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Si le fast-food s’impose comme le moteur du secteur de la restauration, tous les concepts ne performent pas de la même manière. Quels formats dominent le marché ? Lesquels tirent leur épingle du jeu et méritent qu’on s’y intéresse ? Dans cet article, découvrez les concepts qui vont marquer l'année 2026, avec des chiffres clés et une analyse de leur performance. Pizza, burger, poulet frit, K-food… identifiez les modèles les plus solides et repérez les opportunités pour votre projet ou votre développement. Un décryptage complet pour prendre du recul et faire les bons choix.

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.

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.

In a leisure complex, customer dissatisfaction is rarely related to the offer itself. More often than not, it arises from repeated minor irritations experienced throughout the visit. Details that may seem insignificant at the time, but end up weighing on the overall impression.
Based on situations observed in the field, this article pinpoints 3 sources of dissatisfaction found in many indoor leisure complexes. Complicated group outings, unpleasant waiting times, overly visible payments. These are all everyday situations that strongly influence the perception of the experience, leaving a lasting impression long after the outing.

Why do some multi-activity complexes perform better than others, given the same number of employees? Because they automate the right points in the customer journey. Ordering, payment, loyalty, communication, brand awareness: these levers can work on their own, at the right time. In this article, we share with you 5 automations already in place in bowling alleys, karaoke bars, laser games and trampoline parks. Ordering without leaving the game, payment at the right place, recurrence without promotions, off-peak reminders, local visibility that increases over time... Tailor-made solutions to relieve teams and boost sales, without having to rethink everything.

Nearly a quarter of French people telework, on average 2 days a week. This lasting change in the pace of work has had a knock-on effect on consumer habits, particularly when it comes to eating out at lunchtime. Which days are most affected? How can we capture a hybrid clientele who still want to eat out, but in a different way? We take a look at the current state of teleworking in France, and above all, we present you with possible solutions to help you make the most of these new practices and secure your business week after week.

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.

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.

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.

You can't control what your customers write, but you can influence how these reviews affect your reputation. And that's where it all comes in: a good rating attracts, while a poor one holds back bookings. Reviews shape trust, visibility and loyalty. When integrated into your digital strategy, they become a real driver for keeping your regulars and convincing new customers. In this article, we share with you 5 concrete levers for collecting more reviews, responding effectively and turning this feedback into an asset for your restaurant.

Developing a Click & Collect and/or delivery offer has enabled 7 out of 10 restaurateurs to increase their sales in the long term. But it's important that it doesn't disorganize the dining room or overload your teams. In this article, we help you structure your "takeaway" so that it supports your business without detracting from the customer experience. Well-defined channels, connected tools, operational settings: we take stock of everything you need to absorb more orders, keep a firm grip on your margins and manage according to your real production capacity.