From restaurant groups to central kitchens, see how Fullsoon helps multi-site operators standardize their processes, eliminate waste and boost their margins at scale.
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Quick-Service Restaurants
Sales forecasts, available up to 1 month ahead, are the basis for preparing each day. Teams know what to produce before service and limit unsold items at the end of the day.
Factory & co- Quick-Service Restaurants
Supplier orders are generated automatically from forecast sales and available stock. The food cost of each recipe is tracked as purchases come in, so they can react as soon as a supplier price goes up.
Nach
- Quick-Service Restaurants
Inventories are done from the mobile app and feed directly into the week's orders. The gap between counted and theoretical stock shows where goods go and helps hold the food cost.
Pepper Grill
- Quick-Service Restaurants
Recipe cards are linked to supplier prices: the cost of each dish updates as soon as a price list changes. Orders go out for exactly what is needed, with no overstock on fresh products.
Naga street Food
- Quick-Service Restaurants
Losses are declared from the app and tied to the products concerned. The team sees what ends up in the bin and adjusts its orders accordingly.
Hungry Family
- Quick-Service Restaurants
No more purchase orders entered by hand: Fullsoon prepares each supplier's order from forecast sales. The manager checks it before sending and tracks the evolution of their margin week after week.
Bollynan
- Quick-Service Restaurants
Each product is ordered in line with forecast sales up to 1 month ahead, to avoid stock-outs during service. Food cost tracking shows, recipe by recipe, where the margin is won or lost.
Tacos Avenue
- Quick-Service Restaurants
The goal: gain percentage points of margin on food cost. Price checks on receipt and the cost of each dish flag drifts before they weigh on results.
Asian Touch
- Quick-Service Restaurants
Sales are forecast product by product, which makes it possible to order short-shelf-life fresh products as accurately as possible. Stock is valued in real time, without waiting for the month-end inventory.
Coffee Island
- Quick-Service Restaurants
Deliveries are checked from the app: quantities and prices are compared with the order, and every discrepancy is noted, with a photo as evidence. Food cost stays reliable, delivery after delivery.
Crispy soul
- Bakery & Pastry
Thanks to AI, each shop's sales are anticipated to avoid stock-outs during the day as well as unsold items at the end of the day. Goods receiving is smoother and the product catalog is easy to keep up to date.
Paris Baguette
Hotels
Thanks to attendance forecasts available two weeks ahead and updated every day, hotel restaurants manage to reduce food waste by 30% and anticipate the quantities to produce, particularly at breakfast.
Accor- Central Production Kitchens
Orders from points of sale are sent automatically to the central production kitchen, with no calls or spreadsheets. Re-entry errors disappear and every need reaches the kitchen complete.
Bloom café
- Central Production Kitchens
The central kitchen adjusts its production schedule according to the needs received from each point of sale. AI-calculated sales forecasts make it possible to anticipate volumes from one day to the next.
Easy Sushi
- Central Production Kitchens
Once production is finished, Fullsoon organizes distribution to each shop and issues priced delivery notes. Each shop knows what it will receive, and the central kitchen knows the value of what it ships.
Maison Azalée
- Institutional Catering
Attendance is forecast up to 1 month ahead to adjust production to the number of students expected. On the day, quantities are readjusted to avoid losses.
Essonne Department
Institutional Catering
Orders are prepared up to 1 month ahead from forecast attendance, to avoid stock-outs and overstocking. Purchases follow actual need and stock stays at the right level.
ASPP- Institutional Catering
Better knowledge of the number of students expected makes it possible to produce exactly what is needed and reduce waste. On the day, production adjusts to the attendance observed.
Région Sud
A pilot site within 3 weeks, your processes standardized, then a site-by-site rollout with your teams.
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