APR

MAY

JUN

JUL

AUG

SEP

Kitchen 27.4%

Bar and Beverages 19.8%

Desserts 31.2%

Fresh Salmon 1.2 kg + 12 KG Stockout Expected Friday Noon threshold 6 kg

Beef · Butcher's Cut 4.8 kg + 8 KG Below threshold for 42 covers threshold 5 kg

Vine Tomatoes 9.4 kg NONE Covers the Whole Weekend threshold 4 kg

Heavy Cream 35% 6 L + 12 L 6 L Case Size Respected threshold 8 L

160 g Salmon Fillet +18 % €3.84

220 g Agria Potatoes = €0.46

30 g Salted Butter +12 % €0.39

1 piece Roasted Fennel −4 % €0.88

— Seasoning and Losses €0.85

Selling Price €24.00

Gross Margin €17.58

Food Cost 26.8%

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Restaurants: Take Back Control of Your Food Cost Margin.Salmon is up 18%, butter 12%, and your menu has not moved. Between price-list inflation, walk-in fridge losses and portions served by the ladle, margin slips away little by little.Fullsoon reconciles your POS data, your supplier invoices and your inventories: every day you analyze your real food cost. Our customers gain on average 3 percentage points of margin on food cost within 6 months of use.

+3 percentage points of margin on food cost within 6 months

31.2% food cost, versus 34.2% before

4h of orders and spreadsheets saved per week

Orders Accurate to the Gram, Without an Excel File.Evening bookings, history over the last three years, public holidays, weather, terrace: Fullsoon deduces Friday's covers, then converts those covers into kilos of salmon, beef and tomatoes to order.Remaining stock is already deducted, and supplier pack sizes and order minimums are respected. You no longer overstock “just in case”, and the chef no longer fills in a spreadsheet on Sunday evening.

Bookings Feed Into the Calculation A service with 42 covers and one with 90 are not ordered for the same way. The forecast updates with every new booking.

Covers Converted Into Quantities Your recipe cards turn the planned dishes into kilos, litres and pieces; remaining stock already deducted.

The supplier receives the purchase order issued by Fullsoon Pack sizes, order minimums and delivery days respected. You confirm with one tap, or let it go out.

Standardize Your Recipes Across All Your Locations.A recipe card written once at headquarters applies to your 8 locations, quantities included. When the price list moves, the cost of each dish is recalculated the same morning, and you know which ones have fallen below your margin target.Multi-site management fits in one view: food cost per restaurant, inventory variances, off-target dishes. The regional manager stops asking for files.

Centralized Recipe Cards

Price lists and dish costs

Multi-Site Management

Inventory Variances by Restaurant

See Fullsoon Running in a Restaurant.In 30 minutes, we show you the platform tailored to your business: real food cost, supplier orders, sales forecasts.

Connected to your POS and your suppliers

Site-by-Site Rollout

Management Software for Restaurants and Groups | Fullsoon

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