Where does a ramen group lose 300,000 NOK without knowing it?

Koie Ramen is precise about what goes into their bowls. Every component on the menu is listed by name, made the same way across every kitchen. That standard is what built a following at Torggata in Oslo and carried the concept to four more locations across Norway and Sweden.

"We were losing money we didn't know we had," Tim Homer says. "Stockifi showed us exactly where."

Scaling across two countries means purchasing across different markets, with costs that are harder to follow the further the group grows. At that scale, the gap between what food should cost and what it actually costs across the group is difficult to track without the right tools. koieThe numbers existed. They just weren't connected.

Stockifi gave the group one consolidated view. Tim could see which locations were performing and which were driving costs up, and exactly which core ingredients were responsible. Items central to the menu were running over cost across multiple sites. Once visible, they were fixable.

Since starting with Stockifi, Koie Ramen has recovered over 300,000 NOK in losses that had never been visible before. "Their data showed us exactly where we were losing it and why," Tim says. "Across five locations, I can see which kitchen is off and which specific ingredients are driving the gap. That level of detail changes how you run a group."

A group that built its name on knowing exactly what goes into each bowl now has the same clarity on what each bowl actually costs.

Next time you're in Oslo, stop by Torggata or their spot by the Munch museum in Bjørvika. If you find yourself in Trondheim or Gothenburg, they're there too. No reservations needed. Just walk in. Find your nearest location at koieramen.no.