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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...
Centralizing data, decentralizing action: the new balance in foodservice
Can we really talk about "modern" contract catering when each site is still subject to the constraints of a rigid, blind centralized purchasing system?
In 2025, a paradigm...
Transform your inventory management: 3 high value-added routines for your restaurant network
Reducing hidden costs, making inventory discrepancies reliable, automating monthly closings: this is the vital triptych for any operational management or IT department in...
3-day forecasts, aligned production and optimized purchasing: AI changes the game in multi-site catering
8:42 am, centralized production site, suburb of Lyon. On the logistics manager's screen, an alert appears: "Risk of shortage on grated carrots D 2 - consumption expected to...
What AI sees that you don't: immersion in the augmented customer experience
Clement enters. The AI knows he's been here three times already this month. It knows what he orders when it rains. It also knows that he leaves if the queue exceeds three...
Reducing food waste by 2025: an invisible experiment, a collective strategy
In a central kitchen, production starts at 4:30 am. No dish will be sold. No customer will pay for a meal. And yet, every gram produced must correspond to a real, anticipated,...
Automation and artificial intelligence: how to boost your performance in foodservice
Robotize the repetitive. Anticipate the uncertain. Decide faster, but above all better. This is the promise of automation coupled with artificial intelligence in multi-site...
How to limit inventory discrepancies and ensure reliable stock data in multi-site foodservice operations
In multi-site catering, inventory discrepancies remain one of the blind spots in logistics performance.
Behind a simple misalignment between theoretical and actual stock...
2025: towards a new relationship architecture between restaurateurs and suppliers in Europe
2025 marks a turning point. After three years marked by logistical, energy and geopolitical tensions, European restaurateurs are being forced to fundamentally rethink their...
Multi-site inventory management: an essential lever for profitability in the foodservice industry
In multi-site commercial catering, inventory management is not just a support function, it has become a genuine strategic lever for profitability.
Controlling inventory can...
Why is rigorous purchasing and supply management essential in multi-site catering?
In a multi-site catering group, purchasing management can no longer be steered site by site: it needs to be harmonized, centralized, and optimized across the network.
4 common mistakes in catering supply management and how to avoid them
In an environment where pressure on costs, product quality, food safety and traceability is permanent, the slightest flaw in supply management can weaken the entire foodservice...
How can centralized purchasing be reconciled with local flexibility in multi-site catering?
For a long time, in multi-site catering, centralized purchasing was seen as a matter of course: economies of scale on volumes, nutritional harmonization, strict budget control,...