Pitaya

With over 150 restaurants in France and Europe, the Pitaya brand has chosen Inpulse to help its franchisees control their food cost and cope with inflation. Inès Gauthé, Pitaya Franchise Operations Manager, shares her challenges as a franchisor: 

Centralize price lists, data sheets and purchases 

"We started with a major overhaul of all the technical data sheets, to be sure of the quantities we use per dish, we set up dosers and all the recipes are centralized in Inpulse. The aim is to help franchisees respect portion sizes to improve their food cost. "

Inès also stresses the importance of centralized purchasing, data sheets and price lists : "With the context of inflation, we need to anticipate purchasing volumes and thus improve negotiations with suppliers. It's also important to be able to change price lists and technical data sheets quickly, and for these changes to be transmitted directly to the entire network. " 

Simplify field operations

"Inpulse is a centralized tool for managing orders and food cost, it allows you to follow your business from A to Z. The real advantage of Inpulse is its ergonomics. We used to use tools that took a lot of time to make inventories and place orders, but now with Inpulse, we save time and, above all, we have a tool that centralizes everything, giving us a precise reading of foodcost."

"Inpulse has simplified inventories, operational staff are able to move faster and therefore do it more regularly. Before, we used to take inventory every month, but now, thanks to Inpulse, we take inventory every 10 days. Receiving goods is also easier, so we have stocks that are closer to reality and we can see the difference between what is real and what should have been consumed. I have the example of a franchisee who in 4 months of using Inpulse has reduced his consumption differences on beef by 44%." 

"Inpulse also allows you to plan your morning setups with sales forecasts, prepare the right quantities of chicken for example."

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Concrete results shared by franchisees

"In 2 months, you can see the difference, I've gained 3 points on my foodcost, it's great. The team saves time: before, the manager would spend all Monday afternoon on her analyses, now it's just one hour for the whole week. I can better support my team to avoid over-consumption" Jordy Mahric, franchisee of the Pitaya restaurant in Charlevilles-Mézières.

"Before, we didn't know we were using 10% more chicken, but now we can avoid this waste. Thanks to Inpulse, we can make our teams more aware of the need to respect recipe sheets." Aubin Carisey, franchisee at the Pitaya restaurant in Vaulx-en-Velin.

"Inpulse is great for operations. We have reduced training time, there is less tension for the teams. It makes it easier for me to aggregate data and create my reports, I have better visibility and therefore better control of my food cost." Stéphane Furio, supervisor 7 restaurants in Brittany.

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‍ If you'd like to see a demonstration of Inpulse, ask for an appointment with an expert today to discover what Inpulse can do for you.