Stop asking franchisees what they took.
Every site on one system, one menu, and your percentage worked out from the sales themselves — including the ones that came through Deliveroo.
The month-end problem.
A franchise agreement says a percentage. Collecting it is a different job entirely — and on most systems it is a job somebody does by hand, from numbers the person paying is the one reporting.
The number comes from the franchisee
They export a report, or type a figure into an email. You are auditing a number supplied by the person it costs. Even when everybody is honest it is slow, and a query takes a week.
Delivery is invisible
A third of the trade goes through Deliveroo or Uber Eats and never touches the till. On most tills it is not in the takings at all — so either it is outside the agreement, or somebody is reconciling three portals by hand.
Every site is its own island
Different menus, different prices, different recipes, and no way to see the group in one place without a spreadsheet somebody maintains on a Sunday.
What HelchPOS does instead.
Your percentage is a rule, not a request
Set a rate against the group and it applies to every site in it: a flat percentage, a fixed amount per payment, or bands — the first ten thousand free, the next at twenty, the rest at fifteen. One site can be carved out on its own rate without touching the others. It is worked out from the sales as they happen, and the statement shows every step, so a query is a screen rather than a phone call.
Delivery counts too
Type what the platform’s statement paid — the gross, their cut, refunds, the VAT — and that period is commissionable alongside the counter sales, on the same rate and the same bands. Not an integration, and we do not call it one: it is a total a person enters, marked as entered by hand. What it is not is invisible.
One menu, one recipe book, every site
Products, suppliers, recipes, prep instructions and the questions a customer is asked all belong to the group, not the site. Change a recipe once. A new site opens with the menu already in it.
They run their kitchen; you keep the rules
A franchisee signs in and sees their own sales, their own stock, their own staff — and not the site down the road. What they may change is yours to decide, setting by setting, right down to what the person on the terminal can touch.
And it is the same system they actually use.
This is the part that makes the percentage collectable: the commission is not a reporting layer bolted onto somebody else’s till. It is the till.
The register
Cash, voucher and recorded card. Split bills, refunds, past orders. See it →
QR ordering and kiosks
A code on the table, a menu on the phone, the order on the kitchen screen. See it →
The kitchen screen
One board, timers, allergens, and it survives a wifi cut. See it →
Stock and margin
Recipes, counts, purchase orders, gross profit per dish. See it →
Rotas and pay
Clocking in, timesheets, holiday, what the hours cost against what the tills took.
Reports
Per site, per group, per channel — and a public API if you would rather pull it into your own. The reference →
What it costs.
Nothing, per site. There is no licence, no per-till fee, no markup on hardware and no affiliate link. We take one percentage on payments, and only if you ever choose to take payments through us.
Which means the maths is unusual: your commission rate is money you collect, and the system collecting it is free. Most franchise groups are paying a per-site licence for the privilege of doing this by hand.
Before you ask.
What this does not do yet
No money moves. The commission is worked out, the statement is produced and the payout is raised — and then somebody makes the transfer themselves. There is no acquirer connected, every payout is marked as settled by hand, and we would rather say that here than have you find it out in month one.
Delivery is typed, not fetched. The Deliveroo, Uber Eats and Just Eat menu integrations are built and have never seen a live account — no platform has granted credentials. Until one does, the delivery figure is somebody reading a statement. It is commissionable either way; it is only automatic when they let us in.
Card payments are recorded, not taken. An external terminal takes the card and HelchPOS records that a card paid. That is deliberate — it leaves each site free to use whichever acquirer gives them the best rate — but it means the card money does not flow through us, so a commission cannot be deducted at source. It is billed, not withheld.
Nobody has run a franchise on this yet. HelchPOS runs a seven-kitchen food hall, live, and a food hall and a franchise are the same shape of problem — many businesses, one operator, one percentage. That is a reason to believe it works, not evidence. You would be the first, and we would price and behave accordingly.