How to Manage Your Commercial Performance with Data (Without Becoming a Data Analyst)

Claire Brunaud
Oct 16
3 min read

In a restaurant, everything starts with one simple question:“Am I really making money on what I sell?”

But the answer is rarely simple. Between ingredient costs, seasonality, fluctuating traffic, and local competition, it’s hard to pinpoint where real profitability lies.

That’s where data changes the game.

Not the complex, corporate kind — but clear, actionable data that helps restaurateurs make the right decisions at the right time.

Today, Fyre supports thousands of restaurants in this process: understanding their sales better, adjusting prices, identifying strengths, and correcting weaknesses.

Here are 4 practical levers to manage your commercial performance every day — without wasting hours in Excel.

Optimize Your Menu: Let Profitability Speak for Itself

Every dish and drink tells a story — but it also has a margin.And often, the two don’t go hand in hand.

Thanks to the BCG matrix integrated into the Fyre dashboard, products are automatically classified according to their performance:

⭐ Stars: high sales and strong profitability
🐄 Cash Cows: solid margins but stable sales
❓ Question Marks: low sales but potential
⚰️ Dead Weights: low sales and low margins

👉 Example: a Paris bistro discovered that its “signature” burger made up 15% of sales but only 5% of margin.By slightly adjusting the price (+€0.40) and promoting a more profitable dish, the restaurant increased its overall margin by +12% in three weeks.

What customers love isn’t always what brings profit.Fyre helps objectify these decisions and manage your menu as a true profit lever.

Adjust Prices in Real Time: Finding the Right Balance

Many restaurateurs set their prices once a year — often based on instinct.

But the market moves fast: costs change, customers compare, competitors adapt.

With FyrePulse, restaurants can instantly see how their prices compare to the local market average (same cuisine type, positioning, and region).

👉 Example: an Italian restaurant in Lyon found that its pasta dishes were priced €1.20 below the local average.By updating prices on three best-sellers and adding a premium option, it achieved a +7% increase in average ticket — with no drop in foot traffic.

The right price is what the market is willing to pay — not what you guess it should be.

Identify Peak Consumption Times: Sell Smarter, Not Harder

In restaurants, timing is everything.Lunch, dinner, weekends — each moment has its rhythm… and its profitability.

With hourly and daily sales analysis, Fyre highlights your top-performing time slots — when both revenue and margin are at their peak.

👉 Example: a tapas bar discovered that Saturdays from 7 p.m. to 9 p.m. made up 35% of its weekly revenue.It strengthened the team during that period and launched a “before dinner” offer between 5 p.m. and 7 p.m.A month later, sales had increased by +9%.

Optimization doesn’t mean working more — it means working better, at the right time.

Benchmark Against Your Segment: Know If You’re Truly Performing

“We’re up +3% this year — so everything’s fine.”

Maybe. But what if similar restaurants in your area are up +8%?

With Fyre, every restaurant can benchmark itself in real time against its segment — by cuisine type, price range, and location.

The goal: understand whether results are good in absolute and relative terms.

👉 Example: a Bordeaux brasserie, pleased with its growth, discovered it was actually below the regional average.By adjusting its lunch offering and improving local communication, it caught up within two months.

Without comparison, it’s impossible to know if you’re truly progressing.