Restaurant Digitalization: The Current State of Play in France

Digital transformation is gradually taking hold in the restaurant industry. Websites, online bookings, contactless payment, digital table management… all tools that are revolutionizing the guest experience and the internal organization of restaurants. In France, long attached to tradition, restaurant digitalization has seen a real acceleration in recent years, particularly as a result of the pandemic. But where exactly do we stand? This article takes stock of the situation for restaurants in France, compares progress with the rest of Europe, and presents the concrete benefits as well as practical advice for a successful digital transition. The goal: to help you, as a restaurant owner or tourism professional, understand the value of digital and take effective action to improve your competitiveness and your guests’ satisfaction.

Restaurant digitalization in France: growth that is still modest but unavoidable

Before comparing France with the rest of Europe, it is essential to understand where we stand today. Restaurant digitalization has gained real momentum over the past few years, but the sector remains uneven: some restaurants have already adopted a complete digital ecosystem, while others are only just getting started. This section reviews current practices, key figures and the main obstacles faced by French restaurant owners.

Hyper-connected consumers shaking up the sector

Customer behaviour has changed radically in the all-digital era, pushing French restaurants to adapt. Even before walking through a restaurant’s door, most customers go online: 90% of French people now start their restaurant searches on the internet. They check Google, social media or reviews on dedicated platforms to choose where to have dinner. What’s more, booking a table from a smartphone has become the norm: 73% of consumers prefer to book online rather than by phone. This shift creates new expectations for restaurant owners, who must be visible and reachable online at all times. The good news is that many establishments in France have understood this: nearly half of restaurants already offer an online booking service, making life easier for customers and reducing the burden of phone calls for staff. These figures show that digitalization is no longer a “plus”; it is a prerequisite for attracting connected customers, from first contact through to booking.

In short, today’s customers are setting a new pace for restaurant owners: being visible and bookable online is no longer an option but a necessity. This market pressure has pushed many establishments to modernize, especially since the pandemic. Next, let’s look at how the health crisis accelerated the adoption of these digital tools and permanently changed practices.

A boost since the pandemic, despite an initial lag

While French restaurants are known for being traditional, the Covid-19 crisis clearly acted as a digital trigger. Lockdowns forced restaurant owners to innovate by setting up click & collect, delivery or digital menus. The result: click & collect jumped by 51% in two years and 13% of establishments integrated this system directly into their website. Similarly, using social media to communicate, or online ordering tools via QR code, became widespread. In 2022, a survey by the GNI (Groupement National des Indépendants de l’Hôtellerie-Restauration, a French independent hospitality association) revealed that 78% of restaurant owners already use digital tools every day, even though 80% feel they have not yet completed their digital transition. In other words, the majority have begun the digital shift, but there is still a way to go. The adoption of certain technologies remains limited: only 24% of French restaurants offer ordering via kiosks or QR code, and 34% accept mobile payment. These are modest figures compared with some European neighbours, but they are growing fast. The French government has also launched initiatives such as the France Num program to support SMEs in this digital transformation. All in all, the pandemic established new habits (online booking, takeout, cashless payment) and proved to restaurant industry players that digital can be an ally in difficult times. The digitalization of the sector in France is now under way, driven by the need to keep up with customers’ habits.

In the next section, we will analyze the cultural and operational obstacles that are still holding French restaurant owners back.

Cultural obstacles and challenges for French restaurant owners

Despite this progress, the French restaurant market remains very attached to its traditional model, which sometimes slows the adoption of technology. Gastronomy is part of the national heritage, and some professionals see digital as a threat to the authenticity or conviviality of the experience. This cultural factor has slowed the arrival of digital platforms in the sector. In addition, restaurant owners face concrete constraints: lack of time, the cost of solutions, or the difficulty of training staff on new tools. For example, the payment stage often remains old-fashioned (paper bill, payment only at the counter), even though 75% of managers consider it the most irritating step of the customer experience. Many, however, recognize these weaknesses: 70% of restaurants now consider technology essential to improving the customer journey in their establishment. The challenge, then, is to find the right dose of digital. How can these obstacles be removed? First, by realizing that digital and tradition can coexist: integrating an online booking module or contactless payment simply optimizes service, without distorting the cuisine or the human contact. Next, by choosing tools suited to the size and type of restaurant for a profitable investment. Finally, by supporting staff through this transition so that they see digital not as a competitor, but as a support that frees up their time (fewer phone calls, fewer repetitive tasks) so they can focus on welcoming and building relationships with customers. France lags slightly behind some countries, but awareness is real. French restaurant owners now have every reason to accelerate their digital transformation in order to remain competitive and meet the new expectations of an increasingly connected clientele.

Let’s now see how other European countries have successfully made this transition and what we can learn from them.

