The drinks menu: a growth lever
What are the levers of the drinks menu? In a restaurant, you pay more attention to the solids, the offer ...
How to trade any product?
Negotiation is omnipresent and indispensable in business relations. Indeed, whether it is in real estate to negotiate the price ...
10 Techniques for reducing material costs
How to reduce food costs quickly in a restaurant to improve ratios and profitability? This article ...
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 ...
