Basilic&Co

The Basilic&Co experience meets consumer demand for product quality and traceability. Basilic&Co is constantly sourcing new local producers, so that each franchisee can add regional recipes to their menu. This emphasis on local produce is a real competitive advantage for the brand. Its commitment to local and organic produce, and to protecting its ecosystem, helps to make this chain a benchmark among Table service restaurants franchises.

As rents rise and bills mount, how do you maintain your competitive edge? Fabrice Fruoco, Managing Director of Basilic&Co explains how Inpulse is helping him to industrialise his network's processes and better support his franchisees:

Managing the margin to the limit

“Rents are rising, so are bills, we must be even more vigilant than before, at Basilic&Co, we have chosen to limit the impact of inflation by optimising operations as much as possible: rationalising purchases, saving time, reacting quickly.

No matter how much you make a profit, if you don't control your losses and purchases, you're not building a sustainable business. Structuring yourself with a powerful command tool is the crux of the matter. What guided us in our choice was the desire to eliminate tasks with low added value to allow teams to focus on the customer experience.

We chose Inpulse to simplify the operations of each unit. We automate everything we need to: supplier orders, incoming goods control and loss analysis. It's not a question of over-digitisation; for example, for the time being, we don't want to have digital kiosks in our restaurants, which mainly generate their sales “on the spot”. We're a hybrid of fast food and traditional restaurants.

With Inpulse, franchisees benefit from an AI-powered order recommendation and precisely manage their margin. We are in the early stages of implementing Inpulse and the AI forecasts are already very good. This goes up to 95% depending on the establishment. It is a real decision-making tool, instead of spending 2 hours analysing the figures, the manager controls and can adjust. This has an impact on the margin and meets our CSR commitments. We also limit wastage and our carbon footprint, since we favour carriage-paid orders. Finally, we measure our loss rate to be more vigilant and avoid unnecessary losses.

We also speed up inventories a lot thanks to Inpulse, the teams do their daily, weekly and monthly inventories on the tablet, more quickly than before. This time saving is very valuable.”

Facilitate the management of mercurial materials

Basilic&Co is a brand whose DNA promotes territorial values, in our thinking about supplies and the centralization of mercurial supplies, we had to find the best solution to rationalise purchases and maintain our competitive advantage in sourcing local producers.

We stand out with our AOP products, which make local pizzas, but also with local non-industrial drinks and desserts that have real added value for our customers. More than 40% of our sales are made on our local pizzas, which is why local producers are important in our sourcing strategy.

With Inpulse, we allow our franchisees to access regional markets. For example, in Brittany, we tested a quality brewer that we offer à la carte for all Basilic&Co restaurants in the region, it is even possible to reference it nationally. Franchisees thus have a very wide choice of exceptional products and benefit from the negotiations carried out by the head office.

With Inpulse, we're also able to analyse mercurial prices, so we're transparent with our franchisees, we put our cards on the table, and thanks to Inpulse we give them maximum information. “

Inpulse accompanies us at the head office and we better support our franchisees

Sometimes in food tech, the product is well marketed and then there is no one left to help you with project monitoring… At Inpulse, we are really very well-supported, the teams are experts and take the time to configure and meet our needs. Inpulse listens to its customers, it is a solution that will grow with us. I can only be enthusiastic about the support and the product.

The ergonomics of Inpulse is key, saving time thanks to an intuitive interface means saving money. This is the case for the operational part, but also for the analysis of figures to quickly see what is not working well in your restaurant. On Inpulse, it's easy to access key indicators, we have a menu dedicated to analysis that allows us to see in detail and understand where the differentiation comes from, what the problems are and what solutions to provide them.”

‍

If you want to take advantage of a demonstration of Inpulse, Request an appointment with an expert today to find out what Inpulse can do for you.