How to manage your restaurant's stocks: test and review of the Koust solution
I have been using the Koust solution for several years now, which is roughly the competing solution to Inpulse (more AI-focused, even if Koust seems to be catching up on this aspect), and like many fellow restaurateurs ask me how I manage stocks between the different establishments
WordPress Snippet: display custom text after the title of an article in a specific category
Cheat sheet: here is a small snippet of code to add to your functions.php file in order to display a small text tag just after the title of an article, if it belongs to a particular category. This is useful when for example you want to highlight the fact that this article belongs to
Home meal delivery: towards a polarization of the offer?
After the advent of home meal delivery driven by the health crisis, the home delivery market seems to be encountering some snags from the point of view of some restaurateurs. The multiplication of supply in the face of not necessarily very mature demand, the return of customers to stores
Nespresso Momento test: a mixed result
On paper, everything suggested a superb experience with the Nespresso Momento, a connected coffee machine dedicated to professionals in the restaurant and hotel industry. But since I opted for this machine, I've gone from technical problems to disappointments. Touchscreen, connected machine, milk recipes prepared in one
How Instagram, Tiktok and social networks have reshuffled the restaurant cards
And more broadly, how social media has undermined some restaurants and boosted others. A few years ago, we were mainly talking about the "dictatorship" of customer reviews on the Internet, with the advent of Tripadvisor in particular, and more recently Google reviews. The challenge for restaurant entrepreneurs,
PMS > Good Hygiene Practices > Premises and equipment
Hello and welcome to this part of the “Health 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 must, as a restaurateur-entrepreneur, present the way in which you have arranged your premises
