Cot Cot is the story of two partners, Malik and Thomas.
Created 5 years ago, Cot Cot is a fast-food concept that honors fried chicken. But the French way. Their ambition: to stand out from the world leader with 3 letters which, according to them, is more into quantity than into quality.
What does this mean in concrete terms?
"Cot Cot offers a noble product (free-range chicken of course), fresh ingredients, and homemade sauces."
Very popular in the United States, where Malik spent 11 years, fried chicken was an immediate success at Cot Cot. The small restaurant in the 9th arrondissement of Paris is packed. The line stretches out on the sidewalk, and the rush has to be managed.
But it was without counting on the arrival of Covid, which comes to reshuffle the cards of the two partners...
Consumer habits have changed
At the beginning, Cot Cot had 10 seats and a very small space to cook and cash customers. Delivery was not as developed as it is today, so most of the orders were made at the table or to go.
With Covid, like thousands of restaurant owners, Malik has to completely rethink the organization of his restaurant.
"My employees were afraid to go back to work in the middle of an epidemic. I also didn't want to distort my restaurant's beautiful visual identity with plastic sheeting stretched in every direction."
In order to continue his activity despite the restrictions, to allow his employees to work serenely and his customers to enjoy themselves, he made a decision that he does not regret.
"I installed two control terminals"
By his own admission, he already imagines saving money on a salary by cutting a position. The reality is a little different.
His first observation, which is also ours at Innovorder, is the following.
"Yes, equipping yourself with an order kiosk eliminates the need for a reception desk. But the need to interact with your customers or even to solve small problems (cash payment, missing or unavailable products, etc.) cannot and should not disappear."
In a way, technology supports the teams by allowing them to concentrate on high value-added tasks: reception, advice, human contact.
In addition to reassuring its employees and customers, the order terminals allow him to manage the peaks of frequentation at noon and to ensure his activity whatever the constraints. With a kiosk available from the street, he sets up an efficient takeaway system by distributing his orders through the window.
It's clever and it works: customers and delivery people don't need to enter the restaurant.
"Delivery has increased by a factor of 3!"
Secondly, he had to review the layout of his restaurant to adapt to his clientele.
Covid has changed its consumers' habits in a big way. Table and take-out orders are stalling while delivery is exploding!
Malik removed 50% of the seating and expanded the kitchen to allow his team to be more productive and meet the growing demand.
And he is right.
"While table orders were down 30% because of Covid, delivery increased threefold!"
The number of orders continues to grow, driven by delivery. Thanks to a KDS (Kitchen Display System) where the orders arrive, the kitchen operations are smooth and the customers are always served on time.
"By linking the kiosk orders, the online orders and counter orders to my production screen, it's night and day in the kitchen!"
"My customers appreciate the kiosk."
Today, his opinion is without appeal.
Malik recommends Innovorder to all restaurant owners who ask him.
"The technology offered is great. The kiosks look great and fit in perfectly with the aesthetic of my restaurant. The back office is also well done."
But according to him, Innovorder's added value lies above all in the ecosystem set up in his restaurant (order terminals, cash register, online ordering and KDS).
"Before my organization worked well. Today everything is more fluid, impossible to go back. It's a real comfort for me and my teams."
In addition, almost all of his customers appreciate the terminal!
CotCot offers the best fried chicken in the capital at 21, rue Gérando!
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