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TriplettaPizza
Tripletta

Tripletta

Pizza
12
Restaurants

Tripletta cultivates the spirit of neighborhood Neapolitan pizza with exceptional ingredients born and produced in Italy 🍕. The first restaurant was born in Belleville, and today the brand boasts 12 restaurants throughout France. Valentin Bauer, the company's founder, explains how Inpulse helps him to improve his material costs, and the best practices he implements for optimal stock monitoring.

FOOD COST

+2 percent points

gross margin increase

DEVELOPMENT

12

restaurants

HEAD OFFICE

20 hours

saved per month

"We've gained 2 margin points in a context where raw materials have sometimes risen by 50%, like buffalo milk. We would have gained much more with stable prices."

Valentin Bauer

Founder of Tripletta

Continuous improvement of inventory management... 

"When we looked to change our inventory management software a year ago, we wanted a solution that would give us rapid access to all the indicators we needed to steer the profitability of our stores. Ease of use was also a crucial criterion, and we weren't disappointed by Inpulse - quite the contrary.

We use Inpulse on a daily basis to make sure we have the right level of stock. If there's too much, we overconsume, and if there's not enough, we put less in the pizzas. The quality of our products depends on it.

We have gained 2 margin points in a context where raw materials have sometimes risen by 50%, as in the case of buffalo milk. We would have gained much more with stable prices.

To ensure continuous improvement, we have set up weekly meetings where we compare the ratios available through Inpulse for each establishment. We analyze to understand what works in one restaurant and apply it to others. This is what enables us to grow with confidence.

At the same time, to obtain reliable data, our teams carry out weekly inventories of the top 30 ingredients with the highest coefficients and which cost us the most". We check every Monday morning to make sure there are no anomalies. It's also thanks to this analysis that we've improved our profitability." 

...involving all stakeholders

"Thanks to Inpulse, we're able to raise staff skills. We share profitability ratios to raise our teams' awareness of the need to achieve the restaurant's objectives, so they can measure the impact of their actions. And bonuses are released for all staff if profitability targets are met." 

Another important point when we're expanding, is that having all the data gathered on the Inpulse tool enables us to quickly onboard new collaborators. It saves us a lot of time.

"We've set up weekly meetings where we compare the ratios available through Inpulse for each establishment. We analyze to understand what works in one restaurant and apply it to others. That's what allows us to grow with confidence."

Valentin Bauer

Founder of Tripletta

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More than 2,000 restaurants and points of sale use Inpulse every day