ZUBU App is an operating platform for restaurant groups running several locations, a franchise or their own production kitchen. Inventory, ordering, sales and labour for every location, all measured the same way.
Chopstick Lab Inc. technology division
ZUBU App is store-operations software built by the Chopstick Lab Inc. technology division. It grew out of problems in real restaurant operations, and connects inventory, ordering, prep, sales, labour and store reports in one place.
Whether you run three locations, five or ten — or you are starting to franchise or open abroad — the goal is to see every location against the same yardstick.
MULTI-LOCATION / GLOBAL
Across countries or regions, it gets hard to track sales, labour, inventory, ordering and what’s happening on the floor by the same measures. One view of every location makes changes and problems easier to notice from a distance.
MULTI-LOCATION / DOMESTIC
The more locations you have, the less an owner can check each one in person. Sales, labour, inventory, ordering and store reports kept in one format make differences and problems easier to compare.
FRANCHISE
Franchising depends on consistent operating methods and report formats. The aim is for head office and franchisees to see the same information, so quality stays manageable as locations are added.
CENTRAL PRODUCTION
If you run your own central kitchen (commercial food production facility), connecting store orders, production, prep, delivery and inventory makes it simple for stores and the kitchen to share information.
Chopstick Lab Inc. technology division
Inventory, ordering, prep, production and supply, sales, labour, store reports and multi-location management. A system we keep developing so stores, the central kitchen (commercial food production facility) and head office all work from the same numbers.
Daily records and totals come together in one system, so checking on a location takes less time.
Records inventory for each location and production site in one format.
Handles orders from each location to the central kitchen (commercial food production facility).
Prep planning based on store orders, currently in development.
In developmentSets up the production site as a location of its own, tracking its inventory and what it supplies to each store.
Shows sales for each location, pulled from your POS.
Shows labour cost against sales for each location, based on timecard data.
Brings figures like sales and labour into a report for each location.
Manages several locations and production sites by the same measures.
Separate head-office and franchisee access to the same information is planned.
PlannedKeep the POS you already use. Accounting integration is planned.
Restaurants already run on a POS, accounting, scheduling, delivery and more. Rather than replacing all of it, ZUBU App aims to connect to what you have and bring the information you need into one view.
You don’t have to replace everything.
Sales data flows from your existing POS into ZUBU App, where you can read it alongside labour and store reports for each location — without retyping what’s already in the POS. Square is supported today. It is being designed to show every location in the same format, even if you use more than one POS.
Integration with QuickBooks and other accounting software is planned, so sales and store data can feed your bookkeeping and daily operations aren’t cut off from the back office. For other accounting systems and API-enabled services, we’re exploring integration through an API.
What connecting changes
Notice problems before they grow.
As a franchise adds locations, head office needs to read every one by the same measures. Keeping sales, labour, inventory and store reports in a common format makes it easier to:
The goal is a platform that keeps head office informed as the franchise grows. Separate permissions for head office and franchisees are planned.
If you run several locations and a central kitchen (commercial food production facility), connecting every step from store order to receipt at the store makes it simple for stores and the kitchen to share information.
It becomes easier to see which location needs which products, when and how much — and to use that for production planning and inventory. Prep and production planning is in development.
A location orders the products and quantities it needs from the production site.
Orders from every location are combined for production and prep.
The production site records its stock and what it can supply.
Each order sets out what goes to which location.
The location checks what arrived.
Whether you have one location or are planning your next few, we’d like to hear about your operations.