Street Bangkok

Despite a very unstable year, Street Bangkok ended the 2022 financial year with 15 million sales and the ambition by 2023 to open a food court in Alesia, 2 franchises and 10 virtual restaurants in the inner suburbs. Matthieu Monzat and Modou Lo discuss their use of Inpulse in a context of tense inflation:

Controlling the food cost despite inflation

“Meats are the most critical point. Fresh products too, with inflation, the cost of transport has increased by 3, this has an impact on the price of raw materials for all our products that come from Southeast Asia.” Modou Lo, Management Controller at Street Bangkok

“I think that some restaurant owners must have lost 2 or 3 points due to inflation or they have increased their prices sharply. Without Inpulse, our margin would surely have been strongly impacted, we managed to maintain our material costs and reduce the effects of inflation. This is largely thanks to the management of our map with a real vision of costs. Before we had a general food cost, today we have a food cost per brand and per restaurant. In this way, specific decisions can be made to target actions. It is also thanks to the optimization of our purchases and orders. Managers have increased their skills, thanks to forecasts, they place the right supplier orders. They take inventories more regularly, we have succeeded in integrating new routines that give us reliable field information: we do a complete inventory once a month and a daily inventory of the top 10 products necessary for the central kitchen. We really have better operational management.

As Revenue Director, I finally have access to centralized data. This allows us to make quick decisions without waiting.” Matthieu Monzat, Revenue Director at Street Bangkok

“We have a better reading of losses, everything is centralized, same for inventories. We finally have the reality on the ground because managers have adopted the tool, which is very easy to use. All this data collected from the field has allowed us to improve our operational processes. We are working on fresh products with short DLCs. When we see a difference between the theoretical and the real, we can go down to the restaurant or recipe category to identify margin losses. In particular, we identified packaging problems between the central kitchen and our restaurants that we were able to remedy quickly and which drastically reduced losses.” Modou Lo, Management Controller at Street Bangkok

Simplify operational management and save time

“Inpulse allowed us at headquarters to work on the same software. The tool has two facets: on the one hand the management of orders, stocks and losses, on the other hand, the sales forecast part by product, access to the real material cost per recipe. Before, we waited more than a month to compare the theoretical material cost that I had defined at the time of designing the recipes with the real material cost that Modou gave me after collecting the field data. The time to get the data out, to meet and put the actions in place, we had little reactivity.

With the increase in the cost of raw materials, I must quickly decide: Should I increase the price, change the recipe or change it to ensure profitability? Today at any time you can see the evolution of the ratio, I automatically calculate the real material cost on Inpulse, I have access to all the data in real time. I divided by 3 the time spent doing menu engineering thanks to Inpulse.” Matthieu Monzat, Revenue Director at Street Bangkok

“Inflation is also a number of mercurial updates. Before I used to take a day and a half to update the mercurials, with Inpulse in 3 hours maximum I update all the suppliers. I save a lot of time and I manage my relationships with suppliers better because I have easy access to information. I also spent a lot of time reporting losses, analyzing prices and inventories. With Inpulse, it is calculated automatically, it is very well done. I easily earn 40 hours per month. ” Modou Lo, Management Controller at Street Bangkok

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