Shiso Burger

An experienced franchisee dedicated to operational efficiency

Shiso Burger stands out for its unique positioning: a premium, homemade burger with Asian influences, in a space that sits between fast casual and gourmet dining.

Jacques BENARD is currently the General Manager of the Shiso Burger franchise in Reunion Island. This German premium burger brand, born in Berlin and established in cities like Paris, Lisbon, Geneva, and Vienna, has recently expanded to the island. With over 20 years of experience in the restaurant industry, Jacques has successfully adapted the franchise's management methods to the specificities of the local market.

By bringing the performance standards of fast food to a more gourmet concept, he quickly identified key areas for optimization, particularly in inventory management, food costs, and kitchen processes.

Reducing food costs, saving time, and simplifying daily operations

From the moment he opened his first restaurants, Jacques identified a weak point: the food cost, which was around 33%, too high to reach profitability targets. The slightest price fluctuation or management error could impact the bottom line. To build a profitable and scalable model, he had to address this priority lever.

He initially used another inventory management solution for nearly two years. Despite its many features, the tool proved too complex to master and poorly suited to his teams' daily operational needs.

"It was too complicated. I wanted a tool that everyone could use, from the manager to the director, without wasting time trying to figure out how it works."

Jacques then began searching for a more intuitive and accessible solution for his managers. That’s when he discovered Inpulse, an application designed for restaurateurs and their teams, with a clear promise: simplify management without sacrificing precision.

The result: an immediate 3-point reduction in food costs, reaching an average of 30%, thanks to better inventory control, streamlined ordering, and easier waste tracking.

"Since switching to Inpulse, we've reduced our food cost from 33% to 30%. I'm really very happy."

Inpulse: an everyday companion

In barely a month, the tool was fully deployed. For Jacques, Inpulse is much more than just inventory management software. It is a true management tool, strategic for headquarters and operational for field teams alike.

This centralization of data facilitates daily management, as well as communication with the accounting department.

"Inpulse has made our lives easier at every level. And above all, it has saved the company money."

Empowering teams from day one

One of the major challenges was modernizing kitchen management, which is particularly complex due to the volume of daily preparations to plan: steaks, sauces, sides—each recipe requires precise portioning. Every restaurant uses Inpulse to forecast its needs based on expected revenue, relying on the product mix which allows for precise planning of quantities to prepare. This feature is particularly useful for new managers, who can rely on reliable forecasts rather than just their intuition.

"Inpulse's product mix is a real asset: we know exactly what needs to be produced based on projected activity. It's reassuring for the teams, especially when they're just starting out."

Even a new manager can now know exactly how many portions to prepare each day. The result: rapid skill development, greater team autonomy, and much smoother kitchen organization.

This time saving is invaluable in a sector where turnover can be high and every minute counts in customer service.

"Where Inpulse has really been a game-changer is in training. My new managers can be autonomous in just a few days. The interface is clear, we save time, and most importantly, we avoid mistakes."

A measurable improvement in margins

With Inpulse, Jacques has managed to bring his food cost down to 30%, which is a 3-point margin increase, representing thousands of euros saved every month. Beyond the accounting performance, this optimization has stabilized the business model and freed up resources to focus on growth.

"The benefit isn't just financial. We work better, with more peace of mind. Decisions are based on reliable data. Today, my teams can anticipate, correct, and adjust. And that changes everything."

The tool gives him better visibility into packaging consumption (bags, napkins, boxes), which was previously difficult to track reliably, also contributing to a reduction in waste. Supplier orders, inventory management, waste tracking , and inventory entry are now all centralized in Inpulse. The result: between 20 and 30 minutes saved per day, per restaurant.

Simplified management from headquarters

The impact is also felt at headquarters. He can now process invoices directly from the platform in just a few clicks. It’s a real relief compared to the old method: exporting purchase orders, manually re-entering each product into another tool… a waste of time and a source of errors that have now been eliminated.

He benefits from real-time access to stock levels for each restaurant, which facilitates overall management and rapid decision-making. In terms of analysis, tracking food costs is much clearer than before, with clear and actionable indicators.

"The ordering and invoicing side has literally changed my life at headquarters."

A solution designed for the realities of Reunion Island

In Reunion Island, managing a restaurant chain involves very specific challenges: a multitude of suppliers, long supply lead times, heavy reliance on imports, and extremely volatile prices, especially for fresh produce. To address this, Jacques Benard structured his organization around a central kitchen, now equipped with Inpulse. This pooling of resources allows him to optimize volumes and centralize orders across his establishments.

Inpulse has proven particularly valuable in a context where weather conditions, such as rain, cyclones, or droughts, can cause prices to skyrocket overnight. Thanks to the built-in automatic alerts, Jacques is immediately informed of abnormal price hikes, particularly for fruits and vegetables. He can thus compare prices between suppliers and adjust his negotiations in real time.

‍Renewed ambition: growth and diversification

Building on these results, Jacques has no intention of stopping there. A third Shiso Burger restaurant is currently under construction, with the medium-term goal of expanding the network to five or six locations on the island. At the same time, a food truck has been launched to expand the geographical reach of the offering, particularly in areas not served by fixed locations.

"For all my future projects, Inpulse is already integrated into my roadmap. It’s the foundation for managing things properly."

Jacques' journey perfectly illustrates what a well-thought-out solution like Inpulse can provide: cost control, a simplified management and a tangible boost to growth. Within a few months, the results are there: visible, measurable, and above all, repeatable.

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If you would like a demonstration of Inpulse, book an appointment with an expert today to discover everything Inpulse can do for you.