restaurant customers enjoying their food at the table

The blog

Discover a wealth of tips and news to keep you one step ahead.

All Article Practical guide
Filter by solution
Customer reviews
ordering kiosk
Marketing campaigns
Loyalty card
Prepaid cards
Click & Collect
Click & Delivery
Tabletop ordering
Food Court
QR Code menu
Payment at table
Loyalty program
Google reviews
Digital solutions
Filter by sector
Bar, pub, café
Bowling
Leisure complex
Dark Kitchen
Fast Food
Food Court
Franchise
Karaoke
Traditional Restaurant
Digital foodservice solutions
alt
Article reading 12 minutes reading

Catering: write an irresistible e-mail marketing campaign in 5 steps

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.

alt
Article reading 11 minutes reading

Preparing your restaurant for summer 2025: the complete checklist to boost your sales

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.

alt
Article reading 9 minutes reading

Digitization and sustainability in the foodservice industry: enemies or allies?

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.

alt
Practical guide reading 20 minutes reading

Customer psychology in the restaurant business: 6 ways to boost your sales

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.

alt
Article reading 10 minutes reading

Digitization in the restaurant industry: what does the future hold for waiters?

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.

alt
Article reading 12 minutes reading

Catering 2030: 5 trends to anticipate now

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.

alt
Article reading 15 minutes reading

Dark kitchens, food courts, takeaways: which models to choose in 2025?

Dark kitchen, food court, takeaway... These formats are multiplying, but which one should you choose to remain profitable and agile in 2025? We take a close look at costs, organization and the tools you'll need to get started. Whether you're launching a new concept or looking to optimize an existing one, this article gives you the keys to choosing a profitable model that's right for you... and your customers. Bonus: points to watch out for, mistakes to avoid, and practical tips for structuring your business with the right tools. A must-read before you get started.

alt
Practical guide reading 23 minutes reading

Building loyalty in the restaurant business: what really works in 2025

Have you set up a loyalty program, but don't know if it really works? Or are you still hesitating to launch one? This guide will help you take stock.
We review what works (and what's best to stop), which tools to use according to your format, the right times to collect data, and 5 automations to activate tomorrow.
Bonus: a clear checklist for structuring your loyalty strategy step by step, and making it a real driver of profitability for your restaurant.

alt
Article reading 11 minutes reading

Customer loyalty: why stamp cards should be banned in 2025

Stamped loyalty cards have had their day. Forgotten, lost or unused, it no longer meets the expectations of your customers, nor the realities of the field. In 2025, building loyalty effectively means relying on data. With a digital system, you can identify your customers, automate reminders, personalize your offers... and finally know what your program is earning you. There's no need to work in the dark: you can track, adjust and build lasting loyalty. In this article, we show you how to say goodbye to paper and turn loyalty into a real lever for increasing your sales.

alt
Article reading 10 minutes reading

Customer data and foodservice: 5 reasons to make it your growth driver in 2025

In 2025, if you don't understand your customers, you run the risk of losing them. And yet, your data is already there, right in front of your eyes. Order history, times spent, food preferences, channels used... You just need to know what to do with it. We show you how to transform this information into concrete actions, without complicating your daily routine. The aim: to make better decisions, sell better, and regain control of your business.

alt
Article reading 10 minutes reading

Increasing the average restaurant basket: what really works

In the restaurant business, volume is no longer enough. Even with a full house, margins melt away and teams burn out. The real lever today is the average basket. With just €2 more per ticket, you can generate €2,000 more in monthly sales, without recruiting new staff or complicating the day-to-day running of the restaurant. In this article, we show you how to do it, by activating the right levers: order flow, well-placed offers, digital tools and loyalty.

alt
Article reading 12 minutes reading

8 effective ideas for a successful restaurant opening night

Are you on the home stretch before your establishment opens? Now's the time to think about your opening party. In this article, you'll find 8 concrete ideas for making a success of your opening night: attracting people from the start, creating a real moment, capturing your first contacts and launching a loyalty dynamic. These easy-to-implement actions are designed for restaurateurs who want to make a lasting impression from the very first service, without spending weeks on it or blowing their budget.

1 2 3 4 5 6 7 8 9 >

the future belongs to those who start early (especially at our side)