Blog

Advice, tutorials, developments, ...

The PMS in catering
Restoration temperature readings
How can we reduce food waste in catering?
How do I renew my restaurant's menu?
Covid-19 - Aids for conservators
Case Study | How the Arkose chain is improving the management of its 12 restaurants?
HACCP in collective catering
Dark Kitchen: The new catering concept
Food traceability in catering
Restaurant opening cost
Koust and JDC: New partnership
Cleaning and Restoration Plan
Become a restaurant manager
The restaurant customer experience
Restaurant management solution: from the choice of ingredients to the plate
QR-Code menu
Restaurant delivery platforms
Losses and food waste analysis figures
Selling price/ratio calculator
10 Tips to reduce your catering costs
Restaurant chain indicators : Track your supplies
Method for improving the gross margin of a restaurant
Omnès : Principles
Restaurant chain, how to deploy it?
HACCP restaurant - Hygiene in the kitchen
Restoration: margin and ratio calculation
Facilitate restaurant accounting
Restoration costing
The connection between Koust and the Zelty cash register software has finally arrived!
Restaurant stock inventory
Koust Brochure
KOUST invites you to the Food Hotel Tech exhibition
Digital revolution in bakery management - La toque magazine
Koust application training program
Export Caisse Pointex - Analyze Sales Data
Allergen table - how to display allergens?