Made in Béziers: Boogeotte supports the digital transition of restaurants

Damien Perez et Romain Galvez ont développé la plateforme Boogeotte.fr à Béziers DR

Since 2022, Boogeotte has made menu management easier for catering professionals through an innovative and ecological approach. With a clearly defined expansion plan, the Béziers start-up ultimately aims to redefine the restaurant experience, also for consumers.

The idea of ​​Boogeotte was born four years ago. At its origin, Damien Perez explains: “I have always evolved in the fields of commerce and communication. My parents being restaurateurs, I have a good knowledge of the needs of this profession. During the first confinement, I thought about a local alternative that would allow restaurateurs to save time and easily interact on their prices.

Damien Perez then joined forces with Romain Galvez, Web developer and current technical director of Boogeotte, to design an interactive and ecological menu management solution. After an in-depth market study with ;a hundred restaurateurs in Occitanie and several months of R&D (Research and development), the Boogeotte platform opens in October 2022. With two objectives: to simplify the lives of restaurateurs and help them make savings.

Digital innovation

"On average, a restaurant spends two thousand five hundred euros per year on paper to publish its menus. With our platform, he creates a digital menu that he updates in a few clicks and broadcasts in real time via QR code. It thus avoids paper waste while improving the customer experience. And it costs about five times less than traditional solutions! specifies the president.

Since its launch, the platform has continued to evolve to meet the new needs of catering professionals. The key to its success ? Its proximity to its customers. "We regularly question our users to obtain their feedback and then develop appropriate solutions". 

Among the latest features, we find for example multilingual menu management – a feature developed in
collaboration with a translation agency – or even the interactive sommelier to generate food and wine pairings and thus develop sales. New solutions such as table ordering and payment are also being developed. Always with the aim of streamlining the operation of restaurants and improving the customer experience.

Facilitating the digital transition

To date, more than two hundred restaurants, wine merchants, bars and fast food outlets use the Boogeotte application. But the main difficulty facing the co-founders is the attachment of professionals in the sector to their menus on paper or slate. "It is very complicated to change habits. To encourage professionals to take the plunge into digitalization, we have therefore chosen to offer a 100% free offer in which only a few features are disabled. This allows them to test for several months and concretely measure the benefits in terms of visibility, time and savings.

Bio expresse

– March 2020: birth of the concept.
– October 2022: start of marketing of Boogeotte.
– Team: 2 co-founders and 2 collaborators.
– More than 20 features available.
– Some 200 users of the platform in France, with a retention rate of 100%.
– 50,000 € initial investment (fundraising).

Boogeotte: 118 bis avenue de la Plage, in Sérignan;  boogeotte.fr

Supported by French Tech Méditerranée, Boogeotte's management has designed a three-year action plan which first includes national and then international expansion. "Phase two will consist of opening the app to individuals, to make it easier to search for restaurants by city, by category and even by mood".  To achieve its objectives, Boogeotte has opened its capital: "1.5 million euros will be necessary to strengthen our team and continue to invest  in R&D".