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EHPAD catering: 4 tips to reconcile nutritional requirements and budgetary control
In EHPAD, catering constitutes a structuring medico-economic lever.
It simultaneously engages the prevention of undernutrition, compliance with national standards, residents' quality of life and the financial sustainability of the establishment. Its optimization relies on an engineering of the food offer articulating geriatric needs, operational organization and budgetary steering.
It's a key factor in the success of our business.
Inflation, AI and labor shortages: the new restaurant purchasing equation
In 2025, foodservice purchasing departments are facing a triple shock: persistent inflation, HR tension and supplier volatility.
Automation and AI become essential to maintain...
Planned production vs. actual consumption: how to ensure reliable management of foodservice operations
The discrepancies between planned production and observed consumption represent a major issue for foodservice players. They weigh on the material cost, fuel food waste and...
How do you respond to a quality or CSR audit on foodservice purchasing?
Quality audits, CSR controls or the requirements of public principals impose rigorous structuring of purchasing data.
In a foodservice group, these audits go beyond simple...
How do you centralize and update supplier and product compliance documents for multi-site catering?
Between INCO sheets, organic certificates, attestations of origin or supplier quality documents, foodservice groups have to manage hundreds of regulatory documents across...
How do you structure the traceability of purchases in a catering network to comply with regulatory obligations?
Regulatory compliance is no longer limited to ad hoc document management. To meet the requirements of the EGAlim and INCO laws, quality audits and public tenders, foodservice...
How can EGAlim commitments be traced and justified in a catering network?
EGAlim compliance has become a structuring issue for purchasing, quality and CSR departments in contract catering.
Beyond compliance with regulatory thresholds (50% sustainable...
How to accurately calculate material costs in a multi-site restaurant network
Material cost remains one of the most sensitive levers of profitability in the foodservice industry, but calculating it becomes complex when managing several establishments.
Between...
Actual vs. theoretical material costs: the main causes of discrepancies in the foodservice sector
In all foodservice networks, the same question comes up again and again: why do the figures never coincide perfectly between the forecasts from the technical data sheets and...
What indicators should be tracked to manage materials performance in a foodservice network?
Material cost management in a restaurant network cannot be based on a simple monthly value. It requires a battery of indicators specific to each type of business (commercial...
In a multi-site catering organization, how do you effectively connect your sites to your head office?
Multi-site catering networks have to reconcile two requirements: centralize data and preserve local operational autonomy.
Between the establishment, the head office, the...
How can you effectively digitize the back office of a commercial or institutional catering network?
Faced with rising costs and complex operations, digitizing the back office is becoming a priority for foodservice groups.
But where to start? Should purchasing, production...
Chicken in multi-site catering: a lever for growth and innovation
Polyvalent, profitable, appreciated by all generations: by 2025, chicken will become the preferred protein of commercial foodservice chains.
From emerging chains to international...