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Launching a campaign is good. Knowing if it actually worked is better. But for many restaurant marketing managers, measuring the real...

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

In a competitive and fast-evolving hospitality landscape, restaurant industry market data has become a game changer  for beverage...

“I want to know in two clicks why one restaurant performs better than another.” It’s a request we often hear at Fyre, especially from...

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

In a constantly evolving HoReCa market (Hotels, Restaurants, Cafés), data has become a strategic lever  for beverage manufacturers....

Between overstocking and stockouts, your inventory could be weighing heavily on your margins. Optimizing inventory management isn’t just...

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

In a constantly evolving market, beverage manufacturers must adjust their strategies quickly and effectively. To achieve this, there’s...

Every day, customers walk into your restaurant. But do you really know who they are  ? Because your customers… aren’t the same from one...

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

A generous menu may be appealing, but is it always a sign of profitability  ? Let’s explore how an extensive menu impacts your...