{"id":25495,"date":"2020-06-02T12:06:33","date_gmt":"2020-06-02T16:06:33","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/whats-next-for-you-as-meat-plants-work-to-restore-capacity\/"},"modified":"2025-07-01T11:03:23","modified_gmt":"2025-07-01T15:03:23","slug":"que-faire-en-attendant-que-les-usines-de-transformation-de-la-viande-retrouvent-leur-pleine","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/whats-next-for-you-as-meat-plants-work-to-restore-capacity\/","title":{"rendered":"Que faire en attendant que les usines de transformation de la viande retrouvent leur pleine capacit\u00e9?"},"content":{"rendered":"<h2>D\u2019ici \u00e0 ce que l\u2019approvisionnement soit plus stable, la cr\u00e9ativit\u00e9 et la souplesse devront \u00eatre au menu.<\/h2>\n<p>Les fermetures temporaires et la baisse de main-d\u2019\u0153uvre dans les usines de transformation du b\u0153uf, du porc et de la volaille ont nui \u00e0 la production et caus\u00e9 des p\u00e9nuries sur la cha\u00eene d\u2019approvisionnement. Mais la bonne nouvelle, c\u2019est que le pire est peut-\u00eatre derri\u00e8re nous, puisque des entreprises comme Smithfield Foods, Cargill, JBS, Tyson Foods et d\u2019autres travaillent activement \u00e0 restaurer leur capacit\u00e9 de production et satisfaire les besoins de l\u2019industrie alimentaire.<\/p>\n<p>Nous avons demand\u00e9 \u00e0 des gestionnaires de cat\u00e9gorie de Service alimentaire Gordon de nous parler de l\u2019impact de la situation sur la planification du menu dans les restaurants et \u00e9tablissements de soins de sant\u00e9.<\/p>\n<h2><strong>Le b\u0153uf<\/strong><\/h2>\n<p><strong>Situation actuelle.<\/strong> Actuellement, on n\u2019observe pas de p\u00e9nurie de b\u00e9tail. C\u2019est plut\u00f4t la capacit\u00e9 de transformation qui pose probl\u00e8me, affirme Brad Huizingh, gestionnaire de cat\u00e9gorie \u2013 b\u0153uf. Au Canada, elle a chut\u00e9 d\u2019environ 40 % \u00e0 son point le plus faible en mai quand l\u2019usine de Cargill de High River, en Alberta, a ferm\u00e9 pendant deux semaines. Maintenant que l\u2019usine a repris sa production, la capacit\u00e9 est de retour pr\u00e8s des normales.<\/p>\n<p><strong>Prochaines semaines. <\/strong>L\u2019effet sur les stocks demeure fluide, puisque la production retrouve son niveau habituel. Le b\u0153uf hach\u00e9 et les coupes qui requi\u00e8rent plus de travail risquent cependant d\u2019\u00eatre plus difficiles \u00e0 trouver, ce qui pourrait obliger les restaurateurs \u00e0 assouplir leur menu et \u00e0 en r\u00e9duire la taille.<\/p>\n<h2><strong>Le porc<\/strong><\/h2>\n<p><strong>Situation actuelle.<\/strong> Pour les transformateurs, la disponibilit\u00e9 de la main-d\u2019\u0153uvre constitue la principale difficult\u00e9, explique Cassandra Clark, gestionnaire de cat\u00e9gorie \u2013 porc. Les usines de transformation fonctionnent en ce moment \u00e0 environ 80 % de leur capacit\u00e9. La p\u00e9nurie limite l\u2019acc\u00e8s \u00e0 certains produits comme le bacon et le jambon frais, mais des produits congel\u00e9s sont disponibles.<\/p>\n<p><strong>Prochaines semaines.<\/strong> M\u00eame si le pire de la p\u00e9nurie de porc frais est peut-\u00eatre derri\u00e8re nous, certains produits \u00e0 valeur ajout\u00e9e pourraient continuer de se faire plus rares. Service alimentaire Gordon collabore activement avec ses fournisseurs pour offrir le plus de vari\u00e9t\u00e9 possible, explique Cassandra Clark. Quand un produit n\u2019est pas disponible dans la quantit\u00e9 souhait\u00e9e, elle sugg\u00e8re aux restaurateurs d\u2019opter, par exemple, pour de plus petites quantit\u00e9s ou des produits congel\u00e9s.<\/p>\n<h2><strong>La volaille<\/strong><\/h2>\n<p><strong>Situation actuelle.