The blog

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!

December is synonymous with rush and record crowds in shopping malls. For food courts, fast-food outlets and coffee shops, now is the time to capitalize on this massive flow of hurried consumers looking for a quick, affordable break between two shopping trips. But how do you turn this crowd into sales without saturating your teams? In this article, we share with you the most effective levers for streamlining your customer paths, reducing waiting times and capturing more sales during Christmas shopping.

Complaints are part of everyday life in the restaurant business. And they rarely come at a good time: a customer raising his hand in the middle of a fire, a Google review published at 2am or an inflammatory e-mail received after a tense service.
It's annoying, sometimes discouraging, but these returns are worth their weight in gold. Behind every complaint, there's an expectation on the part of your customer: to be heard. Rather than endure it, discover how to capture it and use it as a lever for improvement and even loyalty.

How does Generation Z choose its restaurants? This young generation compares prices, refuses to waste time, chooses between delivery, take-away and on-site dining, and expects more creative and transparent dishes. They already represent a significant proportion of your customers, and are setting new standards for the entire sector. In this article, we take a look at their priorities: value for money, tolerance of waiting, need for flexibility and new food expectations. It's a guide to understanding their habits and adapting your offer today to stay competitive with tomorrow's customers.

How can you take advantage of Black Friday to fill your restaurant without selling off your dishes (or breaking your margins)? Long confined to the retail sector, this event also represents an opportunity for the foodservice industry: the idea is to use it in a different way, not as a price war, but as an opportunity to gain visibility, strengthen loyalty and highlight what sets your establishment apart. If well thought-out, Black Friday can become a strategic moment for attracting new customers while nurturing relationships with your regulars. Ready to turn this day into a real opportunity for your establishment?