A Restaurateur where any other person working in the
food industry is not an accountant, we have designed a program that is simple, powerful, easy to use and which will amaze you.
You will be able to control the profitability of the production line, your turnover, your sales, your cost prices, your sales ratios where offered, your stock and replenishments.
We have therefore designed an educational tool in the form of a web program that you can use anywhere from an internet connection.
All you need to do is create your account (your email if you already have one) and a password.
Our software brings you invaluable help to inform you and give you a forecast of profitability of your restaurant, or any other activity in the food sector.
From the development of a technical sheet of your dishes, recipes, sauces and cakes. (trivets) you will have a set of fully automated financial statistics.
IMPORTANT:
GEST RESTO IS USED BY ALL FOOD PROFESSIONALS SUCH AS:
BUTCHER'S SHOP
CATETER
BAKERY
CHOCOLATE ....
What are the advantages ?
The advantages of setting up a technical sheet per dish are as follows :
it encourages them to take into account their profitability objectives and therefore to adopt a managerial approach, to react in the event of a slippage;
she guides the kitchen team in the progression to follow (or the recipe) for the preparation of the proposed dishes; regularity wins;
it mentions the ingredients to be used, their characteristics and above all the quantities to be respected;
it is a reminder in case of forgetting or uncertainties about the ingredients and quantities to use;
it makes it possible to follow and respect standards (quantitative and qualitative) as well as technical preparation and cooking operations;
it serves as a control support to see whether the purchase prices of goods and especially fish, seafood, etc. are experiencing strong fluctuations or not;
it ultimately indicates the cost of manufacturing each dish and menu offered, and therefore the purchase prices of each ingredient;
As part of the creation or takeover of a restaurant, it is recommended in funding application files. A banker will appreciate seeing the entrepreneur’s desire to control his margins in this way.
The technical sheet is undoubtedly an indisputable plus.
As a general rule, the lower the average price of a menu, the lower the gross margins.
Therefore, an accurate technical sheet is essential.
The data sheet has long been integrated into the management system.
It aims to perfectly control its material costs. And to have a serene vision of the profitability of his establishment.Â