The blog

You couldn't miss it: food running clubs are taking over Instagram, Tik Tok (and the streets!). The idea is simple: run together and then share a meal. A sport & food trend that attracts a young, active and loyal community. For restaurateurs, the potential is real: fill usually quiet slots, liven up their establishments with regular meetings, create links around a wellness lifestyle and test new offers. In this article, we analyse why this phenomenon is gaining momentum, and how to turn it into a powerful lever for building loyalty, communicating and developing revenues.

Do you know the hidden costs of waiting in your restaurant? The ones that don't necessarily jump out at you during service, but that hurt when it's time to do the sums: customers who get impatient and leave, tables that run slowly, average basket that stagnates, uninviting word-of-mouth... Every minute lost can be costly. In this article, we take a look at 4 often underestimated costs, and show you how simple digital solutions like QR codes, kiosks, click & collect or payment at the table can turn waiting into opportunity.

You've set up a loyalty program in your restaurant, but it's hard to know if it's really working? In this article, we'll help you find out. We review the 5 key indicators you need to track to measure its effectiveness: registration rate, visit frequency, average basket, campaign activation and return on investment. You'll also find ideas and advice on how to optimize your system if you're not getting the results you want. Our aim? To help you manage a profitable loyalty program, without wasting time or money.

Do you really have to choose between digitalization and human contact in the restaurant business? Many restaurant managers are reluctant to take the plunge, for fear of changing the face of their establishment or losing touch with their customers. However, when well thought-out, digitalization can actually reinforce a restaurant's core strengths: efficient service, a warm welcome and the loyalty of regulars. In this article, we take apart 5 preconceived ideas that still hold too many professionals back, with examples and advice on how to integrate digitalization in a way that is useful and aligned with your way of working.

It's back to school time! And when it comes to catering, this is often the time when everything comes into play: relaunching regulars, adjusting the menu, getting the team back into the swing of things and preparing for the final months of the year. To help you get off on the right foot again, we've listed the key actions to activate between the end of August and mid-October: KPI analysis, menu reengineering, optimized customer pathways, voucher-compatible offers, digital tools (ordering, payment, loyalty), targeted marketing actions and indicators to monitor. A concrete, actionable checklist to save time, protect your margins and prepare for a solid year-end.

Summertime is a busy time of year in every restaurant sector. But this peak in business also brings its share of problems: staff shortages, long waits, kitchen errors, complicated customer paths, customers who don't stay loyal after their visit... And what you miss in July and August, you can't make up for later. In this article, we take a look at the 5 most frequent problems during the high season (by type of establishment), with concrete solutions to limit losses, relieve your teams and make the most of this decisive period.

Sending a marketing e-mail is simple on the surface. But if you want to send an e-mail that makes you hungry for more, that you can read all the way through and that encourages you to order or book, you've come to the right place. In this article, we show you in 5 steps how to write clear, useful and effective e-mails: eye-catching subject line, content readable in 5 seconds, well-chosen visuals, CTAs that make you want to click and tracking of the right indicators. Whether you run a restaurant, a food court or a delivery service, you'll find here everything you need to improve your campaigns without spending hours on them.

Getting ready for the summer season? Our checklist will help you lay the right foundations right away. From recruiting seasonal staff to updating the menu, from digital tools to marketing operations and performance monitoring, we've got it all covered to help you anticipate the unexpected, streamline service and maximize sales. Whether you're running a downtown restaurant, a seaside brasserie or a busy food court, you'll find everything you need to focus on your priorities without wasting time. Read it before the rush starts.

Are digitalization and sustainable development really incompatible in the foodservice sector? In this article, we take a closer look at the preconceived ideas, the real impacts and the concrete benefits of sensible use of digital technology. Energy consumption, equipment, waste, traceability, consumables... We sort out what raises questions and what can, on the contrary, serve a more responsible approach. A must-read if you're looking to make the right choices when it comes to digital tools, without compromising your sustainability objectives. Bonus: useful resources and actionable tips to help you think through your options.

Why does a customer willingly add a €2 cookie when paying online but hesitate to take a dessert at the table when the waiter suggests it? Why does contactless payment increase sales by 15% compared with cash? Behind these reactions lie well-known psychological biases: the pain of payment, loss aversion, social proof, the surprise effect... In this article, we show you how to activate them (with finesse) to smooth the experience, boost your sales and reinforce loyalty. All without overloading your teams.

Will the waiter's job disappear with QR codes and kiosks? This question is being asked by more and more restaurateurs, as order-taking becomes increasingly digitalized. Whether it's a threat or an opportunity, we take a look at what this development really means for our teams. What's happening in the field? How are roles being redefined? Which skills are becoming key? A must-read if you're looking to rethink the organization of your services, without losing what makes customer relations so strong. A subject that is more topical than ever, at a time when recruiting and retaining teams are becoming major issues.

What will the foodservice industry look like in 2030? We've taken the GECO Food Service's "Horizon 2030" study apart to identify the major changes ahead: digital ordering, new customer habits, data exploitation... Our aim is to give you a clear vision of what's on the horizon, so you can better anticipate changes in the sector and make the right choices now. Because those who adapt early will have a real competitive edge. Here's an overview of the 5 major transformations not to be underestimated.