Case Study | How the Arkose chain is improving the management of its 12 restaurants?
On en parle juste ici ! Cas client Arkose Les articles complémentaires : Chaîne de restaurants, comment la déployer ? Hôtels-restaurants …
HACCP in collective catering
The HACCP method in collective catering is a set of rules governing hygiene measures in a catering establishment. These ...
Dark Kitchen: The new catering concept
To develop their turnover in addition to on-site catering, restaurants are offering deliveries in Paris. A new way of doing business in Paris...
Food traceability in catering
The rules on food traceability in the restaurant industry are highly regulated and are becoming increasingly numerous. One of them is the ...
Restaurant opening cost
There are many restaurant opening costs to take into account when you open a restaurant. On the one hand, the investment for the ...
Koust and JDC: New partnership
Koust et JDC s’associent pour simplifier le travail et le quotidien de leurs utilisateurs. Et cela en connectant leurs deux logiciels …
Cleaning and Restoration Plan
Setting up a cleaning and restoration plan and respecting sanitary gestures is more and more important. Also, ...
