L ’ OSTERIA
Höllen feels the most difficult part of the operation has already been achieved : switching from wholesalers to a single logistics provider who has “ open-book transparency and can bring products everywhere where we are ”.
“ Now we are working on the optimisation of this structure ,” he adds . “ Our one-stop strategy is the next step . We are working on systems that will allow us to forecast the restaurants ’ inventory needs .
“ We have a monthly changing menu , and special products that are not in our standard range , and we already push these products into the restaurants .
“ We calculate the needs of each restaurant based on their sales , and then deliver the products they need so that they don ’ t need to think about it . As I said , we want them to focus on the most important people : their guests .
“ The idea is that eventually they will never need to place an order anymore . They simply get what they need and that ’ s it . That ’ s the future .”
It ’ s a future that will serve the company well as it continues to expand .
“ We need sound logistics to operate in the new countries we are entering . For example , in September , we will open the first restaurant in Poland , in Warsaw , for which we are setting up a complete supply chain . But there are also more countries under discussion , including those in Scandinavia , as well as Spain and Portugal .”
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