The blog

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.

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.

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.

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.

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.

Looking to buy new equipment without blowing your budget? Refurbished equipment may seem like a good option. But in the foodservice sector, a kiosk that crashes in the middle of service can be costly: lost orders, irritated customers, staff under pressure.
In this article, we take a look at the 5 most common mistakes made when buying a refurbished order terminal. Reliability, software compatibility, warranty, hidden costs, upgradability... we'll help you sort them out before you take the plunge. A useful guide to avoid unpleasant surprises and make the right choices from the outset.

SMS is one of the most effective channels for building customer loyalty in the foodservice sector: fast, direct and with an unbeatable open rate. Used properly, it can bring back a customer after a first visit, enhance the value of a regular or fill a gap in service. In this article, we share 10 concrete examples of SMS marketing to adapt to your objectives. Flash offers, relaunches, loyalty rewards, sponsorship... each message is designed to be actionable and easy to implement. Whether you're just starting out or looking to refine your strategy, these ideas will help you strengthen the bond with your customers.

Do you run a bowling alley, karaoke bar or multi-activity complex? Are you looking to build customer loyalty without blowing your marketing budget? In this article, we show you how the most profitable leisure complexes are using digital to automate, personalize and better manage their day-to-day business. Loyalty program, sponsorship, CRM, targeted notifications: 4 concrete features to turn a visit into regular income. Fewer acquisition costs, more repeat business, and a customer base that works for you. Ready to see how digital can simplify your life? Click here to find out.

How do really successful restaurants stay the course, even in highly competitive areas? Spoiler: it's not just a question of cooking. Organization, automation, customer knowledge, a fluid experience, a well-planned strategy... In this article, we review the 5 concrete pillars that enable a restaurant to remain successful, day after day. No magic recipes, just simple, tried-and-tested practices applicable to all restaurant formats. Do you want to structure your business, improve efficiency and better manage your growth? You've come to the right place.

83 % of French people have changed their diet in the last two years, for ethical, environmental or health reasons. As a result, personalized meals are becoming a new standard in the foodservice industry. Intolerances, diets, convictions... your customers want to be able to choose. And if you don't offer a minimum of flexibility, you risk losing them. In this article, we'll help you structure a made-to-measure offer without disrupting your kitchen: customer expectations, modular menus, digital tools... everything you need to know to integrate personalization without weighing down your service.