PassMyKitchen's Growth plan lets you manage up to 5 food business locations from a single dashboard. Each location gets its own address, phone number, and compliance records, so you can track health inspections, HACCP plans, and daily checklists independently. At $49/month, the Growth plan is built for operators who run food trucks at multiple spots, cloud kitchens with several brands, or small restaurant groups expanding across a city.
If you run a single location today, the Starter plan covers you at $29/month. But the moment you add a second commissary kitchen, a new truck route, or an additional storefront, multi-location management becomes essential for staying organized and inspection-ready.
Why Multi-Location Management Matters for Food Businesses
Food safety regulations are enforced at the local level. Each physical location where you prepare, store, or serve food may fall under a different health department jurisdiction with its own inspection schedule, permit requirements, and compliance standards. The FDA Food Code provides a model framework, but your county or city health department determines how that framework is applied and enforced.
This means that a taco truck fleet operating in Austin, TX, might park at five different commissary-approved locations throughout the week. Each spot could have different county or city oversight. Marcus, who runs exactly this kind of operation, needs to keep separate temperature logs, cleaning records, and inspection reports for each parking location and his central commissary kitchen. Before PassMyKitchen, he tracked everything in a shared spreadsheet that quickly became unmanageable.
Multi-location management solves three core problems:
-
Separated compliance records. Each location maintains its own inspection history, HACCP documentation, and daily logs. When an inspector visits one site, you pull up records for that specific location without sorting through data from other sites.
-
Accurate contact information. Health departments need the correct address and phone number for each permitted location. Keeping this information centralized and up to date prevents communication gaps during inspections or recalls.
-
Team accountability. With the Growth plan supporting up to 5 team members alongside 5 locations, you can assign staff to specific sites and track who completed which checklist at which location. For more on building daily routines, see our food safety checklist guide.
Adding a New Location in PassMyKitchen
Adding a location in PassMyKitchen takes about two minutes. The process uses an inline form directly on your Settings page, so you never leave the screen you are working on.
Here is the step-by-step process:
-
Navigate to Settings. Open your PassMyKitchen dashboard and go to the Settings page where your locations are listed.
-
Click "Add location." In the locations header, you will see a counter showing how many locations you have used (for example, "2 of 5 locations"). Next to the counter is an "Add location" button with a plus icon. Click it.
-
Fill in the inline form. A card titled "New location" appears directly in your locations list. The form includes the following fields:
- Location name (required). Enter a descriptive name like "Downtown Truck Spot" or "East Side Commissary."
- Address line 1. Your street address.
- Address line 2. Suite, unit, or floor number if applicable.
- City. The city where this location operates.
- State. Select from a dropdown of US states.
- Zip code. Your location's postal code.
- Phone. A direct phone number for this location.
-
Click "Add location" to save. The primary action button at the bottom of the form saves your new location. If you change your mind, click "Cancel" to close the form without saving.
Your new location immediately appears as a card in the locations list, displaying a map pin icon, the location name, the address, and the phone number. From there, you can edit any location by clicking the pencil icon on its card, which transforms the card into an inline "Edit location" form. Click "Save changes" when you are done editing.
This inline editing approach means you can quickly update an address if your food truck moves to a new approved spot, or correct a phone number without navigating to a separate page. For operators like Marcus, who adjusts his truck schedule seasonally, this speed matters.
Understanding Primary and Secondary Locations
Every PassMyKitchen account has one primary location. This is typically your main kitchen, your headquarters, or the location you opened first. The primary location is marked with a "Primary" badge on its card in the locations list.
The primary location has one important distinction: it cannot be deleted. If you hover over the delete (trash) icon on your primary location, you will see a tooltip that reads "This is your primary location." This safeguard exists because your primary location is tied to your core business registration and compliance baseline.
Secondary locations can be freely added, edited, or removed as your business evolves. When you click the trash icon on a secondary location, you will be asked to confirm the removal before the location is deleted.
Here is how to think about primary vs. secondary locations for different business types:
-
Food truck operators. Your commissary kitchen is typically your primary location. Each approved parking or vending spot is a secondary location. Marcus keeps his Austin commissary as his primary and rotates through four approved downtown spots as secondary locations.
-
Cloud kitchen operators. Your main kitchen facility is the primary location. If you expand to a second kitchen or a satellite prep space, those become secondary locations. Priya, who runs a cloud kitchen in Brooklyn, uses her primary location for her main facility and added a secondary location when she started using a shared commercial kitchen in Manhattan for weekend catering prep. For more on managing cloud kitchen operations, see our guide to cloud kitchen compliance.
