Branding is essential for restaurants wishing to expand internationally. A strong, consistent brand helps you stand out in competitive markets and create an emotional connection with customers.

This involves defining a unique value proposition that solves a specific market need, while differentiating itself from competitors.
Companies that invest in their people and customer experience are 4.2 times more profitable than others. Delivering consistent, engaging customer experiences, regardless of the point of contact, is crucial to customer loyalty and sustainable growth.

An effective positioning strategy is based on a well-defined identity, relevant content and clear commitments.
Restaurateurs need to understand the needs and aspirations of their target audience to build a brand strategy that fits.

A collaborative and participative approach, involving all the company’s stakeholders, is essential to ensure the coherence and effectiveness of the positioning strategy.

Digitalization will be a central pillar for restaurateurs in 2025. Consumers now demand personalized, seamless experiences, both online and in the dining room. Artificial intelligence (AI) and Big Data play a crucial role in enabling restaurateurs to anticipate customer preferences and propose tailored offers, thereby increasing sales and customer satisfaction.

For example, restaurant digitalization startup Honei has raised 1.45 million euros to accelerate its expansion and strengthen its technology, in particular its QR code ordering and payment solution. Led by 4Founders Capital with the participation of Abac Nest, Wayra and Decelera, this round of funding will enable Honei to develop new solutions to optimize restaurant operations and improve customer relations.

Restaurateurs are turning to innovative business models to finance their projects. Food trucks, for example, require lower initial investments and offer greater flexibility, allowing new culinary concepts to be tested with reduced financial risk.

Similarly, dark kitchens, commercial kitchens dedicated exclusively to delivery, reduce the costs associated with running a traditional dine-in restaurant while meeting the growing demand for home delivery. These models allow entrepreneurs to enter the market with lower investments, while offering the flexibility to quickly experiment and adapt their offerings based on customer feedback.

So, what about fundraising rounds?

Fundraising in the restaurant sector is experiencing unprecedented momentum in 2025, reflecting major trends that are redefining investment strategies and business models in the industry.

Recent initiatives by groups such as Big Mamma and Moma Group illustrate this shift towards innovative and rapidly expanding high-end dining concepts.

High-end restaurant groups aim to expand their presence beyond national borders, thereby attracting the attention of investors. The Moma Group, founded in 1997 by Benjamin Patou, is renowned for its iconic establishments such as Lapérouse, Le Boeuf sur le Toit, Mimosa, and Noto.

In November 2023, the group announced the entry of Butler Industries, led by businessman Walter Butler, as a significant minority shareholder. This strategic partnership aims to accelerate Moma Group’s development, with the ambition to open more than 30 new establishments by 2025, notably in the United States, the Middle East, and major European capitals.

Several players in the sector have recently completed significant fundraising rounds to accelerate their growth. For example, the French brand BChef secured an initial funding round of €2.5 million from the FPCI Food Invest II fund. This investment aims to strengthen the company’s operations, develop a new version of the concept, and acquire several flagship locations in a drive-through format.

The restaurant industry is evolving rapidly, adopting new dynamics and strategies to finance modern culinary concepts. Entrepreneurs are exploring innovative approaches to ensure the viability and growth of their establishments.

Avant-garde gastronomy is characterized by a bold and innovative approach to cooking, where chefs push the boundaries of culinary techniques and flavor combinations. This ever-evolving movement captures the attention of critics and food lovers worldwide, generating a growing enthusiasm for unique dining experiences.

Investing in this sector allows you to support projects that reinvent gastronomy while meeting the growing demand for avant-garde culinary experiences.

Bouchées Doubles positions itself as a key platform for investors looking to identify and support the most promising talents in the gastronomic scene. Thanks to its extensive network and deep industry knowledge, Bouchées Doubles provides visibility into innovative chefs and emerging culinary concepts.

This gateway facilitates connections between investors and project leaders, thereby promoting the development of new gastronomic initiatives.

Supporting avant-garde gastronomy offers several advantages for investors. First, it allows them to contribute to the enrichment of culinary culture and the growth of haute cuisine. Additionally, avant-garde projects often receive significant media coverage, which boosts their visibility and appeal.

Finally, culinary innovation can pave the way for new business opportunities, including the development of derivative products or franchisable concepts.

By collaborating with Bouchées Doubles, investors gain access to a carefully curated selection of innovative gastronomic projects. The platform offers detailed analyses of market trends, profiles of emerging chefs, and investment opportunities tailored to investors’ goals. Furthermore, Bouchées Doubles supports investors throughout the entire process—from project identification to the implementation of support strategies—ensuring optimal guidance to maximize the potential of each investment.

In conclusion, investing in avant-garde gastronomy through specialized platforms like Bouchées Doubles offers a unique opportunity to support culinary innovation while making meaningful and valuable investments. This approach enables active participation in transforming the gastronomic landscape and contributes to the emergence of talents who will shape the cuisine of tomorrow.