Guide › Manage the business

Several locations

One Sofrito account can run several restaurants: a location each. Each location has its own tills, floor plan, printers, cash drawers, fiscal documents and reports. The menu, the team, the roles and your guests are shared by all of them. Each location can charge its own prices, and a dish sold out at one stays on sale at the others.

Before you start

• A restaurant with several locations runs on Sofrito Cloud. A Sofrito Hub serves one location: to add a location to a restaurant a hub serves, hand service back to Sofrito Cloud first (Settings › Sofrito Hub).
• Only people who work at every location and can change Settings add one (usually the owners).

#Add a location

1. In the back office, select Settings › Locations.
2. Select Add a location.
3. Type its Name (each location has a name of its own), and if you like its address and Time zone.
4. If you have several locations already, choose which one it is Set up like.
5. Select Add location.

The new location starts with:

• the settings of the one it is set up like (service, taxes, receipts, kitchen, cash), which you can change there afterwards;
• printers like that location's, shown on screen until you set up real ones, on the same kitchen stations;
• a cash drawer and a starter floor plan;
• its own fiscal series, which open with its first document. In Portugal, give each series its AT code in Settings › Invoicing as usual.

Its guest pages are not published: give them a public name and publish them in Online when you are ready.

#Move between locations

The back office shows one location at a time. If you work at more than one, select the location's name at the top left (or, on a phone, the location under the sections at the top), then the location you want. The same page opens again at that location, and everything you see is that location's: its orders, floor, devices, reports and settings. If the page has changes you haven't saved, your browser asks first; stay on the page and nothing changes.

The back office of a till or handheld always shows the till's own location, whether you open it with your PIN or with your email and password.

If an owner takes you off the location you're looking at, the back office opens again at one of yours the next time it asks for anything.

#Who works where

In Staff, choose the Locations each person works at. Someone with no location chosen works at all of them.

A person works only where they're allowed:

• their PIN signs in only on the tills and handhelds of their locations, and clocks them in and out only there;
• a manager's PIN approves voids, discounts and refunds only at their locations;
• in the back office, they see and change only their locations: their orders, floor plan, devices, guest pages, automations, payments and reports. Another location's records are not found;
• a manager who works at some locations only sees and manages the people who work at those locations alone, never an owner, and can't give anyone, themselves included, another location.

What every location shares can be changed only by someone who works at all of them: the menu (dishes, categories, options, taxes, discounts, payment methods), the roles, stock items and recipes, what guests read of the menu, the restaurant's own details, and adding a location. A manager of one location can still mark dishes sold out there, set a dish's price for their location (open the dish in Menu: its Price at that location is the one thing they can change; leave it empty to charge the price every location does), and choose their location's printers for a kitchen station.

#Compare your locations

1. Select Reports, then Locations.
2. Choose the dates.

Each location shows what it sold over those days, its share of the total, its orders, average check and labour cost, with a line of its sales day by day. The table below adds guests, discounts, voids, refunds and tips, with totals, and exports to a spreadsheet with Export. Each location counts its own business days.

People who work at some locations only see theirs.

#Good practice

• Give each manager the locations they run, so they can't touch another's by mistake.
• Set a location's own prices from its back office (Menu, the dish's price for that location), and keep shared prices for what is the same everywhere.
• Check each new location's printers, drawer and floor plan before its first service.