigns a location and owner when entering the order.
Kitchen basis
Kitchen Lead checks the active product and approved recipe revision for the service date.
Shared review
Kitchen Supervisor owns ticket approval; Service Manager follows service and exceptions; Finance Reviewer verifies provider evidence.
A dining group can use Organizations and service locations to separate operating context while the same order pattern carries customer timing, meal lines, tickets and service history.
A dining group can keep one order pattern across venues while each order names its operating organization and counterparty location. For an evening booking, the coordinator selects the active venue and records its service time. The assigned owner follows the order from My Meal Orders. The kitchen sees the meal lines and ticket for that parent order, with the reviewer decision tied to the submitted revision.
When a venue contact or eligibility note changes, Admin updates the location record and the coordinator checks affected open orders. The order retains its number and historical decisions. If service is interrupted, the manager compares preparation time, served portions and any fulfillment event instead of assuming that a change at one venue describes the whole group. An uncertain operation stays with its receipt and evidence until the effect is clear.
Start with one active location, a small menu, its approved recipes and the staff who will own order acceptance and ticket review. Rehearse both a straightforward order and one interrupted handoff. Check that the coordinator, kitchen and service team can find the same order and explain the current status from its linked records. Add locations after the owner assignments, recipe basis and exception review work consistently.
Features to start with
Roles on the team
- Service Coordinator
- Owns meal order entry, location assignment and service timing.
- Kitchen Lead
- Records preparation and ingredient consumption for accepted work.
- Kitchen Supervisor
- Independently reviews submitted kitchen tickets and correction requests.
- Service Manager
- Owns the service handoff and operational exception queue.
Set up Food Franchise Management your way.
Start free, then use Proto to change fields, steps and approvals before your team goes live.