{"id":25428,"date":"2022-08-25T10:08:03","date_gmt":"2022-08-25T14:08:03","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/think-shrink-for-menu-flexibility\/"},"modified":"2025-07-01T10:04:59","modified_gmt":"2025-07-01T14:04:59","slug":"penser-plus-petit-pour-un-menu-flexible","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/think-shrink-for-menu-flexibility\/","title":{"rendered":"Penser plus petit pour un menu flexible"},"content":{"rendered":"<h2>Trouver l\u2019\u00e9quilibre pour stimuler les ventes et mieux contr\u00f4ler les co\u00fbts<\/h2>\n<p>Dans un secteur ax\u00e9 sur la croissance, il irait de soi que la \u00abd\u00e9croissance\u00bb n\u2019est pas souhaitable. D\u00e9trompez-vous. Dans une p\u00e9riode o\u00f9 les prix sont instables ou en hausse, un menu restreint peut offrir de la flexibilit\u00e9 et am\u00e9liorer votre chiffre d\u2019affaires.<\/p>\n<p>La saison estivale est id\u00e9ale pour r\u00e9fl\u00e9chir \u00e0 son menu. Dans la p\u00e9riode occup\u00e9e de l\u2019\u00e9t\u00e9, un menu avec quelques options simples permet aux clients de faire un choix rapidement. Un tel menu r\u00e9duit la charge de travail dans la cuisine, ce qui att\u00e9nue les effets de la p\u00e9nurie de main-d\u2019\u0153uvre.<\/p>\n<p>Il est temps de faire comme les camions de cuisine de rue : avoir un menu all\u00e9chant compos\u00e9 de quelques options permettant une utilisation mixte des ingr\u00e9dients. Plus un menu est long, plus il est co\u00fbteux \u00e0 maintenir. En effet, offrir de nombreux plats exige davantage de produits, une capacit\u00e9 de rangement accrue, des comp\u00e9tences culinaires suppl\u00e9mentaires et de nombreux employ\u00e9s. Le fait de diminuer les options peut compenser les co\u00fbts des aliments.<\/p>\n<h3>Ne pas perdre de vue sa marque<\/h3>\n<p>Les changements au menu ne doivent pas se faire au d\u00e9triment de <a href=\"https:\/\/gfs.ca\/fr-ca\/idea-centre\/conseils-culinaires\/comprendre-le-pouvoir-de-votre-marque\/\">votre marque<\/a>. Ils doivent avoir du sens pour votre client\u00e8le. Vos clients veulent-ils plus de choix frais, de saveurs locales ou d\u2019options inspir\u00e9es de cuisines \u00e9trang\u00e8res? D\u00e9finissez votre menu selon les attentes li\u00e9es \u00e0 votre position dans le march\u00e9.<\/p>\n<p>La pand\u00e9mie a grandement influenc\u00e9 la disponibilit\u00e9 et le prix de certains produits. La saison influence \u00e9galement les prix et la rentabilit\u00e9 des options sur un menu. Gardez donc ces facteurs en t\u00eate. Ce qui semble \u00eatre une bonne affaire au milieu de la p\u00e9riode achaland\u00e9e de juillet peut \u00eatre nuisible en hiver. Vous trouverez ci-dessous quelques conseils pour prendre des d\u00e9cisions. Cr\u00e9ez des plats en pensant \u00e0 la flexibilit\u00e9 :&nbsp;<\/p>\n<ul>\n<li>choisissez des l\u00e9gumes frais en \u00e9t\u00e9 et des l\u00e9gumes racines en hiver, par exemple.<\/li>\n<li>Utilisez des offres \u00e0 dur\u00e9e limit\u00e9e pour promouvoir des articles lorsqu\u2019ils sont disponibles et rentables.<\/li>\n<li>Envisagez des produits congel\u00e9s pour les articles au prix fluctuant afin de stabiliser les co\u00fbts.<\/li>\n<li>Incorporez des produits pr\u00e9cuits, pr\u00e9tranch\u00e9s ou d\u2019autres produits \u00e0 valeur ajout\u00e9e pour gagner du temps.<\/li>\n<\/ul>\n<h3>Cr\u00e9er un menu flexible de fa\u00e7on judicieuse<\/h3>\n<p>Tout commence par votre <a href=\"https:\/\/gfs.ca\/fr-ca\/ideas\/des-problemes-de-main-doeuvre-adaptez-le-menu\/\">menu de base<\/a>, \u00e0 savoir les options \u00e0 l\u2019image de votre marque. Votre menu peut toujours changer, mais chaque changement n\u00e9cessite une r\u00e9flexion s\u00e9rieuse. Un menu flexible ne se r\u00e9sume pas \u00e0 r\u00e9agir aux tendances du moment : les changements apport\u00e9s doivent s\u2019inscrire dans votre marque.<\/p>\n<p>Par exemple, si vous proposez un sandwich au poulet ordinaire et que vous souhaitez ajouter un sandwich au poulet \u00e9pic\u00e9 style Nashville dans votre menu, beaucoup de facteurs entrent en jeu. Posez-vous les questions suivantes :<\/p>\n<ul>\n<li>Cette option s\u2019inscrit-elle dans ma marque?