The CHR Consulting magazine

Every quarter, practical benchmarks to run your café, hotel or restaurant: a seasonal feature, the ratio of the quarter, a real case, industry news and tools you can apply the next day. Published in French.

The featureRatio of the quarterCase studyNewsThe toolbox

Issue 01 · November – December 2026

Run your restaurant by the numbers, not by feel.

The first issue introduces CHR Consulting, its method and its online tools: 25 years in the field and more than 40 concepts supported, put to work for your management.

02
Editorial and background · the operator who turned 25 years in the field into tools
03
Management software · your ratios every morning, not two months later
05
CHR 360° consulting · an operator's view, not a theorist's
06
Our expertise · from the kitchen plan to the P&L
07
Online food safety plan and expert session · two immediate solutions

Download issue 01 (FR) → PDF in French · 8 pages · 4 MB · free, no sign-up

Next issue · January 2027

Issue 02: making the winter season work.

Seasonal venues live on a few months of trading and carry their costs all year. Issue 02 is dedicated to them, with a look at adapting to climate change.

The featureSeasonal venues: recruiting, housing and retaining staff, managing cash flow between seasons

NewsAdapting to climate change: shorter seasons, a year-round offer

The ratioPayroll when sales vary threefold across the year

Case studyOpening a restaurant in a ski resort

From ideas to practice

CHR Consulting's tools apply the magazine's method to your venue, day after day.

Try the management software → All tools

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