What is a "mercuriale" in catering?‍

To set up a price list for all your restaurants, you need to set up a sheet specifying key information for inventory management:

• price per package ;
• Name of supplier;
• Product reference;
• order conditioning unit.

You can track prices agreed with your supplier on this price list. When you introduce a new recipe, you’ll be able to calculate its cost more easily.

If you'd like a sample price list, download the Excel Inpulse template.

You can then integrate these price lists into Inpulseto know your material costs in real time, and centralize and control all your establishments' purchases in a single tool.