-
Small restaurant groups. Your flagship restaurant is typically the primary location. New locations added as you expand become secondary locations.
Compliance Records Across Locations
The real value of multi-location management goes beyond storing addresses. Each location in PassMyKitchen maintains its own independent set of compliance records. This means temperature logs, cleaning checklists, inspection reports, and HACCP plans are all scoped to a specific location.
Why does this matter? The FDA's HACCP guidelines require that food safety plans reflect the specific hazards and processes at each facility. A HACCP plan written for a full commercial kitchen does not apply to a food truck with limited equipment. Each location needs documentation that matches its actual operations.
With PassMyKitchen, when a health inspector arrives at one of your locations, you can pull up that specific site's records instantly. No searching through a shared folder. No accidentally showing records from the wrong location. The inspector sees exactly what they need for the site they are inspecting. For tips on preparing for these visits, check out our health inspection checklist.
Location-specific compliance tracking also helps you spot patterns. If one location consistently has temperature excursions while others do not, you can investigate whether the issue is equipment-related, staff-related, or tied to the physical environment of that site. Our food safety compliance dashboard guide explains how to read these patterns effectively.
The CDC recommends that food businesses maintain detailed records as a core component of foodborne illness prevention. When those records are organized by location, you create a clear audit trail that protects your business during inspections and, in worst-case scenarios, during outbreak investigations. Learn more about building a solid record-keeping system in our food safety record-keeping guide.
Growth Plan Pricing and Location Limits
The Growth plan is priced at $49/month and includes:
- Up to 5 locations with independent addresses, phone numbers, and compliance records
- Up to 5 brands for operators running multiple concepts from shared kitchens
- Up to 5 team members so your staff can log data from their own devices
The Starter plan, at $29/month, includes 1 location, 1 brand, and 1 team member. It is designed for solo operators running a single site.
When you reach the 5-location limit on the Growth plan, the dashboard displays a clear message: "You have reached the maximum of 5 locations." The "Add location" button is hidden once you hit this cap, so there is no confusion about your current capacity.
For most small to mid-size food businesses, 5 locations covers the growth trajectory of the first several years. A food truck operator with a commissary and four vending spots fits perfectly. A cloud kitchen with two facilities and three virtual brand addresses is well within the limit. A small restaurant group with a handful of neighborhood locations has room to grow.
If your business needs more than 5 locations, contact our team to discuss enterprise options.
Frequently Asked Questions
Can I transfer compliance records when I close a location?
Compliance records associated with a location remain in your account history even after you remove that location. This is important for regulatory purposes, since health departments may request historical records for a location you no longer operate. Before deleting a secondary location, make sure you have exported any records you need for your own files. For more on maintaining thorough records, see our food truck compliance guide.
Do all locations share the same HACCP plan?
No. Each location should have its own HACCP plan that reflects the specific equipment, menu, and hazards present at that site. PassMyKitchen lets you maintain separate HACCP documentation for each location. A HACCP plan for a commissary kitchen with walk-in coolers and commercial ovens will look very different from a plan for a food truck with limited cold-holding capacity. See our HACCP plan complete guide for detailed instructions on building location-specific plans.
Can different team members be assigned to different locations?
The Growth plan supports up to 5 team members. Team members can access and log data for any location in your account. This flexibility is useful for operators whose staff rotate between sites, which is common in food truck operations and cloud kitchens with multiple facilities.
What happens if I downgrade from the Growth plan to the Starter plan?
If you downgrade to the Starter plan, you will need to reduce your account to 1 location, 1 brand, and 1 team member. Your data for additional locations is not deleted immediately, but you will not be able to access or update records for non-primary locations until you upgrade again.
Start Managing Multiple Locations Today
If you are running food operations across more than one site, centralized location management is not a luxury. It is a compliance necessity. Every additional location multiplies the paperwork, the inspection prep, and the risk of something falling through the cracks.
PassMyKitchen's Growth plan gives you a single dashboard to manage up to 5 locations with independent compliance records, team access, and multi-brand support. Whether you are a food truck operator like Marcus juggling commissary kitchens and vending spots across Austin, or a cloud kitchen operator like Priya expanding from Brooklyn into Manhattan, the tools are built for the way multi-location food businesses actually work.
Start your free trial and add your first location in under two minutes. Both the Starter and Growth plans include a 7-day free trial with no credit card required.