Four counters, four different mornings, one standard held across all of them.
A group's problem is not that it needs bigger software. It is that a station branch and a weekend riverside branch are genuinely different businesses wearing the same sign, and most multi-site tools respond by averaging them into a number that describes neither.
Here, every counter is forecast on its own demand curve. What is shared is the bake-line catalogue, the loyalty identity and a rollup that lets you put waste and sell-through side by side and see which site is actually struggling.
- Two to five locations
- $99 / month
- Six or more
- Quoted
- Forecasting
- Per outlet
- Bake-line catalogue
- Shared
- Loyalty identity
- Group-wide
Waste and sell-through, per site, on one view.
A group average hides the one branch that is throwing away a tray a day. Put the sites next to each other and the outlier stops being invisible.
- Station RoadCommuter, drinks-led3.1% waste96%08:00 - 09:30
- High StreetMixed, food at lunch5.8% waste91%12:30 - 14:00
- RiversideWeekend, bakery-led7.4% waste88%10:30 - 13:00
- Tech ParkWeekday only, drinks-led2.6% waste97%09:00 - 10:00
Illustrative figures shown to explain the view. Riverside is not failing - it is a weekend bakery-led site being asked to hold a weekday drinks-led forecast, which is exactly the pattern this view exists to make visible.
Shared where sharing helps, separate where it does not.
One bake-line catalogue
A line is defined once for the group - recipe, thresholds, allergens - and every counter inherits it. Change it centrally and it changes everywhere.
Forecasts stay local
Each outlet forecasts from its own sales history. The catalogue is shared; the demand curve never is.
Central production sees the sum
Where a bakery supplies several counters, tomorrow’s production run is the sum of per-outlet forecasts, broken out by destination.
One customer identity
A regular recognised at one counter is recognised at all of them, with the same usual and the same reward balance.
Per-outlet thresholds within a shared line
The same croissant can carry a different low threshold at a commuter site and a residential one, without becoming two separate products.
Transfers between counters
Moving stock from a quiet site to a busy one is recorded as a transfer, so it leaves one count and joins another instead of appearing as waste and a mystery.
Roles that reflect an actual group
Counter staff, site manager, area manager, owner. Each sees the scope they are responsible for and no more.
Group waste and sell-through reporting
Compared per site and per line, so a line failing at one site and thriving at three is visible as a placement problem rather than a product problem.
New site opened from a template
A new counter inherits the catalogue, quick keys and thresholds, and starts forecasting by analogy to the most comparable existing site until it has its own history.
Onboarding handled site by site
A rollout is staged rather than switched on everywhere on a Monday. Guided onboarding comes with Multi Café, and Chain adds a custom programme with a named contact.
A production bakery is forecasting for counters it cannot see.
When one kitchen supplies several counters, the production decision is made overnight by someone with no visibility of what each site actually sold, and dispatch quantities end up being set by habit and by whoever complained most recently.
Because each counter forecasts locally, the production run can be assembled as the sum of those forecasts with a per-destination breakdown. The bakery gets one number to bake and a split for how it is divided, rather than a guess and four phone calls.
Dispatch is recorded against each destination, so a counter's opening count is what actually arrived rather than what was intended. When a site is consistently short against its forecast, that shows up as a distribution problem instead of quietly looking like weak demand.
Returns and end-of-day surplus flow back the same way. A site that routinely returns product is over-supplied, and that is a different conversation from a site that routinely sells out.
What groups ask before rolling out.
Which plan do we need, and when?
Can each site keep its own menu?
How do you handle a franchise model?
What does rollout across several sites look like?
Can a site manager see other sites?
Do all outlets need to be on the same plan?
Chains & bakeries
Get the four counters comparable before adding a fifth.
Rollout starts with one site so the catalogue and quick keys settle properly, then the rest inherit something that has already been tested on a real counter.
- One bake-line catalogue, forecasts that stay per outlet
- A regular recognised at every counter in the group
- Staged onboarding with waste comparison from the first month