{"id":25500,"date":"2020-04-27T13:04:46","date_gmt":"2020-04-27T17:04:46","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/prepare-your-restaurant-for-whats-ahead\/"},"modified":"2025-07-01T11:04:33","modified_gmt":"2025-07-01T15:04:33","slug":"se-preparer-pour-la-suite-des-choses","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/prepare-your-restaurant-for-whats-ahead\/","title":{"rendered":"Se pr\u00e9parer pour la suite des choses"},"content":{"rendered":"<h2>Comme les prochaines \u00e9tapes varieront d\u2019un restaurant \u00e0 l\u2019autre, voici globalement les principaux \u00e9l\u00e9ments \u00e0 consid\u00e9rer.<\/h2>\n<p>Dans les derni\u00e8res semaines, les choses ont \u00e9t\u00e9 tout sauf normales. La pand\u00e9mie de COVID-19 vous a forc\u00e9 \u00e0 vous adapter rapidement pour survivre, et vous n\u2019avez pas vraiment eu le temps de planifier quoi que ce soit. Mais en vue de la reprise \u00e9conomique, c\u2019est diff\u00e9rent. Vous avez amplement le temps de planifier comment vous redeviendrez un lieu fr\u00e9quent\u00e9. Or, comme beaucoup d\u2019incertitude plane autour de la forme que les r\u00e9ouvertures prendront, nous avons demand\u00e9 \u00e0 nos experts ce qui leur semble le plus important \u00e0 prendre en compte. Vous trouverez aussi dans cet article une liste de v\u00e9rification qui pourrait vous \u00eatre utile.<\/p>\n<h2><strong>R\u00e9fl\u00e9chir \u00e0 l\u2019avenir de son \u00e9tablissement<\/strong><\/h2>\n<ul>\n<li>Offrirez-vous un menu complet ou commencerez-vous par un menu plus restreint?<\/li>\n<li>Que changerez-vous sur le menu : offres \u00e0 dur\u00e9e limit\u00e9e, boissons, desserts, d\u00eener, souper, menu pour enfants, pr\u00eat-\u00e0-cuisiner, plats \u00e0 emporter, livraison, etc.?&nbsp;<\/li>\n<li>Apporterez-vous des changements aux services de livraison et de plats \u00e0 emporter?<\/li>\n<\/ul>\n<h2><strong>Se tenir au courant<\/strong>&nbsp;<\/h2>\n<ul>\n<li>Quelles mesures de distanciation sociale sont toujours en place?<\/li>\n<li>Y a-t-il des restrictions concernant le nombre de clients?&nbsp;<\/li>\n<li>Quelles pr\u00e9cautions suppl\u00e9mentaires devrez-vous prendre?<\/li>\n<li>Une inspection doit-elle avoir lieu et quelles en sont les exigences?<\/li>\n<\/ul>\n<h2><strong>Informer sa client\u00e8le<\/strong><\/h2>\n<ul>\n<li>Comment communiquerez-vous votre r\u00e9ouverture aux gens?&nbsp;<\/li>\n<li>Devez-vous mettre votre site Internet ou autres sources d\u2019information (Facebook, Instagram, Google) \u00e0 jour?<\/li>\n<li>Quels renseignements devez-vous fournir : heures, menu, mesures de salubrit\u00e9, nettoyage, etc.?&nbsp;<\/li>\n<\/ul>\n<h2><strong>\u00c9valuer la situation en v\u00e9rifiant l\u2019\u00e9quipement, l\u2019inventaire, les fournitures et le b\u00e2timent<\/strong><\/h2>\n<ul>\n<li>Des am\u00e9liorations ou changements doivent-ils \u00eatre faits?<\/li>\n<li>L\u2019\u00e9quipement a-t-il \u00e9t\u00e9 nettoy\u00e9 et les r\u00e9frig\u00e9rateurs et cong\u00e9lateurs fonctionnent-ils?<\/li>\n<li>Devez-vous r\u00e9activer certains services que vous aviez annul\u00e9s ou suspendus?