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.

For simplified operational management, the use of a central kitchen, also known as a production laboratory, can be set up.

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?

Discover how to establish accurate sales forecasts in the catering industry to optimise your stock and team management and cope with activity peaks.

With an increase in the snack categories reaching 35% of turnover, stock management is a major focus for bakeries. Discover how AI can help reduce waste, optimise efficiency, and increase margins.

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

Recent months have been marked by an acceleration in the number of QSR, Coffee and Bakery franchises popping up. In this ultra-competitive environment, how does one deploy their franchise and maintain profitability?

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