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 ana