{"id":25438,"date":"2021-06-17T09:06:53","date_gmt":"2021-06-17T13:06:53","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/labour-pains-right-size-your-menu\/"},"modified":"2025-07-01T10:50:54","modified_gmt":"2025-07-01T14:50:54","slug":"des-problemes-de-main-doeuvre-adaptez-le-menu","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/labour-pains-right-size-your-menu\/","title":{"rendered":"Des probl\u00e8mes de main-d\u2019\u0153uvre? Adaptez le menu!"},"content":{"rendered":"<h2>La gestion ad\u00e9quate du menu contribue \u00e0 r\u00e9duire les co\u00fbts en cuisine.<\/h2>\n<p>Un menu de la bonne taille permet de mieux contr\u00f4ler les co\u00fbts. Les ventes au ralenti et les co\u00fbts \u00e9lev\u00e9s obligent \u00e0 r\u00e9duire les d\u00e9penses. Et pour r\u00e9aliser des \u00e9conomies, le menu et la cuisine sont de bons endroits o\u00f9 commencer.&nbsp;<\/p>\n<p>Afin de prendre de bonnes d\u00e9cisions par rapport au menu, vous devez examiner trois aspects de vos affaires : le menu principal, les besoins de main-d\u2019\u0153uvre et l\u2019efficacit\u00e9 en cuisine. Voici comment proc\u00e9der :&nbsp;<\/p>\n<h3>1. Surveiller le menu<\/h3>\n<p><em><strong>arder les plats vedettes, \u00e9liminer ceux qui sont probl\u00e9matiques\u2026 je trouve la gestion du menu compliqu\u00e9e. Comment puis-je simplifier les choses tout en r\u00e9duisant mes co\u00fbts de main-d\u2019\u0153uvre?<\/strong><\/em><\/p>\n<ul>\n<li>Identifier les essentiels (burgers, tacos, d\u00e9jeuners, cr\u00e8me glac\u00e9e, etc.) :\n<ul>\n<li>Chaque plat doit aider \u00e0 d\u00e9finir l\u2019identit\u00e9 de marque<\/li>\n<li>La taille du march\u00e9 et la concurrence influencent la taille du menu<\/li>\n<li>Les offres \u00e0 dur\u00e9e limit\u00e9e ou plats saisonniers sont \u00e0 privil\u00e9gier<\/li>\n<\/ul>\n<\/li>\n<li>Envisager l\u2019utilisation de produits \u00e0 valeur ajout\u00e9e, qui r\u00e9duisent les co\u00fbts de main-d\u2019\u0153uvre :\n<ul>\n<li>Fruits et l\u00e9gumes lav\u00e9s et pr\u00e9par\u00e9s<\/li>\n<li>Produits pan\u00e9s, assaisonn\u00e9s ou pr\u00eats \u00e0 r\u00e9chauffer<\/li>\n<li>Prot\u00e9ines populaires de premi\u00e8re qualit\u00e9 tranch\u00e9es ou en portions<\/li>\n<\/ul>\n<\/li>\n<li>Bonifier sa gamme de produits pr\u00eats \u00e0 l\u2019emploi :\n<ul>\n<li>Vinaigrettes et condiments&nbsp;<\/li>\n<li>Sauces (salsa, pesto, etc.)<\/li>\n<li>Trempettes (ou tout autre produit demandant beaucoup de pr\u00e9paration)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<h3>2. \u00c9valuer les besoins de main-d\u2019\u0153uvre<\/h3>\n<p><em><strong>Mon menu est ad\u00e9quat, mais la main-d\u2019\u0153uvre pose toujours probl\u00e8me. Que dois-je faire?<\/strong><\/em><\/p>\n<ul>\n<li>Votre analyse doit pr\u00e9parer le terrain pour une r\u00e9duction du menu et des besoins de main-d\u2019\u0153uvre :\n<ul>\n<li>Est-ce que certaines zones de la cuisine pourraient \u00eatre ferm\u00e9es?<\/li>\n<li>Est-ce qu\u2019un nouveau menu pourrait r\u00e9duire le nombre de stations requises?&nbsp;<\/li>\n<\/ul>\n<\/li>\n<li>Observez o\u00f9 vos employ\u00e9s passent beaucoup de temps et \u00e9valuez les changements possibles :\n<ul>\n<li>Combien de temps est consacr\u00e9 \u00e0 la pr\u00e9paration?&nbsp;\n<ul>\n<li>Est-ce que l\u2019ajout de produits pr\u00eats \u00e0 l\u2019emploi favoriserait la cr\u00e9ativit\u00e9?&nbsp;<\/li>\n<\/ul>\n<\/li>\n<li>Combien de temps est consacr\u00e9 \u00e0 la cuisine \u00e0 la cha\u00eene?&nbsp;\n<ul>\n<li>Serait-il possible d\u2019augmenter la pr\u00e9paration pour faciliter le r\u00e9chauffage et l\u2019assemblage?