&nbsp; <\/strong>Depuis le d\u00e9but de la crise, la pr\u00e9sence du personnel dans les usines de transformation a oscill\u00e9 entre 30 et 70 %. Le gouvernement canadien a r\u00e9cemment r\u00e9duit l\u2019offre nationale (tonnage annuel) de 15 % pour juin et de 10 % pour juillet. On peut \u00e9galement s\u2019attendre \u00e0 une nouvelle baisse de 10 \u00e0 15 % pour ao\u00fbt. Compte tenu de l\u2019offre r\u00e9duite et de la main-d\u2019\u0153uvre limit\u00e9e, le secteur de la volaille fra\u00eeche a \u00e9t\u00e9 tr\u00e8s touch\u00e9 par l\u2019impr\u00e9visibilit\u00e9 de la demande, ce qui a forc\u00e9 les transformateurs et les distributeurs \u00e0 s\u2019orienter davantage vers les produits congel\u00e9s, laisse savoir Sarah Cooper, gestionnaire de cat\u00e9gorie \u2013 volaille. D\u2019ici \u00e0 ce qu\u2019on retrouve un meilleur \u00e9quilibre entre l\u2019offre et la demande, l\u2019approvisionnement en volaille demeurera difficile.&nbsp;&nbsp;&nbsp;<\/p>\n<p><strong>Prochaines semaines.<\/strong> Certains secteurs connaissent une p\u00e9nurie de viande brune d\u00e9soss\u00e9e, notamment de pilons. Ainsi, les restaurateurs devraient envisager d\u2019opter plut\u00f4t pour des cuisses compl\u00e8tes. \u00ab\u00adLes exploitants qui sont souples et cr\u00e9atifs s\u2019en tireront mieux en ce moment, explique Sarah Cooper. S\u2019ils n\u2019arrivent pas \u00e0 se procurer leurs produits de base, ils doivent avoir un plan B.\u00bb Les ailes surgel\u00e9es ou les produits \u00e0 valeur ajout\u00e9e, qui contribuent aussi \u00e0 r\u00e9duire le temps de pr\u00e9paration et donc, les co\u00fbts de main-d\u2019\u0153uvre, risquent d\u2019\u00eatre des substituts n\u00e9cessaires.<\/p>\n<h2><strong>Les produits de la mer<\/strong><\/h2>\n<p><strong>Situation actuelle.<\/strong> Heureusement, ce secteur n\u2019a pas connu les m\u00eames difficult\u00e9s que les autres. Selon Kim Schievink, gestionnaire de cat\u00e9gorie \u2013 produits de la mer, les stocks sont suffisants et la production n\u2019a pas \u00e9t\u00e9 tr\u00e8s perturb\u00e9e.<\/p>\n<p><strong>Prochaines semaines.<\/strong> En raison des restrictions li\u00e9es \u00e0 la COVID-19, certaines p\u00eacheries pourraient conna\u00eetre un d\u00e9but de saison plus lent qu\u2019\u00e0 l\u2019habitude, mais l\u2019impact possible de la situation n\u2019est pour l\u2019instant pas tr\u00e8s clair.&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>Until supplies are more certain, menu creativity and flexibility are essential. Temporary closures and reduced workforces at beef, pork and poultry processing plants&nbsp; have hurt production and caused supply-chain shortages. That\u2019s the bad news. The good news is the worst may be in the past, as companies such as Smithfield Foods, Cargill, JBS, Tyson Foods [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":26796,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,123,112,69,111,113],"tags":[],"class_list":["post-25495","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","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>What\u2019s Next for You as Meat Plants Work to Restore Capacity? | 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\/que-faire-en-attendant-que-les-usines-de-transformation-de-la-viande-retrouvent-leur-pleine\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What\u2019s Next for You as Meat Plants Work to Restore Capacity?\" \/>\n<meta property=\"og:description\" content=\"Until supplies are more certain, menu creativity and flexibility are essential. Temporary closures and reduced workforces at beef, pork and poultry processing plants&nbsp; have hurt production and caused supply-chain shortages. That\u2019s the bad news. The good news is the worst may be in the past, as companies such as Smithfield Foods, Cargill, JBS, Tyson Foods [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gfs.ca\/fr-ca\/ideas\/que-faire-en-attendant-que-les-usines-de-transformation-de-la-viande-retrouvent-leur-pleine\/\" \/>\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=\"2020-06-02T16:06:33+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-01T15:03:23+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gfs.ca\/wp-content\/uploads\/2023\/01\/Halperns-Angus-Ground-Chuck_0.