Pitaya

With more than 150 restaurants in France and Europe, the Pitaya brand chose Inpulse to help its franchisees control their material costs and cope with inflation. Inès Gauthé, Pitaya franchise operations manager, shares her challenges as a franchisor:

Centralize mercurials, technical data sheets and purchases

“We started with a major review of all the technical data sheets, to be sure of the quantities we use per dish, we set up dispensers and all the recipes are centralized in Inpulse. The objective is to help franchisees respect portions to improve their material costs. ”

Inès also highlights the importance of centralizing purchases, technical data sheets and mercurial documents: “With the context of inflation, we need to anticipate purchase volumes and thus improve negotiations with suppliers. It is also important to be able to quickly change the specifications and the technical data sheets and that these changes are directly transmitted to the entire network. ”

Simplifying field operations

“Inpulse is a centralized tool for managing orders and material costs, it allows you to monitor your business from A to Z. The real advantage of Inpulse is really ergonomics. We were on tools before where we took a lot of time to do inventories and place orders, now with Inpulse, we save time and above all we have a tool that centralizes everything, we have a precise reading of the foodcost. ”

“Inpulse has simplified inventories, operational staff go faster and therefore do it more regularly. Before we were on a monthly inventory, today, thanks to Inpulse, we have moved to an inventory every 10 days. Receiving goods is also facilitated, we thus have stocks that are as close as possible to reality and we see the gap between what is real and what should have been consumed. For example, a franchisee who in 4 months of using Inpulse has reduced his differences in beef consumption by 44%.”

“Inpulse also makes it possible to forecast your morning arrangements thanks to sales forecasts, prepare the right quantities of chicken for example.”

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Concrete results shared by franchisees

“In 2 months, you can see the difference, I won 3 points on my foodcost, it's great. The team saves time, before the manager took all of her Monday afternoon on her analyses, now just one hour for the whole week. I better support my team to avoid over-consumption.” Jordy Mahric, franchisee of the Pitaya restaurant in Charlevilles-Mézières.

“Before, we didn't know that we were putting 10% more chicken, today, we can avoid this waste. Thanks to Inpulse, we are making teams aware of the need to respect recipe sheets.” Aubin Carisey, franchisee of the Pitaya restaurant in Vaulx-en-Velin.

“Inpulse is great for operations. We have reduced the training time, there is less tension for the teams. It makes it easier for me to aggregate data and create my reports, I have better visibility and therefore better control of my food cost.” Stéphane Furio, supervisor of 7 restaurants in Brittany.

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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.