How Nadia Increased Her Sales by +9% by Tapping into the Right Consumption Moments
- Claire Brunaud
- Oct 28
- 3 min read
Nadia runs a tapas bar in a large university city.
Friendly atmosphere, short but effective menu, and a terrace that’s always packed on sunny days.
And yet, when reviewing her monthly numbers, she noticed a paradox: plenty of volume, but profitability that had stopped growing.
So, she decided to connect her POS system to Fyre to uncover what was really behind those seemingly stable results.
A few clicks later, she discovered that the issue wasn’t what she was selling… but when she was selling it.
Step 1 — Identify the Real Peaks of Activity
Thanks to Fyre’s hourly dashboard analysis, Nadia could instantly visualize the strong and weak moments of the week.
The data was crystal clear:
Saturday between 7 p.m. and 9 p.m. accounted for 35% of weekly revenue,
Mondays and Tuesdays were flat,
Fridays between 5 p.m. and 7 p.m. showed great potential — but remained underutilized.
“I knew Saturdays were strong, but I didn’t realize how much they carried the rest. And I had no idea there were untapped opportunities at other times.”
Step 2 — Adjust Staffing and Offers to Match Key Moments
Based on these insights, Nadia reorganized her operations:
Added staff during weekend peaks,
Opened earlier on Fridays with a special before-dinner deal,
Simplified the menu on slower nights to reduce costs.
She then tracked sales in real time via Fyre to measure the impact of these changes.
Step 3 — Create New High Points
Instead of enduring customer flow fluctuations, Nadia turned them into a commercial advantage.
With Fyre’s data, she identified her top-performing products by time slot:
Savory tapas and mocktails early in the evening,
Sharing boards and wines from 8 p.m. onward,
Desserts and gourmet coffees after 10 p.m.
She then launched targeted mini-offers:
“Express Aperitivo” from 5 p.m. to 7 p.m.,
“Tapas + Wine Combo” during dinner hours,
A “Late-Night Menu” to keep the evening going.
Step 4 — Measure the Results
After just one month, the impact was clear:
+9% increase in total sales,
+6 points in average hourly margin,
And a better distribution of sales throughout the week.
But more importantly, Nadia gained peace of mind: she now knows exactly when to focus her energy — and when to ease off.
“Before, I managed by intuition. Now, I know precisely which hours bring in the most. It’s like I’ve switched the lights on in my numbers.”
Smarter Management of Time and Teams
Thanks to Fyre, Nadia no longer just tracks overall revenue — she now monitors hourly profitability, a key metric for venues with long operating hours.
By aligning her team, menu, and promotions with the right moments, she was able to:
Boost productivity without adding work hours,
Smooth out service during rush periods,
And energize slow hours with targeted offers.
🧡 The Takeaway
In hospitality, every hour counts.
But without precise data, it’s impossible to know when to focus your efforts.
Fyre turns POS data into temporal performance indicators — showing when customers consume, how much they spend, and which products deliver the highest margin at any given time.
“Work smarter, not harder” — that’s exactly what data enables when it’s clear and actionable.
Fyre helps restaurateurs manage their sales, teams, and offers hour by hour.
Because today, true profitability isn’t just about what you sell — it’s about when you sell it.
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