{"id":25398,"date":"2022-08-25T11:08:23","date_gmt":"2022-08-25T15:08:23","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/meet-expectations-with-menu-innovation\/"},"modified":"2025-07-01T09:59:53","modified_gmt":"2025-07-01T13:59:53","slug":"combler-les-attentes-au-moyen-de-menus-innovants","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/meet-expectations-with-menu-innovation\/","title":{"rendered":"Combler les attentes au moyen de menus innovants"},"content":{"rendered":"<h2>R\u00e9alisez de meilleurs profits gr\u00e2ce \u00e0 l\u2019utilisation crois\u00e9e des produits et \u00e0 une gestion des prix ad\u00e9quate.<\/h2>\n<p>Parmi tous les d\u00e9fis auxquels sont confront\u00e9s les restaurateurs, l\u2019innovation dans les menus demeure un ingr\u00e9dient cl\u00e9 du succ\u00e8s. C\u2019est une question de faire plus avec moins.<\/p>\n<p>Pour les restaurants, une main-d\u2019\u0153uvre r\u00e9duite entra\u00eene une r\u00e9duction des menus. Les difficult\u00e9s li\u00e9es \u00e0 la cha\u00eene d\u2019approvisionnement mettent les fabricants dans une situation d\u00e9licate, les emp\u00eachant souvent de cr\u00e9er de nouveaux produits alors qu\u2019ils essaient de maintenir les produits de base disponibles. Et puis, il y a l\u2019inflation.<\/p>\n<p>Qu\u2019est-ce qu\u2019un exploitant doit faire? Revenir \u00e0 l\u2019essentiel : se concentrer sur les ingr\u00e9dients qui d\u00e9finissent la marque du restaurant. Selon les experts de Service alimentaire Gordon\u00ae, cela n\u00e9cessite une utilisation crois\u00e9e des produits, une gestion r\u00e9fl\u00e9chie du menu et une efficacit\u00e9 op\u00e9rationnelle.<\/p>\n<h3>\u00c9quilibrez l\u2019innovation<\/h3>\n<p>Les clients sortent davantage au restaurant et ont de plus en plus d\u2019attentes. L\u2019achat d\u2019une coupe de b\u0153uf diff\u00e9rente pour chaque plat est un d\u00e9fi de taille. Selon Darren Lexa, sp\u00e9cialiste culinaire de Calgary, un personnel de cuisine r\u00e9duit et une disponibilit\u00e9 irr\u00e9guli\u00e8re des produits font place au stress. Il recommande donc d\u2019examiner de pr\u00e8s la pr\u00e9paration en grande quantit\u00e9 et l\u2019utilisation crois\u00e9e.<\/p>\n<p>Envisagez la commodit\u00e9 de pr\u00e9parer des bouts de c\u00f4tes en grande quantit\u00e9. Cet ingr\u00e9dient est souvent la vedette de l\u2019assiette, mais il se sert d\u2019autres mani\u00e8res :<\/p>\n<ul>\n<li>Ajoutez-y de l\u2019assaisonnement et utilisez-le dans les tacos.<\/li>\n<li>D\u00e9chiquetez-le pour garnir un plat de nachos.<\/li>\n<li>Incorporez-le dans un rago\u00fbt et servez sur des p\u00e2tes.<\/li>\n<li>Coupez-le en morceaux, faites-le frire et cr\u00e9ez un amuse-bouche de bouts de c\u00f4tes grill\u00e9s au BBQ.<\/li>\n<li>D\u00e9posez-le sur un petit pain avec un \u0153uf au plat pour le brunch.<\/li>\n<\/ul>\n<p>\u00abLa pr\u00e9paration des bouts de c\u00f4tes en grande quantit\u00e9 peut n\u00e9cessiter trois ou quatre heures de travail lorsque vous n\u2019\u00eates pas ouvert, mais elle r\u00e9duira le travail par la suite de sorte que vous pourrez effectuer le service plus facilement\u00bb, fait remarquer Darren Lexa.<img decoding=\"async\" src=\"https:\/\/gfs.ca\/wp-content\/uploads\/2023\/01\/Menu-Innovation-Infographic-CA-FR.jpg\" alt=\"A list of options to create menu innovation using one ingredient\" \/><\/p>\n<h3>Couvrez toutes les bases<\/h3>\n<p>L\u2019innovation en mati\u00e8re d\u2019utilisation crois\u00e9e ne s\u2019arr\u00eate pas aux prot\u00e9ines. \u00abDe simples m\u00e9langes peuvent cr\u00e9er des saveurs originales\u00bb, explique Art Tigera, gestionnaire du marketing client. Ajoutez des \u00e9pices \u00e0 noircir \u00e0 de la vinaigrette ranch pour en faire un condiment ranch noirci. Combinez de la vinaigrette ranch et de la sauce piquante pour en faire une trempette ranch buffalo. \u00abCes m\u00e9langes peuvent rehausser vos amuse-bouche sans l\u2019ajout de nouveaux produits.\u00bb<\/p>\n<p>Ne n\u00e9gligez pas le bar, conseille Bill Pilgrim, sp\u00e9cialiste culinaire. Une bo\u00eete de garniture aux cerises sauvages m\u00e9lang\u00e9e \u00e0 un peu de bourbon produit une merveilleuse sauce pour une tourte au chocolat. Ces m\u00eames cerises peuvent \u00eatre utilis\u00e9es afin de cr\u00e9er un shrub pour une boisson sans alcool ou pour votre cocktail Old-fashioned signature. Ajoutez un peu d\u2019huile d\u2019olive et de vinaigre afin de cr\u00e9er une vinaigrette aux cerises pour une marinade ou pour arroser une salade.<\/p>\n<p>La cuisine d\u2019assemblage peut aussi \u00eatre prise en consid\u00e9ration. Bill propose les id\u00e9es suivantes :<\/p>\n<ul>\n<li><strong>Salsa signature. <\/strong>Commencez par de la salsa verde aux tomatilles grill\u00e9es, puis incorporez-y de la coriandre, des piments jalapenos, des oignons verts et du jus de lime frais.<\/li>\n<li><strong>Elote \u00e0 la mode. <\/strong>Commencez par un m\u00e9lange de ma\u00efs surgel\u00e9 et de piments jalapenos, puis combinez-y de la mayonnaise et du beurre, et garnissez de cr\u00e8me et d\u2019une tige de coriandre.