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For years, sell-in was the main benchmark for managing performance in the on-trade. Delivered volumes, negotiated numeric distribution, sales pressure: once the product left the warehouse, the job seemed done. But the market has changed. And today, managing the on-trade using only sell-in is like driving without real visibility on actual consumption. Sell-in: a necessary but incomplete indicator Sell-in answers a very specific question: 👉 “Have I sold my products to my dir

In trade marketing, a foodservice activation can tick all the boxes… and still leave one unanswered question once it’s over: 👉 Did it really have an impact? Presence at point of sale, POS materials installed, agreement negotiated, field photos reported back.On paper, the activation is there. But presence doesn’t mean impact. And that’s exactly where many Trade Marketing managers end up flying blind. The false comfort of presence indicators For a long time, post-activation me

In foodservice, beverages are never just an add-on product. They are often the primary margin driver , a strong indicator of customer usage… and an excellent signal of what is really happening in the market. Yet many players, restaurateurs and manufacturers alike, still look at Beverage Market Insights  in an overly global way. A national average, an aggregated figure, a top 10 of categories… and then decisions are made somewhat blindly. The problem? 👉 The HoReCa market is u

On-trade is everywhere. In neighborhood cafés, cocktail bars, independent restaurants, or more structured concepts. This is where brands are built, trends emerge, and value is created. And yet, for many players, on-trade remains a blind spot. The data exists, but it is scattered. POS systems don’t communicate with each other. Analyses arrive too late. And in the end, decisions are still too often driven by gut feeling. In this context, having reliable on-trade insights  is n

For a long time, data seemed to be reserved for large chains or highly structured groups. In the Horeca world (hotels, restaurants, cafés), the reality was quite different: disparate POS systems, isolated Excel files, and decisions made “by gut feeling.” Today, Horeca data is changing the game. It finally enables restaurateurs as well as foodservice manufacturers to manage their business with precision, responsiveness, and above all… profitability. But what do we really mean

In the on-trade, everything moves fast: trends, consumer preferences, activations, pricing, the weather… Yet many players— both restaurateurs and manufacturers —are still managing “by instinct” or based on consolidated reports that arrive far too late. The reality is simple: without the right KPIs, it’s impossible to steer your strategy, adjust your menu, measure an activation, or spot an opportunity before competitors do. The 10 KPIs below are the ones that consistently co

For years, manufacturers and foodservice players had only one tool to understand what was really happening in cafés, bars, and restaurants: on-trade panels. Useful, yes… but slow, approximate, and lacking granularity. In 2025, this model is clearly showing its limits. The market is evolving too fast, consumers are changing their habits at the pace of trends, and restaurateurs are adjusting prices several times a year. How can you make the right decisions with a 6-week delay ,

In 2026, data will become the number one strategic priority for all foodservice players. Restaurant owners, bars, cafés, beverage brands, manufacturers — everyone is already feeling the acceleration of change. Consumer habits are shifting, prices fluctuate faster than before, competition is intensifying… and margins are now determined down to the very last cent. In this environment, Horeca data — the data generated by establishments in the hospitality sector — is no longe

Marc has been running a neighborhood brasserie for eight years. A lively spot, always full at lunchtime, with a loyal crowd of regulars and local workers. The numbers look good, sales are inching upward… but he feels something is stalling. “We’re up +3% this year, that’s fine,” he tells himself. Until one day, a restaurateur friend — a Fyre client — asks him: “And the competitor on the corner, how much is he making?” Marc doesn’t know. He knows his own performance, but not wh

In almost every restaurant, there’s a “star dish.” The one everyone orders. The one people talk about, the one proudly highlighted on the menu. And yet… it’s sometimes the very thing that drags profitability down. At Fyre, we see this scenario again and again: a restaurateur is convinced that their best-seller is pushing the business upward—until the data tells another story. A story made of invisible costs, poorly positioned prices, and margins slipping away. Why is this tra

MarketPulse analysis — France, United Kingdom and the Netherlands In October 2025, European consumers showed very different behaviours from one country to another when it comes to out-of-home beverage consumption. Thanks to a detailed analysis conducted on a representative panel of establishments in France, the United Kingdom and the Netherlands, several strong trends emerge. One thing is certain: some categories clearly stand out in consumption habits. Beer, the big winner i

Every day, your restaurant produces an impressive amount of data. Ticket by ticket, dish by dish, service after service, your restaurant’s cash register sees everything: your customers’ habits, the moments when you perform well, those when you lose money, the products that lift your margins… and those that drag them down. Yet in the reality of day-to-day operations, this data often remains invisible, not because it doesn’t exist, but because it isn’t examined, or not in the

A restaurant owner once told me: “Data? I leave that to the big chains. Me, I just have a cash register and a lot of work.” This sentence perfectly sums up a phenomenon observed across the foodservice industry: restaurant owners generate data continuously, but barely use 5% of its potential. And yet… this data could help them save time, increase their margins, and make their daily decisions far simpler. So why the disconnect? Why do so many HoReCa players overlook such a po

In foodservice, everyone talks about customer experience, product quality, or online visibility. But one lever remains largely underestimated: on-trade data . Yet this data — coming from real CHR sales, directly from POS systems — is what allows you to understand what customers consume, at what price, under which conditions, and how to optimize your business accordingly. For a long time, this data was hard to obtain: fragmented, incomplete, slow. With more than 182,000 establ

If you’re a restaurant owner, there’s a good chance you have, somewhere, an Excel file that’s supposed to “centralize everything.” Sales, costs, margins, stock, ratios, forecasts… A spreadsheet full of colors, tabs, and formulas that only you (sometimes) understand. And let’s be honest: 👉 At first, it works. But over time, the files multiply, numbers stop being up to date, errors pile up, and every update turns into a full-blown mission. Result: you spend more time managing

Every restaurateur knows their revenue. Many track their average ticket size. But few really know how much they actually earn on each dish. And yet, that’s where everything is decided. Because between two dishes that sell well, one might bring in twice as much profit as the other, without it showing in overall sales. Tracking your margins dish by dish is like switching from a wide-angle view to a magnifying glass: you finally see where your profitability is created, and wher

You’re launching an activation across 300 bars. The POS materials are up, the staff is trained, social media is buzzing… And now? You...

Same concept. Same menu. Same brand. And yet… two restaurants from the same group can show radically different results. One is running at...

Brand activations are multiplying across bars, festivals, and summer terraces. Social media lights up, cocktail photos flood in, and...

In a restaurant, everything starts with one simple question: “Am I really making money on what I sell?” But the answer is rarely simple. Between ingredient costs, seasonality, fluctuating traffic, and local competition, it’s hard to pinpoint where real profitability lies. That’s where data  changes the game. Not the complex, corporate kind — but clear, actionable data that helps restaurateurs make the right decisions at the right time . Today, Fyre  supports thousands of rest