On Europe 1, Arthur Broutin, co-founder of Obypay, came to present his tool for ordering and paying without going through a server.

While the health crisis has democratized the use of the QR code, he says he is convinced "that a market exists" for this type of system, which he considers to be complementary to the servers ".

INTERVIEW

While due to the health crisis, the QR code has gradually imposed itself in restaurants to consult menus, are we moving towards an accentuated digitalization of services in these establishments?

Launched in 2018, the Obypay system offers in any case to order and pay for your dish or drink without going through a server, to avoid long waits.

Invited Monday from

La France bouge

, its co-founder Arthur Broutin presented his tool which he claims to be "complementary" to the servers. 

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"We have observed that it is sometimes quite complicated to call a server ... It can be quite long and frustrating", summarizes Arthur Broutin.

But how does it work in practice?

"The idea is to flash a QR code, to access the menu digitally and to be able to place an order, or even pay for it, and that it be sent directly to the cash register software and to the kitchen", he describes. . 

The crisis "propelled the use of the QR code"

Launched more than two years ago, this tool has nevertheless struggled to install, despite a very good start. "When we started, we almost installed this tool on the perfect establishment and we felt ourselves growing wings. But afterwards, we had a little more trouble finding our market," admits the entrepreneur. "We saw that the need was not yet mature." But paradoxically, the health crisis has allowed Obypay to relaunch because it has "propelled the use of the QR code" in establishments. 

Today, Obypay has 450 customers.

But who are they?

"We have a range of different products. We do click and collect as well as ordering and paying at the table, and also the digital menu," explains Arthur Broutin.

"The digital menu part is suitable for all types of catering. For the order and payment part at the table, this will correspond mainly to the flow of drinks, to order a cocktail, a beer, etc."

But, he adds, "it is also suitable for classic catering, but not too gourmet".

"This tool will help the server during peaks"

But doesn't this new type of service risk weakening the role of the server? Arthur Broutin acknowledges that his application's initial promise was to “need less” servers. But, he ensures that his tool is "complementary" to their role. "We can reorganize the services. There are times when we need more servers at a buffer time of the day. There, we will be able to homogenize and have the classic number of servers even during peaks." And to assure: "This tool will really help the server during peaks."

And Obypay now wants to grow.

"We are trying to raise funds of 3 to 5 million euros. This is our cash flow", specifies Arthur Broutin.

"We want to develop quite massively on the European market", he said again, saying to himself that "the market exists". 

"Our jobs are contact jobs", recalls the boss of Hippopotamus

Also a guest of

La France bouge

, Philippe Hery, Managing Director of the Hippopotamus brands, was able to give his opinion on this type of application.

"It's something that we are thinking about," he said, indicating that a test will be carried out in one of his establishments, but with a competing brand of Obypay.

But, he immediately qualifies, there is no question of replacing the servers.  

"I believe more in the digitalized payment method than in the automatic order taking", he explains. "Our jobs are jobs of men, of contact, of explanation." On the other hand, he thinks "that contactless payment is the logical and normal development of society".