<\/li>\n<li>R\u00e9pondra-t-elle \u00e0 la demande des clients?<\/li>\n<li>Exigera-t-elle plus de travail?<\/li>\n<li>Puis-je \u00e9galement utiliser du poulet \u00e9pic\u00e9 dans une salade ou une autre entr\u00e9e?<\/li>\n<\/ul>\n<p>Les bons produits permettent de trouver des solutions de menus qui r\u00e9pondent \u00e0 vos besoins sans nuire \u00e0 vos r\u00e9sultats.<\/p>\n<h3>R\u00e9\u00e9valuer les recettes<\/h3>\n<p>Un menu limit\u00e9 et flexible est optimal avec une bonne gestion des recettes. Selon Jean-Fran\u00e7ois Houde, chef de cuisine de Restos Plaisirs, le livre de recettes est la cl\u00e9 pour optimiser un menu.<\/p>\n<p>\u00abUniformiser l\u2019ensemble des plats est la cl\u00e9 pour maximiser la coh\u00e9rence et la rapidit\u00e9, a-t-il indiqu\u00e9. Les fournisseurs sont une excellente solution pour accro\u00eetre l\u2019efficacit\u00e9 : ils ont d\u00e9j\u00e0 l\u2019\u00e9quipement pour produire de grandes quantit\u00e9s d\u2019un article pr\u00e9cis et ils respectent des normes de qualit\u00e9 \u00e9lev\u00e9es ainsi que nos saveurs typiques.\u00bb<\/p>\n<p>Le chef privil\u00e9gie \u00e9galement les utilisations multiples pour r\u00e9aliser des \u00e9conomies. \u00abLimiter le nombre d\u2019articles utilis\u00e9s dans votre cuisine est certainement la premi\u00e8re strat\u00e9gie pour optimiser vos ingr\u00e9dients, puisque cela garantit leur fra\u00eecheur. Chaque ingr\u00e9dient doit \u00eatre utilis\u00e9 dans plusieurs plats, parce que les ingr\u00e9dients \u00e0 usage unique posent des risques.\u00bb<\/p>\n<p>Aujourd\u2019hui, il est plus facile que jamais d\u2019obtenir des menus flexibles. Les changements en temps r\u00e9el aux menus en ligne permettent de g\u00e9rer les prix, la disponibilit\u00e9 des produits ou les d\u00e9fis de production. Demandez \u00e0 votre repr\u00e9sentant de Service alimentaire Gordon de vous donner des id\u00e9es pour adapter votre menu.<\/p>","protected":false},"excerpt":{"rendered":"<p>Find your balance to build sales and maximize cost control. In a business fixated on growth, \u201cshrink\u201d can\u2019t be good. Think again. A smaller menu can provide more flexibility and protect profits during times of rising or unstable pricing. The summer season is a great time for menu management. People are busy, and a menu [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":26712,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,68,123,112,69,111,113],"tags":[],"class_list":["post-25428","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","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>Think Shrink for Menu Flexibility | 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\/penser-plus-petit-pour-un-menu-flexible\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Think Shrink for Menu Flexibility\" \/>\n<meta property=\"og:description\" content=\"Find your balance to build sales and maximize cost control. In a business fixated on growth, \u201cshrink\u201d can\u2019t be good. Think again. A smaller menu can provide more flexibility and protect profits during times of rising or unstable pricing. The summer season is a great time for menu management. People are busy, and a menu [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gfs.ca\/fr-ca\/ideas\/penser-plus-petit-pour-un-menu-flexible\/\" \/>\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=\"2022-08-25T14:08:03+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-01T14:04:59+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gfs.ca\/wp-content\/uploads\/2023\/01\/Menu-Flexibility-Idea-Center_0.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":"Think Shrink for Menu Flexibility | 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\/penser-plus-petit-pour-un-menu-flexible\/","og_locale":"fr_CA","og_type":"article","og_title":"Think Shrink for Menu Flexibility","og_description":"Find your balance to build sales and maximize cost control. In a business fixated on growth, \u201cshrink\u201d can\u2019t be good. Think again. A smaller menu can provide more flexibility and protect profits during times of rising or unstable pricing. The summer season is a great time for menu management. 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