How Marc Regained 5 Points of Growth in His Restaurant by Comparing Himself to Competitors
- Claire Brunaud
- 3 days ago
- 3 min read
Marc has been running a neighborhood brasserie for eight years.
A lively spot, always full at lunchtime, with a loyal crowd of regulars and local workers.
The numbers look good, sales are inching upward… but he feels something is stalling.
“We’re up +3% this year, that’s fine,” he tells himself.
Until one day, a restaurateur friend — a Fyre client — asks him:
“And the competitor on the corner, how much is he making?”
Marc doesn’t know. He knows his own performance, but not what the competition is doing.
That’s when he decides to connect his POS to Fyre to see beyond his own counter.
Step 1 — Understanding His Restaurant’s Real Position in the Market and Against Competitors
Within the first weeks, the Fyre dashboard gives him a clear picture of how he compares with similar brasseries: same style, same price range, same area.
And the comparison is striking:
the segment is growing at +8%,
he is at +3%.
A 5-point gap — invisible without comparative data.
“I was happy with my results… until I realized that the market, and therefore my competitors, were moving faster than me.”
Step 2 — Identifying the Levers to Catch Up
Fyre allows him to dig deeper:
his lunchtime set-menu sales are below segment average,
his drink margins are slightly behind,
and his evening average ticket is stable but not growing.
Marc realizes that his lunch offer — once his strength — is no longer competitive.
Meanwhile, competitors have enhanced their drinks offering and modernized their set menus.
Step 3 — Adjusting the Strategy Based on Insights
Marc puts a simple plan into action, guided by Fyre’s data:
New lunch formula: faster, price adjusted (+€1), and better highlighting of high-margin dishes.
Drink menu optimization: removing slow-selling items and adding a local selection with higher margins.
Quick staff training to boost upselling.
Thanks to real-time data, he monitors the effects week after week — and adjusts immediately when needed.
Step 4 — Regaining the Advantage
In just two months, the dynamic shifts completely:
growth moves from +3% to +5%,
average drink margin increases by +7%,
and the average lunchtime ticket rises by +5%.
But above all, Marc regains confidence in his numbers.
He now knows where he stands, why, and how to act to stay competitive.
“Before, I looked at my sales. Now, I look at my position. What I do only makes sense if I know how the market is moving around me.”
A Living Benchmark, Not a Static Report
Fyre doesn’t just provide numbers: it gives Marc a dynamic reference.
Every week, he can compare:
his revenue vs. the segment,
his average margin,
his prices by category,
and his foot-traffic trends.
This continuous tracking lets him adjust constantly, instead of waiting for quarter-end or the next “accounting integration.”
🧡 The Lesson
In the restaurant business, there is no real performance without comparison.
What matters isn’t absolute growth, but relative growth — the kind that tells you whether you’re progressing faster, as fast, or slower than others.
Fyre turns this comparison into a strategic lever:
to understand where you stand,
to focus efforts where they matter,
and to manage profitability with real market insight.
“Fyre pulled me out of my bubble. I no longer just track sales: I manage my performance within my real environment.”
Fyre helps restaurateurs compare themselves, position themselves, and grow sustainably.
Because it’s not enough to be good — you need to know where you stand.
