Digital has been the "survival kit" for many restaurateurs during containment.
Many of you have readapted your offer to relaunch your business despite the closure of the restaurants.
Today, the restaurants have reopened their doors...
Should we keep these digital tools or make the (risky) choice to do without them? Is it the assurance of being well prepared if a new crisis occurs, or a gadget to be abandoned even if it means going backwards? If for many independents, chains and franchisees, the positive results are such that the question is not so clear-cut, many restaurant owners are still hesitating about the weight to give (or to abandon) to digital solutions. Whatbetter way to answer this question than to cross-reference the experiences and visions of various restaurant industry players?
So we invited Mael Barth - CEO of JOUR, Matteo Zanoni - Sales Manager of Clasico Argentino and Romain Melloul - Managing Director of Innovorder to discuss this topic.
Because of their different types of restaurants and their varied backgrounds, the opinion of our guest restaurateurs evolves between the need to "preserve the experience and conviviality" of the outlets and the growing need to diversify their offers with the "mille-feuille" theory (by Mael Barth)
So, how will digital make its way into the restaurant industry and in the daily and in the daily habits of the French now that the bulk of the health crisis is behind us?
