Here is a course that allows you to become aware of the issues linked to the digitalization of catering, and to the foodtechization of the hotel industry in general. Don’t hesitate to share it, but remember to notify me 😉

The course will be enhanced at the rate of one article per week, stay tuned and don't hesitate to subscribe to the newsletter to be informed when a new chapter is put online!

I. The delivery market

• Chapter 1: The end of monopolies and uberization
• Chapter 2: Overview of the different delivery players
• Chapter 3: Key figures

II. Trends, marketing and communication

• Chapter 1: The kitchen, a disappearing room?
• Chapter 2: The consumer profile is changing
• Chapter 3: The polarization of moments of consumption
• Chapter 4: Trendy dishes
• Chapter 5: The “healthy” trend in restaurants
• Chapter 6: Brand trends, authenticity, this new universal
• Chapter 7: The two-speed Google rating, or how to take advantage (or not) of digital rating tools
• Chapter 8: How a local business can cope with teleworking and the 4-day week
• Chapter 9: Social networks and polarization of attendance at establishments
• Chapter 10: Entrepreneurs, restaurants, businesses: how to deal with the price war?

III. Food delivery in practice

• Chapter 1 : Problems linked to the boom in home delivery
• Chapter 2 : Which marketplace to choose for your restaurant?
• Chapter 3: Internalization of delivery and click&collect
  Chapter 4: What scooter and bicycle solutions for its delivery fleet
• Chapter 5: Tips for improving your profitability
• Chapter 6: Tips for improving your order volume

IV. Tools to digitalize your restaurant

• Chapter 1 : Test of the best tablet cash registers
• Chapter 2 : Testing the best HR planning and management solutions
• Chapter 3: Instagram, new ally or danger for restaurateurs?
• Chapter 4: How to manage your restaurant's inventory and optimize your margins with the Koust solution
• Chapter 5: The advantages of using Alan as a company mutual for employees
• Chapter 5: Treasury: create a management dashboard using Dext and Zapier
• Chapter 6: The best ordering terminal solutions for restaurants

V. Hygiene in catering

• Chapter 1 : Summary of the Health Control Plan
• Chapter 2 : Staff hygiene
• Chapter 3: The Cleaning and Disinfection Plan
• Chapter 4: Allergens
• Pests
• Premises and equipment