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Abdelhakim Abdelhakim

16 posts

Les 6 plats tendance en 2017

🍕 Food trends of 2017 highlighted: Poké Bowl, a traditional Hawaiian dish gaining popularity in the US and Japan, with ingredients like raw red tuna, avocado, nuts, and rice; Ceviche, known in Latin America, served cold with seafood or meat; Sushi Burrito, a fusion of Japanese and Mexican cuisine with sushi rice and fillings like salad and fish; Bo Bun, a Vietnamese rice vermicelle salad with beef, herbs, and nuoc-mâm sauce; Bento, a Japanese meal box with a balance of rice, protein, fresh vegetables, and fruits; and Bao Burger, a steamed bun with various fillings, bridging American and Chinese street food.
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  • 2 min

Les différents temps de consommation en restauration

🍴 6 main consumption times identified in restaurants: breakfast (before 10:30 am), morning snack, lunch, "empty fridge" (between 4-6 pm), apéro-afterwork, and dinner. Weekend brunch, covering 10 am - 3 pm, is a recent addition inspired by the Anglo-Saxon model. Apéro After-work has become a significant social event and revenue stream. Establishments should target at least 3 consumption times to attract consumers. Successful Parisian brasseries blend all these times from breakfast to dinner, offering flexibility with options like a coffee shop and fine grocery in one venue. Effective digital communication is crucial to notify potential customers about continuous service and unique offerings.
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  • 3 min

Le digital est-il indispensable à la réussite de mon restaurant ?

🍴 According to a 2016 Deloitte study, 80% of French people now have smartphones with internet access. Smartphone usage has led to the emergence of the "augmented consumer," who uses their device to find restaurants and other services. Establishments can optimize their online visibility through up-to-date websites and efficient use of Google My Business. The takeaway market, now over 10% of the food consumption outside the home, presents new opportunities for restaurants. A robust digital presence is deemed essential for restaurant businesses.
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  • 2 min

Pourquoi mon restaurant ne décolle-t-il pas sur Facebook?

📈 Facebook page managers often struggle to grow their audience, with some stuck at a few hundred fans and minimal engagement. The platform's algorithm limits organic reach to about 1-5% of a page's fans; for a page with 2,000 fans, only 20-100 people will typically see a post. A solution is paid reach, where a modest investment of €100 can yield a daily reach of approximately 3,000 people within a 1.5km radius of a business. Regular, interactive content can also organically increase engagement without financial investment, but this requires more effort and time. If time is limited, hiring a specialized digital communication agency, like l’agence Taste, is recommended.
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3 outils gratuits pour réussir sa communication sur les CHR

📷 Adobe Lightroom, a free iPhone app by Adobe, offers control over photo parameters such as color, light, and exposure, and supports saving images in raw DNG format for maximum quality. Logaster.com provides an online logo creator that generates hundreds of options based on a business's name and theme. Scannable is an app that enables perfect scanning of documents like menus with a single click on an iPhone, suitable for uploading to websites or social media.
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  • 2 min

Comment attirer la clientèle touristique dans mon restaurant ?

📱 Agence Taste helps restaurants attract tourists by implementing digital tools, emphasizing internet presence, and e-reputation management. Restaurants are advised to have an updated, mobile-friendly website and to invest in SEO with keywords such as "best restaurant Paris." An increase in one TripAdvisor rating point can lead to an 11.2% rise in revenue, according to Deloitte. Taste offers services in e-reputation monitoring, professional response crafting, and visibility campaigns. Additionally, communicating in English and using social media is recommended to target international clientele.
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  • 2 min

Les 5 pires avis de clients sur Tripadvisor

💩 L'agence Taste a compilé des critiques négatives de restaurants, dont les plus marquantes incluent: un client déplorant la nourriture "douteuse" avec des œufs moisis et un service déplorable à Paris, un autre frustré par un service nonchalant et dédaigneux, un touriste mécontent d'une addition manuscrite de plus de 300 euros et d'une expérience médiocre, une cliente attendant en vain ses frites bien après avoir fini son plat principal, et le "1er Prix du pire restaurant" attribué à un établissement à l'accueil et à la propreté désastreux. Taste souligne l'importance de la gestion de l'e-réputation dans le secteur de la restauration.
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