Several brands, one kitchen, separate books
Each brand with its own menu and its own report; a single physical operation.
The pain
Three brands share the same griddle and the same cook, but the owner needs to know which of the three makes money. With one jumbled catalog, they never can.
What changes
Each brand has its own catalog, its own menu and its own performance report. The kitchen screen is a single one, because the kitchen is a single one. And at close you know which brand carries the others.
Three functions
Independent catalogs per brand
Each brand with its own catalog and its own menu, even with different prices for the same dish.
Shared kitchen screen
A single screen, because the kitchen is a single one.
Performance by brand
At close you know which brand carries the others.
Frequently asked questions
Can the same dish have different prices per brand?
Yes.
One shift close or one per brand?
However you define it, per revenue center.
Can I close a brand without losing its history?
It gets archived.
Related
Your restaurant already sells. Your system just does not know it.
Fifteen minutes, with your menu and your tables. Nothing to install.