Good restaurant management begins with an analysis of how your establishment operates. This knowledge then makes it possible to optimize management of your restaurant and guarantee its success. The chief manager must be able to develop and enhance a menu, manage supplies and stocking of goods, optimize production by ensuring compliance with hygiene rules, and, of course, keep an eye on cash flow.
Centralize your business knowledge to better train your team and prevent departures.
Share an up-to-date recipe books with your colleagues
Train kitchen staff faster and avoid mistakes
Protect yourself from turnover--the knowledge is yours
Retain your team with a modern tool
Optimize your ratios, dish by dish and, overall, gain 12% gross margin (or several thousand) in 3 months
Take into account weight variations for reliable calculations
Sort your revenues by increasing margins and identify those that make you lose money
Go into detail: wrong proportions, costs too high, prices too low, quantities too large
Synchronize your sales with Melba and cross-reference them with costs.
Manage your business by margin rather than turnover--what matters is the end result
Count your stocks easily and prepare your orders
Make accurate inventories to identify discrepancies: Inventory N+1 = inventory N + purchases - consumptions
Prepare lunch and dinner set-ups in just a few clicks and avoid waste
Create production templates which can be adjusted quickly
Generate kitchen task lists in one click from templates
Ensure start-to-end traceability
Inform your customers about the presence of allergens and the composition of your dishes
Easily import nutritional information from CIQUAL
Get up-to-date calculations of nutritional and allergenic information on recipes
Print an allergen chart to display or distribute to staff
Effectively inform your customers