Restaurant digitalization in Europe: disparities and sources of inspiration

Europe is a real innovation laboratory for digital dining. Some countries are ahead and offer particularly smooth and connected experiences that can inspire French players. In this section, we will explore the European pioneers, emerging trends and the most effective practices to adopt to accelerate digital transformation in France.

The European pioneers of connected dining

The European landscape of restaurant digitalization is mixed: some countries are trailblazers, while others are moving more slowly. At the top, we often find the countries of Northern Europe and the United Kingdom, known for their appetite for technology. In the United Kingdom, for example, the trend is clearly towards innovation: 85% of British restaurant owners plan to invest in new technologies in 2025 (AI, automation, etc.). This impressive figure is explained by a highly competitive environment and by consumers who are open to new things: 74% of British customers say they are in favour of more automation in restaurants if it improves service. In practice, in the United Kingdom and Ireland, it is now common to scan a QR code to view the menu or pay directly from your smartphone. Digital loyalty programs are also highly developed there: more than 70% of restaurants invest in them to look after their regulars. The Nordic countries, for their part, benefit from a highly digitalized environment (almost cashless societies, high rates of digital equipment). In Sweden or Denmark, contactless payment already accounts for more than 60 to 70% of card transactions, making paying the bill simple and smooth for customers. In these countries, not accepting digital payments would be unthinkable today. They are also ahead in managing customer data: restaurant groups there make more systematic use of booking or order information to personalize the experience (targeted offers, automatic recommendations, etc.). Finally, let’s mention Spain and Italy which, driven by a strong tourism culture, have massively adopted certain platforms: apps like TheFork/LaFourchette have become the go-to way to book a table there, getting restaurant owners used to managing a digital reservation book. Of course, each country starts from a different situation, but overall Western Europe is showing a notable acceleration in restaurant digitalization, often faster than in France. These pioneers offer a glimpse of what to aim for to stay up to date.

Let’s look at the concrete innovations that are transforming dining in Europe and could inspire French establishments.

Innovations and new digital trends in European dining

Europe is also a testing ground for emerging technologies serving the restaurant industry. During the pandemic, QR codes became ubiquitous on the Old Continent: menus to scan, contact-tracing forms, payment at the table… At the height of the health crisis, up to 95% of restaurants had adopted QR code menus, and nearly 85% still use them today. This digital menu not only limits contact, but also makes it possible to update menus in real time and collect data on the dishes viewed. Another notable trend: the automation of certain tasks. In Spain or the Netherlands, chains have introduced self-service ordering kiosks, inspired by fast food, to streamline order taking in busy establishments. Robot servers are even appearing to make up for labour shortages: in France, for example, some restaurants have tested the “BellaBot” robot to bring dishes to the dining room when staff were short. While these robots remain an anecdotal and mainly promotional phenomenon, they illustrate the growing interest in AI and robotics in hospitality. In addition, online booking systems are becoming widespread across Europe: in Belgium, more than one restaurant owner in two (54%) now uses an online booking module, resulting in 44% fewer booking errors thanks to automation. In German-speaking countries, digital management of inventory and supplies through specialized software is increasingly common, optimizing costs and reducing waste. Finally, data analysis and digital marketing are on the rise: personalizing the customer experience using booking data is still an underused resource. For example, only a third of Belgian restaurant owners use customer data from bookings every day to personalize their welcome (preferences, customer name, favourite table), but those who do see greater loyalty. This practice, common in the hotel industry, is gaining ground in the restaurant industry. All in all, Europe is full of inspiring initiatives: instant payments via apps, digital loyalty cards, centralized management platforms… And the European Commission itself encourages this movement, through pilot projects such as “RESTwithEU”, whose ambition is to make the restaurant sector more resilient and sustainable by 2030 through digitalization

We will now look at what France can take from these practices to accelerate its own digital transition.

What France can learn to accelerate the digitalization of its restaurants

In light of these European examples, France has several sources of inspiration to make up for its relative lag. First lesson: focus on an end-to-end digital customer experience. British and Nordic restaurants show that you can enrich the experience without dehumanizing it: making online booking easier, letting customers order or pay from their phone if they wish, while maintaining warm service. Booking via Google is a good example: many establishments in Europe connect their booking engine to Google (via the “Reserve with Google” feature) to capture customers looking for a restaurant on Google Maps or Search. French restaurants have every reason to do the same using compatible solutions, in order to multiply easily accessible booking channels. Second area of inspiration: data analysis serving loyalty. Countries that are ahead use information from digital tools to personalize communications (birthday emails, targeted promotions) and loyalty programs. We know, for example, that in the United Kingdom 83% of restaurant owners who have set up a digital loyalty program see an increase in average spend and repeat visits from their customers. French restaurant owners can rely on this evidence to invest without fear in CRM programs, loyalty apps or simply make better use of booking data (frequency of visits, dietary preferences) to pamper their regulars. Third avenue: training and support. In the pioneering countries, the adoption of new technologies has often gone hand in hand with solution providers and professional organizations, through training, webinars or educational materials. It is crucial that French restaurant owners do not face digital alone: they can seek help from colleagues who are already equipped and attend workshops (some are offered by public or private initiatives) to demystify the tools. Finally, France can observe how other countries use digital in the right measure to improve the business model. For example, many European restaurant owners use online booking combined with a card imprint or deposit system to drastically reduce no-shows (absences without cancellation). This kind of practice, still uncommon in France, could benefit profitability there, as is done in the United States or the United Kingdom, where customers have accepted that a credit card may be requested at booking. In short, France has every interest in drawing inspiration from methods that work elsewhere: making the experience smoother with digital tools, harnessing the potential of customer data, and supporting change among staff and customers. Far from threatening the French art of living, these well-thought-out innovations can actually strengthen it, by freeing up time for what matters most: quality of service and customer satisfaction.

