News

                                    
28 | 06 | 2023
Recruiting seasonal workers in the foodservice industry: the summer challenge

30 | 05 | 2023
EDI, a major lever to gain in efficiency

13 | 04 | 2023
Containing inflation in the restaurant industry with Adoria

04 | 04 | 2023
Transforming your restaurant model for success in 2023

27 | 03 | 2023
Business Intelligence integrated into the ERP system

10 | 03 | 2023
Traceability in the restaurant industry, between constraint and competitive advantage

01 | 03 | 2023
Corporate catering in 2023: how to deal with today's challenges?

27 | 02 | 2023
Customer choice in the age of algorithms

22 | 02 | 2023
Salon de l'Agriculture 2023: the theme of life in the spotlight

02 | 02 | 2023
Collective catering facing the energy crisis

25 | 01 | 2023
The essential functionalities of the ERP for the management of restaurants

16 | 01 | 2023
New hotel models in 2023

13 | 01 | 2023
Meet Adoria at SIRHA Lyon from January 19 to 23

10 | 01 | 2023
Catering around the world - Episode 7: Lebanon

19 | 12 | 2022
What will the restaurant industry look like in 2030?

12 | 12 | 2022
How to guarantee the reliability of your ERP numbers (Foodcost)

01 | 12 | 2022
Eatertainment, a new experiential concept in hotels and restaurants

28 | 11 | 2022
Customer reviews, a major issue in the restaurant industry

23 | 11 | 2022
The influence of world cuisine in French restaurants, a real success

16 | 11 | 2022
Food Service Around the World - Episode 6: Argentina

09 | 11 | 2022
Social networks, indispensable allies in the hotel and restaurant industry

20 | 10 | 2022
10 questions to ask yourself to choose an ERP that fits your project

10 | 10 | 2022
Advertising on mapping applications, a boon for restaurateurs

03 | 10 | 2022
The advantages of a SaaS ERP for your catering software

20 | 09 | 2022
Corporate catering at a time of innovation

13 | 09 | 2022
Understand the different types of ERP accommodation in organized catering

06 | 09 | 2022
The lunch break revolutionized by new habits

30 | 08 | 2022
Why choose a business ERP to manage the value chain of your commercial or collective catering group?

22 | 08 | 2022
The levers and advantages of a successful loyalty program in the restaurant business

08 | 08 | 2022
ERP for the restaurant industry or a generalist ERP enriched with specific functionalities?

26 | 07 | 2022
Reserving meals in the school canteen, an ecological and economic gesture

18 | 07 | 2022
Choosing an ERP in organized catering, from accounting to room service, the new functionalities that...

04 | 07 | 2022
ERP market trends in organized catering to 2025

28 | 06 | 2022
CSR: implementation of a healthier approach requested by consumers

21 | 06 | 2022
Enhance the value of the waiter's job by bringing pleasure to your employees

21 | 06 | 2022
Coliving, workation, staycation, discover the new trends in the hotel industry

09 | 06 | 2022
Three experts take a look at the trends and challenges in the restaurant industry

07 | 06 | 2022
Afterworks and professional parties, what to offer in your restaurant?

06 | 06 | 2022
Connected refrigerators: the 2.0 canteen for healthy self-service meals

20 | 05 | 2022
Making meals a moment of pleasure in EHPAD

18 | 05 | 2022
Adoria will be present at the Food Hotel Tech 2022 exhibition

16 | 05 | 2022
Putting pleasure at the heart of the customer experience

10 | 05 | 2022
Integrate digital payment solutions to facilitate table turnover

05 | 05 | 2022
Meet us at Street Food Franchise 2022 in Paris!

22 | 04 | 2022
The role of the collective catering in the awakening of the taste

20 | 04 | 2022
Become a home chef: all the advantages for your clients

13 | 04 | 2022
Manage your material costs efficiently with an ERP

12 | 04 | 2022
Influencer marketing and commercial catering: gain visibility with food influencers

04 | 04 | 2022
Cost reduction and respect for the environment: the advantages of vegetarian menus in public catering

17 | 03 | 2022
Finding Human Resources in the restaurant industry, a key issue for the sector

17 | 03 | 2022
Streamline your menu: minimalism is on the rise

15 | 03 | 2022
New initiatives to better manage your waste and reduce food waste

07 | 03 | 2022
Think about the automation or robotization of the restaurant

28 | 02 | 2022
Make your restaurant a community place

25 | 02 | 2022
Salon de l'Agriculture in 2022: the reunion program

22 | 02 | 2022
An ERP to facilitate your inventories

17 | 02 | 2022
Bringing the restaurant into the customer's home

14 | 02 | 2022
The 100 ematerialized catering, a constraint that has become a commercial niche

07 | 02 | 2022
Superfoods, a trend to follow

25 | 01 | 2022
The latest menu innovations

24 | 01 | 2022
Give meaning to your loyalty policy

18 | 01 | 2022
Focus on the customer experience at the point of sale

05 | 01 | 2022
In the restaurant business, simplicity of dishes is more important than sophistication

06 | 12 | 2021
The affirmation of a more committed, local and seasonal consumption research

22 | 11 | 2021
Launch of our new website

25 | 10 | 2021
What are the trends in the hotel industry for 2022?

17 | 06 | 2021
Event catering, structuring a sector in full mutation!

02 | 06 | 2021
Will the post Covid restoration be so different from before?

25 | 05 | 2021
Build a trusting, sincere and lasting relationship with your customers via Instagram

27 | 04 | 2021
Favour local European products in your collective restaurant

26 | 01 | 2021
How to reinvent the customer experience of tomorrow in restaurants?

12 | 10 | 2020
How to reinvent corporate catering?

07 | 07 | 2020
New concepts and distribution channels in the foodservice industry

11 | 06 | 2020
The boom in home meal delivery services

27 | 01 | 2020
Commercial catering: The doggy bag to fight against food waste