Multi-location restaurant management means menu, pricing, user, stock and reporting standards are managed centrally and applied identically at each location. Kerzz runs head office and locations as different permission levels of one platform, so opening a location inherits the existing standard instead of rebuilding the system.
When locations multiply, revenue is not the only thing that grows: so do products, prices, users, devices, integrations and reports. Without a shared standard, each new location invents its own approach — and before long head office is stitching together data in different formats.
For chains and franchises, Kerzz gathers products, pricing, users, stock, sales and reporting on one platform. Locations are not independent systems but parts of the same operating standard.
Menu and pricing from the centrePermissions per locationA new location inherits the standard
Kerzz Operations Layer
One Platform
One menu, price, user and reporting standard across every location.
How it works
Build head office and locations on shared data
Head office and location are two permission levels of one structure. What is defined centrally, what a location may do and who can change what are all set out up front.
Menu and product standards
Products, menus and recipes are defined centrally, so a new item is not created under different names and codes at each location — which is what keeps reports comparable.
Central and location-level pricing
Pricing is managed centrally, with location-level differences where a site, channel or concept needs them — keeping the standard while still handling local pricing reality.
Users and permissions
Which businesses, locations, screens and actions a user can reach is bounded by the permission structure. Cashiers, location managers, area managers and head office each see only their own remit, and critical actions are logged.
Track location stock centrally
Stock and warehouse movements at each location are monitored centrally, and transfers, counts and waste variances are compared location by location.
Sales by location, channel, product and hour line up in one report — so a manager spends time on the outlier rather than on collecting data.
Carry the standard into every opening
A new location opens by inheriting existing products, pricing, recipes, users and reporting. Openings take less time and leave less to fix afterwards.
Visible control for franchises
Franchising requires a balance between central standards and local autonomy. Products, pricing, reporting and permissions are configured around the franchise model, and head office sees revenue and operational data without waiting for a location to report it.
Who it is for
Brands growing from their second location
Chains and franchisors
Organisations with area management
Groups running multiple concepts under one roof
Buying guide
What to look for in multi-location management
Weigh what can be managed centrally, how much flexibility a location keeps, how deep permissions go, consolidated reporting, inter-location transfers, how long an opening takes and franchise reporting needs. It comes down to one question: at your tenth location, will you still be running the same system?
Frequently asked questions
Can menu and pricing be managed centrally?
Yes. Products and prices are defined centrally, with location-level price differences configured where needed.
Can I see every location's sales on one screen?
Yes. Sales and operational results are monitored comparatively on central management screens.
Can permissions be scoped per location?
Yes. The locations, screens and actions each user can reach are bounded by the permission structure.
Do we set the system up again for a new location?
No. A new location opens by inheriting the existing product, price, recipe and user standard.
Bring your operation onto one platform.
Let us plan the right setup for your business — you do not have to wait to start using it.