&nbsp;<\/li>\n<li>Avez-vous besoin d\u2019imprimer des menus : offres \u00e0 dur\u00e9e limit\u00e9e, d\u00eener, souper, plats \u00e0 emporter, livraison, etc.?&nbsp;<\/li>\n<\/ul>\n<h2><strong>Se pr\u00e9parer au r\u00e9approvisionnement<\/strong><\/h2>\n<ul>\n<li>Avez-vous discut\u00e9 de vos besoins avec votre repr\u00e9sentant?&nbsp;<\/li>\n<li>\u00c0 part les aliments, avez-vous une liste des articles dont vous avez besoin (papier hygi\u00e9nique, contenants pour emporter, produits de nettoyage, etc.)?<\/li>\n<\/ul>\n<h2><strong>Reb\u00e2tir son \u00e9quipe<\/strong><\/h2>\n<ul>\n<li>Si des employ\u00e9s ont \u00e9t\u00e9 mis \u00e0 pied, savez-vous s\u2019ils planifient reprendre leur emploi? (Consultez vos meilleurs employ\u00e9s en premier.)&nbsp;<\/li>\n<li>Comment recruterez-vous au besoin de nouveaux employ\u00e9s?&nbsp;<\/li>\n<li>Quel est le processus d\u2019int\u00e9gration et de formation des anciens et nouveaux employ\u00e9s?&nbsp;<\/li>\n<\/ul>\n<h2><strong>Se cr\u00e9er une liste de v\u00e9rification<\/strong><\/h2>\n<h3><strong>Personnel<\/strong><\/h3>\n<ol>\n<li>Formation pr\u00e9ouverture<\/li>\n<li>Horaire (avec une date de d\u00e9but pour chacun)&nbsp;&nbsp;<\/li>\n<li>Organisation des documents d\u2019embauche ou de r\u00e9embauche<\/li>\n<li>Ajout au syst\u00e8me de paie<\/li>\n<li>Commande d\u2019uniformes&nbsp;<\/li>\n<\/ol>\n<h3><strong>Ensemble de l\u2019\u00e9tablissement<\/strong><\/h3>\n<ol>\n<li>Laver et assainir soigneusement toutes les surfaces dures&nbsp;&nbsp;<\/li>\n<li>Laver la vaisselle, les ustensiles, les verres, les accessoires, les casseroles, etc.&nbsp;<\/li>\n<li>Faire l\u2019inventaire pour d\u00e9terminer les fournitures requises et les commander avant la r\u00e9ouverture&nbsp;<\/li>\n<\/ol>\n<h3><strong>Cuisine<\/strong><\/h3>\n<p>V\u00e9rifier, nettoyer et red\u00e9marrer l\u2019\u00e9quipement :&nbsp;<\/p>\n<ol>\n<li>Compresseurs<\/li>\n<li>Hottes<\/li>\n<li>R\u00e9frig\u00e9rateurs<\/li>\n<li>Cong\u00e9lateurs<\/li>\n<li>Machines \u00e0 glace<\/li>\n<li>Lave-vaisselle<\/li>\n<\/ol>\n<h3><strong>Inventaire<\/strong><\/h3>\n<ol>\n<li>Jeter les produits p\u00e9rim\u00e9s<\/li>\n<li>Faire l\u2019inventaire<\/li>\n<li>Mettre le logiciel d\u2019inventaire \u00e0 jour&nbsp;<\/li>\n<li>V\u00e9rifier les feuilles d\u2019inventaire<\/li>\n<\/ol>\n<h3><strong>Cr\u00e9ation<\/strong><\/h3>\n<ol>\n<li>Revoir le menu principal, le menu pour enfants, les boissons, les desserts et les offres \u00e0 dur\u00e9e limit\u00e9e<\/li>\n<li>Mettre le logiciel de recettes \u00e0 jour<\/li>\n<li>Imprimer les nouveaux menus (ou nettoyer ceux existants)<\/li>\n<\/ol>\n<h3><strong>Salle \u00e0 manger<\/strong><\/h3>\n<p>V\u00e9rifier l\u2019\u00e9quipement (obtenir du service au besoin)<\/p>\n<ol>\n<li>Machine \u00e0 caf\u00e9<\/li>\n<li>Machine \u00e0 th\u00e9<\/li>\n<li>Distributeur de boissons gazeuses&nbsp;<\/li>\n<li>Machine \u00e0 glace<\/li>\n<\/ol>\n<h3><strong>Bar<\/strong><\/h3>\n<p>V\u00e9rifier l\u2019\u00e9quipement (obtenir du service au besoin)&nbsp;<\/p>\n<ol>\n<li>Syst\u00e8me pour la bi\u00e8re en f\u00fbt<\/li>\n<li>Robots culinaires<\/li>\n<li>Distributeur de