{"id":25420,"date":"2021-11-09T10:11:13","date_gmt":"2021-11-09T15:11:13","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/is-outdoor-dining-a-hot-idea-this-winter\/"},"modified":"2025-07-01T10:44:41","modified_gmt":"2025-07-01T14:44:41","slug":"les-repas-lexterieur-une-bonne-idee-cet-hiver","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/is-outdoor-dining-a-hot-idea-this-winter\/","title":{"rendered":"Les repas \u00e0 l\u2019ext\u00e9rieur, une bonne id\u00e9e cet hiver?"},"content":{"rendered":"

Voici quelques d\u00e9fis auxquels les restaurants font face cette ann\u00e9e<\/h2>\n

Ce n\u2019est pas parce que la temp\u00e9rature se refroidit qu\u2019il faut renoncer aux repas \u00e0 l\u2019ext\u00e9rieur. Il est plut\u00f4t temps d\u2019\u00e9valuer si les places sur la terrasse, sur le trottoir ou dans la tente de votre restaurant seront rentables.<\/p>\n

L\u2019hiver dernier, les repas \u00e0 l\u2019ext\u00e9rieur<\/a> ont \u00e9t\u00e9 une bou\u00e9e de sauvetage pour bien des commerces touch\u00e9s par les fermetures ou le nombre de places limit\u00e9 \u00e0 l\u2019int\u00e9rieur. Cette ann\u00e9e, les exploitants pourraient \u00eatre r\u00e9ticents \u00e0 retenter leur chance en raison des p\u00e9nuries de main-d\u2019\u0153uvre et des d\u00e9fis pos\u00e9s par la cha\u00eene d\u2019approvisionnement.<\/p>\n

Avis contradictoires sur les repas \u00e0 l\u2019ext\u00e9rieur<\/h3>\n

Selon les donn\u00e9es de la National Restaurant Association<\/a> , aux \u00c9tats-Unis, moins d\u2019un tiers des exploitants pr\u00e9voient d\u2019utiliser leur espace ext\u00e9rieur pendant l\u2019hiver.<\/p>\n

\u00abLes salles \u00e0 manger sont de nouveau ouvertes, mais l\u2019aide est insuffisante, alors les restaurants se demandent s\u2019ils ont vraiment envie d\u2019ajouter trois ou quatre sections suppl\u00e9mentaires \u00e0 l\u2019ext\u00e9rieur alors qu\u2019ils ne sont pas vraiment capables de bien s\u2019occuper de l\u2019int\u00e9rieur\u00bb souligne Geoff Bonham, gestionnaire du marketing client, \u00c9tats-Unis, chez Service alimentaire Gordon.<\/p>\n

Scott McDeivitte, gestionnaire du marketing client, Canada, est d\u2019accord avec cette affirmation. \u00abDans les stations de ski ou les lieux dot\u00e9s d\u2019une approche bien rod\u00e9e, il n\u2019y a aucun probl\u00e8me parce que les gens s\u2019y attendent. Les autres exploitants doivent se demander ce qu\u2019ils peuvent r\u00e9ellement g\u00e9rer et si cela en vaut la peine.\u00bb<\/p>\n

Sept d\u00e9fis pour des repas \u00e0 l\u2019ext\u00e9rieur<\/h3>\n

Les restaurants doivent tenir compte de nombreux facteurs \u00e0 cette p\u00e9riode de l\u2019ann\u00e9e. Lorsqu\u2019il est question de repas \u00e0 l\u2019ext\u00e9rieur pendant la saison froide, Scott McDeivitte et Geoff Bonham sugg\u00e8rent de surveiller les sept \u00e9l\u00e9ments ci-dessous.<\/p>\n

1. Capacit\u00e9s de dotation en personnel<\/strong>
\nDans le march\u00e9 actuel, les bons employ\u00e9s sont trop pr\u00e9cieux pour \u00eatre perdus. Geoff Bonham souligne que la gestion d\u2019un espace ext\u00e9rieur peut ajouter du stress, alors il faut prendre des mesures pour r\u00e9duire la distance de marche du personnel. \u00abLa section ext\u00e9rieure est g\u00e9n\u00e9ralement la plus \u00e9loign\u00e9e de la cuisine, donc tout ce que vous pouvez faire pour r\u00e9duire le nombre de pas et faciliter le service est utile.\u00bb <\/p>\n

Une bo\u00eete chauffante pour transporter les aliments, des postes de service et des contenants pratiques pour remplir les verres peuvent am\u00e9liorer l\u2019exp\u00e9rience du personnel et des clients, selon Scott McDeivitte.<\/p>\n

2. Co\u00fbts<\/strong>
\nLa main-d\u2019\u0153uvre, les aliments et le chauffage co\u00fbteront plus cher que l\u2019ann\u00e9e derni\u00e8re. Si l\u2019on ajoute les d\u00e9penses suppl\u00e9mentaires li\u00e9es \u00e0 l\u2019entretien des espaces ext\u00e9rieurs, les exploitants doivent surveiller de pr\u00e8s le retour sur investissement.<\/p>\n

\u00abL\u2019ann\u00e9e derni\u00e8re, les restaurants se sont tourn\u00e9s vers les repas \u00e0 l\u2019ext\u00e9rieur par n\u00e9cessit\u00e9, dit Geoff Bonham. Ils devaient rester ouverts et faire travailler les employ\u00e9s, mais ils ne gagnaient pas beaucoup d\u2019argent.\u00bb <\/p>\n

