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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

Every summer, it’s the same story. A brand launches a new beer, a spirit, or a premium soft drink. The trade marketing team designs a...

Between intuition, constraints, and data: the restaurateur’s puzzle Every season, it’s the same story. You want to refresh your...

Your sales look good… but your profits keep shrinking? It’s one of the most common blind spots in hospitality: revenue is up, but profit...

In food & beverage, distribution is just the baseline. The real battle is fought on performance. A manufacturer that doesn’t measure and...

Imagine: every day, your register records dozens (sometimes hundreds) of tickets. Your suppliers send you their own statements. Your...

You don’t need more reports—you need clarity . With soft drink sales analytics , brands can finally move from lagging indicators to...

In the restaurant business, every euro counts. And very often, it’s thanks to drinks that you can increase the average check in a simple,...

A meal is more than just what’s on the plate. Of course, food is at the heart of the experience, but it’s often the beverages in...

Beverage consumption is shifting, but most brands are still stuck with outdated, incomplete visibility. If you're not leveraging...