The blog to accelerate the growth
of your restaurant chain

You need to ensure that you have a solid supply chain. This includes sourcing, procuring raw materials at negotiated rates, precise inventory management and appropriate logistics.

For simplified operational management, the use of a central kitchen, also known as a production laboratory, can be set up.

The boulangerie is more than just a business in France, it's an institution. Every day, 12 million customers visit a boulangerie to buy their bread. Not surprising, given that 95% of them eat bread every day.

The French fast food franchise market continues to grow, reaching global sales of 10.39 billion euros by 2025. Whether you like smash burgers, coffee shops or sushi restaurants, this sector is full of opportunities.

You had forecast a theoretical food cost of 30%, but in the end it's 32%. Why? Because the difference between actual and theoretical consumption is such that it impacts your food cost. So what are the potential causes of these yield gaps, and how can you reduce them?

A franchise's growth and future depend on the performance of its network of franchisees. How can we improve the collection of data that impacts restaurant margins, and provide franchisees with reliable profitability KPIs?

Since November 2023, food safety controls have been stepped up. Control at Reception is a regulatory requirement, but also a means of ensuring better cost control for restaurateurs and bakers.

With the Paris 2024 Olympic Games just around the corner, find out how to draw up accurate sales forecasts in foodservice to optimize the management of your inventory, your teams and cope with peaks in activity.

Recipe cards are essential for passing on your know-how and maintaining food cost in your establishments. So how do you create and maintain effective recipe cards?

Faced with inflation, how can you regain margin points without increasing prices, which could have a direct impact on your store's traffic?

Managing a restaurant’s inventory is complex. You need to strike the right balance to avoid losing sales and prevent losses that impact profit margins.

At a time when the fast-food sector is experiencing a downturn, we take a closer look at the profitable and trendy snacking concepts that should continue to stand out in 2025.

At the beginning of July, the European Commission announced plans to impose a 30% reduction in food waste from shops, restaurants and households by 2030. Food waste is at the heart of these concerns, so find out more about strategies to curb it.

With the growing snacking offer sometimes representing 35% of their sales, inventory management is a major challenge for bakeries. Find out how AI can reduce waste, optimize efficiency and boost margins.

What are the challenges of growing from 2 to 10 restaurants? Duplicating your concept and expanding your network is an opportunity to achieve economies of scale and improve margins through better inventory management. Here are 8 key points to help you focus your energy in the right place.

One out of two restaurants closes before its third year... What are the ratios to follow to react quickly in this inflationary context?

Recent months have seen an acceleration in the number of fast-food franchises, with a +14.5% increase in volume compared to 2019. In this ultra-competitive world, how do you roll out your franchise and maintain profitability?

How can you simplify your inventories so that they're finally done on a regular basis? Here's our advice on how to establish a new routine, optimize inventory management, and quickly identify margin losses.

By automating tasks, improving the customer experience and increasing efficiency, AI can help restaurants and bakeries grow faster and cut costs...

Even a profitable business can run into difficulties if cash flow is poorly controlled. Here are 4 key tips to better manage your working capital requirements and optimize your restaurants' cash flow.

In case of a strong price increase on an ingredient, if we put aside the sourcing and the negotiation with your suppliers, the menu engineering is the strategy to adopt for short term effects.

Staff turnover in the restaurant industry is three times higher than elsewhere and is close to 70% in fast food. Here's a look at the most effective strategies for building staff loyalty.

Faced with rising energy prices, how can you reduce your restaurant's electricity and gas bill? Horizon of the state aids and solutions to save money.

Shortages, substitutions, inflation: the adaptability of suppliers and restaurant owners has been put to the test. How can you build sustainable relationships in times of crisis ?

Discover how to increase your profitability with Menu Engineering! All the tips from Inpulse to increase your margin.

Many restaurant owners choose to test their concept in a dark kitchen before launching a brand that welcomes customers on site. So if you too are tempted to open a virtual brand, Inpulse outlines the 7 big mistakes to avoid.