Digital Routines and Flow at Eurest Nydalen
Karim Bouhadoun is the head chef at Eurest's staff restaurant in Nydalen and was named "Gressnett User of the Year" at Eurest two months ago. He has streamlined his kitchen through good routines from Eurest and the menu bank from Millum.
I rely on Millum Procurement and especially the menu bank. Head Chef at Eurest in NydalenKarim Bouhadoun
He has extensive experience in the kitchen, both as a restaurant owner and as a staff restaurant manager at Eurest. For the past four years, he has run the Eurest staff restaurant in Nydalen.
Having the menu bank is both a relief in daily life and a dangerous comfort zone. I am completely dependent on it to get through the workdays. It would be a crisis for me if the system went down occasionally.Karim Bouhadoun
The use of Millum Procurement and the built-in menu bank module is important at Eurest. Karim mentions that he receives 4-week menus from central management. He then sits down and orders products based on which dishes he knows from experience are the most popular.
It's fantastically simple that the menu bank automatically calculates everything I need to order. Some dishes I know don't sell that well, while others sell better. Then I just adjust the quantity in the menu bank and immediately know how much of each item I need to order. It saves me a lot of time both in planning and ordering.Karim Bouhadoun
Karim is very satisfied with the digital solutions available to him and believes they make his workday both easier and better.
With today's modern menus, it's not easy to keep track without the good tools from Millum. You simply need the tools that handle planning and purchasing – so you can focus on cooking. I use the menu bank to keep track of menus and recipes.Karim Bouhadoun
Another advantage of using Millum Procurement is that I get the correct price for all goods every time. That way, I always have full control. I simply want to thank Eurest for choosing such a good tool for us and Millum for developing it.Karim Bouhadoun
Using Tools to Reduce Food Waste
For Karim, the work of reducing food waste begins as soon as he logs into the procurement portal. He can tell that he logs in once a week to place orders.
I get the menus from Eurest. Then I'm in the menu bank adjusting the quantity of each dish based on sales experience. I spend about 90 minutes ordering food for the entire week. In total, there are seven dishes every day and five serving days, a total of 35 dishes that I order in 90 minutes.Karim Bouhadoun
Karim explains that they usually have 700 guests every day. He has spent a lot of time implementing measures against food waste among his guests.
I know approximately which dishes our guests like and how much food needs to be prepared every day. So I estimate the quantity based on the guests' taste. In addition, we are careful to make small quantities of everything so that we never end up with too much food. Guests know that if one soup option runs out, there is still soup option number two left. In this way, both employees and guests work together to reduce food waste.Karim Bouhadoun
They have also introduced their own version of "Too Good To Go", where the day's leftovers are sold at a greatly reduced price.
That's brilliant. That way, we sell out leftovers that we would normally have to record as waste and discard.Karim Bouhadoun
Important to Have a "Feeling" for Inventory
Karim usually receives the products himself when they arrive. For him, this is an important part of the work process and gives a good "feeling" for the inventory status.
It's very important for me to be 'hands-on' with the products. It gives me an opportunity to keep track of the inventory. Plus, it feels good to be somewhat useful among all these talented chefs.Karim Bouhadoun
He points out that they do stocktakings every month, but by personally handling all the goods and going down to the warehouse several times a day to fetch items, he gets a good overview of what they have and what needs to be ordered.
This makes ordering easier, while I gain better control over our inventory status. It's important never to buy more than you need if you are to achieve the goals of reducing food waste.Karim Bouhadoun
