Home News
News
Food waste management software: from regulatory compliance to managing material discrepancies
Reducing food waste in the foodservice industry is no longer just an environmental issue. It's a regulatory, economic and organizational issue that must be managed with the same rigor as a material cost or a margin indicator.
The difference between an "anti-waste" approach that sometimes runs out of steam over time, and an approach that's more effective than a "waste reduction" approach.
The difference between an "anti-gaspi" approach that sometimes runs out of steam over time and one that sustainably improves performance lies in three bricks: a controlled legal framework, reliable measurement, and an organization equipped to analyze and correct discrepancies.
Multi-site, multi-zone SaaS ERP software for the foodservice industry: how to manage a complex network
When a restaurant network grows, complexity doesn't just come from the number of establishments. It arises above all from the coexistence of several levels of management.
Many...
How to choose foodcost software to manage the profitability of restaurant and bar operations
In hotel organizations and multi-site catering chains, foodcost is neither an isolated indicator nor a simple ratio to be contained. It constitutes a strategic steering lever,...
Central kitchen management software for nursing homes: central kitchen, on-site or hybrid model
The choice of production model in EHPAD catering sustainably structures the nutritional quality, foodcost, HACCP compliance and management capacity of a multi-site group.
Central...
Optimizing purchasing in multi-site catering: how head office regains control over suppliers
In multi-site catering chains, the purchasing function is at a turning point. Long confined to the annual negotiation and management of supplier contracts, it is now coming...
2025 comparison of France's 30 back office catering software packages: complete analysis by business needs
The French market today includes several dozen foodservice software products: ERP foodcost, POS cash registers, HR solutions, reservation tools and multi-site platforms covering...
Planning software for multi-site catering: how to manage prime costs and secure HR compliance
Multi-site scheduling software (WFM, Workforce Management) must do more than just "make schedules". It must industrialize activity forecasting, secure multi-framework social...
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'...
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...
Central kitchen management software: how to scale up?
Central kitchens play a strategic role in collective and commercial catering. But scaling them up from a single workshop to an interconnected network requires rigor, planning...
Manage margins and material costs with SaaS cloud ERP software dedicated to multi-site catering
Profitability in the foodservice industry is subject to multiple pressures: supplier price inflation, food waste, discrepancies between theoretical and actual. Without a digital...
Manage your recipes and menus with a SaaS cloud ERP dedicated to the foodservice industry
Food service groups face a dual challenge: controlling margins while ensuring regulatory compliance. Manual management of recipes and menus often leads to errors, lost profitability...
Why choose SaaS software to manage nutrition, allergens and menus in multi-site catering?
Manual management of nutritional and allergen information exposes foodservice groups to health, regulatory and financial risks.
Adoria offers SaaS cloud ERP software that...