A shift lead showing a new team member how to top pizzas

Franchise systems

Every location,
one standard.

From the operations manual to the store audit, Bounti keeps every franchisee working to your standard, under your brand.

Join the multi-unit operators onboarding new staff 3x faster than the industry average.

Join the multi-unit operators onboarding new staff 3x faster than the industry average.

Join the multi-unit operators onboarding new staff 3x faster than the industry average.

How Bounti works

for franchise systems.

Head office writes the standard. Forty-eight owners run it their own way. Bounti gets the standard to every store and shows you where it holds.

Knowledge Base

The manual,
where the work happens.

Knowledge Base

/

Kitchen

23

Create new document

Start from scratch

Documents

Onboarding – Kitchen

Welcome to the kitchen team. Before your first shift, read through the station overview, the allergen guide and the cleaning schedule. Your shift lead walks you through the line on day one and signs off each station once you have worked it.

Wash your hands before every shift and after handling raw meat, fish or eggs. Keep cold food at 7 °C or below and hot food at 63 °C or above. Label everything you prep with the date and your initials.

Onboarding – Kitchen

PDF Document

2h ago

Allergen guide

Welcome to the kitchen team. Before your first shift, read through the station overview, the allergen guide and the cleaning schedule. Your shift lead walks you through the line on day one and signs off each station once you have worked it.

Wash your hands before every shift and after handling raw meat, fish or eggs. Keep cold food at 7 °C or below and hot food at 63 °C or above. Label everything you prep with the date and your initials.

Allergen guide

Page

Yesterday

Opening checklist

Welcome to the kitchen team. Before your first shift, read through the station overview, the allergen guide and the cleaning schedule. Your shift lead walks you through the line on day one and signs off each station once you have worked it.

Wash your hands before every shift and after handling raw meat, fish or eggs. Keep cold food at 7 °C or below and hot food at 63 °C or above. Label everything you prep with the date and your initials.

Opening checklist

Page

2d ago

The operations manual is two hundred pages nobody opens. In Bounti it’s searchable on every phone, and franchisees ask Bounti instead of calling head office.

Manual uploaded once

Every store sees the latest version

Questions answered from your own pages

Audits

The same audit,
in every store.

A field visit sees a store once a quarter. With Bounti, every location runs the same audit and you compare them side by side.

Audit built once at head office

Run by every location

Scores compared across the system

9:41

Audit

Question 14

Is the service area clean and tidy?

Yes

No

Complete audit

7 Oct

07:30

Add signature

Submit audit

Branding

Your brand,
not ours.

Branding

Applies to all 48 locations

Publish

Logo

B&B

logo-brot-bohne.svg

Replace

Colours

App name

Brot & Bohne Team

Welcome text

Great to have you here. Your first day starts here.

Preview

B&B

Brot & Bohne Team

Good morning, Lena

Today

Opening checklist

7 of 12 done

New

Barista basics

Course · 6 minutes

Start shift

Franchisees open an app with your logo, your colours and your name. Bounti stays in the background.

Logo and colours set once

Applied to every location

Your name on the home screen

Use cases

Built for the job, not the desk.

Made for phones in every store

Standards, checks and messages reach every location, on the phone each person already carries.

In every language on the team

Each person reads Bounti in their own language. Their answers come back in yours.

A standard updated once at head office arrives as training in every franchisee’s language, with proof of who completed it.

Rollouts

Signals

Briefings

Who has completed the new hygiene standard?

Searched documents

Course

Hygiene standard v4

Test · 41 of 48 locations

Document

Hygiene standard v4

PDF

41 of 48 locations are done. Seven franchisees still need to take the test.

Ask Bounti…

Integrations

What already works can stay.

Your scheduling and HR systems stay where they are. Bounti folds into them and covers the ground in between.

The questions operators ask us first.

Built for franchise systems. Standards, audits and training records sit in one place, per location and per owner.

Who owns the content, head office or the franchisee?

Head office owns the standard and decides who can change what. Franchisees always see the latest version.

Can franchisees see each other’s results?

How does a new location get set up?

Can the app carry our brand?

The questions operators ask us first.

Built for franchise systems. Standards, audits and training records sit in one place, per location and per owner.

Who owns the content, head office or the franchisee?

Head office owns the standard and decides who can change what. Franchisees always see the latest version.

Can franchisees see each other’s results?

How does a new location get set up?

Can the app carry our brand?

The questions operators ask us first.

Built for franchise systems. Standards, audits and training records sit in one place, per location and per owner.

Who owns the content, head office or the franchisee?

Head office owns the standard and decides who can change what. Franchisees always see the latest version.

Can franchisees see each other’s results?

How does a new location get set up?

Can the app carry our brand?

Create a free website with Framer, the website builder loved by startups, designers and agencies.