{"id":25476,"date":"2020-10-23T08:10:00","date_gmt":"2020-10-23T12:10:00","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/portability-raise-your-takeout-game-at-the-menu-level\/"},"modified":"2025-07-01T10:59:13","modified_gmt":"2025-07-01T14:59:13","slug":"emporter-un-menu-reflechi-et-adapte","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/portability-raise-your-takeout-game-at-the-menu-level\/","title":{"rendered":"\u00c0 emporter : Un menu r\u00e9fl\u00e9chi et adapt\u00e9"},"content":{"rendered":"<h2>Qu\u2019ils soient servis dans une assiette ou dans une bo\u00eete, vos plats sont l\u2019identit\u00e9 de marque de votre restaurant.<\/h2>\n<p>Alors que les plats \u00e0 emporter deviennent de plus en plus la norme, c\u2019est le temps d\u2019examiner le menu de pr\u00e8s. Chaque repas, m\u00eame s\u2019il est dans une bo\u00eete pour \u00eatre consomm\u00e9 plus tard, a un impact sur un restaurant et son image de marque. Voil\u00e0 pourquoi il est essentiel d\u2019envisager son offre de <a href=\"https:\/\/gfs.ca\/fr-ca\/ideas\/food-site-profiting-through-portability\/\">plats \u00e0 emporter de mani\u00e8re strat\u00e9gique<\/a>.<\/p>\n<h3>Par o\u00f9 commencer?<\/h3>\n<p>L\u2019exp\u00e9rience qu\u2019a un client la premi\u00e8re fois qu\u2019il entre dans un restaurant cr\u00e9e une impression qui motive souvent son envie d\u2019y retourner ou non. Et la m\u00eame chose s\u2019applique aux plats \u00e0 emporter. Toutes les fois qu\u2019un client ouvre un plat, il s\u2019en fait une impression en fonction de ce qu\u2019il voit, puis qu\u2019il go\u00fbte. Le menu doit donc \u00eatre adapt\u00e9 \u00e0 la fois pour respecter les attentes du client et les besoins d\u2019affaires. Voici quelques pistes \u00e0 consid\u00e9rer :<\/p>\n<ul>\n<li>Retirer les plats qui ne voyagent pas bien.<\/li>\n<li>\u00c9liminer les plats qui sont trop longs ou compliqu\u00e9s \u00e0 pr\u00e9parer.<\/li>\n<li>Faire la promotion des plats qui sont populaires tout en ayant une bonne marge de profit.<\/li>\n<\/ul>\n<h3>Bien planifier le menu<\/h3>\n<p>Testez vos plats comme le client les recevra, puis demandez-vous s\u2019ils sont \u00e0 la hauteur de votre identit\u00e9 de marque ou s\u2019ils permettent de la renforcer. Lors de l\u2019\u00e9valuation, posez-vous ces deux questions :<\/p>\n<p><strong>Le plat voyage-t-il bien?&nbsp;<\/strong><\/p>\n<p>Dans ce contexte, les aliments frits perdent souvent leur texture croustillante et deviennent mous. M\u00eame chose pour les sandwichs qui contiennent beaucoup de condiments. Et les nachos? Mauvaise id\u00e9e, car le fromage devient caoutchouteux en refroidissant. Par contre, les plats de type \u00ab\u00adbol\u00bb et ceux avec une sauce consistante voyagent g\u00e9n\u00e9ralement bien. Offerts en format \u00e0 partager, ils risquent d\u2019\u00eatre d\u2019autant plus populaires, puisque les commandes \u00e0 emporter sont souvent pour plusieurs personnes. Pour d\u00e9terminer quels plats conserver, on peut v\u00e9rifier, si, en plus de bien voyager, ils se r\u00e9chauffent facilement le lendemain.<\/p>\n<p><strong>Le plat a-t-il l\u2019air app\u00e9tissant?<\/strong><\/p>\n<p>Il est facile de n\u00e9gliger la pr\u00e9sentation des plats \u00e0 emporter. Or, les gens mangent avant tout avec leurs yeux. Les plats doivent donc \u00eatre emball\u00e9s avec soin et de mani\u00e8re r\u00e9fl\u00e9chie. Quand un client ouvre son plat et d\u00e9couvre que tout le contenu se retrouve p\u00eale-m\u00eale dans un coin de la bo\u00eete, les chances qu\u2019il commande ailleurs la prochaine fois sont \u00e9lev\u00e9es. Pour pr\u00e9server l\u2019apparence du plat, les condiments et accompagnements doivent \u00eatre dans des contenants \u00e0 part ou dans des plats \u00e0 compartiments.<\/p>\n<h3>Pourquoi \u00e7a compte?<\/h3>\n<p>Pour que les plats soient aussi beaux et bons en format \u00e0 emporter qu\u2019ils le seraient dans une assiette sur place, vous devrez peut-\u00eatre adapter votre menu. Mais si vous proposez une exp\u00e9rience constante et de qualit\u00e9, les clients le remarqueront. Et ils retourneront chercher des plats aux endroits qui se d\u00e9marquent.<\/p>","protected":false},"excerpt":{"rendered":"<p>Whether it\u2019s on a plate or in a box, your food represents your restaurant\u2019s brand. With takeout becoming more regular and important, it\u2019s time to take a close look at your menu. Every meal, even ones packed into a box to be eaten later, reflects on your restaurant and your brand. It\u2019s time to think [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":26780,"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-25476","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>Portability: Raise Your Takeout Game at the Menu Level | 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\/emporter-un-menu-reflechi-et-adapte\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Portability: Raise Your Takeout Game at the Menu Level\" \/>\n<meta property=\"og:description\" content=\"Whether it\u2019s on a plate or in a box, your food represents your restaurant\u2019s brand. With takeout becoming more regular and important, it\u2019s time to take a close look at your menu. Every meal, even ones packed into a box to be eaten later, reflects on your restaurant and your brand. It\u2019s time to think [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gfs.ca\/fr-ca\/ideas\/emporter-un-menu-reflechi-et-adapte\/\" \/>\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=\"2020-10-23T12:10:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-01T14:59:13+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gfs.ca\/wp-content\/uploads\/2023\/01\/Portability-what-to-put-on-your-menu_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=\"2 minutes\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Portability: Raise Your Takeout Game at the Menu Level | 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\/emporter-un-menu-reflechi-et-adapte\/","og_locale":"fr_CA","og_type":"article","og_title":"Portability: Raise Your Takeout Game at the Menu Level","og_description":"Whether it\u2019s on a plate or in a box, your food represents your restaurant\u2019s brand. With takeout becoming more regular and important, it\u2019s time to take a close look at your menu. Every meal, even ones packed into a box to be eaten later, reflects on your restaurant and your brand. 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