The blog

Cart abandonment is often referred to as an e-commerce issue. In the foodservice sector, however, it's a very real but often invisible problem. Customers who leave when they see the queue, click & collect orders never finalized, baskets validated but reduced to the bare minimum... these are all situations that eat away at your sales without leaving any obvious trace on your statistics.
In this article, we decipher the mechanisms behind these silent losses, differentiate between real and fake abandonment, and give you concrete keys to regaining control over your order path and the value captured.

If, in 2016, almost 70% of payments were still made in cash, this figure has fallen to around 40% in less than 10 years. This changeover is far from neutral for the retail sector, and particularly for the catering industry, where payment structures the service as much as the organization. Peak hour throughput, queues, cash register management, reliability of figures, lunchtime experience: the choice of payment method weighs heavily on the entire operation. Should we continue to manage cash "as before", or rethink the cash-in system to make it smoother and more efficient? Behind this question lie operational, logistical and financial issues that have a direct impact on the performance (and profitability) of your establishments.

Every winter, the French mountains welcome almost 10 million visitors to over 350 resorts. For restaurants, activity is concentrated over a few intense weeks, with non-stop service, large-scale dining, international clientele and highly mobilized teams. In this article, we take a look at the most useful digital solutions for keeping up with the pace of resorts, streamlining service, supporting teams on a daily basis and making the most of the high season, without complicating the running of the establishment.

What do Sunday blanquette, karaoke night and hot pepper sauce have in common? They're all part of the signals that will shape the foodservice industry in 2026.
Behind these sometimes unexpected signals, it's above all new uses that are taking hold: customers are looking for meaning, pleasure, comfort or experience, depending on the moment. Understanding these trends helps us to better anticipate what will take root over the long term, far beyond the effects of fashion.
In this new guide, we decipher the major food & experience trends of 2026, with the keys to understanding them, making them our own and adapting them to the reality of your establishment.

Bakeries are no longer synonymous with croissants at dawn. The day has expanded, habits have evolved and consumption times have multiplied. Breakfast, brunch, lunch, afternoon tea: each time slot now has its own codes and constraints. How do you structure this succession of highlights without disrupting your daily routine? In this article, we decipher the typical day of a hybrid bakery and the levers that can be used to exploit each moment to create value from morning to night.

Want to launch your first restaurant marketing campaigns, but don't know where to start? Keep it simple! Customer anniversaries remain one of the easiest levers to activate in order to trigger a real loyalty dynamic: little data to collect, an expected message and a real reason to come. In this article, we take a look at what makes an anniversary campaign work, how to launch it and what you need to do (and avoid) to make sure it really serves your objectives.

Digitizing your restaurant: profitable investment or extra expense? Faced with rising costs, pressure on margins and fierce competition, restaurateurs today have to weigh up each investment carefully. Long associated with large chains, digitalization has undergone a profound transformation. Today's solutions can be adapted to all restaurant formats and keep pace with changes in the business. From order-taking and checkout to loyalty-building and marketing, we analyze why and how digital technology is now becoming an operational investment in the performance and stability of your business.

In a leisure complex, customer dissatisfaction is rarely related to the offer itself. More often than not, it arises from repeated minor irritations experienced throughout the visit. Details that may seem insignificant at the time, but end up weighing on the overall impression.
Based on situations observed in the field, this article pinpoints 3 sources of dissatisfaction found in many indoor leisure complexes. Complicated group outings, unpleasant waiting times, overly visible payments. These are all everyday situations that strongly influence the perception of the experience, leaving a lasting impression long after the outing.

Why do some multi-activity complexes perform better than others, given the same number of employees? Because they automate the right points in the customer journey. Ordering, payment, loyalty, communication, brand awareness: these levers can work on their own, at the right time. In this article, we share with you 5 automations already in place in bowling alleys, karaoke bars, laser games and trampoline parks. Ordering without leaving the game, payment at the right place, recurrence without promotions, off-peak reminders, local visibility that increases over time... Tailor-made solutions to relieve teams and boost sales, without having to rethink everything.

You're running a hybrid venue, a food court, a third-party venue or a concept that combines catering, leisure activities and events. You already have a cash register, sometimes several tools around it, and you feel that the organization could gain in clarity. But questions quickly arise: where to start? What should you digitize first? How can you make the right choices without ending up with an accumulation of subscriptions and tools that are difficult to manage? This guide is for you. It details the first steps not to be missed, the structuring decisions to be made and the foundations to be laid to digitize your hybrid venue without getting it wrong from the outset.

Nearly a quarter of French people telework, on average 2 days a week. This lasting change in the pace of work has had a knock-on effect on consumer habits, particularly when it comes to eating out at lunchtime. Which days are most affected? How can we capture a hybrid clientele who still want to eat out, but in a different way? We take a look at the current state of teleworking in France, and above all, we present you with possible solutions to help you make the most of these new practices and secure your business week after week.

With 3 million climbers and 10 million admissions to venues by 2024, indoor climbing is enjoying rapid, sustainable growth. The 2024 Olympic Games effect has reinforced the momentum, with +17 % in attendance in September, driven in particular by 15-25 year-olds and urban areas. But behind the growth, the market is becoming denser and competition is intensifying. This article offers a comprehensive analysis of the trends and solutions needed to structure a competitive model in a more competitive environment.