Dark Kitchen: Perspectives and opportunities (video)

Fill in the form opposite to receive the video of the round table with the leaders of the sector: Adrien de Schompré, co-founder of OFC (formerly Smart Kitchen), Clément Benoit and Alexandre Haggai, co-founders of Not So Dark and Anthony Vaslin, CEO of Cooklane.

On the agenda:
- What is the difference between a full digital brand and a more traditional restaurant brand.
- How do you maintain your customer base and loyalty, through your different channels and in relation to your digital brand?
- What are the specificities of a kitchen and productivity management within a Dark Kitchen?

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"We've seen a 2-point improvement in margin, which represents €800,000. Indirectly, Inpulse has allowed us to grow."

Emmanuel Taib

Founder of Côté Sushi

+2 percent points

of margin gained - 800K euros

20 hours

saved per month, per manager

Read the case study

"Inpulse allows us to have 360 visibility of our retail outlets and makes purchasing management much easier."

Benjamin Attal

Co-founder Franks Hot Dog

20 hours

saved per month

16

corners

Read the case study

We increased our gross margin by approximately 2 percent point: 1 percent point is due to the optimization of our procurement process and the fact that we no longer have sold out items and 1 percent point is due to less food waste. But above all, Inpulse helps our managers save time."

Adrian Parmentier Berlin

Co-founder

+2 percent points

gross margin increase

20 hours

saved per month

Read the case study

Dark Kitchen: Perspectives and opportunities (video)

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