Deliver Restaurant Projects On Time and On Budget

In RolloutIQ™, a restaurant development team runs each new build, remodel, and conversion as a project on the restaurant's record. It starts from a format template, so the phases and dependencies lay out from one start date, and kitchen equipment dates and the health inspection sit on that same schedule. The budget is approved before work begins.

In RolloutIQ™ each long-lead item, such as a custom Type I hood or a walk-in cooler, is a deliverable on the restaurant's schedule, linked to the work that waits on it. Once the vendor confirms a ship date, you mark it vendor committed and the date locks. Your procurement system still issues the purchase order and tracks the freight. If a later confirmation slips, the schedule shows how much slack is left and whether the opening moves.

Section 8-201.11 of the FDA's 2022 Food Code has an operator submit plans and specifications to the regulatory authority before building a food establishment or converting an existing structure into one, and before a remodel when the regulator decides review is needed. States and counties adopt the model code with their own amendments. RolloutIQ™ puts the plan review and the preoperational inspection on each restaurant's schedule, ahead of the opening date.

A franchisee running full-service and quick-service brands can keep both in one RolloutIQ™ workspace, with brand set on every restaurant. Each prototype's template carries the franchisor's plan approval and final inspection as milestones with a named owner, so a late approval shows as behind schedule on that store. When the franchisor asks for a pipeline update, an Analytics Report narrows to that one brand.

Analytics in RolloutIQ™ compares a restaurant's approved baseline with its revised budget, built from change orders and approved revisions, which tells a development team where exposure is growing. Actual spend on a buildout gets reported from your accounting or ERP system, where the invoices and payments are kept.