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When cocktail trends become a growth lever for spirits brands In the on-trade, cocktail trends move fast. Very fast. A cocktail can explode in popularity in just a few weeks, driven by social media, seasonal habits, or new consumption rituals… and then fade just as quickly. For spirits brands, the challenge is recurring: 👉 How do you identify the cocktails that really matter, at the right moment, and activate your brands where demand is truly happening? Traditionally, these

Heineken’s pricing challenge in the Dutch on-trade In 2023, bars and restaurants across the Netherlands faced unprecedented cost pressure driven by energy inflation, supply chain disruption, and labor shortages. For Heineken, the challenge was clear: How to increase prices without losing volume, outlet trust, or brand equity? Traditional sell-in data was no longer enough to answer this question. What really mattered was understanding what consumers were actually paying at the

Coca-Cola’s objectives for the 2024 Paris Olympics Maximizing ROI as the main sponsor of the Olympic Games. Goal 1: Ensure maximum brand visibility in Paris and product availability at 7,000 outlets near Olympic hotspots. Goal 2: Drive sales and ensure the best on-premise execution for Coca-Cola as the main sponsor of the Olympics. Goal 3: Provide strategic guidance and support to outlet owners to enhance sales performance during the event period. Fyre’s role in Coca-Cola’s e

Nadia runs a tapas bar in a large university city. Friendly atmosphere, short but effective menu , and a terrace that’s always packed on...

Clara runs a small Italian restaurant in a provincial town. Her homemade cuisine, fresh ingredients, and warm hospitality have earned her...

When Julien opened his restaurant five years ago, he thought he knew his numbers inside out. Sales were steady, customers loyal, and the...

The Context Sarah runs a bistronomic restaurant in Nantes. Her food was a hit, lunch service was usually full… but in the evenings,...

A creative cocktail bar in Rotterdam Karim runs a cocktail bar renowned for its original creations. His menu features around ten...

The Context Sophie is a pastry chef in a high-end brasserie in Amsterdam. Her chocolate fondant  is a true star: over 80 sales per week ,...

When we talk about profitability, we usually think about food. But in the story of Jules, a restaurant owner in Lyon, it was drinks at...

The Context Julie, head of marketing for a fast casual restaurant group, loves to experiment. She regularly launches new dishes and keeps...

The Context Marc, an independent restaurateur in Bordeaux, puts a lot of thought into building a well-balanced menu. Not too long,...

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...

The Context Julie is the marketing manager for a fast-casual restaurant group with a dozen locations across major French cities. Each...

The Context Sophie, the operations director for a group of 6 restaurants, has always been deeply involved in the day-to-day performance...

The Context Sophie is the operations director for a group of 6 restaurants located in Lyon, Grenoble, Annecy, and Clermont-Ferrand. All...

The Context Still at Marc’s restaurant, after the tuna tartare revelation, another question resurfaces: his menu is long . Too long,...

The Context Marc Lefèvre is the chef and owner of his own bistronomic restaurant in Bordeaux. His 60-seat establishment is doing well,...