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1800\" \/>\n\t<meta property=\"og:image:height\" content=\"1200\" \/>\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":"What\u2019s Next for You as Meat Plants Work to Restore Capacity? | 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\/que-faire-en-attendant-que-les-usines-de-transformation-de-la-viande-retrouvent-leur-pleine\/","og_locale":"fr_CA","og_type":"article","og_title":"What\u2019s Next for You as Meat Plants Work to Restore Capacity?","og_description":"Until supplies are more certain, menu creativity and flexibility are essential. Temporary closures and reduced workforces at beef, pork and poultry processing plants&nbsp; have hurt production and caused supply-chain shortages. That\u2019s the bad news. The good news is the worst may be in the past, as companies such as Smithfield Foods, Cargill, JBS, Tyson Foods [&hellip;]","og_url":"https:\/\/gfs.ca\/fr-ca\/ideas\/que-faire-en-attendant-que-les-usines-de-transformation-de-la-viande-retrouvent-leur-pleine\/","og_site_name":"Gordon Food Service","article_publisher":"https:\/\/www.facebook.com\/GordonFoodService\/","article_published_time":"2020-06-02T16:06:33+00:00","article_modified_time":"2025-07-01T15:03:23+00:00","og_image":[{"width":1800,"height":1200,"url":"https:\/\/gfs.ca\/wp-content\/uploads\/2023\/01\/Halperns-Angus-Ground-Chuck_0.jpg","type":"image\/jpeg"}],"author":"Cody Rivers","twitter_card":"summary_large_image","twitter_creator":"@cody.rivers@gfs.com","twitter_site":"@GFSDelivers","twitter_misc":{"\u00c9crit par":"Cody Rivers","Estimation du temps de lecture":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/gfs.ca\/fr-ca\/ideas\/que-faire-en-attendant-que-les-usines-de-transformation-de-la-viande-retrouvent-leur-pleine\/#article","isPartOf":{"@id":"https:\/\/gfs.ca\/fr-ca\/ideas\/que-faire-en-attendant-que-les-usines-de-transformation-de-la-viande-retrouvent-leur-pleine\/"},"author":{"name":"Cody Rivers","@id":"https:\/\/gfs.ca\/en-ca\/#\/schema\/person\/ac2dd585b10d08ce15daca230d897374"},"headline":"What\u2019s Next for You as Meat Plants Work to Restore Capacity?","datePublished":"2020-06-02T16:06:33+00:00","dateModified":"2025-07-01T15:03:23+00:00","mainEntityOfPage":{"@id":"https:\/\/gfs.ca\/fr-ca\/ideas\/que-faire-en-attendant-que-les-usines-de-transformation-de-la-viande-retrouvent-leur-pleine\/"},"wordCount":553,"publisher":{"@id":"https:\/\/gfs.ca\/en-ca\/#organization"},"image":{"@id":"https:\/\/gfs.ca\/fr-ca\/ideas\/que-faire-en-attendant-que-les-usines-de-transformation-de-la-viande-retrouvent-leur-pleine\/#primaryimage"},"thumbnailUrl":"https:\/\/gfs.ca\/wp-content\/uploads\/2023\/01\/Halperns-Angus-Ground-Chuck_0.jpg","articleSection":["Catering &amp; Small Business","Hotels &amp; Hospitality","Restaurant &amp; Bars","Running Your Business","Senior Living &amp; Healthcare","University"],"inLanguage":"fr-CA"},{"@type":["WebPage","CollectionPage"],"@id":"https:\/\/gfs.ca\/fr-ca\/ideas\/que-faire-en-attendant-que-les-usines-de-transformation-de-la-viande-retrouvent-leur-pleine\/","url":"https:\/\/gfs.ca\/fr-ca\/ideas\/que-faire-en-attendant-que-les-usines-de-transformation-de-la-viande-retrouvent-leur-pleine\/","name":"What\u2019s Next for You as Meat Plants Work to Restore Capacity? | Gordon Food