# Franlever

> Franlever is an AI operations partner that helps your stores make more money. It reads every store overnight and, when one needs a fix, sends it by 7:00 AM.

Franlever is an AI operations partner for store operators: single-store owners, multi-unit operators, and franchisor corporate teams. It connects to a store's POS and the rest of its stack, compares each store with its own recent weeks and with the middle store in its brand, and each morning sends at most one lever per store, only to stores that need one (a specific fix with the evidence and, where it can be calculated, what it is worth) to the owner and, where there is one, the store's general manager, by email and iMessage. Owners can text Franlever questions too. A store running normally gets no lever that day. Pricing is $199 per active location per month; see the pricing page.

## Product
- [Platform overview](https://franlever.com/platform)
- [Franlever](https://franlever.com/platform/ai-coo): Franlever reads every store overnight and texts the one thing worth doing by 7:00 AM, only when a store needs it.
- [Connections](https://franlever.com/platform/connections): Franlever connects to Square, Toast, and PAR Brink, then Google Business and Google Analytics. POS is the only requirement.
- [Benchmarks](https://franlever.com/platform/benchmarks): Benchmarks compares each store with the middle store in its brand on sales, hourly labor, average ticket, orders, customer rating, and inventory waste.
- [FDD Index](https://franlever.com/platform/fdd-index): The FDD Index puts franchise brands’ disclosed Item 19 sales, unit growth, investment, and fees in one table, by industry, read from public state filings.
- [Agents](https://franlever.com/platform/agents): Connect Franlever to ChatGPT, Claude, Cursor, or Grok and ask about your stores from the assistant you already work in.
- [Knowledge Base](https://franlever.com/platform/knowledge-base): Upload your SOPs, training, menus, and brand standards. Franlever reads them, so levers and answers follow how your brand runs.
- [Pricing](https://franlever.com/pricing): the only source of truth for Franlever's price
- [Franlever in Claude](https://franlever.com/claude): the read-only Claude connector: what it reads, setup, and how to turn it off

## Solutions
- [All solutions](https://franlever.com/solutions)
- [Franchisees](https://franlever.com/solutions/franchisees): More from the store you have.
- [Multi-unit operators](https://franlever.com/solutions/multi-unit): Every store earning more.
- [Franchisors](https://franlever.com/solutions/franchisors): One brief for every brand.
- [Food & Beverage](https://franlever.com/solutions/food-and-beverage): Restaurants, QSR, coffee, dessert and fast casual.
- [Fitness & Wellness](https://franlever.com/solutions/fitness-and-wellness): Gyms, boutique fitness, yoga, recovery and wellness.
- [Home Services](https://franlever.com/solutions/home-services): Cleaning, landscaping, HVAC, plumbing and restoration.
- [Beauty & Personal Care](https://franlever.com/solutions/beauty-and-personal-care): Salons, barbers, med spas, skincare and massage.
- [Retail](https://franlever.com/solutions/retail): Specialty, convenience, apparel and automotive retail.

## Integrations available today
- [Square](https://franlever.com/platform/connections/square): Tickets, average ticket, and modifiers.
- [Toast](https://franlever.com/platform/connections/toasttab): Tickets, item sales, and daypart mix.
- [PAR Brink](https://franlever.com/platform/connections/par-brink): Sales, orders, and labor.
- [QuickBooks Online](https://franlever.com/platform/connections/quickbooks): Monthly P&L for each store.
- [Xero](https://franlever.com/platform/connections/xero): Monthly P&L for each store.
- [Google Business](https://franlever.com/platform/connections/google): Reviews, ratings, and response rate.
- [Google Analytics](https://franlever.com/platform/connections/googleanalytics): Website traffic and conversions.
- [ChatGPT](https://franlever.com/platform/connections/chatgpt): Read-only access to your stores, levers, and briefs.
- [Claude](https://franlever.com/platform/connections/claude): Read-only access to your stores, levers, and briefs.
- [Cursor](https://franlever.com/platform/connections/cursor): Read-only access to your stores, levers, and briefs.
- [Grok](https://franlever.com/platform/connections/grok): Read-only access to your stores, levers, and briefs.

## Docs
- [All docs](https://franlever.com/docs)
- [Get started](https://franlever.com/docs/get-started): Three steps from sign-up to your first lever.
- [Connect your POS](https://franlever.com/docs/connect-your-pos): Link your point of sale so Franlever has sales, labor and order data to read.
- [Connect an AI assistant](https://franlever.com/docs/connect-an-ai-assistant): Ask ChatGPT, Codex, Claude, Cursor or Grok about your stores, read-only.
- [When a sync looks stale](https://franlever.com/docs/when-a-sync-looks-stale): What to check when data stops arriving or a number looks out of date.
- [What Franlever watches](https://franlever.com/docs/what-franlever-watches): The data it reads, what it compares, and what it leaves alone.
- [How a lever is worked out](https://franlever.com/docs/how-a-lever-is-worked-out): What a lever is, where its evidence comes from, and when it has a dollar figure.
- [Replying to a lever](https://franlever.com/docs/replying-to-a-lever): How a general manager answers, asks a question, or pauses texts.
- [Who gets the brief, and when](https://franlever.com/docs/who-gets-the-brief): Recipients, channels, schedule and time zones.
- [Hourly labor](https://franlever.com/docs/hourly-labor): What the labor figure includes, what it leaves out, and what happens when a pay rate is missing.
- [Store position](https://franlever.com/docs/store-position): What Below, Typical and Leading mean, and what they do not.
- [Billing](https://franlever.com/docs/billing): How pricing works and who can manage it.

