Opening a restaurant: from concept to opening
The project to open a restaurant requires a substantial budget. Indeed, the cost of the opening generates several types of costs: ...
Facilitating supplier orders
How to facilitate supplier orders? A lot of fresh products, fluctuating prices, perishable foodstuffs, stocks that are hard to come by, etc...
Catering ratio to follow: Methods and formulas
What is the definition of the restaurant ratio? What are the main indicators to monitor in a restaurant? And, when you ...
Kitchen economics: Restaurant technology
The aim of the kitchen commissary is to manage raw materials, from procurement to stocks. It ensures the writing of technical data sheets, the elaboration of ...
Catering management software: Kitchen-oriented!
The Koust restaurant management software will allow you to easily manage your commercial and collective catering establishment in all sectors of activity. You will visualize ...
Catering suppliers: how to choose better?
At the CHR exhibition, with all the exhibitors, catering suppliers, you can see the wide range of products and services on offer and also the ...
Kitchen data sheet - Downloadable models
The kitchen data sheet is essential for the proper management of a professional restaurant or kitchen. The purpose of such a ...
