End-to-end: managing the kitchen with profitability

In bookstores, cinema and television, cooking has presented itself more able to reach different audiences, invading – not only for its aroma and flavor – other fields, such as entertainment and culture. Literally in the mouths of the people, it gained notoriety, winning over fans, inspiring and making it clear that the enthusiasm for good food also brings direct effects on the economy of Brazil.

Against the strong downturn facing the country, the food service sector follows a significant expansion. Growth is such that since 2014, the number of new developments in the industry – including restaurants, coffee shops, bakeries and cafes – has advanced about two digits per year.

In numbers, the fraction responsible for feeding Brazilians out of home reached R$ 139.59 billion in 2015, representing an increase of over 8.3%, according to the Associação Brasileira de Franchising – ABF (Brazilian Franchising Association) . But even if the scenario is positive, we must be alert; in a fierce and versatile market like this, only the companies that know how to manage well the business survive.

So as not to let the crisis affect investments of a lifetime, the need for networks to be more efficient with rapid response in the management of assets and people became vital, both to attract new customers and to retain those already loyal, thus minimizing expenses, increasing profitability and dribbling competition.

Opting for an end-to-end management, ie, with full integration of store processes – from the order to the kitchen, from the cashier to the stock, is the key to success. Some rules even apply to all kinds of franchising – from fast food to restaurants designed to meet the most demanding consumers. One of them is managing perfectly all steps in the kitchen.

Known as the villain of any establishment in the area, the waste of raw material deserves careful attention. After all, an adequate control of production, combining speed, accuracy the elimination of unprofitable expenses translate directly into profit. In this scenario, investing in technology to help in the mastery of these tasks has been the alternative found by many entrepreneurs.

With Linx Degust, today it is possible to monitor, in a very precise manner, the performance of your business in the preparation of each of the menu items. In the sheet of its products, the manager can see, for example, all the details about the ingredients required in the preparation of the offers. What helps a lot is that this information appears properly incorporated into the data on the stock.

So, besides being much easier to manage what happens on a daily basis – something that impacts directly, also in productivity levels – everyone involved comes to understand more clearly, closely monitoring even stages that are not part of their activities. Another crucial point is that, with inside information, franchisors can develop better campaigns for the franchisee, who, in turn, will use these numbers with more strategic intelligence to lead his franchise in the most cost effective way possible.
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Solutions for bars and restaurants management

Solutions for fast food and cafeterias management