RESOURCES
Nine method guides.
The calculations, the examples and the limits: what you need to decide, with or without Enskel.
01
By topic. Forecast, prepare, manage.
Forecast
3 guides
Sales forecasting
The baseline, the calendar, the weather, then measuring the error.
Staff scheduling
Start from demand, not the daily average.
Unsold bakery items
Count them item by item, then adjust your batches.
Prepare
3 guides
Stock management
From requirement to order, with yield and pack size.
Recipe costing and food cost
Cost a dish, then compare theoretical and actual. Free template.
Food safety management plan
What the plan contains, and the records to keep every day.
Manage
3 guides
Running multiple sites
One shared method, read site by site.
Calculating food cost
The formula, the stock count that makes it accurate, the variance from theoretical.
Choosing software
The questions to ask, and how to test, without a ranking.
02
The recipe card template. Free to download.
A spreadsheet ready to fill in, in French: ingredients, weights, yield, prices, cost per portion. The same calculation as Enskel.