de main-d\u2019\u0153uvre<\/a> et les difficult\u00e9s pos\u00e9es par la cha\u00eene d\u2019approvisionnement vont se poursuivre pendant des mois. Pour all\u00e9ger la pression, les restaurants peuvent se servir des menus trimestriels ou \u00e0 dur\u00e9e limit\u00e9e.<\/p>\nLes le\u00e7ons apprises au d\u00e9but de la pand\u00e9mie sur la flexibilit\u00e9 des menus sont toujours valables, selon Eric Schamp, sp\u00e9cialiste en solutions d\u2019affaires chez Service alimentaire Gordon. Dans la situation actuelle, il conseille aux exploitants d\u2019\u00e9laborer un menu en fonction de deux points sensibles : la dotation en personnel et la disponibilit\u00e9 des produits.<\/p>\n
\u00abVous devez savoir quels \u00e9l\u00e9ments du menu vous pouvez ex\u00e9cuter de mani\u00e8re constante avec l\u2019\u00e9quipe dont vous disposez, d\u00e9clare-t-il. D\u00e9terminez aussi les ingr\u00e9dients que vous pouvez obtenir sans probl\u00e8me \u00e0 un prix acceptable.\u00bb<\/p>\n
Se pr\u00e9parer \u00e0 des changements de menu<\/h3>\n
La confiance est essentielle \u00e0 la cr\u00e9ation d\u2019un menu, qu\u2019il s\u2019agisse d\u2019un menu complet, trimestriel ou \u00e0 dur\u00e9e limit\u00e9e. C\u2019est dur pour tout le monde quand on doit changer le menu du jour au lendemain.<\/p>\n
En g\u00e9n\u00e9ral, les restaurants mettent leur menu \u00e0 jour une fois par an, souvent au printemps. Au cours des deux derni\u00e8res ann\u00e9es, ils l\u2019ont fait plus fr\u00e9quemment en raison des limites de capacit\u00e9 et des besoins pour les plats \u00e0 emporter, entre autres. <\/p>\n
La n\u00e9cessit\u00e9 de s\u2019adapter facilement n\u2019a toutefois pas chang\u00e9. Pour r\u00e9ussir, Eric Schamp recommande d\u2019adopter l\u2019une des trois pratiques qui suivent.<\/p>\n
1. Planifier des menus trimestriels ou \u00e0 dur\u00e9e limit\u00e9e<\/h3>\n
Ces menus mettent l\u2019accent sur les saveurs et les produits saisonniers, comme un menu pour la Saint-Valentin, un avec des fruits et l\u00e9gumes de saison, un menu barbecue en \u00e9t\u00e9 ou un autre avec des soupes en automne. Les clients sont charm\u00e9s par les menus \u00e0 dur\u00e9e limit\u00e9e, comme les offres de boissons fra\u00eeches en \u00e9t\u00e9, de produits \u00e0 la citrouille \u00e9pic\u00e9e en automne ou de plats \u00e0 partager pour les F\u00eates, qui aident les exploitants \u00e0 tirer parti de la disponibilit\u00e9 des ingr\u00e9dients.<\/p>\n
\u00abLes menus papier d\u2019une page ou les menus num\u00e9riques accessibles par code QR simplifient l\u2019ex\u00e9cution, pr\u00e9cise Eric Schamp. Vous pouvez facilement imprimer ces menus distincts ou rapidement mettre \u00e0 jour votre menu num\u00e9rique pour r\u00e9pondre \u00e0 vos capacit\u00e9s.\u00bb<\/p>\n
2. Cr\u00e9er un menu de r\u00e9serve<\/h3>\n
Les menus \u00e0 dur\u00e9e limit\u00e9e peuvent \u00e9galement entrer en sc\u00e8ne lorsque les restaurants ont besoin d\u2019un soulagement.<\/p>\n
\u00abSi le gestionnaire remarque que le personnel en cuisine ne pourra pas faire face \u00e0 l\u2019affluence du vendredi soir, il peut retirer son menu et en proposer un autre \u00e0 dur\u00e9e limit\u00e9e qui aidera le personnel et le restaurant \u00e0 se remettre sur les rails, explique Eric Schamp. L\u2019\u00e9quipe pourrait utiliser ce menu le reste de la soir\u00e9e, puis recommencer avec le menu habituel le lendemain.\u00bb<\/p>\n
3. Agir comme un restaurant en d\u00e9marrage<\/h3>\n
De nombreux nouveaux restaurants ont du mal \u00e0 adapter leurs ambitions \u00e0 la r\u00e9alit\u00e9. Eric Schamp souligne que, dans la situation difficile actuelle, Service alimentaire Gordon peut aider les exploitants \u00e0 planifier leur menu.<\/p>\n
Il d\u00e9crit une exp\u00e9rience en cuisine avec un restaurant qui pr\u00e9voit d\u2019ouvrir pr\u00e8s d\u2019Indianapolis : \u00abNous leur avions cr\u00e9\u00e9 un menu, mais en regardant tout ce qu\u2019ils voulaient faire, nous l\u2019avons r\u00e9duit avant l\u2019ouverture.\u00bb<\/p>\n
L\u2019id\u00e9e \u00e9tait d\u2019opter pour un menu r\u00e9duit pendant quelques semaines avant d\u2019essayer le menu principal. Toutefois, des probl\u00e8mes de main-d\u2019\u0153uvre, d\u2019\u00e9quipement et d\u2019approvisionnement ont oblig\u00e9 l\u2019\u00e9tablissement \u00e0 faire des modifications. L\u2019utilisation d\u2019un menu r\u00e9duit pour un restaurant en d\u00e9marrage \u00e9tait un bon plan. <\/p>\n
\u00abCela les a amen\u00e9s \u00e0 d\u00e9couvrir ce qu\u2019ils peuvent ex\u00e9cuter r\u00e9guli\u00e8rement ou non et les a vraiment aid\u00e9s \u00e0 comprendre leurs activit\u00e9s\u00bb, pr\u00e9cise Eric Schamp.
\n <\/p>","protected":false},"excerpt":{"rendered":"
Flexibility helps restaurants navigate labour, supply-chain challenges. Experts predict labour shortages and supply chain challenges will continue for months. To ease the pressure, restaurants can call on quarterly or limited-time menus. Menu flexibility lessons learned early in the pandemic are still valuable, according to Gordon Food Service Business Solutions Specialist Eric Schamp. In today\u2019s climate, […]<\/p>\n","protected":false},"author":19,"featured_media":26706,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[112,69],"tags":[],"class_list":["post-25422","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurant-bars","category-running-your-business"],"acf":[],"yoast_head":"\n
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