Data-backed methods, tested in bakeries, restaurants and central kitchens. Every article starts from a real cost and ends with a decision to make this week.
The markup coefficient is a central pricing tool in bakeries. Yet it is often used approximately. In an industry where the cost of raw materials…
The profitability of a bakery-pastry shop is not just about “am I making a living?”. Behind that search lie concrete worries: rising butter prices…
Bakery margin does not depend on revenue alone. It rests above all on mastering the real cost price, on the ability to limit losses and on a precise reading…
In an artisan bakery with €800,000 in annual revenue, a 3% drift in food cost means nearly €24,000 of gross margin gone. Calculating the cost price…
The cost price of pastries is the most strategic indicator in an artisan bakery. Yet it is still too often approximate. Many professionals focus on the…
The seasonal coefficient is an indicator used to measure the impact of the seasons on a business's activity. When a professional searches for this term, they want to understand what it is…
Carbon footprint obligations concern restaurants more and more directly. Long seen as a topic reserved for large industrial companies, measuring and…
In commercial food service, the desire to reduce the carbon footprint is rarely born of an ideological stance. It emerges rather from a very operational observation: recurring losses, costs…
Trivec is a point-of-sale (POS) solution designed for restaurant and hospitality professionals. It helps businesses structure their daily operations…
Splash 360 is a point-of-sale (POS) solution designed for restaurant professionals. It helps businesses and networks (groups, franchises, multi-site) structure…
Apitic is a point-of-sale (POS) solution designed for restaurant professionals. It follows an operational logic: helping teams structure checkout…
Biborne is a point-of-sale (POS) solution designed for restaurant professionals. It serves independent businesses as well as networks (chains, franchises, groups…
Founded in 2015, Zelty is a French iPad point-of-sale solution that now equips more than 4,000 restaurants in France. Independent and self-funded, the company reports…
Cashpad is a point-of-sale (POS) solution for restaurant professionals. It aims to structure daily operations (checkout, activity tracking…
Connect Innovorder to Fullsoon for AI forecasts based on your POS data. 2,500+ restaurateurs, 20M diners served per year.
Loyverse is a point-of-sale (POS) solution designed to help shops and food service businesses structure their operations and manage activity day to day. In a…
6xPOS is a point-of-sale (POS) solution designed for food service and for operational environments where speed of execution, reliable checkout and…
JDC offers solutions for professionals, including point-of-sale (POS) software used in food service and in environments where activity must be tracked daily with…
Popina is a French iPad point-of-sale solution, developed by a restaurateur. Rated 4.4/5 on the App Store (nearly 2,000 reviews), it is one of the few solutions on the market to…
Jalia is a point-of-sale (POS) solution for restaurant professionals and, more broadly, for businesses that need to structure their operations and manage…
Silverware is a point-of-sale (POS) solution designed to support restaurant professionals in managing their activity day to day. It serves both…
Zelty is a point-of-sale (POS) solution designed for restaurant professionals. It helps businesses structure their sales operations and have a base of…
Founded in 2012 in Prague, Mews is a cloud-native hotel management platform (PMS) that equips more than 15,000 properties in 85 countries. With 1,300 employees and a $300M Series D…
Kwisatz is a point-of-sale (POS) solution designed for food service players and related trades who need a reliable tool to manage activity day to day. In a…
2SPOS is a point-of-sale (POS) solution designed for restaurant professionals and, more broadly, organizations that need to structure their operations and manage…
Softavera is a point-of-sale (POS) solution for restaurant professionals. In an environment where speed of execution, reliable checkout and consistency…
Crisalid is a point-of-sale (POS) solution designed for restaurant professionals and over-the-counter sales businesses. It helps structure daily operations…
Pi is a point-of-sale (POS) solution for restaurant professionals and food trades. It follows an operational logic: making it easier to…
TC POS is a point-of-sale (POS) solution designed to support restaurant and service professionals in the daily management of their businesses. In a…
Based in Bordeaux, L'Addition is a French iPad point-of-sale solution used by more than 12,000 restaurateurs. It claims to be 100% CHR (cafés-hotels-restaurants) and covers…
Flynt is a Data 360 / BI solution designed to help food service players centralize and use their operational data day to day. In a context where information…
Dvore is a Data 360 / Business Intelligence solution designed to help food service players centralize their data and manage their activity better day to day. In a…
Founded in the Vendée and acquired in 2021 by the Spanish group MAPAL, Easilys is a kitchen management solution that equips more than 2,000 customers, including 2,000 public schools in institutional catering…
