Easily control restaurant operations across all your restaurants.

Whether you have ten locations or hundreds of locations, Toast Multi-Location Management sets you up for success.

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Standardize your operations and easily configure menus at your locations.

Control

You're in the driver's seat as you create your menu.

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Manage

Centrally manage reporting for your multi-location group.

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Assign

Assign settings from a single dashboard.

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Tailor menus to each location, or keep them consistent.

Easy menu publishing
Build one menu and it appears instantly at any location you specify

Menu versions
Offering a dish in one location, but not the others? Offer different options for menus from one dashboard.

Location-specific pricing
Set varied prices for menu items across locations with a single click.

Restaurant data is shared across all your locations so you can get a single, clear view of your performance.

Sales categories
Compare menu item performance across different locations

Group location filtering
View your sales and product mix reports at the location or group level

Configure your restaurant settings to maintain consistency and control in your operations.

Prep station configuration
Set up a template for kitchen workflows so new location openings are a breeze.

Void reasons and discount rules
Protect your bottom line with parameters set at the corporate level.

Item-level tax rates
Applicable taxes are configured from the get-go - simply enter the rate when adding new locations.

Success Stories

Why Restaurateurs Choose Toast

"Our menu items, discounts, and pricing needed to be consistent for all locations while allowing the franchisees autonomy to make necessary changes. Toast’s ability to scale and work for the growing group of franchisees was the right fit."

Rich Long
Director of IT

"Guests don't stay at one bar; they move from space to space. With Toast, a guest can open a tab at any of our three bars and any bartender can enter information for them."

Ezra Star
General Manager

“Without Toast, it would be much harder to do the volume we see at lunch. We might do 100 to 200 tickets over the course of a couple hours. Kitchen display screens have helped us achieve that level of service."