Custom Restaurant Group

Four taverns · one central kitchen · 120 people
A tattooed arm holds out a plate of prawns against red and cream diagonal wall tiles at Tía.

Every outlet. One back office.

Tía is a made-up group we use to show the idea; the website is a working demo you can try. Picture it grown up: taverns in Bangsar, Mont Kiara, Damansara and Subang Jaya, a central kitchen in Shah Alam, an outlet manager at each one and a small head office.

For restaurant groups that have outgrown one shop. Guests pick their outlet on one website. The central kitchen gets one list. Each manager runs their own outlet and closes their own day. Head office sees every outlet side by side, and the owner gets the numbers on their phone before breakfast.

Try Tía's website What's inside

Why build it

One shop runs on apps. A group needs one system.

The owner can't be everywhere

With four outlets, you learn about a bad night from a WhatsApp message, a short cash drawer from a spreadsheet, and a food cost problem from your accountant a month later. Here every outlet reports the same way, every night, without being chased.

Managers need their own patch

An outlet manager should run their outlet fully: roster, orders, the day's close. Not see the others' wages, and not wait for the owner to say yes to every carton of eggs. Clear limits, and approvals only above them.

Built on how your group works

Your cut-off for central kitchen orders, your approval limits, your service charge, the way you split tips. We build around it, not the other way round, and keep changing it as you open the next outlet.

What's inside

01 — One website, every outlet

One brand. Four front doors.

The guest picks the outlet near them, then books, orders or reads the menu for that outlet. Each outlet keeps its own hours, prices and sold-out dishes; the brand, the photos and the recipes stay one.

Drawn with made-up data

Built for your group

Guests choose their Tía

  • One address for the brand, with the nearest outlet first and which ones are open now.
  • Each outlet's own menu and prices, from one list of dishes kept at head office.
  • Sold out at one outlet doesn't hide the dish at the other three.
  • Bookings go to the right floor, with each outlet's own tables, hours and closed days.
  • A new outlet is added in an afternoon: copy the menu, set the prices and hours.
Inside Tía in the evening: a bar with red stools on the left, high tables, red and white diagonal wall tiles, and tapas with red and white wine on a green marble table.
Runs today

Try it as a guest

Tía's website is a working demo of one outlet. Everything on it is what SME AI Office already does for a single restaurant: the menu with dishes that sell out, ordering to take home paid by bank transfer, table bookings with the times that are really free, and ordering from the table by QR code, sent to the kitchen and bar screens.

For a group, the same pieces are copied for each outlet and joined under one brand.

Order to take home Book a table Scan table 7

A café instead? See Linden Lane, our other example.

A gilda on a stick: olive, anchovy and pepper A potato tortilla, cut open Salmon tiradito Vermouth poured at the bar Chicken croquetas Crispy pork belly A spread of tapas for the table Garlic prawns
Outlet pickerMenu per outletPrices per outletSold out todayHours and closed daysTable bookingsLarge-party requestsOrder to take homeTable QR orderingKitchen and bar screensService chargeJournal (blog)

02 — The central kitchen

Order by nine. Cooked by six.

No more four WhatsApp groups and a whiteboard. Outlets order their sauces, doughs and prep from the central kitchen before a cut-off; the kitchen wakes up to one production list, already added up.

Drawn with made-up data

Built for your group

One list, already added up

  • Outlets order from a set list, with the usual amounts filled in for that day of the week.
  • A cut-off you choose. Late orders are flagged, not lost.
  • One production list for the kitchen, totalled across outlets and split into batches by recipe.
  • Ingredients to buy worked out from the recipes, before the suppliers' cut-offs.
Chicken croquetas on a plate, one broken open.

Drawn with made-up data

Recipes and stock run todayDelivery notes built for you

Every tray, accounted for

The van leaves with a delivery note. The outlet ticks what arrived, marks what was short, and the difference goes back to the kitchen the same morning instead of turning up as a mystery at stock take.

  • Recipe costs from what the ingredients really cost this month, so you know what a plate of croquetas costs you.
  • Stock moved between outlets when one runs short of a wine the other has.
  • Wastage recorded per outlet, with the reason, so the same mistake shows up twice.
  • Charged to each outlet at cost, so every outlet's food cost is its own.
Order cut-offsUsual amounts by weekdayProduction listBatch by recipeDelivery notesShort and damagedStock between outletsRecipe costsWastage by outletSupplier ordersStock take

03 — Every manager, their own outlet

Close the day. Sign it off.

