Chez Madeleine is more than a restaurant. It's a warm atmosphere, comforting dishes and a friendly atmosphere worthy of Sunday family meals. With one particularity, however: forget the Burgundian beef or the legs of lamb and green beans simmered by grandma. Madeleine's cuisine is a cuisine influenced by her travels and flavors from all over the world.
Yes, because before putting down her suitcases and cooking pots in Noyelles-Godault (Nord-Pas-de-Calais), Madeleine travelled for kilometers. Across the plains, mountains, pampas and bayous, she talked with dozens, even hundreds, of cooks before developing a cuisine made of mixtures and encounters. Hanging on her moped, Madeleine crossed Asia and brought back in her satchels the desire to share and pass on cooking to her three grandchildren.
”His story has always inspired Clément, Louis and me”, explains Benjamin Deronne, one of the restaurant's three partners. ”We wanted to pay tribute to him through daring cuisine, only homemade dishes and flavors from around the world.” The map? Ambitious, too. Coconut curry shrimp, vegetable donburis, pork udon nabe... Enough to delight the taste buds of customers living in the area or those passing through the region.
Located near the A1 highway and halfway between Douai and Lens, Chez Madeleine embodies good food with friends. In addition to its large room accommodating more than 170 seats per day, regulars can also relax in the pub area with beers, billiards and darts. ”Our customers are local people. They come to lunch during the break time or in the evening when theme evenings are organized.” The latest? Retro rock evening with the concert of Lady Tinguette.
Since the post-Covid recovery, Madeleine has been running at full speed. The restaurant hires around twenty employees, including four part-time employees and two apprentices. Among them, cooks, waiters, bartenders...
”Beyond running the restaurant, you have to manage schedules, personal obligations, shifts, vacations or even the break between two services. These are very time-consuming tasks with low added value.”, explains Clément Deronne. ”Before, we used an Excel file that was updated more or less regularly.” Then came the Skello solution. ”When I discovered Skello with my associates, we found the idea brilliant and very useful.”
Among the advantages selected by Clément: greater collaboration between employees, greater ease in creating schedules, better readability of everyone's hours, fewer input errors and even greater accountability among employees.
”Skello allows us to focus on our core business: catering.”
Once the implementation was completed, the Chez Madeleine team immediately joined in. One of the waitresses talks about the simplicity of the Skello app. ”I have fifteen years of catering behind me and this is the first time that technology has allowed me to manage my hours so easily or to see everything at a glance.“Same observation with La Badgeuse set up on the restaurant. ”We work, we badge. We're going on a break, we're badging. There is no longer any doubt. Not on the part of managers, not on the part of employees. It adds confidence.”
On the financial side, not only does Clément save time on his schedules but he can also manage his payroll and make better decisions thanks to the Skello dashboard and the automation of his schedules.
”Smart Planner is very interesting for us. It allows us to save a lot of time. Since the schedule was manual before, we had to indicate shift by shift the needs we had. Today, 90% of the product does it to us.”
While Madeleine brought back her good dishes, recipes and flavors from around the world, her three grandsons pay a vibrant tribute to her by using the technological and modern tools she deserves to keep her memory and her tasty recipes alive for a long time to come.
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