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Setting Up Multi-Unit Restaurant Groups in Garde

If you run more than one location, it’s worth understanding how your data connects — and where it stays separate — across units in Garde. A quick recap of the terminology:
  • Company is the top-level grouping that contains every restaurant you have in Garde.
  • Restaurant Unit is a single restaurant location within that Company.
Restaurant Units that share a Company are easier to compare and manage together. Most settings changes in one location will automatically carry over to the others. But there are some boundaries, which we’ll cover below. Here’s a good mental model: a product’s behavior in Garde is unique to each restaurant. Each location has its own purchase history, latest price, and can decide independently whether to inventory a product, use recipes, or restrict recipe visibility. But a product’s core setup (name, report-by unit, category) is shared across all units in the Company.

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The Details

  • Budget Reports (coming soon) — You’ll be able to view budgets side by side across locations.
    • When you first create a budget, it’s created for all units in your Company. You can then customize it per unit.
    • Editing categories flows to all units. But editing a budget percentage or dollar amount in one unit won’t change it anywhere else. To update targets across all units at once, you can either remove and recreate the budget or edit each unit individually.
  • Sales Reporting — Companies can receive sales emails individually per location or roll all units into a single email.
    • The Sales Report with the 21-day moving average can be viewed across all restaurant units in your Company.
  • Products — Units that share a Company also share products.
    • The benefit: products are named consistently everywhere (no “garbanzo beans” in one unit and “chickpeas” in another). This makes it much easier to spot pricing differences across vendors and simplifies transfer reporting between locations.
    • Each product has a category per unit — a product can have different categories across units, but only one category within each unit.
  • Inventory — Each restaurant creates its own inventory count sheets. You can contact us to have a count sheet from one unit copied to another to speed up setup. You can also use the multi-unit order guide to keep things organized.
  • Recipes — When a recipe is created at one unit, it’s automatically available at all other units in the Company.
    • You can restrict recipes to specific locations if they’re only relevant to certain units.
    • Ingredient prices are location-specific. The Menu Price in recipes can be shared across the Concept or set individually per location. In Menu Analysis, the Menu Item Price becomes location-specific again.
    • There’s a special Sous-Chef role with the same permissions as a User, plus extra abilities around Recipes. Sous-chefs can create or edit recipes for their restaurant but can’t share them with other locations without Restaurant Admin permission.
  • Internal Transfers and Commissary — To use the Commissary feature or Internal Transfers, all restaurant units must be part of the same Company.
  • Bill Pay (coming soon) — When available, you’ll have the option to enable a Company-wide view so you can make all payments from one location, rolling them into a single check per vendor.
  • Reporting — You can view the P&L from multiple units side by side and export the aggregated data.
Looking for more multi-unit tips? Check out this article: Enterprise (Multi-Unit) Client Tips and Tricks