Otter is a solution designed to help food service professionals structure and manage their operations day to day, particularly when handling multiple sales channels and…
Kikleo serves institutional catering players looking to better structure their day-to-day management while keeping a consistent view across a network. The solution aims…
Helpyfood is a point-of-sale (POS) solution designed for restaurant professionals. It helps businesses structure their operations and centralize information…
Turboself is the French specialist in school catering. The solution equips middle schools, high schools, apprenticeship centers and local authorities with a complete ecosystem covering the whole…
Founded in Belgium by Fabien Pinckaers, Odoo is an open-source ERP used by 15 million users worldwide. The ecosystem includes 50 in-house apps and more than 50,000 apps…
Skello is an HR and scheduling solution used by 25,000 teams and 600,000 employees in 6 countries (France, Italy, Switzerland, Belgium, Luxembourg, Spain). Based in Paris, the platform is…
Combo is an HR solution designed for food service and hospitality, with particular attention to organizations that manage several locations (groups…
MyCawan RH is an HR solution designed for food service and for organizations that need to manage teams day to day, often across several sites (groups, chains, franchises…
Founded in 2019 by Jonathan Vukovich-Tribouharet, Yokitup is a French solution for inventory management, supplier orders and performance management for restaurants. The platform…
Keytchens is a solution designed for food service players who want to better structure and manage their activity day to day, particularly in multi-location contexts…
Deliverect is an aggregator-type solution designed to help food service players better organize and manage their operations, particularly when they handle several channels and…
RusHour is an aggregator-type solution designed for food service players who want to better structure their operations and centralize the information useful for management. It…
Connect Traqfood to Fullsoon to combine HACCP compliance and AI forecasting. From €19.99/month, developed by Mérieux NutriSciences.
Holifresh is a HACCP solution designed to help food service businesses and multi-site organizations structure their hygiene and food safety practices. In a…
Eezytrace is a solution dedicated to the HACCP approach and compliance management in food service. It aims to help businesses structure their daily operations, make…
Weektoo is a HACCP and quality-oriented solution dedicated to food service. It aims to help businesses structure their practices, formalize checks and…
Connect Octopus HACCP to Fullsoon to combine food safety compliance and AI forecasting. 4,000+ customers in 7 countries, connected sensors.
Displaying the carbon footprint of dishes is no longer just a committed initiative for a few pioneering businesses. In France, this practice is gradually becoming a strategic issue, at…
A restaurant's environmental impact has become a strategic topic for food service professionals in France. It is no longer just a matter of image or responsibility…
If you are looking for how to calculate your restaurant's carbon footprint, it is not to get a theoretical definition. You are looking for a practical method, applicable to your business…
If you are asking about the carbon footprint in food service, it is no coincidence. You are most likely a restaurateur, a site manager, the head of a central kitchen or a player in…
Searching for “fast food franchise” or “quick-service restaurant franchise” usually means one thing: you are at the decision stage. You want to understand whether franchising is the right model for…
In a restaurant, people talk a lot about the menu, the dining room, production… but profitability is very often decided elsewhere: in how goods are controlled, stored, issued…
In a restaurant, all employees (whether on permanent or fixed-term contracts, extras/temp staff or part-time) accrue paid leave. The basic rule is simple and well known: 2.5 days…
Inventory is not just an administrative step: it is a performance lever for your restaurant. By tracking your stock rigorously, you control your costs, anticipate shortages…
When a customer opens a menu and thinks “that's expensive” or “I don't understand the prices”, the problem does not come only from the amounts, but from overall consistency. The Omnes principle serves…
In a restaurant, many decisions are made by instinct: changing a dish, adjusting a portion, testing a new recipe. But to be truly profitable, you above all need to master a…
A restaurant can show a good accounting result and still constantly run short of cash. The cause is often found in an indicator that many restaurateurs discover too late…
The word “mercuriale” did not originally come from the food service world. Historically, a mercuriale was the official list of prices recorded in a market or trading place, often…
Process automation in food service meets a real need today: lightening the operational load, improving accuracy and strengthening profitability. Restaurants must…
In most restaurants, service still depends too often on improvisation. You open the walk-in fridge, eyeball the trays, try to guess the day's demand. The result…
