POS and modular management — for restaurants and retail businesses.
After more than twenty years in restaurants, I founded Servio with my team — a POS and management tools built for the realities of the floor. Today we bring the same approach to retail businesses that want to sell and run operations without juggling disconnected systems.
My path took me from Institut Paul Bocuse to Potel et Chabot, where I worked alongside Marc Rivière, world pastry champion, then into classic restaurant operations, franchise environments, and luxury hospitality, up to responsibility for operating ten establishments. It is that breadth of the floor that gives Servio its meaning.
I spent years using software built by people who did not live the realities of a restaurant. I wanted to build the one I would have wanted as a manager.
Too often, information and tools are scattered across different software products. You look for answers in too many places. With my team, we set out to create Servio to bring the POS and useful information together in one place — so you spend less time juggling disconnected systems.
The floor taught me rigor, the joy of shared successes, and how to learn from failure. Whether on the floor or at the register, technology should support teams — not make their work more fragmented.
On the floor, we win together.
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