{"id":25421,"date":"2021-11-03T10:11:40","date_gmt":"2021-11-03T14:11:40","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/make-data-a-main-menu-ingredient\/"},"modified":"2025-07-01T10:45:14","modified_gmt":"2025-07-01T14:45:14","slug":"les-donnees-un-ingredient-principal-du-menu","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/make-data-a-main-menu-ingredient\/","title":{"rendered":"Les donn\u00e9es, un ingr\u00e9dient principal du menu"},"content":{"rendered":"<h2>La technologie aide les restaurants \u00e0 modifier leur menu de mani\u00e8re efficace et rentable<\/h2>\n<p>Depuis des ann\u00e9es, on pousse les restaurants \u00e0 simplifier leur menu pour augmenter leurs b\u00e9n\u00e9fices. Cependant, avec les menus r\u00e9duits, il faut prendre des d\u00e9cisions en fonction des donn\u00e9es pour plusieurs \u00e9l\u00e9ments \u00e0 consid\u00e9rer : utilisation multiple d\u2019ingr\u00e9dients, transformation des menus, offres pour un temps limit\u00e9 ou menus trimestriels.<\/p>\n<p>Pendant la pand\u00e9mie, les exploitants ont appris \u00e0 effectuer rapidement des changements de menu pour survivre, mais la r\u00e9ussite \u00e0 long terme ne se limite pas \u00e0 des d\u00e9cisions instinctives, selon Eric Schamp, sp\u00e9cialiste en solutions d\u2019affaires chez Service alimentaire Gordon.<\/p>\n<p>\u00abVous pouvez prendre certaines d\u00e9cisions sans donn\u00e9es, mais c\u2019est tellement important de bien faire les choses qu\u2019il est indispensable d\u2019y avoir acc\u00e8s, qu\u2019elles proviennent du syst\u00e8me de points de vente, de recettes ou d\u2019inventaire. Vous devez absolument utiliser ces donn\u00e9es pour prendre des d\u00e9cisions\u00bb, d\u00e9clare-t-il.<\/p>\n<p>Il sugg\u00e8re aux exploitants plusieurs fa\u00e7ons d\u2019utiliser les donn\u00e9es des menus pour g\u00e9rer les b\u00e9n\u00e9fices tout en faisant face \u00e0 la p\u00e9nurie de main-d\u2019\u0153uvre, <a href=\"https:\/\/gfs.ca\/fr-ca\/ideas\/reponses-vos-questions-sur-les-defis-poses-par-la-chaine-dapprovisionnement\/\">aux d\u00e9fis pos\u00e9s par la cha\u00eene d\u2019approvisionnement<\/a> et \u00e0 l\u2019instabilit\u00e9 des prix.<\/p>\n<h3>\u00c9laborer une strat\u00e9gie pour le menu<\/h3>\n<p>Id\u00e9alement, on doit proposer un nouveau menu une fois par an. \u00abVotre repr\u00e9sentant de Service alimentaire Gordon peut vous pr\u00e9senter un guide sur les menus pour vous aider \u00e0 prendre les bonnes d\u00e9cisions\u00bb, dit Eric Schamp.<\/p>\n<p>\u00abVous pouvez cr\u00e9er une feuille de travail <a href=\"https:\/\/gfs.ca\/fr-ca\/ideas\/des-problemes-de-main-doeuvre-adaptez-le-menu\/\">pour adapter votre menu<\/a> ou vous renseigner sur les produits \u00e0 valeur ajout\u00e9e qui permettent des \u00e9conomies de temps et de main-d\u2019\u0153uvre en cuisine, ajoute-t-il. En fin de compte, il faut cr\u00e9er des recettes que votre \u00e9quipe peut r\u00e9guli\u00e8rement pr\u00e9parer avec des articles qui sont en stock.\u00bb<\/p>\n<h3>\u00catre pr\u00eat \u00e0 s\u2019adapter<\/h3>\n<p>Eric Schamp ajoute que, apr\u00e8s le lancement du menu, il ne faut pas avoir peur de faire des changements, de lancer des offres pour un temps limit\u00e9 ou m\u00eame de cr\u00e9er un menu trimestriel ou saisonnier. Voici des questions que vous devez vous poser :<\/p>\n<ul>\n<li>Quelles recettes causent des probl\u00e8mes en cuisine?&nbsp;<\/li>\n<li>Pourrions-nous utiliser certains produits semi-pr\u00e9par\u00e9s ou \u00e0 valeur ajout\u00e9e?<\/li>\n<li>Quelles offres sur le menu sont les plus et les moins rentables?<\/li>\n<li>Peut-on modifier les offres pour accro\u00eetre les b\u00e9n\u00e9fices ou faut-il les abandonner?<\/li>\n<\/ul>\n<h3>Exploiter les technologies<\/h3>\n<p>\u00abLes changements importants ou \u00e0 long terme fonctionnent mieux lorsqu\u2019ils sont appuy\u00e9s par des donn\u00e9es. Votre syst\u00e8me de points de vente et notre Gestionnaire de recettes peuvent vraiment aider, d\u00e9clare Eric Schamp. Les exploitants qui n\u2019utilisent pas cet outil le voient comme un projet p\u00e9nible qui prendra beaucoup de temps, mais il n\u2019est pas n\u00e9cessaire de se lancer \u00e0 fond.