Raphael Foucault
Head of ORDERMONKEY
Hospitality DACH
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As Head of ORDERMONKEY, Raphael Foucault is a driving force in the digitalization of the hospitality industry. Leveraging his expertise, he optimizes operational workflows through self-ordering systems. He is recognized as an expert in efficient ordering processes and forward-looking ecosystem solutions within the industry
At mit&ohne’s locations across Switzerland, the queue never builds. One order every 50 seconds, fully automatic, every single day. These are some of the busiest kebab spots in the country, the kind of locations where a slow terminal or an understaffed shift could cost real money and turn paying customers into a moving queue heading […]
Every restaurant owner knows the sting of seeing half-eaten plates scraped into the bin or the panic of a utility bill that is 20% higher than last month. These are not just operational headaches, but signs that your restaurant is running less efficiently than it could. So what is the fix? For most restaurants, it […]
A loyalty program might sound like an easy win. Theoretically, it can help you attract repeat customers, increase revenue, and build stronger relationships with people who already like what you do. So you set one up, print some stamp cards or install a points system, and wait. However, in practice, you might need more effort […]
Some customers buy once, while others keep coming back without hesitation, and the difference usually comes down to loyalty. The interesting part is that loyalty does not look the same for everyone. Some customers return because of rewards, others out of habit, and a few because they genuinely feel connected to your brand. When you […]
Every summer Sunday, a popular Badi fills up fast. Hundreds of people come through the gates, most of them staying for hours. They swim, they sunbathe, they get hungry, they get thirsty, and at some point, they pull out their phone. That phone is your biggest asset. For Badi operators, a contactless web app makes […]
Getting new guests feels great, but seeing them come back feels even better. Because real growth does not come from first visits, it comes from the second, the third, and eventually from someone walking in and saying, “The usual, please.” That is when a guest stops trying you out and starts choosing you, and that […]
