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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.

Complaints are part of everyday life in the restaurant business. And they rarely come at a good time: a customer raising his hand in the middle of a fire, a Google review published at 2am or an inflammatory e-mail received after a tense service.
It's annoying, sometimes discouraging, but these returns are worth their weight in gold. Behind every complaint, there's an expectation on the part of your customer: to be heard. Rather than endure it, discover how to capture it and use it as a lever for improvement and even loyalty.

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.

How can you take advantage of Black Friday to fill your restaurant without selling off your dishes (or breaking your margins)? Long confined to the retail sector, this event also represents an opportunity for the foodservice industry: the idea is to use it in a different way, not as a price war, but as an opportunity to gain visibility, strengthen loyalty and highlight what sets your establishment apart. If well thought-out, Black Friday can become a strategic moment for attracting new customers while nurturing relationships with your regulars. Ready to turn this day into a real opportunity for your establishment?

How can you fill your venue in December and keep your customers in January? By planning your marketing actions now! The festive season is a pivotal time for the foodservice industry. In this comprehensive guide, we share 5 ideas for capturing this momentum without weighing down your organization. Gift cards, advent calendars, email and SMS campaigns, Click & Collect offers for company meals, post-holiday loyalty schemes... all are accessible levers for boosting your end-of-year sales and extending the momentum into January.

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.

Launching a loyalty program means thinking about your marketing campaigns and customer relations. But behind every piece of customer data lies a major issue: the RGPD. This regulation frames the way you collect, store and use your customers' information. Neglecting it means risking heavy fines and, above all, losing their trust. In this article, you'll find the basics to know, the risks to avoid and the criteria for choosing a loyalty partner that enables you to remain compliant while gaining in efficiency.

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.

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.