Kitchen stock: using inventory as a lever to manage your business
Taking inventory of kitchen and dining room stock is a tedious and compulsory task for restaurateurs and their employees. Before ...
Inventory control: discrepancies between your purchases and your sales
Le contrôle de stock en restauration : Êtes-vous sûrs d’avoir vendu les six bouteilles de “Mâcon” que vous avez achetées la …
Restoration management tool: simple indicators
First of all, how can we monitor the financial health of restaurants? Koust is a restaurant management tool. Spreadsheets exist for ...
Managing your restaurant in 10 steps
Running a catering business requires organisation. Indeed, it is necessary to be able to manage many elements: Reservations ...
Restoration management tool, what for?
Koust, outil de gestion restauration, aide les restaurateurs à maximiser leur rentabilité par des solutions de calcul du coût de revient, …
How to set PRICES in your RESTAURANT
ESSAYEZ KOUST MAINTENANT Les articles complémentaires : Comment mesurer la réaction face aux prix ? Comment le digital transforme le paiement …
Calculation of the cost price of a recipe in the kitchen
Definition of the cost price of a recipe: The cost price of a recipe represents the cost of the materials used in the ...
