Franchise and sustainability

Switching the franchise toolkit on

The group's owner opens the organisation pages, then Franchise, and switches it on. Add your company's legal name, VAT number and address: they appear on every royalty invoice. Set the VAT rate on royalties (0 when they are exempt or reverse-charged) and the days franchisees have to pay.

Royalties

Give each franchise restaurant a rule with Make franchisee:

• Percentage of the month's net sales, the same net sales the restaurant's own reports show.
• Fixed amount each month.
• Tiered: each rate applies to the sales inside its tier, so crossing a threshold never costs more on the sales below it.

Invoices for last month are issued on the first of each month. You can issue a closed month yourself on Royalties; a franchisee already invoiced for it is skipped. Each invoice downloads as a UBL or CII e-invoice. Mark it paid when the money arrives, or void it and issue the month again if a figure was wrong.

Brand-standard audits

Write a checklist on Audits: sections, items and a weight for each. An area manager starts a visit on a phone in the restaurant, marks each item pass, fail or not applicable, adds notes and photos, and saves as they go. The score is the weight passed over the weight that applied. The network score is tracked month by month, and each franchisee sees its visits and what failed.

Brand library

Upload the brand book, procedures and recipe cards on Brand library. Each upload of an existing document is a new version, and the old one is kept. Mark a document as must read: you see which franchisees have someone who opened the current version, and franchisees see what is left to read.

The franchisee portal

In a franchise restaurant, Reports & money > Franchise shows the royalty invoices (to owners and managers), the audits and the brand library.

Carbon footprint on the menu

Open Menu & stock > Sustainability. Give each ingredient a food category; the footprint of a dish is worked out from its recipe with average emission factors per kilogram from public life-cycle studies. Ingredients counted in pieces need their weight per piece.

Switch on labels to show a letter from A to E, or low, medium and high, on each dish of your guest menu. Mark dishes local or seasonal yourself. The figures are estimates for your guests' information, not a certified footprint.