{"id":25485,"date":"2020-08-13T11:08:37","date_gmt":"2020-08-13T15:08:37","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/build-sales-through-your-portability-program\/"},"modified":"2025-07-01T11:01:54","modified_gmt":"2025-07-01T15:01:54","slug":"augmenter-les-ventes-grace-la-consommation-hors-site","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/build-sales-through-your-portability-program\/","title":{"rendered":"Augmenter les ventes gr\u00e2ce \u00e0 la consommation hors site"},"content":{"rendered":"<h2>Comme l\u2019utilisation des salles \u00e0 manger est limit\u00e9e, il faut tirer pleinement profit des plats \u00e0 emporter et de la livraison.<\/h2>\n<p>La gestion de cette portion des activit\u00e9s est parfois complexe et peut demander beaucoup de temps. Mais une approche bien ficel\u00e9e permet d\u2019augmenter les ventes et de fid\u00e9liser la client\u00e8le. Comme le retour dans les salles \u00e0 manger se fait plut\u00f4t lentement, les plats \u00e0 emporter, la livraison, le service \u00e0 l\u2019auto et autres continueront de repr\u00e9senter une part importante des affaires. &nbsp;<\/p>\n<p>Voici les principaux \u00e9l\u00e9ments \u00e0 consid\u00e9rer lors de l\u2019\u00e9valuation de vos services :<\/p>\n<h3>1. Prise de commande<\/h3>\n<p><em>Traitez cette interaction en ligne ou par t\u00e9l\u00e9phone comme vous accueilleriez un client qui souhaite manger sur place. Examinez les points suivants pour d\u00e9terminer si vous faites tout ce qu\u2019il faut pour que le processus de commande se d\u00e9roule parfaitement.<\/em><\/p>\n<ul>\n<li>Notez-vous les directives sp\u00e9ciales de ramassage ou de livraison (y compris sans contact)?<\/li>\n<li>Fixez-vous une heure pr\u00e9cise de ramassage ou de livraison?<\/li>\n<li>Pour le service \u00e0 l\u2019auto, demandez-vous la marque, le mod\u00e8le et la couleur du v\u00e9hicule?<\/li>\n<li>Bonifiez-vous la commande en sugg\u00e9rant des entr\u00e9es, salades ou desserts?<\/li>\n<li>Proposez-vous des boissons (particuli\u00e8rement celles alcoolis\u00e9es, si vous avez le droit de le faire)?<\/li>\n<li>Demandez-vous s\u2019il s\u2019agit d\u2019une occasion sp\u00e9ciale pour ajouter un petit quelque chose \u00e0 la commande?<\/li>\n<\/ul>\n<h3>2. Pr\u00e9paration de la commande<\/h3>\n<p><em>L\u2019efficacit\u00e9 de la pr\u00e9paration des plats \u00e0 emporter et en livraison aide \u00e0 maintenir une bonne marge de profit. Voyez si l\u2019un des \u00e9l\u00e9ments qui suivent pourrait vous aider \u00e0 am\u00e9liorer les choses.&nbsp;<\/em><\/p>\n<ul>\n<li>Avez-vous mis en place un processus de pr\u00e9paration \u00e9tape par \u00e9tape?<\/li>\n<li>Est-ce que vos employ\u00e9s ont acc\u00e8s \u00e0 tout au m\u00eame endroit?<\/li>\n<li>V\u00e9rifiez-vous si les gens ont r\u00e9ellement besoin d\u2019ustensiles et de condiments?<\/li>\n<li>Ajoutez-vous au besoin des directives de cuisson ou de r\u00e9chauffage?<\/li>\n<li>Utilisez-vous des produits coh\u00e9rents avec votre image de marque?<\/li>\n<li>Scellez-vous les sacs ou les contenants?<\/li>\n<\/ul>\n<h3>3. Remise de la commande<\/h3>\n<p><em>Vos plats sont les grandes vedettes, et les clients ont h\u00e2te de les d\u00e9guster. Cette \u00e9tape du processus est un bon moment pour travailler \u00e0 fid\u00e9liser votre client\u00e8le. Comment proc\u00e9dez-vous?<\/em><\/p>\n<ul>\n<li>Accueillez-vous le client en l\u2019appelant par son nom?<\/li>\n<li>V\u00e9rifiez-vous la commande avec lui?<\/li>\n<li>Confirmez-vous si les plats ont \u00e9t\u00e9 pay\u00e9s ou non au moment de la commande?<\/li>\n<li>Remerciez-vous chaleureusement le client pour l\u2019encourager \u00e0 revenir?&nbsp;<br \/>\n&nbsp;<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>With dine-in limited, consider ways to get the most from takeout and delivery. Navigating a portability program can be complex and sometimes time-consuming. A strong program builds sales and repeat business. Consumers are slow to return to dine-in service, so your takeout, delivery, curbside, drive-thru and more will continue to be important to the way [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":26789,"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-25485","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>Build sales through your portability program | 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\/augmenter-les-ventes-grace-la-consommation-hors-site\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Build sales through your portability program\" \/>\n<meta property=\"og:description\" content=\"With dine-in limited, consider ways to get the most from takeout and delivery. Navigating a portability program can be complex and sometimes time-consuming. A strong program builds sales and repeat business. 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