Blog

Advice, tutorials, developments, ...

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?
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