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

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...

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

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

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

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...