Street Bangkok

Despite a very unstable year, Street Bangkok ended the year 2022 with 15 million in sales and the ambition for 2023 to open a food court in Alesia, 2 franchises and 10 virtual restaurants in the inner city. Matthieu Monzat and Modou Lo talk about their use of Inpulse in a context of tense inflation:

Controlling food costs despite inflation

"Meat is the most critical point. Fresh produce as well, with inflation, the cost of transportation has increased threefold, it's reflected in the price of raw materials for all our products that come from Southeast Asia." Modou Lo, Management Controller at Street Bangkok

"I think some restaurateurs must have lost 2 or 3 points due to inflation, or else raised their prices sharply. Without Inpulse, our margin would surely have been heavily impacted, but we managed to maintain our food cost and reduce the effects of inflation. This is largely thanks to the way we manage our menu, with a real vision of costs. Before, we had a general foodcost, but today we have a foodcost by brand and by restaurant. This means we can make specific decisions to target our actions. It's also thanks to the optimization of our purchases and orders. Thanks to forecasts, our managers are now better equipped to place the right supplier orders. They take inventory more regularly, and we've succeeded in integrating new routines that give us reliable information on the ground: we take a full inventory once a month and a daily inventory of the top 10 products required by the central kitchen. We really do have better operational management.

As Revenue Director, I finally have access to centralized data. This allows us to make quick decisions without waiting." Matthieu Monzat, Revenue Director at Street Bangkok

"We have a better understanding of losses, everything is centralized, and the same goes for inventories. We finally have the reality on the ground because the managers have adopted the tool, which is very easy to use. All this data from the field has enabled us to improve our operational processes. We work on fresh products with short shelf lives. When we see a difference between the theoretical and the actual, we can go down to the restaurant or recipe category to identify margin losses. In particular, we identified packaging issues between the central kitchen and our restaurants that we were able to quickly remedy and that drastically reduced losses." Modou Lo, Management Controller at Street Bangkok

Simplify operational management and save time 

"Inpulse has enabled us at head office to work on the same software. The tool has two facets: on the one hand, the management of orders, stocks and losses, and on the other, the sales forecast part by product, with access to the actual food cost by recipe. We used to wait over a month to compare the theoretical food cost that I had defined when designing the recipes with the actual food cost that Modou would send me after gathering the field data. By the time we got the data out, met up and put the actions in place, we weren't very responsive. 

With the rising cost of raw materials, I have to decide quickly: Should I increase the price, modify the recipe or change it to guarantee profitability? Today, you can see the evolution of the ratio at any time, and I automatically calculate the real food cost on Inpulse, so I have access to all the data in real time. Thanks to Inpulse, I've divided the time spent on menu engineering by 3. " Matthieu Monzat, Revenue Director at Street Bangkok

"Inflation also means numerous updates to price lists. It used to take me a day and a half to update price lists, with Inpulse I can update all suppliers in 3 hours maximum. I save an enormous amount of time, and I'm able to manage my relationships with suppliers much better because I have easy access to information. I also used to spend a lot of time reporting losses, analyzing prices and inventories. With Inpulse, everything is calculated automatically, and it's very well done. I easily earn 40 hours a month. Modou Lo, Management Controller at Street Bangkok

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