The next section details the concrete benefits and priority steps for a successful transformation.

The benefits and best practices of digitalization for restaurants

Beyond taking stock, it is essential to understand why and how to digitalize your restaurant. Technology is not just a fad: it offers concrete advantages in terms of revenue, customer satisfaction and internal organization. This section presents the tangible benefits, the priorities for a successful transition and practical advice for integrating digital without losing the soul of your establishment.

Concrete gains in efficiency, revenue and customer satisfaction

Digitalizing your restaurant is not just about following a trend: the concrete benefits are real. On the operational side, digital tools improve efficiency and reduce human error. For example, setting up a digital reservation book eliminates double bookings or mistakes in taking down phone numbers: in Belgium, 44% of restaurant owners see fewer booking errors since they started using online booking. In addition, automatically sending confirmation and reminder emails or text messages to customers has a direct effect on the no-show rate (customers who do not turn up): according to a Lightspeed/Zenchef study, 15% of restaurant owners note that these automated reminders have helped reduce absences and improved customer punctuality. On the financial side, digitalization opens up new revenue channels. By offering online booking 24/7, you capture customers who might not have phoned during opening hours. Some solutions also let you offer gift cards or special offers online, generating additional revenue effortlessly. For customers, the experience is markedly improved, which encourages repeat visits and positive word of mouth. A simplified booking process, a shorter wait thanks to better table management, or faster payment all increase overall satisfaction. We know that the payment stage is often a source of irritation; a third of French restaurant owners want to adopt a digital payment solution to streamline this step, a sign that improving this friction point is a major issue. The benefits can also be measured in terms of internal productivity: less time spent on the phone or entering bookings by hand means more time to welcome customers on site and personalize the interaction. Finally, a digitalized restaurant collects valuable data (attendance rate by time slot, most-ordered dishes, customer profiles…). By using this information, you can refine your offer (menu, promotions) and your marketing. Over time, this translates into increased revenue and better loyalty. In short, investing in digital is a win on all fronts: fewer errors, more satisfied customers and, ultimately, improved profitability.

Let’s now look at which steps to start with for a profitable digital transformation tailored to your establishment.

The priorities for a successful digital transition for your restaurants

Given the multitude of tools available, you need to define which priority steps to take to digitalize your restaurant wisely.

The first building block is your online presence. Make sure you are where your customers are looking for you: list your establishment on Google My Business (Google profile) and update your information (opening hours, address, menu, etc.). Having an attractive website, even a simple one, is a plus for showcasing your menu and your world.

The second priority, often the one with the greatest impact, is online booking. If you have not already done so, equip yourself with an online booking engine (either via your website or a specialized platform) so that customers can book in a few clicks at any time. Choose a solution with no per-cover commission, so as not to eat into your margins. There are tools such as Reservit or Zenchef, for example, that offer fixed subscriptions and direct integration into your website. Also make sure online booking is mobile-friendly, since 70% of online bookings are now made from a smartphone.

Third area: digital serving the on-site experience. This can involve several possible initiatives: adopting fast electronic payment solutions (NFC terminals, QR code payment at the table via apps such as Sunday, etc.) so your customers don’t have to wait unnecessarily when the bill comes; installing modern point-of-sale software (POS) to centralize orders, payments and even inventory in a single system; using a Table Management System (dynamic floor plan management) to optimize your table occupancy, especially at peak times. These tools may seem technical, but many are very user-friendly today and designed for restaurant owners, not IT specialists.

Fourth priority, often neglected: managing online reviews and social media. This is part of digitalization because e-reputation directly influences footfall. Respond to reviews (both positive and negative) on Google, TripAdvisor or TheFork, thank people and provide clarification if necessary: 40% of French restaurant owners make the effort to respond to reviews systematically, but 9% never respond; stand out by being present online even after the meal. On social media, post your dishes of the day and what’s new: it’s free and it builds a loyal community of customers.