Each outlet manager sees and runs only their outlet. An area manager sees the outlets they look after. Head office sees all of them. Nobody sees the others' wages.

Drawn with made-up data

Built for your group

Every night, the same way

  • Sales by payment type filled in from the till, the website and the table QR.
  • Cash counted against what it should be, and any difference must be explained.
  • Signed off by name before the manager goes home, with the banking slip photo.
  • Straight into the books: no one retypes a Z-report in the morning.

Drawn with made-up data

Built for your group

Limits, not bottlenecks

Managers buy what they need up to a limit you set. Above it, the area manager gets a message with Approve and Send back, and the supplier order goes out the moment they tap.

  • Who sees what, set per person: outlet, area or the whole group.
  • Limits per outlet for purchases, refunds, discounts and staff meals.
  • Every approval recorded: who asked, who said yes, when.
  • Head office sees gaps: an outlet that hasn't closed its day shows up by itself.
Outlet managersArea managersHead office viewEnd-of-day closeCash countBanking slipsPurchase limitsRefund and discount limitsApprovals on the phoneOpening and closing checklistsIncident log

04 — Lots of people, one roster

120 people. Every shift covered.

Part-timers who work Tuesday in Mont Kiara and Saturday in Damansara. Chefs lent to another outlet for a busy weekend. One roster covers every outlet, staff clock in on their phone at the outlet, and the hours are added up by themselves.

Drawn with made-up data

Built for your group

A roster that knows every outlet

  • Plan the week across outlets, and see who is free to cover a gap before you call.
  • Labour cost while you plan: the week's wages for each outlet next to its expected sales.
  • Swaps and cover asked for on the staff member's phone, said yes to by their manager.
  • Hours charged to the outlet worked, even for the part-timer who works at two.

Drawn with made-up data

Built for your group

From the door to the timesheet

Staff clock in on their phone, and it checks they are really at the outlet, so a shift somewhere else can't be claimed. For a group, each outlet gets its own spot on the map. The hours are added up for each person and each outlet, ready for payday.

  • Certificates that expire, like food hygiene, flagged weeks ahead.
  • Wages split by outlet in the books, so each outlet carries its own labour cost.
Roster across outletsCover and swapsClock in at the outletOvertimePart-timer hourly ratesStaff documentsCertificate remindersOnboarding checklist
Tía's team laughing together behind a marble bar laid with tapas, red and cream tiles on the wall behind them.

05 — The numbers, by outlet

Which outlet is really making money?

Every outlet has its own profit and loss, and the group has one on top. Food cost and labour cost are percentages you see this week, not a surprise in next quarter's accounts.

Drawn with made-up data

Bookkeeping runs todayGroup view built for you

Side by side, every month

  • A profit and loss for each outlet, and one for the whole group.
  • Food cost % from what each outlet ordered, received and wasted.
  • Labour cost % from the roster and wages, not a guess.
  • Head office costs shared out the way you choose: by sales, by seats, or equally.
  • Year-end numbers for your accountant from the same books.

Drawn with made-up data

Built for your group

Before breakfast

The owner doesn't log in to find out how last night went. A short message arrives on Telegram every morning: sales per outlet, covers, how it compares with the same day last week, and anything that needs a look.

Ask the assistant in plain English for the rest: "Which outlet had the highest wastage last month?"

P&L per outletGroup P&LFood cost %Labour cost %Head office cost splitSales per coverSame day last weekMorning messagePlain-English assistantExport for your accountant

06 — Guests who come back

Earn in Damansara. Spend in Mont Kiara.

A guest doesn't care which outlet they are in; they care that Tía knows them. One set of points, gift cards that work anywhere, and a team that can take a thirty-person birthday without a spreadsheet.

Drawn with made-up data

Built for your group

One guest, every outlet

  • One set of points, earned and spent at any outlet, online or at the table.
  • Gift cards sold anywhere and spent anywhere, with each outlet's books kept right.
  • Birthdays and regulars recognised when they book, whichever outlet they choose.
  • Reviews per outlet, so a slow night in Subang Jaya doesn't hide behind Bangsar's stars.
Tía's long table set for a party: candles, carafes of red wine, a tortilla, prawns and plates of ham, with red and white diagonal tiles on the wall.
Built for your group

The long table, booked properly

Private events and large parties are where a group makes its best nights, and where the most goes wrong. A party request comes in with the date, the head count and the budget; the right outlet quotes a set menu, takes a deposit by bank transfer and knows exactly who is coming.