## Guides
- [Restaurant KPIs: the numbers a franchise owner should watch](https://franlever.com/resources/restaurant-kpis): Ten numbers, once a week, each against the store's own recent weeks. Which restaurant KPIs belong on the scorecard and how to read them together.
- [How to increase same-store sales](https://franlever.com/resources/how-to-increase-same-store-sales): Split comp sales into orders and average ticket, find which one is moving, then work the lever that fits: catering, online ordering and local outreach, or add-ons.
- [How to read a restaurant P&L](https://franlever.com/resources/how-to-read-a-restaurant-pnl): Read it top to bottom as a share of net sales: food, labor, prime cost, royalties, rent, then store profit. A line-by-line walk through one month.
- [Sales per labor hour: how to calculate it and use it](https://franlever.com/resources/sales-per-labor-hour): Sales per labor hour is net sales divided by every hour on the clock. Here is how to calculate it, read it by daypart and use it to build next week's schedule.
- [How to build a restaurant schedule from a sales forecast](https://franlever.com/resources/how-to-build-a-restaurant-schedule): Forecast sales by hour, turn each hour into a crew count, lay shifts over the curve and check the total against your budget. A step-by-step method with a worked example.
- [Franchise royalty fees explained](https://franlever.com/resources/franchise-royalty-fees): Royalties are usually a percentage of gross sales, paid before any costs. Here is how they work, where to find them in the FDD, and how they squeeze margin.
- [How to calculate food cost percentage](https://franlever.com/resources/how-to-calculate-food-cost-percentage): Beginning inventory plus purchases minus ending inventory, divided by sales. The food cost formula, plate costing for one item, and the mistakes that skew it.
- [How to increase average check without slowing the line](https://franlever.com/resources/how-to-increase-average-check): Average check grows when more orders carry an add-on, not when small orders disappear. How to measure it, lift it and keep traffic in view.
- [How to respond to negative reviews](https://franlever.com/resources/how-to-respond-to-negative-reviews): Reply within a day or two, in four short sentences, written for the next customer who reads it. A simple method, four example replies, and a weekly habit.
- [How to build a restaurant GM bonus plan](https://franlever.com/resources/restaurant-gm-bonus-plan): Pay a share of controllable profit above a baseline, gate it on reviews, food safety and crew, and never reward a store for running short. A worked example inside.
- [First-party vs third-party online ordering](https://franlever.com/resources/first-party-vs-third-party-online-ordering): Marketplace apps bring reach and drivers for a commission. Your own ordering keeps more of each order and the customer. Most stores need both, used for different jobs.
- [How to reduce food waste in a restaurant](https://franlever.com/resources/how-to-reduce-food-waste): Log every item you throw out, set prep pars from your sales forecast, and rotate stock first in, first out. The method, a worked example and a weekly habit.
- [How to improve speed of service](https://franlever.com/resources/how-to-improve-speed-of-service): Measure ticket and drive-thru times by hour, find the one station that holds up the rush, and fix staffing, prep and hand-off in that order. With the math on what seconds are worth.
- [How to calculate a restaurant's break-even point](https://franlever.com/resources/restaurant-break-even-point): Divide fixed costs by contribution margin and you get the weekly sales a store needs before it makes a dollar. Here is the method, with a worked example.
- [How to take restaurant inventory](https://franlever.com/resources/how-to-take-restaurant-inventory): Count at the same time each week, in the unit you buy in, walking the shelves in the same order as your sheet. Then turn the count into cost of goods.
- [How to reduce restaurant employee turnover](https://franlever.com/resources/how-to-reduce-restaurant-employee-turnover): Most crew turnover happens in the first 90 days. Measure it, price it, and fix the first two weeks, the schedule and the shift before you touch anything else.
- [Local restaurant marketing you can measure](https://franlever.com/resources/restaurant-local-marketing): Office catering outreach, school nights and a sharp Google listing, each tracked against the orders it brings in. How to pick local marketing that pays back.
- [How to roll out a new menu item across a franchise system](https://franlever.com/resources/how-to-roll-out-a-new-menu-item): Test in a few stores against a control group, measure attach rate and check lift, fix what the test finds, then launch in waves with the POS and supply ready.
- [How to make your store more profitable](https://franlever.com/resources/how-to-make-your-store-more-profitable): Seven places profit hides in a franchise restaurant, the number to watch for each, and the weekly habit that keeps it.
- [How to improve franchisee profitability across your system](https://franlever.com/resources/how-to-improve-franchisee-profitability): What franchisors can do to raise unit-level profit: shared benchmarks, better field visits, an honest opening curve, and data owners trust.
