Environmental responsibility in the catering industry: how digital menus reduce your environmental impact
Every season, you change your menu. A trip to the printer’s, 30 new menus, 30 old ones to bin. Multiply that by
Commission-free click-and-collect restaurants: how to stop paying Uber Eats and Deliveroo
€600 in click-and-collect turnover per day. €200 goes to Uber in commission
The PIINK Me engraved wooden hotel key ring: why wood is replacing plastic (and boosting your Google reviews)
Each guest will hold your engraved wooden hotel key ring throughout their stay. It's the first physical object
Allergens in restaurants: how the digital menu can help you comply with the law
One customer asks if your sauce contains mustard. Another asks if your dessert contains
Beach bars and guinguettes: 5 effective solutions for managing the high season without recruiting more staff
July. 14h. The sun is beating down, the deckchairs are full and your terrace is sold out. It's a dream come true
The QR Code at the restaurant table: Good or bad idea? Stop making these mistakes
In the collective imagination of many restaurant owners and customers, the QR code at the restaurant table has a reputation of being an "unattractive" object.
