Chains & multi-site hospitality
Between head office and the counter, coordination decides.
Between head office's recipe specification and the handover at the counter lies the real work: bringing the fryer up to target temperature, weighing portions to spec, keeping to cold chains and holding times, starting up the till system, adjusting along the way when the queue grows at peak time or an ingredient runs short, and at the end filtering the fryer and preparing the kitchen for the next day. Every shift hands this state over to the next. With the coordination behind it clearly set down, the burger tastes the same in Hamburg as in Munich, no matter who is on shift or whether the site is franchised or company-owned.
The same standard, whether company-owned or franchise partner.
Every device has its own tasks
Fryer, griddle, chilled counter, ice machine and drinks dispenser are not a single "clean the kitchen" item on a list. Every device has its own tasks, split by opening and closing: filter fryer 1 for fries and fryer 2 for breaded meat separately, check the griddle is at target temperature, document the chilled counter temperature, flush the dispenser.
Businesses name their devices by type rather than by a generic name. Where a site separates its fryers by product group, "Fryer 2 chicken" makes it immediately clear which one is meant — that protects against cross-contamination, and the instructions match the exact device rather than a category.
Every task can be linked to devices from the catalogue. From the moment it is linked, the system automatically provides the matching operating manual: it is attached to the device and its text is searchable. The AI assistant answers questions from it, without anyone having to hunt for the manual.
Multilingual is the norm here
Tasks are created and evaluated in the business language, German or English. Every staff member sees them in their own language: German, English, Spanish, Serbian, Russian, Turkish, French or Vietnamese. Counter staff, kitchen crews and shift managers in this industry rarely come from a single country — that is not a special case but everyday life.
The language follows the person, not the location. Anyone who prefers to read in their own language gets the tasks that way, while setup and reporting stay in the business language for head office and shift management.
One site, three branches
In multi-site businesses a branch is not always a place. Some split one site by function — service, kitchen and production run separately — and end up with more units than buildings. Every crew gets its own list and its own reporting without a second team being needed.
The same goes for shifts: where the day starts at five in the morning and cannot be closed down in one go, the time window sits in the name of the shift — and closing duty is split in two.
Product quality is logged like hygiene
Alongside the cleaning tasks run checkpoints on the product: weigh portion sizes against the spec, check the quality of the frying oil, keep to holding times at the counter and discard once they are up, check the chilled counter temperature, compare against the brand or franchise standard.
So the record here is not only about the authorities but part of the brand agreement. Head office sees in real time whether every site keeps to the agreed standard — not only at the next visit on site.
What chain and franchise operators want to know first
We are a franchisee. Does head office set the tasks?
Yes. Head office maintains standard checklists centrally and rolls them out to every site; individual sites add tasks of their own where needed, without changing the core standard.
How do we compare several sites with each other?
Through reporting per site and side by side — head office sees straight away where tasks are regularly left undone or a site deviates.
How do we document frying oil changes?
As a recurring task with a reading. It lands in the HACCP documentation with timestamp and person.
Our branches have kitchens of different sizes. Does a uniform standard still work?
Yes. The basic structure stays the same; individual sites adjust details such as device names or staff numbers without breaking head office's core standard.
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