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“I thought a dish would work everywhere. I was wrong.”
The Context Julie, head of marketing for a fast casual restaurant group, loves to experiment. She regularly launches new dishes and keeps...
16 hours ago2 min read


Fyre Insights & Activation for Beverage Brands: A Persuasion-Driven Reframing
1. Psychological Triggers : What Will Make Top Executives Instantly Pay Attention ? To make Fyre’s Insights & Activation solutions...
6 days ago4 min read


Optimize Your Menu : 3 Simple Actions to Boost Profitability (Without Compromising Your Cuisine)
“I know I could simplify my menu... but I don’t know where to start.” It’s a phrase we often hear at Fyre, especially from independent...
6 days ago2 min read


“My average ticket was stuck… until I rethought my pricing ladder”
The Context Marc, an independent restaurateur in Bordeaux, puts a lot of thought into building a well-balanced menu. Not too long,...
Aug 192 min read


Real-Time Market Insights Horeca: Stay Ahead of the Game
In the beverage industry, opportunities often arise at a local level... and at lightning speed. To capture weak signals and adapt...
Aug 12 min read


Fyre and Gladcloud Join Forces to Bridge Digital Marketing and On-Premise Sales for Beverage Brands
Fyre , the data-driven platform transforming on-trade performance, has announced a strategic partnership with Gladcloud , the...
Jul 312 min read


Comparing Performance Between Restaurants : How to Avoid Blind Judgments ?
“Why is this location performing better than the others, even though it’s in the same area with the same menu?” That’s a question many...
Jul 312 min read


“I didn’t know what to push… or when, or where”
The Context Back to Julie. This time, the challenge is different. She has several “hero products”, but she doesn’t know what time of day...
Jul 292 min read


Horeca Data Intelligence : The New Asset for Beverage Brands
In a constantly evolving market, marked by fragmented distribution channels and pressure on margins, access to reliable and actionable...
Jul 252 min read


Restaurant Gross Margin : What Every Independent Restaurateur Should Really Be Tracking
“I work 70 hours a week, but I don’t even know if I’m actually making money on each dish.” That’s what Marc, a bistronomic restaurateur...
Jul 242 min read


“My promo campaign worked... but I had no numbers to prove it.”
The Context Julie is the marketing manager for a fast-casual restaurant group with a dozen locations across major French cities. Each...
Jul 222 min read


On-Trade Market Insights: A Strategic Lever for Beverage Brands
In a rapidly evolving foodservice landscape, gaining access to precise, actionable on-trade market insights has become a key competitive...
Jul 182 min read
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