<\/li>\n<li><strong>Sauce aux fruits de mer. <\/strong>Commencez par une bisque de homard, puis ajoutez-y de la cr\u00e8me et des jaunes d\u2019\u0153uf. Fouettez le tout jusqu\u2019\u00e0 consistance cr\u00e9meuse et servez comme velout\u00e9 au homard.<\/li>\n<\/ul>\n<h3>Fixez vos prix pour \u00eatre rentable<\/h3>\n<p>L\u2019une des principales erreurs commises par les exploitants est de n\u00e9gliger l\u2019incidence du co\u00fbt des assiettes sur les profits. Avec l\u2019augmentation des co\u00fbts des aliments et de la main-d\u2019\u0153uvre, la simple augmentation des prix peut ne pas prot\u00e9ger les marges de profit.<\/p>\n<p>\u00abVous ne pouvez pas gagner de l\u2019argent si vous ne savez pas o\u00f9 vous en perdez, affirme Art Tigera. Avant de se lancer dans des innovations de menu, il faut vraiment comprendre o\u00f9 se situent vos co\u00fbts.\u00bb<\/p>\n<p>Une fa\u00e7on de commencer est d\u2019analyser les 10 ou 15 plats les plus vendus du menu, sugg\u00e8re le sp\u00e9cialiste culinaire Adam Walkover. Les ajustements de prix sur ces articles influenceront le rendement le plus rapidement. Apr\u00e8s les 15 premiers articles, il faut analyser le prix de cinq autres articles chaque semaine pour couvrir l\u2019ensemble du menu. Le Gestionnaire de recettes peut vous aider \u00e0 comprendre les chiffres.<\/p>\n<p>Par ailleurs, les plats novateurs soumis \u00e0 une formule unique de fixation des prix ne sont pas toujours les plus rentables. Bill Pilgrim recommande de mettre le plat devant votre \u00e9quipe et de lui demander combien elle paierait pour celui-ci.<\/p>\n<p>\u00abIls peuvent vous dire qu\u2019il s\u2019agit d\u2019un plat \u00e0 19 $ dans votre march\u00e9, alors que la formule de calcul du co\u00fbt des aliments peut le chiffrer \u00e0 11 ou 12 $, explique-t-il. Utiliser la valeur per\u00e7ue peut permettre de faire plus de profit sur un article qui est assez facile \u00e0 pr\u00e9parer.\u00bb<\/p>","protected":false},"excerpt":{"rendered":"<p>Realize better profits with product cross-utilization and proper pricing. Amid all the challenges facing restaurant operators, menu innovation remains a key ingredient to success. It\u2019s a matter of doing more with less. For restaurants, a downsized labour force has downsized menus. Supply-chain struggles have manufacturers in a bind, often unable to develop new products as [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":26683,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,68,123,112,69],"tags":[],"class_list":["post-25398","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-culinary-ideas","category-hotels-hospitality","category-restaurant-bars","category-running-your-business"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.9 (Yoast SEO v27.0) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Meet expectations with menu innovation | 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\/combler-les-attentes-au-moyen-de-menus-innovants\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Meet expectations with menu innovation\" \/>\n<meta property=\"og:description\" content=\"Realize better profits with product cross-utilization and proper pricing. Amid all the challenges facing restaurant operators, menu innovation remains a key ingredient to success. It\u2019s a matter of doing more with less. For restaurants, a downsized labour force has downsized menus. Supply-chain struggles have manufacturers in a bind, often unable to develop new products as [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gfs.ca\/fr-ca\/ideas\/combler-les-attentes-au-moyen-de-menus-innovants\/\" \/>\n<meta property=\"og:site_name\" content=\"Gordon Food Service\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/GordonFoodService\/\" \/>\n<meta property=\"article:published_time\" content=\"2022-08-25T15:08:23+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-01T13:59:53+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gfs.ca\/wp-content\/uploads\/2023\/01\/Menu-Innovation-Hero-Short-Rib-Street-Tacos-760x400_0.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"760\" \/>\n\t<meta property=\"og:image:height\" content=\"402\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Cody Rivers\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@cody.rivers@gfs.com\" \/>\n<meta name=\"twitter:site\" content=\"@GFSDelivers\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Cody Rivers\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimation du temps de lecture\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Meet expectations with menu innovation | Gordon Food Service","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/gfs.ca\/fr-ca\/ideas\/combler-les-attentes-au-moyen-de-menus-innovants\/","og_locale":"fr_CA","og_type":"article","og_title":"Meet expectations with menu innovation","og_description":"Realize better profits with product cross-utilization and proper pricing. 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