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

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...

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 ,...

Beverage consumption is shifting, but most brands are still stuck with outdated, incomplete visibility.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

When we think about restaurants, our minds usually go straight to the food. The plate builds the reputation, attracts customers, and...

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...

1. Psychological Triggers : What Makes Decision-Makers Take Action Now ? To make Food Service Analytics impossible to ignore, we must...

“Not all our customers want the same thing... yet we serve them the same menu.” It’s a comment we often hear at Fyre, especially from...

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

1. Psychological Triggers : What Will Make Top Executives Instantly Pay Attention ? To make Fyre’s Insights & Activation solutions...