Blend Hamburger

Optimise your stocks so as not to throw away

We're 10 years old, 10 restaurants. This is an idea reported by Victor, my partner in the United States. We make gourmet hamburgers, which means that all our products are sourced very precisely and according to our ideas and desires. We cook absolutely everything we put in our hamburgers.

Before Inpulse, we mainly used Excel, with all the problems of accessibility for managers and the maintainability of the solution. It was a real obstacle to development, we needed a solution that was robust, easy to transmit to them that allows us to give our best practices to franchisees.

Inpulse first of all, it is an aid to forecasting. It is mainly the order recommendation that is based on forecasts, which allows us to be sure that we will not miss out, that we will not overorder either.

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The biggest advantage of Inpulse in the field is that we managed to optimise stocks very strongly, no more losses and no more shortages, and and it really allows us to contain the material cost and to bring it as close as possible to the theoretical material cost.

Save time and margin

Inpulse brings us a gain of 2 points of margin, more breakdowns, less losses. And also a gain in operational time, 20 hours per month per manager, which they can dedicate to their core business, customers…

Transmit best practices to franchisees

‍Our development objective is to open 3 franchised restaurants, in France from 2022 and then to continue the following years, with a pace of 5 to 10 openings, then 20 within 5 years. Today to train a manager we need maybe 1 hour and before, we needed many hours and rehearsal.

At the headquarters it has us brought a lot of serenity, it allowed us to standardise our processes, to give the same tool to all managers who use it in the same way, which allows us to give the same objectives to everyone.

There are two major features:

- The first is to have a complete follow-up of our technical data sheets, to be able to add some, go back to the old ones, always have an automatic calculation of the material cost which allows us to be sure of what we are launching and which also allows us to change the card very easily.

- The second point is that we can have a complete vision of our operations on the entire purchasing and consumption part in a single point for all our restaurants the analysis is much finer, we can go down to the product mesh and identify which product we can have the most loss or consumption on and to act much more precisely in collective actions.

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The manager experience‍

Benjamin Larcher, director of Blend Hamburger Madeleine for 1 year, testifies to his daily use of Inpulse:

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“Inpulse is a great discovery, a great human collaboration, very dedicated and very available.”

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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.