Facilitate procurement, manage stock and improve gross margin
Along with turnover, gross margin is an essential factor in catering. To control this margin, you must:
- Optimizing raw material purchases,
- Calculate the cost price of prepared meals,
- Order the most precise quantities,
- View key indicators (turnover, gross margin) on a monthly dashboard
In addition, management control tools are non-existent in catering. Determining the gaps between purchases and consumption allows better targeting of problems.
Finally, there is no software allowing the analysis of sales by "menu engineering", used in the hotel industry to develop growth.
Koust is a software that allows you to compare and track prices from several suppliers on the same ingredient. Unit differences are also managed.
The recipe module allows you to calculate cost prices, margins and the identification of allergens in dishes.
Cooks have access to technical sheets, can print labels for prepared products.
Inventory management by storage area.
The manager compares the differences between purchases of raw materials and sales in restaurants.
The sales analysis module allows you to visualize on graphs:
- Customer feedback on prices (by product range)
- Engineering menu by range
- Price dispersion
- View the key indicators (turnover, gross margin) on a monthly chart.