Every buffet delivered is a showcase:
the loyalty tool for your catering business
An individual customer calls you two to three times a year, for €400-2,000 orders. In between, they forget you and type "caterer" into Google again. EasyFid keeps the thread: their card stays on their phone after the order is handed over, you see who ordered for last year's holidays, and the QR code on the buffet brings guests — your future neighborhood customers — into your file that same evening.
In brief — EasyFid is French loyalty software for caterers, from €9.99/month (Starter, up to 500 customers) or €19.99/month (Pro, up to 1,500 customers and 3 staff accounts). The quirk of the trade: the order is negotiated by phone or quote, not at a counter. So the scan happens at the moment that actually exists — handoff or delivery. You stick the QR code on the order form, on box labels, and on the buffet's table stand; the customer adds their card to Apple Wallet or Google Wallet in ten seconds, and you credit the order by amount from your phone. Points follow the real value: a €15-per-person meal tray and a €70-per-person wedding buffet don't weigh the same.
Built for a caterer's rhythm: quote, deposit, pickup — and six months between two orders
Here, loyalty isn't counted in visits. It's about three things: staying in memory between two occasions, getting orders placed earlier, and capturing guests you're already feeding.
The QR code on the buffet
One event means 40 to 100 guests tasting your work — exactly your local target. Put the QR code on the buffet's table stand, next to the allergen notice you're already required to display: that's where eyes land. They leave with your card on their phone, not a flyer.
Get orders placed earlier, not more of them
On December 24th, your limit isn't demand, it's your production. Open bonus points on orders placed before a cutoff date and you spread the kitchen's workload over ten days instead of three — without having to turn away a loyal customer for lack of capacity.
Business accounts, kept separate
An HR department ordering meal trays twice a month has nothing to do with a family celebrating a christening in June. Every customer has their own file, history, and average basket: you instantly see who deserves a volume discount and who needs a seasonal reminder.
Points on the order amount
From €15 per person for a meal tray to €70 for a wedding buffet, the gap is too wide to count in visits. Points follow the amount paid, and you can add points manually for a specific event you want to reward.
Who ordered last year
The question worth the most in November. The dashboard keeps the date and amount of every order: you pull the list of who ordered for last year's holidays and reach out before they look elsewhere.
Fill your slow months
January, February, late summer: the kitchen runs at half speed while overhead keeps running. A targeted push during these weeks — boosted points on meeting trays or Sunday family meals — costs less than a month at 40% capacity.
Ready before your next delivery
Nothing to change in how you take orders: not your quoting software, not your order forms, not how you work by phone. The program grafts onto the handoff.
Set the reward at three orders
With two to four orders a year and a three-digit basket, a threshold reachable in three orders lands right: the customer gets there in about a year. Choose a reward that costs you little and is worth a lot to them — a celebration cake, petit fours, free delivery on the next order.
Put the QR code in the three places that matter
On the order form handed over with the quote, on box and tray labels (employees having lunch become individual customers), and on the buffet's table stand on event day. These are the only moments your customers and their guests have your name in front of them.
Credit at handoff or delivery
At pickup in-store as at on-site delivery, you validate the amount from your phone in two seconds, even with your arms full of trays: you enter it, the customer just needs their card. The balance shows in their Wallet that same evening.
How do you build loyalty as a caterer?
Your competitor isn't the caterer next door: it's the search engine
An individual customer calls you two to four times a year, with four to six months of silence between two orders. That gap is far longer than a brand name's memory. The usual scenario: the customer happy with your June christening buffet can't find your business card or your number in December, types "caterer" followed by their city, and hands their order to whoever shows up first or whose storefront was on their route. You didn't lose that customer over quality or price: you lost them because nothing, between the two occasions, carried your name. A card in Apple Wallet or Google Wallet occupies exactly that space — where people look for their transit pass or boarding ticket — and it resurfaces the moment the caterer question comes up. On your end, the history keeps the date, amount, and type of event: you know this family ordered a cold buffet for 30 people in June, which beats a lost appointment book by miles and makes November's follow-up feel natural rather than salesy.
Your ceiling isn't demand, it's kitchen capacity on December 24th
This is what radically distinguishes a caterer from a high-turnover business: a café can always serve one more customer, you can't. The number of covers you can produce in a day is capped by your cold storage, your oven, the cold chain you must respect, and the extra staff you can recruit in December. As a result, on the two or three dates that make your year — December 24th and 31st, Easter, May and June Saturdays — you turn people away, sometimes good customers, while January and February run at 40% capacity with the same overhead. A loyalty program useful to a caterer therefore doesn't try to create more demand at the peak: it shifts it. Boosted points on orders confirmed before a cutoff date buy you ten days of visibility on your production and purchasing. The same points, applied to slow weeks — meeting trays in January, Sunday family meals in February — fill slots where your marginal cost is nearly zero. Loyalty becomes an industrial smoothing tool, not a discount.
Every event puts you in front of sixty prospects who've already tasted your food
No other food business has this advantage: when you cater a wedding or a corporate buffet, forty to a hundred people from the same local area taste your cooking under the best possible conditions. These are qualified prospects who just tried the product — and yet most caterers get nothing from it beyond a business card near the platter and hope for untraceable word of mouth. The QR code changes the nature of that exposure. Placed on the buffet's table stand, right next to the allergen notice regulations already require you to display, it captures guests while they're in line for the food. In ten seconds, with no app to install, they add your card to their phone; you know how many cards one event generated, and you're now in the running for their family's next christening. Same logic for corporate meal trays: a label with the QR code on the lid, and the employees you feed at lunch become individual weekend customers.
FAQ — What caterers ask before getting started
My orders are taken by phone and quote: where does the scan fit in?
At the one moment you actually meet: handoff. Whether the order is picked up in-store or delivered on site, the customer scans the QR code once — on the order form, the tray label, or the buffet's table stand — then you credit the amount from your phone. Your order-taking, quotes, and deposits don't change one bit.
Two or three orders a year: what reward threshold makes sense?
Aim for the third order, about a year of relationship. A five-order threshold would be out of reach for an individual and mean nothing to anyone. For the reward, pick something that costs you little in ingredients and impresses a lot: petit fours for the table, an extra cheese platter, free delivery on the next event. For business accounts, which sometimes order twice a month, the same threshold naturally lands within a few weeks.
How do I get Christmas orders placed earlier without exceeding my production capacity?
By rewarding early planning rather than volume. You temporarily boost points on orders confirmed before a cutoff date — December 10th or 15th, depending on your setup — and prioritize reaching out to those who ordered last year, whose list and amounts you already have. You gain visibility on your purchasing and extra staff, and avoid turning away a good customer on the 22nd because the kitchen is at capacity.
Can I reach the guests at a buffet, not just whoever pays?
That's actually the program's best use for a caterer. Put the QR code on the buffet's table stand, next to the allergen notice: guests scan it while waiting in line for the food, adding your card in ten seconds with nothing to install. One event for 60 people puts you in front of 60 local residents who just tasted your cooking — the only acquisition channel you're already paying for.
How do I avoid treating an HR department the same as a family celebrating a christening?
Every customer has their own file with order history, amounts, and dates. An account reordering meeting trays every two weeks stands out immediately: that's who you offer a volume discount or a reserved delivery slot. An individual customer, by contrast, doesn't expect commercial terms, just a well-timed reminder a few weeks before the date they usually order.
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