Master Menu
One menu. Every unit. No exceptions.
The Master Menu is the brand's menu, published from headquarters and enforced at every terminal. Items, modifiers, prices and photos travel together. Local changes happen inside the rules the brand sets, and nowhere else.
Locked items
What the brand decides, the store sells.
Core items are locked. Name, recipe, modifiers and price arrive from headquarters and cannot be edited at the store. A franchisee can 86 an item for the day. They cannot rename it.
Changes ship to the whole network in one publish. Seasonal menus can be scheduled ahead and retired on a date.
Price ranges
Local prices, inside a range you set.
Markets differ. Headquarters sets a floor and a ceiling per item, and each store prices within it. Anything outside the range is blocked at the terminal, not discovered in an audit.
Ranges can be set per region, per store group or per item. The report shows where every unit sits.
Local approval
A local item is a request, not a surprise.
A franchisee proposes a local item with photo, price and modifiers. Headquarters approves, edits or declines from the approvals queue. Approved items go live on that store's terminal only.
The audit trail keeps every request and every decision. Useful when the same idea shows up in three cities.
Inventory & 86
Low stock is an alert, not a lost sale.
Inventory counts down with every sale. Low-stock alerts reach the manager before the item runs out. When it does, 86ing takes one tap and removes the item from the counter, the kitchen screen and the delivery apps at once.
Headquarters sees stock levels across the network. Designated-supplier purchases are tracked per store.
Staff
Roles, timeclock and tips, in the same login.
Every employee has a PIN and a role. Cashier, shift lead, manager. Permissions decide who can void, discount or close the day. The timeclock runs on the terminal and tips are recorded per shift.
Labor shows on the dashboard next to sales, so the manager sees the ratio without a second system.
How it works
Three steps. No project plan.
- 01
Build the menu once
Headquarters creates categories, items, modifiers and prices in one place.
- 02
Set the rules
Lock what must not change. Set a price range where it may. Open the rest for local approval.
- 03
Publish
Every terminal in the network updates. New units receive the menu the day they go live.
How many systems does it take to run your franchise?
One.
Built for franchise networks of any size. Restaurants and QSR first.