The blog

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.

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.

Families weigh heavily in the restaurant business: more than one meal in two is shared with children, and this figure rises to 67% in the 35-44 age group. Yet many establishments still neglect this audience. Parents want restaurants where everything is simple: a clear children's menu, quick ordering, a stress-free experience. Meeting these expectations means building a loyal clientele who will come back and recommend your address. In this article, we give you the keys to promoting your kid-friendly offer and winning over families over the long term with the right digital tools.

We're hearing more and more about automation in the catering industry. But what difference does it make to the day-to-day running of a restaurant? Behind this sometimes vague term, there are some very practical realities: delegating certain stages of the ordering process, streamlining service, reducing errors and freeing up staff time. And it's not just for fast-food restaurants: brasseries, food courts, bars and bakeries are also concerned. In this article, we take a look at what you can automate, the tools available and the criteria for choosing the solution best suited to your establishment.

What's the difference between a successful restaurant and one that's struggling to fill up? The customer experience.
The "old-fashioned" restaurant experience, where all you had to do was serve a good meal without too much waiting, no longer appeals. Today, the experience encompasses everything: speed of service, quality of the meal, personalization, and even what happens after the customer has left the table.
But in practice, maintaining this level of experience is not easy.
In this article, we take a look at 5 common room mistakes and, above all, how to avoid them to offer your customers a smooth, positive and memorable experience.

"It's the rush!" is a phrase that every restaurateur knows all too well. While peak periods are synonymous with success, if poorly managed, they can quickly become a source of loss: impatient customers, service errors, exhausted teams and reduced margins. To transform these critical moments into opportunities, there are simple solutions to put in place. In this guide, you'll find 5 ways to better manage your peak hours: digital ordering, pre-ordering, real-time communication, customer data... and much more to make your services more fluid and build customer loyalty.

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.

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.

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.