The loyalty app
for your fish market
Friday and Saturday make up a good half of your week, and on Tuesday you watch the display empty out too slowly. EasyFid gives you a way to act on both: a points balance that stays readable despite tickets ranging from €8 to €150, a card that lives in the customer's Wallet instead of getting soggy in their bag, and the ability to notify your regulars when the catch is good.
In brief — On the customer side: a scan of the QR code displayed at the till, and the loyalty card installs into their phone's wallet. Nothing to download, nothing to remember. At the counter: every purchase is validated from a device kept on the dry side of the till, by whoever's on checkout. You decide whether points follow the visit or the amount — in a trade where a €9 cod fillet sits next to a €140 seafood platter, this setting changes everything. Pricing: €9.99/month up to 500 customers, €19.99/month up to 1,500 customers and three staff, the latter plan being the one you need when help is working the counter with you on Saturday.
A fishmonger's week: the catch, Friday, December
A fishmonger's week is nothing like a linear week: two days carry the revenue, one month carries the quarter, and the counter is wet from morning to night. Here's what that means for a loyalty program.
€8 to €150 tickets, one single rule
A salmon fillet for two, then a platter for eight the following Saturday: no other food business has such a range. Counting 1 point per visit stays readable for the customer and fair for everyone; counting by amount rewards bigger baskets. Your call, and the rule can change anytime.
Fill Tuesday, not just Saturday
Friday and Saturday carry most of your sales, while Tuesday and Wednesday leave stock unsold. A doubled-points push announced on slow days shifts part of the demand, and you sell Tuesday's catch at Tuesday's price instead of at end-of-display markdown.
Get ready for December starting in November
The holidays weigh like a whole quarter: oysters, platters, smoked salmon, all decided within ten days and by orders placed in advance. Your cardholder file becomes the list to notify by mid-November, before the December 23rd line makes taking any order impossible.
Nothing to pass around on the wet side
Crushed ice, gloved hands, dripping trays: a cardboard card held over the display ends up illegible within three weeks. Here, the card stays on the customer's phone and the scan happens from the device kept on the dry side, by whoever's on checkout, not whoever's filleting.
Announce a great catch, move the end-of-display stock
You don't stockpile: what isn't sold today is worth noticeably less tomorrow. A notification to cardholders when the sole is beautiful, or late in the day on what's left, turns an announced loss into an extra visit.
Three pairs of hands at the counter on weekends
On Saturday, you're not alone behind the display — help, an apprentice, sometimes a summer temp. The Pro plan opens up to 3 staff accounts on the same customer file: each validates visits from their own phone, with no duplicates.
Set up between two catches
Enough to launch your program between two catches: one rule to pick, one poster to put up, and the phone you already carry.
Choose visit or amount
Register your fish market, then settle the only question that matters here: 1 point per visit, or points proportional to the ticket. Then set the reward (a dozen oysters, €5 off the next purchase) and the card's colors.
Put the QR code on the dry side
Print the poster and place it at eye level near the till, away from the ice and splashes. That's where the customer pulls out their phone while you wrap, without touching anything wet.
Validate at checkout
The visit gets validated at the moment of payment, by whoever's on the till — not whoever's scaling fish. Points accumulate, the reward triggers itself, and Saturday morning the line moves at the same pace as before.
What makes loyalty different for a fishmonger
Two days carry the week, four are left to fill
A fish market is one of the rare businesses where demand is locked in by cultural habit: people buy fish for Friday and for Sunday's meal. As a result, Friday and Saturday absorb a good half of the week's sales, Monday is often closed for lack of a Sunday catch, and Tuesday or Wednesday you might see three customers in an hour. No poster campaign shifts that habit; a quantified perk, though, shifts it a little. That's exactly what a configurable loyalty program allows: doubling points on Tuesday, offering free prep mid-week, reserving an offer for cardholders on a slow day. You're not trying to sell more on Saturday — you're trying to sell Tuesday's catch before it becomes end-of-display stock.
December weighs like a quarter, and it's prepared in November
Oysters, platters, langoustines, smoked salmon: the holiday season concentrates a share of revenue few businesses see, and it plays out almost entirely on orders placed in advance. The problem is that most fishmongers rebuild this list from memory every year, on a notebook, hoping last year's customers will come back. A loyalty program kept up year-round solves this with no extra effort: you know who your regulars are and when they last came in. By mid-November, a notification to cardholders opens your reservations while there's still time to adjust your volumes with your fish wholesaler — rather than on December 23rd, when the line in the shop rules out taking any order seriously.
A wet counter, gloves, and a product that doesn't last the night
Fresh fish sells within 24 to 48 hours, on ice, with hygiene and traceability requirements that already take up much of the workspace. Under these conditions, two details decide a loyalty program's fate. First, the medium: a cardboard card passed over the display ends up warped and illegible within a few weeks, while a card stored in the customer's Wallet never wears out and is never forgotten at home. Second, the division of tasks: scanning should fall to whoever's on checkout, never whoever's handling the product — it's cleaner, faster, and avoids interrupting an order. A tool that doesn't respect that separation gets abandoned within a month, regardless of its commercial value.
FAQ — Fish markets and customer loyalty
My tickets range from €8 to €150: do I count points by visit or by amount?
Both are possible, and the choice depends on what you want to encourage. Counting by visit is clearest at the counter and rewards the weekly-fillet habit. Counting by amount rewards bigger weekend baskets and year-end platters more. Many fishmongers start with visits, simpler to explain, then switch to amount after a few months.
Everything happens on Friday and Saturday: how do I fill my Tuesdays and Wednesdays?
This is the most valuable use of the program for a fishmonger. You can reserve a perk for slow days — doubled points Tuesday, free prep Wednesday, a mid-week offer announced to cardholders. The Friday-fish habit won't disappear, but part of your regulars will happily shift a purchase by 48 hours for a concrete perk, and you sell Tuesday's catch at Tuesday's price.
My hands are wet and gloved at the counter: who scans the card, and when?
The right setup is to split roles: whoever's scaling and filleting doesn't touch the phone, whoever's on checkout validates the visit. The device stays on the dry side of the till, away from the ice, and the action takes one second at payment. Nothing to install, nothing to wire, and no extra step for whoever's handling the product.
How can I use my loyal customers to prepare year-end orders?
The program builds you a list of regular customers with their last-visit date over the course of the year. By mid-November, a notification to cardholders opens your oyster and platter reservations while you can still adjust volumes with your wholesaler. It's also the right moment to follow up with those who ordered every December but haven't been seen since spring.
Several of us work the counter on Saturday: what plan fits a neighborhood fish market?
If you run the till alone, the Starter plan at €9.99/month is enough: one staff account, up to 500 customers. As soon as help, an apprentice, or a seasonal worker also checks out customers on weekends, move to the Pro plan at €19.99/month: up to 1,500 customers, up to 3 staff accounts, and a dedicated admin account, with the same customer file for everyone.
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