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Advice, tutorials, developments, ...

Hygiene rules in the kitchen: Shelf life of preparations
Reducing food waste in commercial catering
Ratios in fast food restaurants: the key to good management
Restaurant manager's job: mission, activity, competence
Omnes Principle: Pricing Strategy
Opening a restaurant: from concept to opening
Facilitating supplier orders
Catering ratio to follow: Methods and formulas
Kitchen economics: Restaurant technology
Catering management software: Kitchen-oriented!
Catering suppliers: how to choose better?
Kitchen data sheet - Downloadable models
The drinks menu: a growth lever
How to trade any product?
10 Techniques for reducing material costs
Kitchen stock: using inventory as a lever to manage your business
Inventory control: discrepancies between your purchases and your sales
Restoration management tool: simple indicators
Managing your restaurant in 10 steps
Restoration management tool, what for?
How to set PRICES in your RESTAURANT
Calculation of the cost price of a recipe in the kitchen
Increase additional restaurant sales
Improve the menu through the engineering menu
5 Actions if you experience a drop in restaurant attendance
An application for hunting Koust in ZEPROS
100% fresh seasonal vegetables
Taking advantage of the internet to increase sales in your restaurant
8 ways to reduce waste in the kitchen and improve a restaurant's profits
Menu engineering: Popularity and contribution to gross margin
How to measure price response?
Indicators to help you monitor your restaurant
An app to make a recipe in the kitchen - Application cuisine
Jeune Pousse at the Brest Iroise Technopole
BREIZH PRO EXPO Trade Show