<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<h3>3. Examiner le d\u00e9roulement en cuisine<\/h3>\n<p><em><strong>Ma cuisine est assez grande et chaque station est utilis\u00e9e. Comment vais-je d\u00e9cider quoi retirer du menu pour diminuer mes besoins de main-d\u2019\u0153uvre?<\/strong><\/em><\/p>\n<ul>\n<li>Imaginez-vous dans un camion-restaurant, o\u00f9 l\u2019espace est limit\u00e9 et o\u00f9 seules quelques personnes font le travail.<\/li>\n<li>Faites la liste des stations que vous utilisez.&nbsp;<\/li>\n<li>Mettez les plats en parall\u00e8le avec les stations :\n<ul>\n<li>D\u00e9terminez quelles stations sont utilis\u00e9es pour chaque plat afin d\u2019identifier celles qui sont moins sollicit\u00e9es<\/li>\n<li>\u00c9tablissez s\u2019il est possible de retirer les plats qui requi\u00e8rent l\u2019utilisation de ces stations\n<ul>\n<li>Est-ce que \u00e7a lib\u00e8re la personne responsable de la station?<\/li>\n<li>Est-ce que \u00e7a r\u00e9duit le nombre d\u2019\u00e9tapes \u00e0 effectuer?<\/li>\n<li>Est-ce que \u00e7a aide \u00e0 pr\u00e9parer d\u2019autres plats de fa\u00e7on plus efficace ailleurs?&nbsp;<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<li>Tirez des conclusions en vue de r\u00e9duire le menu :\n<ul>\n<li>Si le poulet Alfredo et le macaroni au fromage sont les seuls plats qui requi\u00e8rent l\u2019utilisation de la cuisini\u00e8re, peuvent-ils \u00eatre retir\u00e9s pour \u00e9liminer cette station et possiblement de la pr\u00e9paration?<\/li>\n<li>Maintenant que la cuisini\u00e8re a \u00e9t\u00e9 lib\u00e9r\u00e9e, serait-il possible d\u2019utiliser le gril pour cr\u00e9er de nouveaux plats, mais sans ajouter d\u2019\u00e9tapes?&nbsp;<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>Pour plus de conseils sur les produits et la planification du menu, ainsi que pour obtenir un mod\u00e8le d\u2019\u00e9valuation de l\u2019usage des stations en cuisine, veuillez communiquer avec votre repr\u00e9sentant de Service alimentaire Gordon.<\/p>","protected":false},"excerpt":{"rendered":"<p>Managing your core menu takes a bite out of all your kitchen costs. Right-sizing your restaurant menu is all about cost control. Slower sales, expensive labour and rising costs call for shaving expenses. The menu and kitchen are places to find savings.&nbsp; Make menu decisions by asking questions about three parts of your business\u2014the core [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":26721,"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-25438","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>Labour Pains? Right-Size Your Menu | 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\/des-problemes-de-main-doeuvre-adaptez-le-menu\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Labour Pains? Right-Size Your Menu\" \/>\n<meta property=\"og:description\" content=\"Managing your core menu takes a bite out of all your kitchen costs. Right-sizing your restaurant menu is all about cost control. Slower sales, expensive labour and rising costs call for shaving expenses. The menu and kitchen are places to find savings.&nbsp; Make menu decisions by asking questions about three parts of your business\u2014the core [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gfs.ca\/fr-ca\/ideas\/des-problemes-de-main-doeuvre-adaptez-le-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=\"2021-06-17T13:06:53+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-01T14:50:54+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gfs.ca\/wp-content\/uploads\/2023\/01\/Managing-Your-Menu-IC-760x400_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":"Labour Pains? 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