Multi-branch groups and franchise networks

One percentage hides the branch that drifted

A group that posts one food-cost percentage across twelve outlets cannot tell whether one branch over-portioned, another booked a short delivery as stock, or a third threw out dough. The recipe was the same. The execution was not.

The percentage you can act on is the one for the branch that sold the food, and the line inside it. Everything on this page exists to get head office to that line without a phone call. The arithmetic is in theoretical vs actual food cost.

What head office gets, what a branch does

Recipes and sub-recipes are defined once and shared to the outlets that sell the plate. Change the card once; every branch cooks the new one. Recipe costing across branches is that method. Each outlet counts its own stock, and its par levels are that branch’s usage, not a cell copied from another site. The count method is multi-branch inventory.

Receiving keeps the same discipline in every outlet: purchase order, goods received, invoice match. A short delivery never enters stock, in any branch. A central kitchen transfers the yielded item to outlets at recipe cost, not menu price, with both sides recorded. That side is central production. Selling from a delivery brand rather than a dining room is cloud kitchen software.

• ✓One recipe truth, shared to the outlets that sell the plate
• ✓Branch-level stock and counts; par levels from that branch’s usage
• ✓Purchase order, goods received, and invoice match in every outlet
• ✓Transfers from a central kitchen at cost, both sides recorded
• ✓The same HACCP checks and sign-off, logged on the site that ran them
• ✓Theoretical vs actual food cost per branch, per week, side by side
• ✓Unlimited users; every change logged with who and when

Who reads which screen

A group owner or head-office finance reads food cost by outlet across the network and exports CSV or Excel to the ledger the company already keeps. An area manager reads which outlet drifted this week, and on which line, before the visit rather than after it.

A franchisor holds the standard: the recipe truth and the HACCP method every franchisee runs, defined once at head office. The check list is HACCP logs for restaurant groups. A franchisee or branch manager records the day (receiving, count, waste, and checks) at the door and the pass, not re-typed at night. Access is limited to the people on the account, and who sees which branch is set by the group; the controls are on security.

What this page does not claim

AKLI does not calculate royalties, manage franchise agreements, or bill franchisees. Export CSV or Excel to the system that does. AKLI is not a general ledger. AKLI gives you a live P&L by branch and for the whole group. The boundary is AKLI versus a generic ERP.

Named customers and case studies appear only with written permission. None are shown here yet. Sales can be entered, imported from a CSV, or imported from a POS sales file, per branch; AKLI does not require the same till in every outlet. Foodics, Oracle Simphony, Marn, and Sapaad are POS systems AKLI connects to, through AKLI's POS connector. See integrations.

Roll out one branch, then copy the rhythm

Most restaurants are live within a day. Onboarding is a guided call with the AKLI team. Across a network, the cards are loaded once for the group and each new branch inherits them.

Week one is recipes and prices, once, for the group. Week two is the first branch live: its first stock count, first purchase orders, and first goods-received notes. Week three adds waste logging by station and HACCP checks with sign-off on that site. Week four is the first close (theoretical vs actual on branch one), and branch two inherits the cards and starts at week two. The close itself is the weekly food cost close.