Running more than one location
You opened one restaurant three years ago and you’re opening a second across town. Same brand, same chef, same menu — different rent, different team, different hours.
The rule
Things that define the brand live at the group. Things that happen on the floor live at the venue.
What’s shared, what’s local
| What | Lives at | Each venue keeps |
|---|---|---|
| Recipes — ingredients, method, yield | Group | Its own cost, from local ingredient prices |
| Menu items — name, description, photo | Group | Its own price and availability |
| Item identities — what counts as “burrata” | Group | Its own stock and storage |
| Suppliers — name, contact, terms | Group | Its own pricing, lead time and history |
| Categories and the role catalogue | Group | Optional local label or tweak |
Always local, never shared: the address, the hours, today’s orders, the staff roster, and the tax-invoice numbering.
Adding your second location
- We register the group and lift your existing venue into it. Nothing changes day to day — your menus, suppliers and recipes simply become master rows the venue inherits.
- We create the second venue under the group. Every master gets a fresh local instance automatically: same recipes, same menu, same supplier list, ready to use.
- You set the new venue’s address, hours and local prices — the spritz can be higher in the touristy neighbourhood.
- Open day.
You didn’t type the menu twice, re-create the supplier list, or re-define a single recipe.
Good to know
- A price change at one venue never moves the other. That’s the point of the split.
- Editing a master recipe reaches every venue at once, so it’s the right place for a genuine brand change and the wrong place for a local experiment.
Related features
- Who can see your group — who reaches the shared catalogues
- Adding a venue to a group — what comes across
- Keeping your venues’ data separate — who sees what