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Two Restaurants, One Menu… But Very Different Margins

  • Writer: Claire Brunaud
    Claire Brunaud
  • Jul 8
  • 2 min read


The Context


Sophie is the operations director for a group of 6 restaurants located in Lyon, Grenoble, Annecy, and Clermont-Ferrand.

All of them share a strong identity: same concept, same menu, same working philosophy.


On paper, everything is standardized.

But in practice… the numbers don’t add up.





The Problem


The Lyon location has been outperforming for several months: strong margins, solid sales volume, and a stable team.

But in Grenoble, profitability is flat. Worse: the average margin per dish is 25% lower.


Sophie has tried everything: motivating the team, checking supplier orders, doing stock counts.

Nothing explains the gap.

Managers send Excel files, but they’re too basic to allow proper product comparisons.





Enter Fyre


Sophie connects all her restaurants to Fyre.


Within 48 hours, she has access to a centralized dashboard, allowing her to compare performance by dish, by location, by time of day.


And the discrepancy becomes crystal clear.





What Fyre Reveals


The veggie burger, one of the top sellers in Lyon, is simply not on the menu in Grenoble.


It was left out during the last menu update. In Lyon, that dish accounts for 18% of sales, with a very strong margin.


In Grenoble, only the regular burger is available… it sells poorly and yields a much lower margin.





The Actions Taken


Sophie reinstates the veggie burger in Grenoble and trains the team to promote it.

She uses Fyre’s tracking feature to monitor the sales evolution of the item.


At the same time, she sets up a monthly checklist to review menus across all locations using Fyre, to prevent future inconsistencies.





The Results


In just the first week, the veggie burger makes up 10% of sales in Grenoble.

After 3 weeks: +8% margin on that location.


But most importantly : a clear view of performance discrepancies, and the ability to turn them into optimization opportunities.





💡 Key Takeaway


➡️ When two restaurants aren’t performing the same, it’s not always the staff’s fault.

➡️ Sometimes, it’s just a missing line on the menu.


With Fyre, Sophie isn’t flying blind...

She’s navigating with a map (and a compass).

 
 
 

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