• Scan, order, toast.

    This is the principle of the Binch solution, used in 70 establishments in the West of France.

  • More autonomous, consumers would be served more quickly.

    This allows bar owners to serve more.

Scan, order, toast. This is how the aperitif goes at the Canaille Café in Nantes. In recent months, the cards of this busy downtown bar have given way to QR codes stuck on the many tables. “We didn't know it, but it's very easy to use,” said a group of friends on the terrace, each with a beer in hand. It's super fast too: we sat down, we chose, and the drinks arrived five minutes later. "

Ordering and paying for a drink via your smartphone is Binch's principle, which hopes to "revolutionize the way you order" in already 70 bars in the West of France.

Without registration or downloading (you just have to enter your credit card number to pay the bill), this web-app was first created for consumers.

“The idea came during the 2018 World Cup,” says Thibaud Coiffard, 24, co-founder of Binch, headquartered in Nantes.

I was in a bar, and I never got my drink at half-time, the waiters were so overwhelmed.

"

The waiter's profession in peril?

But his solution, which he presents as "a new member of the team", would mainly do the business of the owners of bars and restaurants. Because no longer wasting time taking orders and collecting money means serving more and more glasses, faster, to more people. On Binch, everything is done so that the customer is autonomous (logos and prices visible, descriptions of drinks and dishes well detailed) and, in the end, consumes. And not just anything since establishments can highlight in the app the products they want to sell (to sell stocks for example) or not (imagine, when the service of hot drinks is finished). When you validate, a suggestion, such as a sausage board, appears. "In times of rush, the server does not necessarily have the time to offer it," said Thibaud Coiffard.

With 50,000 users already and 100,000 orders placed, doesn't the service, which also offers a “counter withdrawal” option, risk jeopardizing the waiter's profession?

At Canaille Café, we are assured that the workforce has remained stable.

“We obviously left one person in the room for the classic order taking.

Keeping in touch with people is super important, explains manager Houda Afifi.

But the second person is now mobilized elsewhere, especially behind the bar, to send more orders.

On a big night, Binch can represent 60% of our number!

"

Soon in stadiums and festivals

The young start-up, made up of ten people, hopes to reach a thousand cafes and restaurants by next year, all over France.

"The establishments pay a subscription for the rental of the equipment and Binch receives a commission on the turnover generated", explains Thibaud Coiffard.

In the meantime, the company is working on new features such as the ability to leave a tip and the implementation of a loyalty program, which each bar can configure.

It is also announcing an upcoming fundraiser to accelerate its development and extend to sporting events and summer festivals.

Society

"A good beer?

Balanced and drinkable in large quantities!

», For the zythologist Marie-Emmanuelle Berdah

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  • Mobile app

  • Restaurant

  • Consumption

  • Bar

  • Nantes

  • Economy