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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
“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
“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
“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
"I used to spend my Monday mornings building spreadsheets. Now I have a cockpit"
The Context Sophie, the operations director for a group of 6 restaurants, has always been deeply involved in the day-to-day performance...
Jul 152 min read
Two Restaurants, One Menu… But Very Different Margins
The Context Sophie is the operations director for a group of 6 restaurants located in Lyon, Grenoble, Annecy, and Clermont-Ferrand. All...
Jul 82 min read
Too Many Dishes, Not Enough Margin: The Decision Marc Had Been Putting Off for Months
The Context Still at Marc’s restaurant, after the tuna tartare revelation, another question resurfaces: his menu is long . Too long,...
Jun 242 min read
The Chef’s Favorite Dish Was a False Friend: Popular... but Not Profitable
The Context Marc Lefèvre is the chef and owner of his own bistronomic restaurant in Bordeaux. His 60-seat establishment is doing well,...
Jun 172 min read
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