TEAM · CO-FOUNDER, COO
Baptiste Fondanèche
He supports sites from the first conversation to go-live.
01
The guides. 5 signed methods.
Staff scheduling
Start from demand, not the daily average.
Unsold bakery items
Count them item by item, then adjust your batches.
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.
Calculating food cost
The formula, the stock count that makes it accurate, the variance from theoretical.
02
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