The blog to accelerate the growth
of your restaurant chain

You had foreseen a theoretical material cost of 30% and finally 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 this consumption gap and how can you reduce it?

Shortages, substitute products, inflation, the ability of suppliers and restaurateurs to adapt has been put to the test. How to create sustainable relationships in times of crisis?

Staff turnover in the restaurant industry is 3 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.

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

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

Inventory management in a restaurant is complex, you have to find the right balance to avoid losing sales and avoid losses that impact your margin.

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.

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.

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.