News
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,...
Why do discrepancies between theoretical and actual material costs persist despite the use of control tools?
In multi-site commercial and collective catering groups, controlling material costs is an important lever for steering the profitability of each establishment.However, despite...
Autopsy of a material cost discrepancy in multi-site catering
Material cost is one of the most sensitive financial indicators of the operating account in commercial and institutional catering.It measures an establishment's ability to...
FHT 2025 Conference: AI and restaurant chains: from technological promise to operational performance.
At Food Hotel Tech 2025, our conference (available in videos) revealed how restaurant chains and retail chains can meet major challenges - from post-Covid evolution to cost...
How AI and data analysis are revolutionizing material cost management in foodservice
Paris, 9:00 am - Purchasing office of a multi-site restaurant chain
In a large open space, a dozen buyers are immersed in their screens, juggling dashboards and analysis...
Why single-product foodservice will appeal to consumers in 2025: marketing, psychology and the impact on multi-site catering....
Faced with an often plethoric offer and growing cognitive overload, the consumer of 2025 seems to be turning to a purer, more legible type of catering: that of the mono-product.
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Signs...
How to integrate an immersive experience into multi-site catering? Adoria's experience and advice
Far from being a simple food service, organized catering is tending towards a total immersive experience, where staging and interaction with the environment become components...
Immersive restaurants: when staging revolutionizes the gastronomic experience
Far from being just an ephemeral trend, immersive restaurants are part of a deeper movement in which commercial catering is gradually building unforgettable, multi-sensory...
Single-product foodservice: a viable model for multi-site chains? Strategies and best practices
Mono-product in foodservice: is this model really suited to organized foodservice chains?
While independent restaurants can play the exclusivity and craftsmanship card, multi-site...
How can you effectively manage multi-site supplies for commercial and institutional catering?
Procurement management in a multi-site catering chain is a challenge that has now become major, and one that directly impacts costs, product quality, profitability and the...