boissons<\/li>\n<li>Lave-vaisselle<\/li>\n<li>Machine \u00e0 glace<\/li>\n<\/ol>\n<h3><strong>Inventaire du bar<\/strong><\/h3>\n<ol>\n<li>Jeter les produits p\u00e9rim\u00e9s ou impropres \u00e0 la consommation<\/li>\n<li>Faire l\u2019inventaire<\/li>\n<li>V\u00e9rifier les feuilles d\u2019inventaire<\/li>\n<\/ol>\n<h3><strong>R\u00e9activation des services<\/strong><\/h3>\n<ol>\n<li>C\u00e2ble<\/li>\n<li>Internet&nbsp;<\/li>\n<li>Syst\u00e8me de points de vente<\/li>\n<li>Chauffage, ventilation et climatisation<\/li>\n<li>Lingerie et tapis<\/li>\n<li>Ordures et collecteur de graisse<\/li>\n<li>Nettoyage<\/li>\n<li>Am\u00e9nagement paysager<\/li>\n<li>Comptabilit\u00e9 et services de paie<\/li>\n<li>Marketing<\/li>\n<li>Livraison<\/li>\n<\/ol>\n<h3><strong>Marketing<\/strong><\/h3>\n<ol>\n<li>Mettre son site Internet \u00e0 jour<\/li>\n<li>Mettre ses comptes Facebook, Instagram, Google, etc. \u00e0 jour<\/li>\n<li>Cr\u00e9er une campagne de m\u00e9dias sociaux pour promouvoir la r\u00e9ouverture et les nouveaut\u00e9s&nbsp;<\/li>\n<\/ol>","protected":false},"excerpt":{"rendered":"<p>The next steps will be different for everyone, so here\u2019s what to consider. Business as usual has been anything but usual for weeks. COVID-19 forced your restaurant to make sudden changes to survive. There was little warning or time to plan. With the reopening of the economy on the horizon, things are different. You have [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":26801,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,112,69],"tags":[],"class_list":["post-25500","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>Prepare Your Restaurant for What\u2019s Ahead | 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\/se-preparer-pour-la-suite-des-choses\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Prepare Your Restaurant for What\u2019s Ahead\" \/>\n<meta property=\"og:description\" content=\"The next steps will be different for everyone, so here\u2019s what to consider. Business as usual has been anything but usual for weeks. COVID-19 forced your restaurant to make sudden changes to survive. There was little warning or time to plan. With the reopening of the economy on the horizon, things are different. You have [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gfs.ca\/fr-ca\/ideas\/se-preparer-pour-la-suite-des-choses\/\" \/>\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=\"2020-04-27T17:04:46+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-01T15:04:33+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gfs.ca\/wp-content\/uploads\/2023\/01\/TestaBarra-Tables-Restaurant_0-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1707\" \/>\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":"Prepare Your Restaurant for What\u2019s Ahead | 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\/se-preparer-pour-la-suite-des-choses\/","og_locale":"fr_CA","og_type":"article","og_title":"Prepare Your Restaurant for What\u2019s Ahead","og_description":"The next steps will be different for everyone, so here\u2019s what to consider. 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