C'est Mon Donuts

“We started in 2020, and we opened 7 stores, 5 franchise openings are planned in 2023 and 20 others in 2024. When we chose Inpulse in 2022, we needed an intelligent tool to improve the skills of our managers, so that they could reach their food cost goals very quickly.” Bertrand Gasnier, at the head of the C'est Mon Donuts network, explains to us the challenges of a booming chain and the results obtained thanks to Inpulse:

Structuring to support your growth

“When you start, you spend time properly designing your technical data sheets, you have your cost, and finally you work with theory. We experienced such a boom that I was focused on new openings, with a rate of one store every 3 months. I relied on excellent tables and did not have a clear vision of my costs. And yet, what values my business and makes it sustainable? It's the food cost.

With Inpulse, everything is connected, and we can automatically see whether we're achieving our food cost targets. We had underestimated the estimates of the preparers who make the toppings and fillings for our doughnuts, and we gained over 5 margin points because we realised the malfunctions and implemented the right instructions in the field.

‍Over the first 3 months, it went up to 8 points for some points of sale, it seems huge, but it goes quickly, if the manufacturer does not pay attention to the dose of Nutella for example and doubles the dose, it is very expensive given our volumes.”

Track and analyse your real food cost

“Implementing Inpulse has made teams aware of their impact on profitability, and professionalised them.”

Our managers are former multi-skilled employees whom we have trained in-house. Hence, the importance of having an intelligent tool to help them improve their skills in business forecasting, raw materials management and supplier ordering.

Thanks to Inpulse, we were able to pass on instructions, and in concrete terms we brought them face to face with the realities in terms of figures. Our staff didn't realise the importance of recipe cards. We need to educate them and make them aware that they are a stakeholder in the success of the business. The price of a donut starts at €2.50 with us, so 10 cents of extra topping is important.

This then led us to equip ourselves with measuring glasses and spoons to help respect the recipes. Like pots, you have to scrape them off, it's this kind of detail that makes the difference: if you lose 5% of the pot each time, you increase your losses. This was very well received internally, they understood, they did not have in mind the importance of food cost.

I use the Inpulse analysis tool once a week; managers use it daily for forecasts, supplier orders, loss reports, as well as inventories that are done twice a week.”

Better manage its production and staffing

“We went to more than 550,000 donuts sold in 2022, when we decided to work with a laboratory that creates donut dough and delivers our branches. We should exceed 800,000 Donuts in 2023.”

At each point of sale, we have a team that gets up early in the morning to prepare the donuts of the day, so the filling and toppings are made directly in the store. We made plans for Inpulse to produce, the preparers follow the product mix: XX Donut A, X Donuts B etc. Before, we sometimes closed too early, around 5 pm, we had sold everything, Inpulse allowed us to put an end to breakdowns.

We realised that forecasts were the entry point for many things, so we gradually extended the use of Inpulse forecasts to laboratory production, boutique production and staffing. Staffing is a crucial subject: we need to forecast the right number of people in the boutique to be profitable, based on sales forecasts. Then, either I've sold out, which often happens, or we run special promotions to speed up sales at the end of the day.

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If you'd like to see a demo of Inpulse, ask for an appointment with an expert today to discover what Inpulse can do for you.