How Julien Increased His Profit Margin by 12% by Managing His Menu More Effectively

When Julien opened his restaurant five years ago, he thought he knew his numbers inside out.

Sales were steady, customers loyal, and the most popular dishes were well-loved. Yet, profitability remained flat.

It was hard to understand why — despite good volume — the bottom line wasn’t improving.

So, he decided to connect his POS system to Fyre to get a clearer picture.

His main goal: identify where his restaurant’s real commercial performance was coming from.

Within a few weeks, the data revealed four key levers — simple, yet remarkably effective.

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Diagnosing the Menu: What Sells Isn’t Always What Profits

First step: analyze the menu in depth.

Thanks to the BCG matrix integrated into the Fyre dashboard, every dish and beverage was classified according to two criteria: sales volume and profit margin.

He discovered that:

• Some best-sellers were barely profitable,

• “Forgotten” dishes actually had excellent margins,

• And several items were dragging overall results down.

Julien decided to take action:

• Slight price adjustments on best-selling dishes (+€0.40 on average),

• Highlighting the most profitable dishes as recommendations,

• Removing “dead weight” items that took up space on the menu.

👉 In just three weeks, overall profit margin increased by +12%, with no drop in average ticket size.

“Fyre helped me put numbers behind my instincts. I finally understood where I was making — and losing — money.”

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Adjusting Prices in Real Time: Finding the Right Balance

Second revelation: pricing.

Like many restaurateurs, Julien had set his prices once… and never touched them again.

With FyrePulse, he was able to compare his pricing against similar establishments in his area.

The verdict: in several categories, he was €1 to €1.50 below the market average.

So he:

• Raised prices on the most popular dishes,

• Created a “premium” offer to attract customers willing to pay more,

• Clearly communicated product quality to justify perceived value.

A month later, the average ticket increased by +7%, with no drop in traffic.

💡 The right price isn’t necessarily the lowest — it’s the one that reflects the true value of what you offer.

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Identifying Peak Hours: Selling Smarter, Not More

By analyzing hourly data from Fyre, Julien spotted his real peak periods.

Saturday evenings between 7 p.m. and 9 p.m. accounted for 35% of weekly revenue.

The problem? The team was often overwhelmed during that time, while early-evening slots remained underused.

By adjusting:

• Staff schedules during peak hours,

• Communication to promote quieter slots (“before dinner,” aperitif menu),

• And highlighting certain products depending on the time of day,

He managed to increase sales by +9% in one month, without adding extra shifts or staff hours.

💡 Effective management means knowing when to act. The right data lets you focus where every hour truly counts.

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Benchmarking Against the Market: Knowing If You’re Really Performing

Before Fyre, Julien had no idea if his results were actually “good.”

A +3% growth might seem positive — until you realize the rest of the market is at +8%.

Fyre’s built-in benchmark allowed him to clearly compare: same cuisine type, same price range, same geographic area.

He discovered that his direct competitors were performing better with lunch menus and high-margin beverages.

Two targeted actions were enough:

• Revamping the lunch menu with a faster, better-calibrated offer,

• Working with a supplier to better promote beverage sales.

Within two months, he was back among the top 20% of restaurants in his segment.

💡 Without benchmarks, you’re flying blind. Data gives you the context to act effectively.

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Smarter Management, Tangible Results

In just 8 weeks, Julien was able to:

• Increase his profit margin by +12%,

• Boost his average ticket by +7%,

• Improve sales during key time slots by +9%,

• And reposition his restaurant at market level.

All this — without changing his concept, team, or marketing.Just by using his POS data differently.

Fyre enabled him to turn raw numbers into actionable decisions — thanks to a visual dashboard, relevant benchmarks, and real-time analysis.

“I used to think data was only for chains or big groups. In reality, it’s just a way to make the right moves at the right time.”

🧡 What if you could manage your profitability with the same clarity?

Fyre helps restaurateurs take control of their sales and margins — without complexity.

By simply connecting your POS system, you get access to:

• A clear, actionable performance dashboard,

• Up-to-date market benchmarks,

• And concrete insights to boost your profitability.

Because managing a restaurant is more than just tracking sales —it’s about understanding what truly creates value, and acting accordingly.