FlowSOP

By Flow Consulting · 25 years of restaurant operations

Every SOP a great restaurant needs. Written for yours.

Kitchen to closing, hiring to handbooks: Flow's full library issued under your name and logo. When Flow improves a procedure or the law changes, your copy updates the same day, and the old volume stays on record. Staff sign off and pass a quiz. Managers close on their phone.

Set up your restaurantI have an invite
  • Named and branded for you
  • Updates roll out automatically
  • Sign-offs, quizzes, checklists
Cedar Grill Co.
HR-04
Volume 1
Flow master Vol 3

Attendance & Time Off

1.Clocking in

  1. Clock in no more than 7 minutes before your shift.
  2. Tell the General Manager if you will be late.

Everyone at Cedar Grill Co. is paid at least $13.73 an hour.

HR-04 · Volume 1Uncontrolled when printed

The part everyone else gets wrong

One edit at Flow.
Every restaurant, the same day.

Flow's master · HR-04Vol 3

1.Clocking in

Clock in no more than 7 minutes before your shift.

Cedar Grill Co.Vol 1
Cedar Grill Co.

Clock in no more than 7 minutes before your shift. Tell the General Manager if you will be late.

Nami SushiVol 1
Nami Sushi

Clock in no more than 7 minutes before your shift. Tell the Head Chef if you will be late.

The Brunch RoomVol 1
The Brunch Room

Clock in no more than 7 minutes before your shift. Tell the Store Manager if you will be late.

Volume 1 stays on record for every restaurant. Nobody re-types anything. Nobody emails a PDF.

What you get

A complete operations manual that behaves like software.

Named and branded for you

Your name, logo and colours on every page and PDF. Your manager's title, your phone number, your state's wage: filled in once, used everywhere.

Always current

Flow maintains the master library and watches the law. A change reaches every restaurant that uses that SOP the same day, as a new numbered volume.

Train, sign, quiz

New hires read each policy, sign with their name, and pass a three-question quiz before the next one unlocks. Every signature is kept per volume.

Close on the phone

Opening and closing checklists built from the SOP itself. One tap per item, temperatures with limits, photos where it matters. Problems reach the manager at submit.

How it starts

Live before lunch service.

  1. 1

    Tell us about your restaurant

    Name, logo, state, who runs the floor. Five minutes, once.

  2. 2

    Pick your SOPs

    Choose from Flow's catalog or take a package. Each one is issued to you as Volume 1 on the spot.

  3. 3

    Add your team

    Staff get a link, read, sign and pass the quiz. Managers run the nightly close from their phone.

Phase two, included

The nightly close, without the clipboard.

Every checkbox line in your closing SOP becomes a tap. A reading out of range turns red and asks why. A missing lock gets a note and a photo. The manager signs, and anything flagged is in the owner's feed before they get home.

  • Items follow the SOP, so Flow's edits reach tomorrow's close
  • Per store, per business date, in your time zone
  • Full history of who signed what, with photos
Nami Sushi
Nightly close · Thu
0 of 4
Cash drawer counted and closed out
✓ Done✗ Not done
All fridges locked
✓ Done✗ Not done
Walk-in cooler at or below 41°F
✓ Done✗ Not done
Floors swept and mopped
✓ Done✗ Not done
Submit close

Your restaurant, run the way the best ones are.

Set up takes a few minutes. If Flow sent you an invite, use it: your SOPs are already waiting.

Set up your restaurantI have an invite