Franchise Set UP-User Guide

Organization (The Parent): Defines the "DNA"—Global Menus, Brand Logos, and the Employee Groups you just created. 

Franchise Setup (The Bridge): This is the configuration phase. You assign which menus and which employee groups belong to a specific location. 

Location (The Child): The live environment where data is actually generated (Sales, Shift logs, Temp checks).  

Physical Zones: Defining the "Cold Line," "Pass," and "Prep Station" for that specific floor plan. 

Hardware Integration: Linking the local receipt printers, KDS screens, and IoT temperature sensors to that specific franchise ID. 

Local Roles: Assigning the Employee Groups (e.g., assigning the "Line Cook" group to the "Downtown" location). 

Shift Patterns: Setting the opening and closing hours for that specific branch. 

Local Suppliers: While the Organization might choose the meat provider, the Franchise Setup defines which local branch of that provider delivers to them. 

Par Levels: Setting "Minimum Stock" levels based on the specific storage capacity of that kitchen's walk-in freezer. 

Tax Jurisdictions: Applying local sales tax. 

Health Permits: Uploading and tracking the expiration of local food safety certifications specific to that address. 

Zones: Divide your kitchen into zones (prep, cooking, cleaning, storage) so tools and ingredients are always close to where they’re needed. 

Inventory: Keep track of pantry staples and perishables. A simple spreadsheet or app can help avoid waste and last-minute shortages. 

Labeling: Label containers and shelves to make items easy to find and return. 

Meal Planning: Plan menus in advance to reduce stress and optimize grocery shopping. 

Batch Prep: Chop vegetables, marinate proteins, or cook grains ahead of time. 

Workflow: Arrange tools and appliances to minimize unnecessary movement (the “kitchen work triangle” between stove, sink, and fridge is a classic example). 

Clean as You Go: Prevent clutter and cross-contamination. 

Storage Rules: Raw meats on the bottom shelf, sealed containers for dry goods, and FIFO (first in, first out) for perishables. 

Temperature Control: Use thermometers to ensure food is cooked and stored safely. 

Portion Management: Standardize serving sizes to reduce waste. 

Supplier Relationships: Build trust with vendors for consistent quality and pricing. 

Waste Tracking: Monitor what gets thrown away to adjust purchasing and prep habits. 

Clear Roles: Assign specific responsibilities (prep cook, line cook, dishwasher). 

Communication: Use checklists and briefings before service. 

Training: Regular refreshers on safety, hygiene, and new recipes. 

Objective: To define the high-level business entity and manage global settings that apply across all sub-entities. 

Search Bar: Real-time lookup for specific brands or corporate divisions. 

Create Button: Triggers a modal/form to input legal entity names, type, Industry, Domain, Address and primary contact info. 

Filter: Sort by Organization Name, Federal ID, Domain, etc. 

Objective: To manage the specific geographic spots where the software will be deployed, allowing for localized control. 

Search Bar: Quickly find specific Franchise details (e.g., "Downtown Branch" or "Airport Terminal 3"). 

Create Button: Triggers a form to link the location to a parent Organization, Business Details and input physical addresses, and Contact details along with Bank details. 

Objective: To define standardized labor rules, leave entitlements, and operational permissions for specific tiers of kitchen staff. 

Search Bar: Quick-filter groups by name (e.g., searching "Front" to find "Front of House"). 

'Create' Button: Opens the configuration suite for a new group.