The blog

Un dessert oublié, une modification non respectée, une cuisson à refaire… Ces erreurs font partie du quotidien, mais à force, elles coûtent cher : temps perdu, clients agacés, avis négatifs. On les met souvent sur le compte du manque d’attention ou du rush du midi. En réalité, elles viennent surtout de la façon dont la prise de commande est organisée.
Dans cet article, on décortique les principales causes des erreurs en restauration et on vous présente une solution efficace pour faire baisser les erreurs et les oublis dès les prochains services.

Tout le monde paie l’addition, mais pas de la même manière. En quelques décennies, la façon de payer au restaurant a complètement changé. Si 97% des consommateurs utilisent la carte bancaire, se cachent pourtant des habitudes très différentes selon les générations. Baby-boomers attachés aux repères, Gen X pragmatique, millennials ultra connectés, Gen Z “mobile first” : chacun aborde le moment du paiement à sa manière. Alors, comment proposer un paiement capable de satisfaire toutes les générations sans complexifier le parcours client ?

Dans les bars spécialisés, les stades ou les food courts, un nouveau format s’impose progressivement : le mur à bières. Ce dispositif en libre-service permet aux clients de se servir eux-mêmes, tout en transformant l’organisation du service dans les lieux très fréquentés. Longtemps associé aux bars à bière, il séduit désormais de plus en plus de complexes de loisirs. Pourquoi cette tendance prend-elle de l’ampleur ? Quels sont ses avantages pour les exploitants ? Et comment l’associer à un système de paiement cashless pour fluidifier les consommations ? Décryptage d’un concept qui s’installe peu à peu dans les lieux de loisirs.

81 % des établissements utilisent les réseaux sociaux et 74 % sont équipés d’un logiciel de caisse. Mais seuls 6 % exploitent réellement des outils de type CRM. Si le digital ne surprend plus personne, son intégration dans les commerces reste très inégale. Et pour cause. Entre présence en ligne et expérience en point de vente, le lien n’est pas toujours évident. Dans cet article, on explore comment structurer un parcours client phygital complet, capable d’attirer, de fluidifier le service et de faire revenir, sans investissements démesurés ni charge opérationnelle supplémentaire.

1/4 of restaurateurs anticipate a drop in sales over the coming year. As costs rise and margins tighten, every sale counts more than ever. In this context, we often think of major organizational changes or substantial marketing investments to attract more customers. However, a large proportion of sales are lost in very ordinary situations, which we observe on a daily basis without always measuring their impact. Here are 3 signs to watch out for to avoid a real loss of earnings.

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.