Welcome to Jaynal, our new full-time team member on a permanent contract in Grenoble.
November 2023 Retrospective: The beginnings of the future HR department. Business continues in Grenoble & Lille.
Grenoble's results
- UBER EATS : 8076€
- DELIVEROO : 11002€
- CLICK & COLLECT : 2502€
- DIRECT SALES : 13269€
TOTAL : 34849€
Results since launch (12/2022) : 364.072€
Despite a slight decrease in monthly revenue compared to October in Grenoble, we have maintained our "buy one, get one free" offer with Deliveroo because they contribute to financing the operation. Thanks to this, we have been able to maintain a satisfactory level of activity on this platform.
However, we are dissatisfied with the decrease in revenue generated directly in the restaurant this month. Indeed, it does not even represent half of the monthly revenue. We are committed to working to increase the share of direct sales in the total revenue in Grenoble.
Lille's results
- DIRECT SALES : 28872€
TOTAL : 28872€
Results since launch (10/2023) : 41780€
First full month in Lille. Nearly €30,000 in revenue from direct sales, dine-in or takeaway, without working with delivery platforms. This is very promising for the Lille outlet. We achieve better margins on in-store revenue than on revenue generated by delivery platforms.
Apart from revenue growth, we are also focusing on optimizing expenses to improve profitability.
As leaders of our company, it is our duty to develop strategies aimed at improving the profitability of each of our units.
This may involve several actions such as increasing the revenue of the outlet through targeted marketing efforts, opening a new location in the city to multiply activity and benefit from economies of scale, as well as considering optimization of internal expenses.
The advantage of the software we use in our business is access to a multitude of analyses and statistics. Specifically, through our cash register back office and those of delivery platforms, we can verify our peak and off-peak hours of activity.
This may involve several actions such as increasing the revenue of the outlet through targeted marketing efforts, opening a new location in the city to multiply activity and benefit from economies of scale, as well as considering optimization of internal expenses.
The advantage of the software we use in our business is access to a multitude of analyses and statistics. Specifically, through our cash register back office and those of delivery platforms, we can verify our peak and off-peak hours of activity.
A heatmap showing activity peaks according to time slots and days of the week in October.
We found that we could reduce our opening hours in Grenoble without a significant impact on our revenue. This allows us to better manage our payroll expenses.
So, we've made the following changes:
For lunch service, from 11:00 AM - 2:15 PM to 11:30 AM - 2:00 PM (saving 45 minutes)
For dinner service, from 6:00 PM - 12:00 AM to 6:00 PM - 10:00 PM from Monday to Friday (saving 2 hours)
With this realization, we were able to reallocate our resources and open for lunch on Saturdays and Sundays without increasing our payroll expenses, thus optimizing our revenue potential during the weekend.
So, we've made the following changes:
For lunch service, from 11:00 AM - 2:15 PM to 11:30 AM - 2:00 PM (saving 45 minutes)
For dinner service, from 6:00 PM - 12:00 AM to 6:00 PM - 10:00 PM from Monday to Friday (saving 2 hours)
With this realization, we were able to reallocate our resources and open for lunch on Saturdays and Sundays without increasing our payroll expenses, thus optimizing our revenue potential during the weekend.
A heatmap for November in Grenoble.
Delegated HR processes
As small restaurant owners, we juggle between our operational responsibilities and the strategic management of the business. This makes some tasks, such as recruitment, too burdensome for us.
From the beginning, we have delegated communication and graphic design of our content to Maria, a freelance SMM and advertiser. Now, it's time for human resources management to be delegated.
Therefore, we have hired Lydie, also an external provider for now, who will be responsible for drafting job postings, posting them, sorting through applications, as well as contacting and scheduling interviews with potential candidates. Lydie will also be responsible for creating employment contracts, tracking candidates, and handling payroll.
This is a significant step forward for our company because this responsibility is now entrusted to someone more competent than us, which frees us from a significant workload and allows us to dedicate more time to the development of the business.
From the beginning, we have delegated communication and graphic design of our content to Maria, a freelance SMM and advertiser. Now, it's time for human resources management to be delegated.
Therefore, we have hired Lydie, also an external provider for now, who will be responsible for drafting job postings, posting them, sorting through applications, as well as contacting and scheduling interviews with potential candidates. Lydie will also be responsible for creating employment contracts, tracking candidates, and handling payroll.
This is a significant step forward for our company because this responsibility is now entrusted to someone more competent than us, which frees us from a significant workload and allows us to dedicate more time to the development of the business.
New cooking technology for Naans
In Lille, where we are located in the Kitchen Market food court, the energy available for kitchen appliances is entirely electric. Therefore, we were unable to install a traditional tandoor oven like in Grenoble to cook the Cheese Naans. We have found an alternative in England from an Anglo-Indian supplier who builds special electric ovens for naans.
The method differs significantly from the tandoor oven: instead of placing the bread on the vertical wall, here it's simply placed on the rotating plate. The bread enters the oven on the right, makes a turn, and when it comes out, it's cooked.
This requires much less skill to make a Cheese Naan, significantly reducing the training time. We also believe that this oven will be less energy-intensive, but this remains to be confirmed in the coming months. However, the Cheese Naan doesn't have the same texture as in a tandoor, so we will need to gradually adjust the recipe for our dough.
This requires much less skill to make a Cheese Naan, significantly reducing the training time. We also believe that this oven will be less energy-intensive, but this remains to be confirmed in the coming months. However, the Cheese Naan doesn't have the same texture as in a tandoor, so we will need to gradually adjust the recipe for our dough.