- [When to open a second franchise location](https://franlever.com/resources/when-to-open-a-second-franchise-location): Open a second store when the first runs without you, makes steady profit, and you can fund the build plus a reserve. Here is how to test each one.
- [How to calculate prime cost (and bring it down)](https://franlever.com/resources/how-to-calculate-prime-cost): Food plus fully loaded labor, as a share of sales, every week. The formula, a worked example, and what to do when it climbs.
- [How to read Item 19 in a franchise disclosure document](https://franlever.com/resources/how-to-read-item-19): What the financial performance section tells you, what it leaves out, and the questions to take to franchisee calls.
- [How to lower food cost with actual vs theoretical variance](https://franlever.com/resources/how-to-lower-food-cost): The gap between what food should have cost and what it did is money you can find. How to measure it weekly without drowning in counts.
- [How to run franchise field visits that improve performance](https://franlever.com/resources/how-to-run-franchise-field-visits): How franchise business consultants can pick which stores to visit, what to bring, and how to tell whether the visit worked.
- [How to make third-party delivery profitable](https://franlever.com/resources/how-to-make-delivery-profitable): Commission, packaging and refunds, worked through on one order. Where the margin goes and which levers you have.
- [How to spot discount, comp and void problems](https://franlever.com/resources/how-to-spot-discount-and-void-problems): Four ways a sale gets smaller, which ones carry risk, and a weekly routine that takes fifteen minutes.
- [How to reduce restaurant labor cost without hurting service](https://franlever.com/resources/how-to-reduce-labor-cost): Build the schedule from an hourly forecast, find the hours after the rush, and know the rules before you cut.
- [How to benchmark franchisee performance fairly](https://franlever.com/resources/how-to-benchmark-franchisee-performance): Compare like with like, show position instead of rank, and turn the gap into something an owner can act on.
- [How to manage multiple franchise locations each week](https://franlever.com/resources/how-to-manage-multiple-locations): A weekly rhythm for owners over several stores: numbers Monday, GM check-ins, visits by need, schedules before they post.
- [How to grow catering sales at a franchise location](https://franlever.com/resources/how-to-grow-catering-sales): Group orders are a store's biggest tickets and its most seasonal. How to track them, win them back, and protect the reorder.
- [How to raise menu prices without losing customers](https://franlever.com/resources/how-to-raise-menu-prices): Ticket up, traffic down: how to tell whether an increase worked, and how to take the next one more carefully.
- [What's a good labor cost percentage? Hourly vs P&L labor](https://franlever.com/resources/restaurant-labor-cost-percentage): Why the labor figure from your POS reads lower than finance's, and which one to schedule by.
- [How to improve your restaurant's online reviews](https://franlever.com/resources/how-to-improve-online-reviews): Ratings are slow. What to watch instead, how to respond, and what you can't do to get more five-star reviews.
- [How to open a new franchise location: the first 90 days](https://franlever.com/resources/how-to-open-a-new-franchise-location): What opening weeks often look like, what to measure, and what a franchisor's opening curve should give a new owner.
- [How to give your GM instructions they'll follow](https://franlever.com/resources/how-to-give-gms-clear-instructions): One thing to do, named in the system it lives in, readable between customers.
- [How to keep good restaurant general managers](https://franlever.com/resources/how-to-retain-restaurant-managers): The early signs a GM is stretched thin, what a fair bonus looks like, and how to build a bench before you need one.
- [How to set up Franlever in your first week](https://franlever.com/resources/how-to-set-up-franlever): Connect a POS, confirm your locations, choose who hears the brief. The first one arrives within a day of the first sync.

## Product updates
- [All product updates](https://franlever.com/product-updates)
- [The weekly brief: what moved, store by store](https://franlever.com/product-updates/weekly-brief): A second kind of brief for readers over many stores. Four measures, week over week, biggest change first.
- [GMs can text the days they're away](https://franlever.com/product-updates/gm-away): A hold pauses one person's texts, never the store's lever. The owner sees where it went instead.
- [Tell Franlever when the brief missed](https://franlever.com/product-updates/brief-feedback): Two taps and a sentence under every brief. It changes what leads, never what is true.
- [A win, when there is one](https://franlever.com/product-updates/quiet-day-wins): On a morning with nothing to fix, a GM may hear what went right. Most mornings they won't.

## Company
- [AI view](https://franlever.com/ai): the whole site as one plain page
- [About](https://franlever.com/about)
- [Contact](https://franlever.com/contact)
- [Privacy policy](https://franlever.com/privacy)
- [Terms of service](https://franlever.com/terms)