The blog to accelerate the growth
of your restaurant chain

You predicted a theoretical material cost of 30%, but the actual cost is 32%. Why? Because the difference between actual and theoretical consumption levels impacts your material cost. How can you close the gap on these variances ?

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

With the Rugby World Cup 2023 just around the corner, find out how to draw up accurate sales forecasts in the foodservice sector to optimize the management of your stocks and teams, and cope with peaks in activity.

Faced with inflation, how can you regain margin points without increasing prices, which could have a direct impact on your store's traffic?

Recent months have seen an acceleration in the number of fast-food franchises, with a +14.5% increase in volume compared to 2019. In this ultra-competitive world, how do you roll out your franchise and maintain profitability?

At the beginning of July, the European Commission announced plans to impose a 30% reduction in food waste from shops, restaurants and households by 2030. Food waste is at the heart of these concerns, so find out more about strategies to curb it.

In case of a strong price increase on an ingredient, if we put aside the sourcing and the negotiation with your suppliers, the menu engineering is the strategy to adopt for short term effects.

With the growing snacking offer sometimes representing 35% of their sales, inventory management is a major challenge for bakeries. Find out how AI can reduce waste, optimize efficiency and boost margins.

One out of two restaurants closes before its third year... What are the ratios to follow to react quickly in this inflationary context?

Managing a restaurant’s inventory is complex. You need to strike the right balance to avoid losing sales and prevent losses that impact profit margins.

How can you simplify your inventories so that they are FINALLY done regularly? Our tips for getting into a new routine and identifying your margin losses quickly.

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

Even a profitable business can run into difficulties if cash flow is poorly controlled. Here are 4 key tips to better manage your working capital requirements and optimize your restaurants' cash flow.

Discover how to increase your profitability with Menu Engineering! All the tips from Inpulse to increase your margin.

Staff turnover in the restaurant industry is three times higher than elsewhere and is close to 70% in fast food. Here's a look at the most effective strategies for building staff loyalty.

Faced with rising energy prices, how can you reduce your restaurant's electricity and gas bill? Horizon of the state aids and solutions to save money.

Shortages, substitutions, inflation: the adaptability of suppliers and restaurant owners has been put to the test. How can you build sustainable relationships in times of crisis ?

Many restaurant owners choose to test their concept in a dark kitchen before launching a brand that welcomes customers on site. So if you too are tempted to open a virtual brand, Inpulse outlines the 7 big mistakes to avoid.