The blog to accelerate the growth
of your restaurant chain

You had a theoretical material cost of 30% but now it is 32% - why? Because the difference between actual and theoretical consumption is such that it impacts your material cost. So, what are the potential causes of these yield gaps and how can they be reduced?

For simplified operational management, the use of a central kitchen, also known as a production laboratory, can be set up.

Purchasing management is one of the major challenges for catering professionals. Between budget control, maintaining culinary excellence and organising supplies, every restaurant owner must juggle many variables.

Discover how to establish accurate sales forecasts in the catering industry to optimise your stock and team management and cope with activity peaks.

At the beginning of July, the European Commission announced plans to impose a 30% reduction in food waste in shops, restaurants and households by 2030. Food waste is at the heart of concerns, discover strategies to stop it.

La croissance et la pérennité d'une franchise reposent sur la performance de son réseau de franchisés. Comment améliorer la collecte des données qui impactent la marge des restaurants et fournir des KPI fiables de rentabilité aux franchisés ?

Every second restaurant closes before its third year... What are the ratios to follow in order to react quickly in this inflationary context?

With an increase in the snack categories reaching 35% of turnover, stock management is a major focus for bakeries. Discover how AI can help reduce waste, optimise efficiency, and increase margins.

Recent months have been marked by an acceleration in the number of QSR, Coffee and Bakery franchises popping up. In this ultra-competitive environment, how does one deploy their franchise and maintain profitability?

By automating tasks, improving the customer experience, and increasing efficiency, AI can help restaurants and bakeries grow faster and cut costs...

De nombreux restaurateurs choisissent de tester leur concept en dark kitchen avant de se lancer dans une enseigne qui accueille les clients sur place. Alors si vous aussi, vous êtes tenté par l’ouverture d’une marque virtuelle, Inpulse vous dresse les 7 grandes erreurs à éviter.

La boulangerie est plus qu’un simple commerce en France, c’est une institution. Chaque jour, 12 millions de clients se rendent dans une boulangerie pour acheter leur pain. Pas étonnant quand on sait que 95 % d’entre eux consomment du pain quotidiennement.

Comment simplifier vos inventaires pour qu’ils soient ENFIN faits régulièrement ? Nos conseils pour instaurer une nouvelle routine, optimiser la gestion des stocks, et identifier vos pertes de marge rapidement.

What are the challenges when you go from 2 to 10 restaurants? Duplicating your concept and expanding your network is an opportunity to achieve economies of scale and improve your margin through better inventory management. Here are 8 key points to focus your energy in the right place.

You must ensure that your supply chain is solid. This includes sourcing, procuring raw materials at negotiated rates, accurate inventory management, and adapted logistics.

Le marché français de la franchise restauration rapide continue sa croissance, atteignant en 2025 un chiffre d'affaires global de 10,39 milliards d'euros. Que vous aimiez les smashs burgers, les coffee-shops ou les restaurants de sushi, ce secteur regorge d'opportunités.