The blog

Some customer irritants go completely unnoticed... until the day they take a toll on your business without warning.
Poorly-structured menu, lack of Click & Collect, wobbly interface, lagging loyalty... It's not always the big failures that drive your customers away, but an accumulation of details that are invisible on the team side, but very visible on the customer side. In this article, we take a look at 8 common mistakes that you may be making without realizing it, with examples, their direct impact, and above all, solutions for correcting them easily. If you want to improve your customer experience without redoing everything, this is the place to start.

In France, over 6 million employees use meal vouchers every working day. On average, they spend €13 per meal, with up to €25 authorized since 2022. A real lever for establishments with a busy lunchtime clientele. But you still need to know the rules: daily ceiling, authorized days, eligible products, paper or card format, possible controls... We take a look at what you're entitled to do, the steps you need to take to accept them, the mistakes to avoid and the best practices to make the most of them in your day-to-day business.

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.

Vegan, gluten-free, lactose-free, allergen-free... these words are everywhere. But are they really legible where your customers need them? When nearly 40 % of consumers follow a specific diet, clearly displaying your commitments shouldn't be an option. It's a concrete way to facilitate decision-making, reassure... and sell better. In this guide, we look at the real issues behind these choices: how to make this information visible (and useful) in the customer journey, avoid false promises and turn your commitments into a real strength for your establishment.

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.

Too many restaurateurs are still navigating with a cash register on one side, a loyalty program on the other, a CRM tool on top, and email software for good measure.
On paper, each tool does its job. But in reality, you spend more time putting the pieces back together than managing your customer relationships: exports, re-entries, marketing actions that are complicated to implement... By grouping everything in a single tool, you simplify your day-to-day work.
Data flows, reminders are triggered automatically, and the customer experience remains seamless, from the first visit to the next.
No more Excel spreadsheets or manual imports: everything is connected, in real time.

Stand-by-stand checkouts, cash registers that don't communicate, printers in a mess... In a food court, the accumulation of equipment can quickly slow down management. In this article, we share with you concrete solutions for pooling equipment, simplifying the customer experience and keeping a clear overview of all stands. Multi-brand ordering, grouped payment, streamlined production: everything you need to lighten your infrastructure without losing efficiency. Whether you're planning to open a new store or are in the midst of a major reorganization, you'll save time, space... and clarity.

With contactless payment, cash tips are melting away. Not because customers don't want to give, but because they don't know how.
Where teams used to receive up to 20 % of the bill in tips, they now receive just 3 % on average. And yet, 85 % of French people say they leave tips in restaurants... whenever possible.
The real brake? Lack of change. 35 % don't tip for lack of change, while 71 % would like to be able to tip by card. In this article, we review the best practices for reintegrating tipping... and even increasing it!

92 % of customers expect some form of personalization when they order. And yet, most restaurants use only a small fraction of the data they collect. Frequency of visit, favorite dishes, time of visit... This information, often under-exploited, can make all the difference. By displaying the right products at the right time, some establishments have seen their average basket increase by up to 30 %. There's no need for complex tools: a well-thought-out display can be enough to smooth the experience, guide choice and boost sales. In this article, we show you how to make better use of the data you already have to make your menu more readable, more relevant... and more effective.