{"id":25392,"date":"2022-07-21T11:07:49","date_gmt":"2022-07-21T15:07:49","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/inflation-vs-your-restaurant\/"},"modified":"2023-03-01T11:03:05","modified_gmt":"2023-03-01T16:03:05","slug":"linflation-et-votre-restaurant","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/inflation-vs-your-restaurant\/","title":{"rendered":"L\u2019inflation et votre restaurant"},"content":{"rendered":"

Deux moyens d\u2019assurer le succ\u00e8s m\u00eame si les gens mangent moins souvent au restaurant.<\/h2>\n

L\u2019inflation est \u00e9lev\u00e9e. Vous le voyez dans votre portefeuille et dans les tables \u00e0 moiti\u00e9 pleines de votre restaurant un vendredi soir, moment habituellement tr\u00e8s occup\u00e9.<\/p>\n

Il est clair que l\u2019hyperinflation fait augmenter les prix et nuit aux d\u00e9penses des consommateurs. Mais comment cela va-t-il changer le secteur des services alimentaires? Dans un domaine o\u00f9 les marges sont d\u00e9j\u00e0 minces, les restaurateurs peuvent prosp\u00e9rer gr\u00e2ce \u00e0 une meilleure gestion financi\u00e8re et un enrichissement de l\u2019exp\u00e9rience client.<\/p>\n

Un sondage Ipsos<\/a> a r\u00e9v\u00e9l\u00e9 que 54 % des Canadiens pr\u00e9voient de r\u00e9duire leurs sorties au restaurant en raison de la hausse des prix. En plus de lutter contre la p\u00e9nurie de main-d\u2019\u0153uvre et les perturbations continues de la cha\u00eene d\u2019approvisionnement, les restaurants doivent faire face \u00e0 une client\u00e8le plus r\u00e9duite et \u00e0 une diminution des visites r\u00e9guli\u00e8res en se concentrant sur deux aspects cl\u00e9s.<\/p>\n

Tenir compte de tous les co\u00fbts<\/h3>\n

La sensibilisation aux questions financi\u00e8res permet d\u2019aller loin. Vous budg\u00e9tez d\u00e9j\u00e0 l\u2019augmentation des co\u00fbts et prenez des d\u00e9cisions r\u00e9fl\u00e9chies et pr\u00e9cises concernant les ingr\u00e9dients, les recettes, les prix des menus et le personnel. Tous ces d\u00e9tails permettent de joindre les deux bouts, mais il y a toujours place \u00e0 l\u2019am\u00e9lioration.<\/p>\n

Le suivi de vos donn\u00e9es comptables est crucial. Chaque point de donn\u00e9es est un aper\u00e7u ponctuel, qui permet aux gestionnaires de comparer les co\u00fbts, les revenus et d\u2019autres comportements financiers.<\/p>\n

Combinez ces donn\u00e9es avec le suivi des chiffres du syst\u00e8me de point de vente et des donn\u00e9es op\u00e9rationnelles personnelles telles que l\u2019achalandage et l\u2019efficacit\u00e9 du personnel. Ensemble, ces donn\u00e9es peuvent \u00eatre la cl\u00e9 de meilleurs r\u00e9sultats et de d\u00e9cisions intelligentes.<\/p>\n

Faire de chaque occasion un \u00e9v\u00e9nement sp\u00e9cial<\/h3>\n

Une autre solution consiste \u00e0 am\u00e9liorer l\u2019exp\u00e9rience client. M\u00eame si les prix des menus sont plus \u00e9lev\u00e9s et que les gens mangent moins souvent \u00e0 l\u2019ext\u00e9rieur, ils continuent d\u2019appr\u00e9cier les repas hors de chez eux. Donnez-leur une raison de choisir votre restaurant.<\/p>\n

Assurez-vous que vos clients savent qu\u2019ils paient pour bien plus que de la nourriture. Oui, ils peuvent cuisiner \u00e0 la maison, mais peuvent-ils \u00e9galer vos plats signature ou vos sp\u00e9ciaux de la semaine?<\/p>\n

Pour tirer parti de ce concept, vous devez mettre votre marque de l\u2019avant et former votre \u00e9quipe \u00e0 la cr\u00e9ation d\u2019interactions m\u00e9morables. Cr\u00e9er une attente chez les clients et la concr\u00e9tiser dans votre salle \u00e0 manger, vos plats \u00e0 emporter ou vos services de livraison am\u00e9liore l\u2019exp\u00e9rience et suscite des visites r\u00e9p\u00e9t\u00e9es.<\/p>\n

Ces deux tactiques, soit la sensibilisation financi\u00e8re et l\u2019engagement des clients, sont autant de moyens suppl\u00e9mentaires de r\u00e9sister aux sombres nuages de l\u2019inflation.<\/p>","protected":false},"excerpt":{"rendered":"

2 avenues for success even as people dine out less often. High inflation. You\u2019re feeling it in your wallet and it\u2019s evident in the half-full restaurant tables on a usually busy Friday night. It\u2019s clear hyperinflation is raising prices and hurting customer spending. But how will this change the foodservice industry? In a space with […]<\/p>\n","protected":false},"author":19,"featured_media":26678,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[112,69],"tags":[],"class_list":["post-25392","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurant-bars","category-running-your-business"],"acf":[],"yoast_head":"\nInflation vs. your restaurant | Gordon Food Service<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gfs.ca\/fr-ca\/ideas\/linflation-et-votre-restaurant\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Inflation vs. your restaurant\" \/>\n<meta property=\"og:description\" content=\"2 avenues for success even as people dine out less often. High inflation. You\u2019re feeling it in your wallet and it\u2019s evident in the half-full restaurant tables on a usually busy Friday night. It\u2019s clear hyperinflation is raising prices and hurting customer spending. But how will this change the foodservice industry? 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