In a restaurant, hours vary with footfall, bookings or the season. It is therefore common for teams to exceed the legal working time. Overtime…
In a restaurant, the staff schedule is not just a timetable: it is a profitability lever. Between the variability of services, the weather, last-minute bookings…
Self-order kiosks are everywhere. They promise shorter waits, an average basket that rises thanks to upselling, and a consistent experience from one site to the next. But a franchise does not gain by…
Opening a restaurant is much more than an idea or a passion. It is a business project that requires rigor, method and vision. The business plan is the foundation on which everything rests: it…
A restaurant's profitability measures the business's ability to generate a profit after covering all its costs. It is the main indicator of financial performance of a…
In an industry where costs are soaring (raw materials, energy, wages) margin remains the key performance indicator. It measures a restaurant's ability to generate a profit after…
Food labeling does not only concern products sold in supermarkets. In food service, it is a duty to inform the consumer and a guarantee of…
The INCO regulation (Consumer Information on foodstuffs) has governed since 2014 how restaurateurs must inform their customers about the composition of the dishes they…
Launching a restaurant is a dream shared by many entrepreneurs, but doing it through a franchise appeals more and more to project owners. This model lets you start faster, with a…
Booking apps have become a reflex for customers, and a strategic lever for restaurateurs. They make it possible to anticipate demand, optimize service…
Number of dishes, pricing, layout: a practical method to design a restaurant menu that sells more and simplifies production.
Paying at the restaurant is no longer a mere formality: it is a decisive moment of the customer experience. It influences the perception of service, the flow of the meal and the overall profitability of…
The question is not “what is the best tool?”, but how to choose booking software that fills your dining rooms, reduces no-shows and preserves customer data for the network. The…
Opening a restaurant requires no specific degree. However, some training courses are mandatory to operate with peace of mind and stay compliant, and others are strategic for…
Stock variance is the difference between theoretical consumption (calculated from sales + recipe cards) and actual consumption (from inventories, goods received and issues).
Choosing a franchise is not “falling in love with a concept”, it is making a P&L work in a specific place, at specific hours. In 2005, people mostly talked about floor space, decor and…
Frequency, thresholds, downloadable PDF template. Everything you need for HACCP-compliant temperature logs in food service.
Why do your customers wait (or leave)? How to reduce waiting without sacrificing experience or margin? Here is an operational, tooled, results-oriented guide, designed for…
Before investing tens of thousands of euros in a lease or a concept, 3 indicators are enough to decide:
Every public holiday represents both a commercial opportunity and an organizational challenge for restaurants. These dates can generate up to 20% additional revenue, but…
Weather, seasonality, events: how to forecast a restaurant's revenue accurately. Excel vs AI methods compared.
7 HACCP software tools tested for food service: features, pricing and field feedback. Find the one that suits your business.
NF525 requirement, certification, key features and comparison of cash registers for restaurants. Everything to be compliant and profitable.
Inventory is not only a legal requirement: it is a major strategic lever to control food costs, which account for up to 60% of a restaurant's expenses. Between…
Today, 92% of consumers read online reviews before choosing a restaurant, and 33% avoid any business rated below 4 stars. Even better, gaining one extra star on…
The recipe card (or recipe sheet) is the backbone of every dish: it standardizes quantities, guarantees consistent quality, secures margins and simplifies teams' lives by…
Every day, 13% of French food waste comes from restaurants. In 2024, France produces about 9.4 million tonnes of food waste each year, of which about 12%…
Manage your use-by dates without food safety risk. Data-driven method, downloadable template and HACCP best practices.
Food Cost is an essential indicator in food service. It is the ratio between the cost of ingredients and the revenue generated by food sales. In practice, it lets you…
In food service, VAT applies according to three main rates:
Digital menus accessed by QR code are no longer just a trend: they have become a real strategic lever to improve the customer experience while increasing the profitability of…
Imagine cutting your food cost by 15%, reducing your raw-material waste by 17% and increasing your gross margin by 9%. That is what our customers at Fullsoon achieve. With a…
Imagine reducing raw-material waste and increasing your gross margin. That is exactly what our chain and franchise customers (from 3 restaurants) see on average after…
The calculator gives you an estimate in 2 minutes, based on your revenue and your food cost.
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