\u00bb<\/p>\n<p>Il sugg\u00e8re plut\u00f4t de commencer par petites \u00e9tapes. Utilisez votre syst\u00e8me de points de vente pour d\u00e9finir vos dix plats les plus vendus sur le menu, puis entrez-les dans l\u2019application Gestionnaire de recettes avec votre repr\u00e9sentant de Service alimentaire Gordon pour voir si vous pouvez trouver des ingr\u00e9dients qui augmenteront les b\u00e9n\u00e9fices sans compromettre la qualit\u00e9 ou avoir de cons\u00e9quences sur la main-d\u2019\u0153uvre. \u00abM\u00eame en commen\u00e7ant par les cinq premiers, on peut d\u00e9j\u00e0 am\u00e9liorer les choses. Le mois suivant, on peut ajouter quelques recettes suppl\u00e9mentaires.\u00bb<\/p>\n<h3>Faciliter les changements dans le menu<\/h3>\n<p>Les exploitants commencent par la planification et les attentes, puis \u00e9valuent rapidement le rendement des menus gr\u00e2ce \u00e0 la technologie. Les menus papier d\u2019une page et les menus num\u00e9riques accessibles avec un code QR assurent une certaine flexibilit\u00e9 si les prix ou les produits changent.<\/p>\n<p>\u00abAvec l\u2019inflation, il est essentiel de revoir le menu souvent, soit tous les mois ou tous les deux mois, d\u00e9clare Eric Schamp. Ensuite, vous pouvez apporter des modifications ou lancer un autre menu. Pas besoin de tout remanier. Il peut s\u2019agir de petits changements ici et l\u00e0.\u00bb<\/p>\n<h3>Comprendre que le menu n\u2019est jamais termin\u00e9<\/h3>\n<p>Le document le plus important de tout restaurant, c\u2019est le menu. Mais il peut devenir un fardeau si l\u2019exploitant ne conna\u00eet pas son rendement.<\/p>\n<p>\u00abLa partie la plus cruciale vient apr\u00e8s la cr\u00e9ation du menu. Quels avantages apporte-t-il vraiment \u00e0 l\u2019entreprise? demande Eric Schamp. N\u2019allez pas croire qu\u2019il suffit de cr\u00e9er un menu : il faut utiliser la technologie pour en monter un qui est rentable et qui peut toujours \u00eatre am\u00e9lior\u00e9.\u00bb<br \/>\n&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>Technology helps restaurants make menu changes efficiently and profitably. For years, restaurants have been urged to streamline menus for increased profits. Smaller menus come in many flavours\u2014cross-utilization, menu makeovers, LTOs, quarterly menus\u2014all of which require data-driven decisions. Operators learned during the pandemic to pivot quickly on menu changes for survival. Long-term success, however, takes more [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":26705,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,123,112,69,111,113],"tags":[],"class_list":["post-25421","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-hotels-hospitality","category-restaurant-bars","category-running-your-business","category-healthcare","category-university"],"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>Make data a main menu ingredient | 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-donnees-un-ingredient-principal-du-menu\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Make data a main menu ingredient\" \/>\n<meta property=\"og:description\" content=\"Technology helps restaurants make menu changes efficiently and profitably. For years, restaurants have been urged to streamline menus for increased profits. Smaller menus come in many flavours\u2014cross-utilization, menu makeovers, LTOs, quarterly menus\u2014all of which require data-driven decisions. Operators learned during the pandemic to pivot quickly on menu changes for survival. Long-term success, however, takes more [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gfs.ca\/fr-ca\/ideas\/les-donnees-un-ingredient-principal-du-menu\/\" \/>\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=\"2021-11-03T14:11:40+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-01T14:45:14+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gfs.ca\/wp-content\/uploads\/2023\/01\/Quarterly-Menu-2_1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"760\" \/>\n\t<meta property=\"og:image:height\" content=\"400\" \/>\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=\"3 minutes\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Make data a main menu ingredient | 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\/les-donnees-un-ingredient-principal-du-menu\/","og_locale":"fr_CA","og_type":"article","og_title":"Make data a main menu ingredient","og_description":"Technology helps restaurants make menu changes efficiently and profitably. For years, restaurants have been urged to streamline menus for increased profits. Smaller menus come in many flavours\u2014cross-utilization, menu makeovers, LTOs, quarterly menus\u2014all of which require data-driven decisions. Operators learned during the pandemic to pivot quickly on menu changes for survival. 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