3. Capacit\u00e9s<\/strong>
\nSi un restaurant s\u2019engage \u00e0 offrir des repas \u00e0 l\u2019ext\u00e9rieur, il doit rendre l\u2019exp\u00e9rience sp\u00e9ciale. \u00abJ\u2019habite pr\u00e8s d\u2019un centre avec un bel espace de restauration ext\u00e9rieur, indique Scott McDeivitte. Comme on s\u2019y rend apr\u00e8s le ski, on est habill\u00e9s pour \u00e7a; tout est pens\u00e9 pour que \u00e7a marche. Pour plusieurs autres entreprises, c\u2019est difficile \u00e0 r\u00e9aliser.\u00bb<\/p>\n

Pour donner un air festif aux repas en plein air, Geoff Bonham recommande des offres sp\u00e9ciales uniques, des jeux ou une atmosph\u00e8re de f\u00eate d\u2019avant-partie.<\/p>\n

4. Menu<\/strong>
\nLes menus r\u00e9duits sont une r\u00e9alit\u00e9 en temps de pand\u00e9mie, et c\u2019est surtout vrai pour les repas en plein air, car certains aliments du menu principal ne sont pas adapt\u00e9s \u00e0 l\u2019ext\u00e9rieur. Geoff Bonham sugg\u00e8re de proposer des offres pour un temps limit\u00e9 sur les terrasses et des aliments faciles \u00e0 tenir pour que les clients puissent manger et boire debout sans avoir \u00e0 manipuler des fourchettes, des couteaux ou m\u00eame des assiettes.<\/p>\n

\u00abCette ann\u00e9e, il sera question de menus r\u00e9duits, d\u2019ingr\u00e9dients non touch\u00e9s par les probl\u00e8mes d\u2019approvisionnement et d\u2019un nombre accru d\u2019offres pour un temps limit\u00e9, ajoute Scott McDeivitte. Les repas \u00e0 l\u2019ext\u00e9rieur doivent vraiment \u00eatre des plats r\u00e9confortants, qui tiennent au chaud, comme des soupes, des rago\u00fbts et des casseroles.\u00bb<\/p>\n

5. S\u00e9curit\u00e9 des clients<\/strong>
\nLa pand\u00e9mie est toujours d\u2019actualit\u00e9 et la s\u00e9curit\u00e9 est importante pour vos clients et vos employ\u00e9s. Et les exigences varient selon l\u2019endroit. Comme le mentionne Scott McDeivitte, dans les provinces canadiennes, on exige une distanciation sociale. Le port du masque, l\u2019obligation pour les clients de fournir une preuve de vaccination et la recherche des contacts pour la COVID-19 font peut-\u00eatre partie de la r\u00e9alit\u00e9 dans votre r\u00e9gion. <\/p>\n

\u00abLes restrictions en vigueur l\u2019ann\u00e9e derni\u00e8re ont \u00e9t\u00e9 lev\u00e9es jusqu\u2019\u00e0 un certain point, ajoute-t-il. La s\u00e9curit\u00e9 est toujours une question importante. En plus de conna\u00eetre les exigences de votre r\u00e9gion, vous devez continuer de d\u00e9sinfecter et d\u2019assainir les endroits o\u00f9 les gens se r\u00e9unissent.\u00bb<\/p>\n

6. R\u00e9glementation<\/strong>
\nLes gouvernements ont soutenu les restaurants pendant la pand\u00e9mie en autorisant les repas sur les trottoirs ou en fermant des rues pour cr\u00e9er des aires de restauration, par exemple. Geoff Bonham et Scott McDeivitte invitent les exploitants \u00e0 v\u00e9rifier que la r\u00e9glementation n\u2019a pas chang\u00e9 avant d\u2019offrir des repas \u00e0 l\u2019ext\u00e9rieur. <\/p>\n

7. \u00c9quipement<\/strong>
\nL\u2019ann\u00e9e derni\u00e8re, tout le monde se pr\u00e9cipitait pour se procurer de co\u00fbteux appareils de chauffage portatifs, des foyers, des abris et d\u2019autres articles pour les repas en plein air, tous en quantit\u00e9 limit\u00e9e. Pour r\u00e9pondre aux besoins cette ann\u00e9e, Geoff Bonham sugg\u00e8re de v\u00e9rifier les offres dans l\u2019usag\u00e9 pour r\u00e9aliser des \u00e9conomies. En effet, certaines entreprises ont ferm\u00e9 ou n\u2019ont plus besoin d\u2019\u00e9quipement pour les repas \u00e0 l\u2019ext\u00e9rieur.
\n <\/p>","protected":false},"excerpt":{"rendered":"

We break down some of the challenges restaurants face this year. The chill in the air doesn\u2019t mean it\u2019s time to shut down outdoor dining. Instead, it\u2019s time to evaluate whether your restaurant\u2019s patio, sidewalk or tent seating will be profitable. Last winter, outdoor dining was a lifeline for businesses dealing with lockdowns or limited […]<\/p>\n","protected":false},"author":19,"featured_media":26704,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[112,69],"tags":[],"class_list":["post-25420","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurant-bars","category-running-your-business"],"acf":[],"yoast_head":"\nIs outdoor dining a hot idea this winter? | 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\/les-repas-lexterieur-une-bonne-idee-cet-hiver\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Is outdoor dining a hot idea this winter?\" \/>\n<meta property=\"og:description\" content=\"We break down some of the challenges restaurants face this year. 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