How Koie Ramen keeps food costs on track across five locations

"Since we started with Stockifi, our food costs have been moving in the right direction every month."

Koie Ramen started on Torggata in Oslo and grew to five locations across Norway and Sweden. Tim Homer has been at the helm through all of it, building a ramen concept precise enough to hold the same standard across every kitchen in two countries. Keeping the financial picture just as tight across the group was a harder problem to solve.

Costs across multiple locations in two countries don't improve without knowing where the problems are: which location is on track, which is pulling costs up, and exactly what is driving it. That picture simply didn't exist at group level.

Stockifi connected the picture across all five sites. And once it did, the team knew exactly where to act. Food costs that had been drifting started moving in the right direction.

"I can see which locations are on track and which still need work, down to the specific ingredient," Tim says. "That's the visibility every restaurant group should have."

The improvement has been consistent month over month. And for a group that has always known what goes into each bowl, now the numbers are just as clear.

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 bookings, so be sure to come early to beat the queue. Find your nearest location at koieramen.no.