The blog to accelerate the growth
of your restaurant chain

You must ensure that your supply chain is solid. This includes sourcing, procuring raw materials at negotiated rates, accurate inventory management, and adapted logistics.

You had a theoretical material cost of 30% but now it is 32% - why? Because the difference between actual and theoretical consumption is such that it impacts your material cost. So, what are the potential causes of these yield gaps and how can they be reduced?

Every second restaurant closes before its third year... What are the ratios to follow in order to react quickly in this inflationary context?

By automating tasks, improving the customer experience, and increasing efficiency, AI can help restaurants and bakeries grow faster and cut costs...