{"id":1873,"date":"2020-11-24T14:36:21","date_gmt":"2020-11-24T19:36:21","guid":{"rendered":"https:\/\/wpmanstage.com\/crim\/?p=1873"},"modified":"2026-01-12T17:03:32","modified_gmt":"2026-01-12T22:03:32","slug":"ueat-et-le-crim-une-collaboration-gagnante","status":"publish","type":"post","link":"https:\/\/www.crim.ca\/en\/ueat-et-le-crim-une-collaboration-gagnante\/","title":{"rendered":"UEAT and CRIM: A winning partnership"},"content":{"rendered":"
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Experts agree that the restaurant industry is in danger<\/a><\/span>. With razor-thin profit margins ranging from 2% to 4%, and a pandemic weakening the industry, the time has come for companies to think of creative solutions. <\/p>\n

In the restaurant business, demand depends on consumer preferences, income and socio-demographic criteria. Restaurant profitability depends on location, food quality and marketing. <\/p>\n<\/div>\n

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The restaurants that do best are those that focus on delivery or takeaway. In 2019\u00b9, there were over 95,000 establishments in Canada whose core business was preparing meals, light meals and beverages ordered by customers for immediate consumption on or off the premises, with revenues of C$674 million. In the United States, there were over 660,000 of them, with sales of $300 billion USD. <\/p>\n

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The challenge of online ordering: static menus<\/h4>\n<\/div>\n
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In times of pandemic, some restaurants are just starting out with their takeaway menus, while others are stepping up their efforts, which have already been underway for several years. Yet despite all this, the takeaway menus presented online or on social networks are static: they follow a linear human logic (starter, meal, dessert) as if they were presented to you in the dining room. In marketing jargon, this menu would be described as non-optimized<\/strong> and devoid of context<\/strong>. <\/p>\n<\/div>\n

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The absence of a menu adapted to consumer preferences or the surrounding environment means missed opportunities to generate additional revenue and stay afloat.<\/p>\n

The solution: the right dishes at the right time for the right customer<\/h4>\n

To recoup this lost revenue, Quebec-based technology company UEAT came up with the idea of developing a suggestion engine based on consumer preferences. Its technology would enable the online menu to adapt to the profile and context of the person in front of the screen. <\/p>\n

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To illustrate :<\/p>\n<\/div>\n

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