Tripletta cultivates the spirit of neighborhood Neapolitan pizza with exceptional ingredients born and produced in Italy 🍕. The first restaurant was born in Belleville. Today, the brand brings together 12 restaurants throughout France. Valentin Bauer, founder of the brand, explains to us how Inpulse helps him improve his material costs and the best practices he is implementing for optimal inventory monitoring.
FOOD COST
Margin earned
DEVELOPMENT
restaurants
SIEGE
earned per month
“We gained 2 points of margin in a context where raw materials have sometimes increased 50%, such as buffalo milk. We would have won a lot more with stable prices.”
Valentin Bauer
Founder of Tripletta
“When we tried to change our inventory management software a year ago, we wanted a solution that gave us quick access to all the indicators to manage the profitability of our establishments. Another crucial criterion is ease of use and we were not disappointed with Inpulse, quite the contrary.
We use Inpulse on a daily basis to ensure that there is the right level of inventory. We need to have the right quantity in stock, if there is too much, we overconsume and if there is not enough, we put less in the pizzas, the quality of our products is at stake.
We gained 2 points of margin in a context where raw materials have sometimes increased 50%, such as buffalo milk. We would have won a lot more with stable prices.
To ensure continuous improvement, we have set up weekly appointments where we compare the ratios available using Inpulse for each establishment. We analyze to understand what works in a restaurant and apply it to others. This is what allows us to develop peacefully.
At the same time, to obtain reliable data, our teams make weekly inventories for the top 30 ingredients that have the highest coefficient and that cost us the most.” We monitor every Monday morning to see if there are any anomalies. It is also thanks to this analysis that we have improved our profitability.”
“Thanks to Inpulse, we are able to improve the skills of our staff. We share profitability ratios to make our teams aware of the achievement of restaurant objectives, so they measure the impact of their actions. And bonuses are released for all staff if profitability goals are met.”
Another important essential point when developing is to have all the data collected on the Inpulse tool allows us to quickly onboard new collaborators. It saves us a lot of time.”
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“We have set up weekly appointments where we compare the ratios available thanks to Inpulse for each establishment. We analyze to understand what works in a restaurant and apply it to others. This is what allows us to develop peacefully. ”
Valentin Bauer
Founder of Tripletta