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In 2026, data will become the number one strategic priority for all foodservice players. Restaurant owners, bars, cafés, beverage brands, manufacturers — everyone is already feeling the acceleration of change. Consumer habits are shifting, prices fluctuate faster than before, competition is intensifying… and margins are now determined down to the very last cent. In this environment, Horeca data — the data generated by establishments in the hospitality sector — is no longe

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 wh

In almost every restaurant, there’s a “star dish.” The one everyone orders. The one people talk about, the one proudly highlighted on the menu. And yet… it’s sometimes the very thing that drags profitability down. At Fyre, we see this scenario again and again: a restaurateur is convinced that their best-seller is pushing the business upward—until the data tells another story. A story made of invisible costs, poorly positioned prices, and margins slipping away. Why is this tra

MarketPulse analysis — France, United Kingdom and the Netherlands In October 2025, European consumers showed very different behaviours from one country to another when it comes to out-of-home beverage consumption. Thanks to a detailed analysis conducted on a representative panel of establishments in France, the United Kingdom and the Netherlands, several strong trends emerge. One thing is certain: some categories clearly stand out in consumption habits. Beer, the big winner i

Welcome to your monthly dose of on-trade insights ! At Fyre, we help outlets & brands navigate the HORECA world with more clarity, confidence, and.... data. Cheers ! ON THE MENU THIS MONTH : Insight of the Month :  -4,8% Market Trends & Horeca News  Success Story :  How Coca-Cola won the Olympics What's new :  New granularity in the consumption charts! Ebook's time :  On-trade data, the key to early trend detection in beverage markets INSIGHT OF THE MONTH France Focus –4,8% t

Every day, your restaurant produces an impressive amount of data. Ticket by ticket, dish by dish, service after service, your restaurant’s cash register sees everything: your customers’ habits, the moments when you perform well, those when you lose money, the products that lift your margins… and those that drag them down. Yet in the reality of day-to-day operations, this data often remains invisible, not because it doesn’t exist, but because it isn’t examined, or not in the

A restaurant owner once told me: “Data? I leave that to the big chains. Me, I just have a cash register and a lot of work.” This sentence perfectly sums up a phenomenon observed across the foodservice industry: restaurant owners generate data continuously, but barely use 5% of its potential. And yet… this data could help them save time, increase their margins, and make their daily decisions far simpler. So why the disconnect? Why do so many HoReCa players overlook such a po

Coca-Cola’s objectives for the 2024 Paris Olympics Maximizing ROI as the main sponsor of the Olympic Games. Goal 1: Ensure maximum brand visibility in Paris and product availability at 7,000 outlets near Olympic hotspots. Goal 2: Drive sales and ensure the best on-premise execution for Coca-Cola as the main sponsor of the Olympics. Goal 3: Provide strategic guidance and support to outlet owners to enhance sales performance during the event period. Fyre’s role in Coca-Cola’s e

In foodservice, everyone talks about customer experience, product quality, or online visibility. But one lever remains largely underestimated: on-trade data . Yet this data — coming from real CHR sales, directly from POS systems — is what allows you to understand what customers consume, at what price, under which conditions, and how to optimize your business accordingly. For a long time, this data was hard to obtain: fragmented, incomplete, slow. With more than 182,000 establ

In a market where trends shift faster than a cocktail is poured, brands that master “Data On Trade” gain a real edge . Why? Because bars, restaurants, and clubs are the first places where new consumption behaviors appear — long before retail data confirms them. 👉 6 to 9 months before off-trade , On-Trade insights already reveal what’s next: chilled rosé, zero-proof cocktails, premium spirits… These early signals help brands fine-tune launches, investments, and activations —

If you’re a restaurant owner, there’s a good chance you have, somewhere, an Excel file that’s supposed to “centralize everything.” Sales, costs, margins, stock, ratios, forecasts… A spreadsheet full of colors, tabs, and formulas that only you (sometimes) understand. And let’s be honest: 👉 At first, it works. But over time, the files multiply, numbers stop being up to date, errors pile up, and every update turns into a full-blown mission. Result: you spend more time managing

Every restaurateur knows their revenue. Many track their average ticket size. But few really know how much they actually earn on each dish. And yet, that’s where everything is decided. Because between two dishes that sell well, one might bring in twice as much profit as the other, without it showing in overall sales. Tracking your margins dish by dish is like switching from a wide-angle view to a magnifying glass: you finally see where your profitability is created, and wher