How to manage multiple restaurant branches (without living in the group chat)
Your second branch is where the shortcuts that worked for one stop working. Here's how owners keep menus, stock, cash and staff under control across branches, including commissary-to-branch transfers, without checking five group chats a night.
Wemu Team
Product
To manage multiple restaurant branches, run every branch on the same system with one menu and price list, move stock from your commissary or main branch with recorded transfers, compare branch sales and costs daily from one dashboard, and give each branch its own staff, roster and cash count.
What breaks when you open branch two
- Menus drift: one branch changes a price and the other doesn't.
- Stock goes missing between locations because transfers happen by Viber message.
- Cash and sales don't match and you can't tell which branch is the problem.
- Staff move between branches and nobody knows who worked where for payroll.
1. One menu, one price list
Keep a single menu that every branch uses, with branch-specific availability where needed (a dish only the bigger kitchen can make). A price change should be made once, not once per branch.
2. Commissary and transfers
If a central kitchen or main branch prepares sauces, marinated meat or dough, treat each delivery to a branch as a transfer: what was sent, how much, at what cost. The sending location's stock goes down, the receiving branch's goes up, and the cost lands on the branch that uses it. That's how you see each branch's real food cost.
Set a transfer price
Agree a cost per unit for commissary items (ingredient cost plus labour and overhead). Branch margins mean nothing if the commissary gives everything away for free.
3. Compare branches every day
- Sales, orders and average ticket per branch.
- Food cost and waste per branch.
- Labour cost as a share of sales per branch.
- Cash variance at closing per branch.
4. Staff, rosters and cash per branch
Assign staff to a home branch, roster them per branch, and have them clock in at the branch they're working, so payroll and labour cost land in the right place. Each branch counts its own drawer at closing with its own variance.
Where Wemu fits
Wemu runs every branch under one login. Pick a branch at the top and sales, stock, staff, orders and reports filter to it. Branch orders let a branch request stock from your commissary or main branch; sending it moves the stock and records the cost at a transfer price you set, with low-stock suggestions for what to send. Staff clock in per branch on the Wemu Team app, and Philippine payroll works out SSS, PhilHealth, Pag-IBIG and 13th month pay. Growth is US$49/month per location.
Keep reading
- Restaurant inventory management: a simple system
- SSS, PhilHealth and Pag-IBIG contributions in 2026
- The best POS systems in the Philippines, compared
Frequently asked questions
Should each branch have its own POS account?+
How do I track stock sent from a commissary to branches?+
How do I know which branch is losing money?+
Run your business from one app
POS with drawer counts, sales reports, bookings, low-stock alerts and staff timesheets. Set it up in an afternoon and run a real day on it before you decide.
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