Category: Business
-
How to manage your restaurant's stocks: test and review of the Koust solution
I've been using the Koust solution for several years now, which is basically Inpulse's competitor (more AI-focused, although Koust seems to be catching up in that area), and since many restaurant colleagues ask me how I manage inventory between the different establishments I work for, this…
-
Home meal delivery: towards a polarization of the offer?
Following the rise of home meal delivery driven by the health crisis, the home delivery market seems to be encountering some snags from the perspective of certain restaurant owners. The proliferation of supply in the face of a demand that is not necessarily very mature, the return of customers to restaurants, and the economic crisis are…
-
Nespresso Momento test: a mixed result
On paper, everything pointed to a superb experience with the Nespresso Momento, a connected coffee machine designed for restaurant and hotel professionals. But since I opted for this machine, I've gone from one technical problem to another, only to be disappointed. Touchscreen, connected machine, milk-based recipes prepared with a tap of a finger, accompanying…
-
How Instagram, Tiktok and social networks have reshuffled the restaurant cards
And more broadly, how social media has hurt some restaurants while boosting others. A few years ago, the main topic of conversation was the "dictatorship" of online customer reviews, particularly with the rise of TripAdvisor and, more recently, Google reviews. The stakes are high for restaurant and hotel owners, as well as retailers…
-
PMS > Good Hygiene Practices > Premises and equipment
Hello and welcome to this part of the “Food Safety Management Plan” training, taken from the introductory guide to food tech and the basics of modern catering. In this chapter, we will focus on how you, as a restaurant owner, should present the layout of your premises and equipment, with a view to…
-
PMS > Good Hygiene Practices > Prevention and fight against pests
Hello and welcome to this part of the “Sanitary Control Plan” training, taken from the introductory guide to foodtech and the basics of modern catering. In this chapter, we will focus on how you, as a restaurant owner, should manage pest control and anticipate the arrival of pests…
-
Credit insurance in 7 questions
You have good relationships with your suppliers. Despite tense price negotiations, they've always been flexible on payment terms and allowed your cash flow to breathe when needed. Until the day your partner calls and demands payment upon delivery, which…
-
Bank credit: understanding the bank to better convince it
Among the possible financing options, bank loans are obviously a key one. However, people often find themselves bewildered when applying for financing from their bank. They don't necessarily understand the interest rate offered by the account manager when the other bank is offering a lower rate. They also don't understand why…
-
Restaurants: how to launch click&collect and own deliveries, and is it profitable?
Hello everyone! I'm taking advantage of this second lockdown to write a short guide for all my fellow restaurant owners on the best way to launch their own click & collect (takeaway) service and in-house delivery service, in addition to Deliveroo, Uber Eats, and the like. And also, I'd like to offer you a little…
-
PMS > The allergen table
Hello and welcome to this section of the “Food Safety Management Plan” training, taken from the introductory guide to food tech and the fundamentals of modern catering. Today, I'm going to help you set up your allergen chart. As a restaurant owner, you'll need to implement all available Good Hygiene Practices (GHP) to reduce allergens as much as possible…