{"id":25475,"date":"2020-11-06T12:11:46","date_gmt":"2020-11-06T17:11:46","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/make-indoor-dining-work-for-your-restaurant\/"},"modified":"2025-07-01T10:59:01","modified_gmt":"2025-07-01T14:59:01","slug":"une-offre-en-salle-manger-adaptee-la-situation","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/make-indoor-dining-work-for-your-restaurant\/","title":{"rendered":"Une offre en salle \u00e0 manger adapt\u00e9e \u00e0 la situation"},"content":{"rendered":"<h2>Voici trois id\u00e9es pour vous aider \u00e0 am\u00e9liorer vos affaires ET l\u2019exp\u00e9rience de vos clients.<\/h2>\n<p>Les couleurs automnales nous rappellent que les mois les plus froids de l\u2019ann\u00e9e sont \u00e0 nos portes. C\u2019est donc le moment d\u2019organiser sa salle \u00e0 manger en fonction de la capacit\u00e9 autoris\u00e9e.<\/p>\n<p>Selon un r\u00e9cent <a href=\"https:\/\/www.newswire.ca\/news-releases\/survey-nervous-diners-trusting-indie-restaurants-over-chains-and-missing-buffets--846147884.html\">sondage d\u2019Andie.work<\/a> , les Canadiens se sentent plus en s\u00e9curit\u00e9 dans les restaurants ind\u00e9pendants que dans les cha\u00eenes et les \u00e9tablissements de restauration rapide. Mais, dans tous les cas, les consommateurs, se pr\u00e9occupent tout de m\u00eame de leur sant\u00e9 et leur s\u00e9curit\u00e9. Il est donc tr\u00e8s important de mettre des proc\u00e9dures ad\u00e9quates en place pour leur assurer que vous \u00eates en mesure de leur offrir l\u2019exp\u00e9rience la plus s\u00e9curitaire et positive possible. Voici trois \u00e9l\u00e9ments \u00e0 consid\u00e9rer :<\/p>\n<h3>1. Prise de r\u00e9servations<\/h3>\n<p>Pour l\u2019instant, il vaut peut-\u00eatre mieux proposer les places en salle \u00e0 manger exclusivement sur <a href=\"https:\/\/backofhouse.io\/stories\/how-to-manage-restaurant-reservations?utm_source=newsletter&amp;utm_medium=email&amp;utm_campaign=boh_oct20\">r\u00e9servation <\/a>. Vous contr\u00f4lerez ainsi plus facilement le d\u00e9roulement du service et la distanciation sociale, mais aussi la planification en cuisine. Selon le syst\u00e8me de r\u00e9servation en ligne choisi, les caract\u00e9ristiques et les co\u00fbts diff\u00e8rent. Certains outils s\u2019int\u00e8grent m\u00eame aux syst\u00e8mes de point de vente. Avant de faire un choix, il est donc essentiel de bien se renseigner. Chez nous, les syst\u00e8mes Libro et OpenTable sont parmi les plus courants.<\/p>\n<p>Bien s\u00fbr, avec les r\u00e9servations, il y a toujours un risque que les gens ne se pr\u00e9sentent pas. Voici deux moyens de r\u00e9soudre en partie le probl\u00e8me :<\/p>\n<ul>\n<li>OpenTable<\/li>\n<li>Resy&nbsp;<\/li>\n<li>Tock<\/li>\n<\/ul>\n<p>The risk with reservations only is no-shows. Here are two ways to minimize that:&nbsp;<\/p>\n<ul>\n<li><strong>Appels de confirmation. <\/strong>Demandez aux h\u00f4tes de confirmer chaque r\u00e9servation par t\u00e9l\u00e9phone la veille.&nbsp;<\/li>\n<li><strong>Frais de r\u00e9servation.<\/strong> Les plateformes de r\u00e9servation en ligne permettent souvent de demander un num\u00e9ro de carte de cr\u00e9dit pendant le processus de r\u00e9servation et d\u2019imposer des frais si le client ne se pr\u00e9sente pas ou qu\u2019il n\u2019annule pas \u00e0 l\u2019avance. C\u2019est donc aussi un aspect \u00e0 consid\u00e9rer lors du choix d\u2019un syst\u00e8me.<\/li>\n<\/ul>\n<h3>2. Limite de temps<\/h3>\n<p>Un bon roulement des tables permet de maximiser la rentabilit\u00e9. Voici pourquoi il peut \u00eatre judicieux de fixer une limite de temps :<\/p>\n<ul>\n<li><strong>Confort. <\/strong>Une limite de deux heures laisse amplement le temps aux clients de partager un repas sans se presser, tout en permettant plusieurs services au cours de la soir\u00e9e.<\/li>\n<li><strong>\u00c9conomie.<\/strong> Cette approche permet \u00e0 la fois de maximiser la quantit\u00e9 de r\u00e9servations et de contr\u00f4ler l\u2019achalandage, ce qui facilite le service et le travail en cuisine.<\/li>\n<li><strong>Communication. <\/strong>Les clients savent que les temps sont durs pour les restaurants, et les habitu\u00e9s accepteront la limite de temps si on les en informe au moment de la r\u00e9servation et qu\u2019on le leur rappelle \u00e0 leur arriv\u00e9e.<\/li>\n<\/ul>\n<h3>3. Gestion de l\u2019aire d\u2019attente<\/h3>\n<p>Pour assurer la s\u00e9curit\u00e9 et la distanciation sociale, il est primordial de garder cet espace le plus ouvert possible. Voici quelques moyens \u00e0 prendre :<\/p>\n<ul>\n<li><strong>D\u00e9limitation d\u2019une zone.<\/strong>Des indications claires sur la limite de capacit\u00e9 et les endroits o\u00f9 attendre faciliteront grandement les choses.<\/li>\n<li><strong>Contr\u00f4le de l\u2019achalandage. <\/strong>Lors de la prise de r\u00e9servation, on peut informer les gens d\u2019arriver id\u00e9alement au maximum cinq minutes avant l\u2019heure pr\u00e9vue.<\/li>\n<li><strong>Politique d\u2019arriv\u00e9e.<\/strong> Il est \u00e9galement possible de demander aux gens de t\u00e9l\u00e9phoner \u00e0 leur arriv\u00e9e. Ainsi, m\u00eame s\u2019ils sont \u00e0 l\u2019avance, ils pourront patienter dans leur voiture.<\/li>\n<li><strong>Ambiance accueillante.<\/strong> On peut envisager d\u2019offrir aux clients un caf\u00e9, un chocolat chaud ou un cidre \u00e0 leur arriv\u00e9e.<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>Benefit your business and the guest experience by focusing on three areas. The reds, oranges and browns of autumn are a reminder of cold weather months ahead. As the calendar approaches winter, it&#8217;s time to prepare for indoor dining as capacity allows. A recent Andie.work survey showed Canadians feel safer eating at independent restaurants than [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":26779,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,112,69],"tags":[],"class_list":["post-25475","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-restaurant-bars","category-running-your-business"],"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 Indoor Dining Work for Your Restaurant | 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\/une-offre-en-salle-manger-adaptee-la-situation\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Make Indoor Dining Work for Your Restaurant\" \/>\n<meta property=\"og:description\" content=\"Benefit your business and the guest experience by focusing on three areas. 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