Twenty sites. One catalogue.
When you run 5, 20 or 50 restaurants, the real cost is inconsistency. We build a group catalogue, replicate suppliers and stores at each site and link every POS, so you can compare food cost between sites and brands.
Sound familiar?
- 01
"Every site has its own catalogue and I can’t compare anything."
- 02
"The same supplier is set up four times, once for each site."
- 03
"We open a new site and build everything again from scratch."
- 04
"The group’s food cost comes out at month-end, and nobody believes it."
We give them their email, their password, their profile, and here you have everything: suppliers, recipes. All they have to do is follow the guidelines we set.
What makes your operation complex
Several brands with different menus that share suppliers and products.
Sites buying on their own, at different prices, under different names.
A POS at every site, each with its own buttons and modifiers.
Openings that arrive before the group’s foundation is ready.
What we build
A group catalogue, with the same units, formats, families and allergens at every site.
Dishes costed once and shared across all brands.
Suppliers in the master cost centre and replicated to each site, with their items linked and their formats.
Each site with its stores, order templates and POS linked by sale-product group.
Analysis accounts the way finance needs them, consistent across the group.
What your team runs
Each site orders, receives, counts stock and runs the month-end stock count in tSpoonLab. Management compares.
How a new site comes in
It copies the group’s standard: catalogue, suppliers, templates and stores. Only its POS and team are new. It’s not a project, it’s a rollout.
If you already use tSpoonLab
In a group, the catalogue has usually built up duplicates site by site. We review the catalogue once and each site’s own operation, and make them comparable.
See account clean-up