Service","isPartOf":{"@id":"https:\/\/gfs.ca\/en-ca\/#website"},"primaryImageOfPage":{"@id":"https:\/\/gfs.ca\/fr-ca\/ideas\/que-faire-en-attendant-que-les-usines-de-transformation-de-la-viande-retrouvent-leur-pleine\/#primaryimage"},"image":{"@id":"https:\/\/gfs.ca\/fr-ca\/ideas\/que-faire-en-attendant-que-les-usines-de-transformation-de-la-viande-retrouvent-leur-pleine\/#primaryimage"},"thumbnailUrl":"https:\/\/gfs.ca\/wp-content\/uploads\/2023\/01\/Halperns-Angus-Ground-Chuck_0.jpg","datePublished":"2020-06-02T16:06:33+00:00","dateModified":"2025-07-01T15:03:23+00:00","breadcrumb":{"@id":"https:\/\/gfs.ca\/fr-ca\/ideas\/que-faire-en-attendant-que-les-usines-de-transformation-de-la-viande-retrouvent-leur-pleine\/#breadcrumb"},"inLanguage":"fr-CA"},{"@type":"ImageObject","inLanguage":"fr-CA","@id":"https:\/\/gfs.ca\/fr-ca\/ideas\/que-faire-en-attendant-que-les-usines-de-transformation-de-la-viande-retrouvent-leur-pleine\/#primaryimage","url":"https:\/\/gfs.ca\/wp-content\/uploads\/2023\/01\/Halperns-Angus-Ground-Chuck_0.jpg","contentUrl":"https:\/\/gfs.ca\/wp-content\/uploads\/2023\/01\/Halperns-Angus-Ground-Chuck_0.jpg","width":1800,"height":1200},{"@type":"BreadcrumbList","@id":"https:\/\/gfs.ca\/fr-ca\/ideas\/que-faire-en-attendant-que-les-usines-de-transformation-de-la-viande-retrouvent-leur-pleine\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/gfs.ca\/en-ca\/"},{"@type":"ListItem","position":2,"name":"What\u2019s Next for You as Meat Plants Work to Restore Capacity?"}]},{"@type":"WebSite","@id":"https:\/\/gfs.ca\/en-ca\/#website","url":"https:\/\/gfs.ca\/en-ca\/","name":"Service alimentaire Gordon","description":"","publisher":{"@id":"https:\/\/gfs.ca\/en-ca\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/gfs.ca\/en-ca\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-CA"},{"@type":"Organization","@id":"https:\/\/gfs.ca\/en-ca\/#organization","name":"Service alimentaire Gordon","url":"https:\/\/gfs.ca\/en-ca\/","logo":{"@type":"ImageObject","inLanguage":"fr-CA","@id":"https:\/\/gfs.ca\/en-ca\/#\/schema\/logo\/image\/","url":"https:\/\/gfs.ca\/wp-content\/uploads\/2025\/11\/GFS-EN-Logo-og-image.png","contentUrl":"https:\/\/gfs.ca\/wp-content\/uploads\/2025\/11\/GFS-EN-Logo-og-image.png","width":1200,"height":630,"caption":"Gordon Food Service"},"image":{"@id":"https:\/\/gfs.ca\/en-ca\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/GordonFoodService\/","https:\/\/x.com\/GFSDelivers","https:\/\/www.instagram.com\/gordonfoodservice\/","https:\/\/www.linkedin.com\/company\/gordon-food-service\/"]},{"@type":"Person","@id":"https:\/\/gfs.ca\/en-ca\/#\/schema\/person\/ac2dd585b10d08ce15daca230d897374","name":"Cody Rivers","image":{"@type":"ImageObject","inLanguage":"fr-CA","@id":"https:\/\/gfs.ca\/en-ca\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/a9b81a7281ffd8fc2d52ce39faf1be6f131db67bdc3ed5914928324e202f21f7?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/a9b81a7281ffd8fc2d52ce39faf1be6f131db67bdc3ed5914928324e202f21f7?s=96&d=mm&r=g","caption":"Cody Rivers"},"sameAs":["https:\/\/x.com\/cody.rivers@gfs.com"]}]}},"_links":{"self":[{"href":"https:\/\/gfs.ca\/fr-ca\/wp-json\/wp\/v2\/posts\/25495","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gfs.ca\/fr-ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gfs.ca\/fr-ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gfs.ca\/fr-ca\/wp-json\/wp\/v2\/users\/19"}],"replies":[{"embeddable":true,"href":"https:\/\/gfs.ca\/fr-ca\/wp-json\/wp\/v2\/comments?post=25495"}],"version-history":[{"count":1,"href":"https:\/\/gfs.ca\/fr-ca\/wp-json\/wp\/v2\/posts\/25495\/revisions"}],"predecessor-version":[{"id":38535,"href":"https:\/\/gfs.ca\/fr-ca\/wp-json\/wp\/v2\/posts\/25495\/revisions\/38535"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gfs.ca\/fr-ca\/wp-json\/wp\/v2\/media\/26796"}],"wp:attachment":[{"href":"https:\/\/gfs.ca\/fr-ca\/wp-json\/wp\/v2\/media?parent=25495"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gfs.ca\/fr-ca\/wp-json\/wp\/v2\/categories?post=25495"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gfs.ca\/fr-ca\/wp-json\/wp\/v2\/tags?post=25495"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}