Dalia x Yokitup: how to reduce your restaurant's food cost

Tracking and analyzing your restaurant ratios

The finest Middle Eastern tables in Paris

The first restaurant opened its doors in 2021 in the heart of the Bourse district. The Dalia team takes guests on a culinary journey through the delights of the Levant, from Israel to Lebanon, by way of Syria, Turkey and Jordan.
Chef Steve Zylbersztejn celebrates the Eastern Mediterranean with colorful sharing plates, putting the spotlight on seasonal produce.

“The results speak for themselves: thanks to Yokitup, we cut our food cost by 13% despite inflation.”

Protecting your restaurant's margin in times of inflation

Yokitup makes it quick to standardize and organize recipe cards. Every ingredient used to prepare the dishes is constantly monitored, especially expensive products.
This visibility makes it possible to spot cost variations quickly, anticipate market fluctuations and adjust prices strategically, especially in times of inflation.

Managing food cost in restaurants

Reducing waste, optimizing recipe cards in the kitchen and negotiating with suppliers have become routine practices, all made possible by tracking raw material costs.

“Our goal was to keep our ratios under control during a period of strong growth. We wanted better visibility over our costs, orders, stock and inventories, without stifling our teams' creativity.”

Why better production management in the central kitchen matters

Simplifying production processes for the teams

Teams can easily generate production orders with the exact quantities of ingredients and sub-recipes. This also saves valuable time and prevents mistakes.

Forecasting raw material needs

Forecasting improves the planning and organization of production in the central kitchen, ensuring the necessary raw materials are available at the right time. It also reduces waste by avoiding losses from expired use-by dates or unused portions.