Finally, the fifth priority if your resources allow: making use of customer data and building loyalty. Build up an email list (with customers’ consent) through online bookings or a form on your website, and occasionally send a newsletter with your news, or a special offer to encourage them to come back. A digital loyalty program (for example, a digital loyalty card in an app) can also make a difference with a local clientele. The general idea is to start with the fundamentals (web visibility, online booking, modern payment solutions), then gradually add complementary building blocks (detailed data management, digital marketing) according to your objectives. Every restaurant has its own specific features: identify the weak points in your current customer journey and address them first with the appropriate digital tool.

What remains is to integrate these tools methodically and involve your team to avoid missteps.

Practical tips for integrating digital tools without missteps

A restaurant’s digital transition must be carried out smoothly and methodically. Here are a few practical tips for a successful integration.

First, involve your team from the start of the project. Explain to your managers and servers how the planned tool will help them (fewer calls, fewer order errors, etc.), rather than monitor or replace them. Train them properly: for example, if you install new booking software, hold a training session (often provided by the supplier) so that everyone knows how to use it. Convinced and well-trained staff are the key to a smooth transition and good use over the long term.

Next, choose solutions suited to your establishment. There is no point in over-equipping a small neighbourhood bistro with an ultra-sophisticated system designed for large chains: you would be discouraged by the complexity and the cost. Take stock of your specific needs (taking bookings online? managing a 50-cover schedule? launching takeout? etc.) and compare offers. Don’t hesitate to take advantage of the free trial periods many tools offer to test them in real conditions. For example, you can try a “Reserve with Google” online booking module integrated into your website for a month to see whether the number of bookings increases significantly. Favour interoperable tools: ideally, your booking solution, your point-of-sale software and your customer review management tool should be able to communicate or at least coexist without duplication. There are complete suites or integrations on the market that facilitate this “dialogue” between systems—this is the case with all-in-one solutions such as Reservit, which offer a modular ecosystem (bookings, table management, payments, etc.).

Third tip: tell your customers about the new digital services you are putting in place. For example, if you launch online booking, mention it in your window, on your old phone answering message (“You can also book 24/7 on our website…”) and on your social media. The same goes if you now accept PayLib, PayPal or QR code payment: let people know, so that customers can take advantage of it. Promote what makes your life easier, because it also makes your customers’ lives easier!

Fourth tip: measure the results and adjust. The beauty of digital is that you can often track data. Regularly check your tools’ statistics: number of online bookings each week, no-show rate before/after automatic reminders, average table turnover time, etc. This will let you quantify the impact (for example, +20% bookings since adopting the web form) and identify possible problems (a little-used tool could indicate a lack of visibility or complexity to be fixed).

Finally, always keep a customer-centred approach. Each technology must bring added value to the end customer, otherwise it risks frustrating them. For example, a digital menu is great, but make sure you also offer a paper version if your clientele includes people who are less comfortable with smartphones. Likewise, if you implement an in-room online ordering system, leave the choice: some customers will always prefer interacting with the server, and that must be respected. The watchword is balance: use digital to eliminate irritants (waiting, misunderstandings, unavailability…), while preserving the warmth and human touch of your establishment.

By following these principles, you will make digitalization a real asset rather than a constraint.

Restaurant digitalization is no longer an option; it is a necessary evolution to meet today’s habits and anticipate tomorrow’s. In France, the movement is under way: despite a strong attachment to tradition, more and more restaurant owners are adopting digital tools that make management easier and delight their customers. Compared with the rest of Europe, France is gradually catching up: it can draw inspiration from the pioneering countries that demonstrate every day the benefits of connected dining, which is more efficient and closer to the expectations of modern consumers. Online booking, cashless payments, optimized table management, detailed analysis of customer preferences—all levers that, when used well, help you gain in competitiveness, quality of service and peace of mind in day-to-day operations. Embarking on the digital transition does not mean renouncing the soul of your restaurant; on the contrary, it means preserving what makes it strong (conviviality, a passion for service) while giving yourself the means to make it known and to offer it in the best conditions. Restaurant owners, digital is your ally in facing today’s challenges (labour shortages, health requirements, changing consumption habits) and in remaining in control of your customer relationship in the age of platforms. It is time to seize these opportunities: technology must serve you and not the other way around, so that you keep control over your business while offering the best to your guests. In France as elsewhere in Europe, the restaurants that succeed are those that manage to combine traditional know-how with innovative solutions. So don’t hesitate any longer to accelerate your digitalization; your future customers, ever more connected, will thank you for it, and your establishment will only be more sustainable and prosperous.

Ready to take the leap into digitalization for your restaurant? Don’t face this challenge alone. Contact us today to discover how Reservit can support you.

Julie
Communication Manager
In partnership with Jennifer Therond