  • Deposits recorded against the booking and taken off the final bill.
  • Set menus per event, sent to the kitchen ahead of the night.
  • Company events invoiced properly.
Book the long table
Points across outletsMember tiersBirthday treatsGift cardsGuest listPrivate eventsDeposits by bank transferSet menusCompany invoicesReviews per outletReview replies
A big seafood paella pan on the table seen from above, hands reaching in with spoons.
Bigger builds · priced separately

More doors. Still one kitchen.

Some groups need more: delivery platforms feeding the same kitchen screen, or franchise outlets that run on your brand but not your staff. Each is a bigger build, scoped and priced with you before anything starts.

Delivery platforms

Grab and foodpanda, on the same screen

No tablet for each platform on the pass. Delivery orders arrive on the kitchen screen next to dine-in and the website's own orders.

  • Sold out once, sold out on every platform.
  • Each platform's sales, fees and refunds shown apart in the books.
  • See which channel really pays after its fees, outlet by outlet.
Franchise outlets

Your brand, their outlet

A franchisee runs their outlet on the same system: same menu, same recipes, same guest points, with their own staff and their own books.

  • The franchisee sees only their outlet; you see the brand.
  • A royalty statement each month, worked out from their sales.
  • Central kitchen supplies invoiced to them at your price.

A bigger build is scoped with you first: which platforms, how many outlets, how your franchise agreement works. We give a price and agree it in writing before we start.

Price

From RM199 a month

+ RM100 a month for each extra outlet

The first outlet is from RM199 a month, and every outlet after it is RM100 a month. Four outlets start at RM499 a month. Pro 365 is included for the whole group, so the bookkeeping and the assistant are in the price.

No build feePro 365 includedFirst year committedRenews at the same priceThen one month's noticeA person, 10am to 10pm daily

Bigger builds, like delivery platforms or franchise outlets, are priced separately.

What it replaces

In most groups, each of these is a separate app or file, paid for or kept up per outlet.

  • Table bookingsBooking app
  • Ordering from the tableQR ordering app
  • The week's rosterRostering app
  • Books and the P&LAccounting software
  • Central kitchen ordersSpreadsheets and chats
  • Points and gift cardsLoyalty app
  • End-of-day closePaper and photos
One system for every outlet, one bill, and one team that knows how your group works.

Questions

Asked often.

Is Tía a real restaurant group?

No. Tía is a made-up group we use to show the idea. Its website is a working demo you can try: order, book or scan table 7. Nothing is charged, ordered or booked.

Is all of this already built?

Partly, and we say which on every part of this page. The guest website, ordering, table bookings, table QR ordering, the kitchen screen, recipes and stock, and the books run today in SME AI Office for one outlet. The group pieces (the outlet picker, central kitchen orders, outlet managers, approvals, the cross-outlet roster and group reports) are built around how your group works, agreed in writing before we start.

We have 12 outlets. Is that too many?

No. The first outlet is from RM199 a month and each extra outlet is RM100 a month. Every outlet manager sees their own outlet, an area manager sees the outlets they look after, and head office sees all of them side by side.

Can we keep our POS or the system we use now?

Tell us what you use. We connect what we can, or move you across, and we move your data for you: menus, staff, customers and the opening numbers for your books.

Can franchisees use it?

Yes, as a bigger build. A franchise outlet sees and runs only its own outlet, you keep the menu and the brand the same everywhere, and a royalty statement is worked out from its sales each month. We scope and price it with you first.

Who owns the data?

You do. Your menus, guests, staff records and books sit in your own account. If you ever leave, you take your data with you.

How fast do you respond?

A person answers from 10am to 10pm, every day. Within an hour for anything we can fix remotely, and 2 to 4 hours if someone needs to be at your outlet.

Your group next

Open the next one. Not another spreadsheet.

Tell us how many outlets you have, whether there is a central kitchen, and what keeps your managers up at night. We build around it and keep changing it as you grow. From RM199 a month, as part of Done for you.

Talk to us WhatsApp +65 9613 7676