The blog

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.

How does loyalty affect average ticket sales, margins and a store's ability to grow? This edition of Obypay Data Insights 2025 answers this question with data from the field. We analyze several operating models equipped with Obypay's loyalty solution: fast-food, leisure complexes and franchises. Three contexts, three challenges, but the same performance logic. Between basket growth, recurrence, data collection and support for network development, this article sheds useful light on anticipating 2026 and structuring a loyalty strategy that really supports your business.

You recognize the familiar faces, but are they really your best customers? In this article, we show you why your visible regulars aren't always the ones driving your business. We review the biases that can mislead your perception, the essential metrics that reveal true loyalty, and the profiles to monitor in your database. You'll have all the tools you need to steer your repeat business with precision, and focus your efforts on the customers who really count.

Over the past 5 years, social networks have become an integral part of restaurant owners' daily lives. During the confinements, they enabled many to keep in touch with their customers and weather the storm. Even today, a video can propel a restaurant into the spotlight in a matter of hours. But in an unprecedented context of falling visitor numbers, limited purchasing power and increasing competition, relying on such unstable tools is becoming a risky business.
Restaurateurs need reliable levers that generate returns, stabilize business and reduce uncertainty. Loyalty, data, customer activation and local referencing meet these challenges far better than virality. We explain.

Do you run a fast-food outlet, food court or leisure complex? This new product is for you! Discover the Tap to Pay kiosk from Obypay: a kiosk that combines ordering and payment on the same interface to shorten the customer journey and keep throughput regular, even at peak times. There's no need for an Eftpos terminal or any additional handling - everything is done in one place, in a single gesture. We take a look at the benefits for both customers and teams, and answer any questions you may have about the Tap to Pay innovation.

Are you a foodpreneur planning to open a restaurant in 2026? The market has never been so creative, and customers are keen to discover new concepts, but their expectations have changed. They decide quickly, compare everything, look for simplicity and have no patience for the messy routes that complicate their day. This guide will help you decipher these new behaviors and lay the foundations for an experience that really works. It'll help you open in the best possible conditions and make your customers want to come back from day one.

Just because payment comes at the end of the journey doesn't mean it doesn't have an impact on the customer experience. Contactless, wallets, QR codes, prepaid cards... some uses are already well established among your customers, while others are making rapid progress. Some futuristic solutions still look like something out of a spy movie, but could soon become a reflex. The idea is not to offer everything, but to choose the solutions that really support your restaurant. Let's take a look at them together, to help you anticipate the uses to which they will be put by 2026.

Already well established in brands such as Starbucks, grab & go appeals to a public that wants to eat well, quickly and without disrupting their schedule. Working people in a hurry, regulars who drop in every day, students between classes... they're all looking for the same thing: a gourmet break that doesn't spill over into the rest of the day.
For restaurateurs, it's a simple answer to some of today's most pressing needs: serving more people, smoothing out the lunchtime rush, boosting the average basket... all without increasing staff numbers or compromising service quality.

Margins have never been so fragile in the foodservice industry. With raw material prices soaring, rents on the rise, energy costs on the increase, and competition extending far beyond traditional restaurants, every point of profitability counts. Many establishments, even when fully booked, struggle to exceed 2 to 6% of net margin. In this context, continuing with the old reflexes is tantamount to sawing off the branch on which you're sitting. This comprehensive guide gives you the key figures for the sector, dismantles the misconceptions and highlights the essentials for regaining control right away.

Gone are the days of the single-purpose restaurant. Today, hybrid venues are the order of the day: on site, click & collect, delivery, but also original combinations such as restaurant + grocery store, café + bookshop or even café + laundry. These formats are seductive because they fit in with the new rhythms of life: saving time, having more experiences, taking advantage of multi-purpose spaces. For restaurateurs, the hybrid attracts cross-traffic, enriches the experience and secures revenues. But without a coherent identity, ambience and itinerary, the spirit of the place falls apart. Does your hybrid venue really give your customers the impression of a single experience? Find out now!