{"id":25519,"date":"2020-01-13T15:01:21","date_gmt":"2020-01-13T20:01:21","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/commercial-foodservice-operators-top-five-trends-for-2020\/"},"modified":"2025-07-01T11:11:05","modified_gmt":"2025-07-01T15:11:05","slug":"cinq-grandes-tendances-actuelles","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/commercial-foodservice-operators-top-five-trends-for-2020\/","title":{"rendered":"Cinq grandes tendances actuelles"},"content":{"rendered":"<h2>Les mod\u00e8les d\u2019affaires \u00e9conomiques centr\u00e9s sur le client permettent de servir les consommateurs au moment et \u00e0 l\u2019endroit o\u00f9 ils le souhaitent.<\/h2>\n<p>En 2020, les exploitants en qu\u00eate de croissance et de rentabilit\u00e9 devront tenir compte de plusieurs aspects. Au cours des 18 derniers mois, l\u2019\u00e9quipe de Service alimentaire Gordon a effectu\u00e9 des recherches sur le terrain, examin\u00e9 les donn\u00e9es et obtenu l\u2019avis de nombreux clients. Voici les cinq grandes tendances commerciales qui en sont ressorties.<\/p>\n<h2><strong>1. Consommation et technologies<\/strong><\/h2>\n<p>Les consommateurs utilisent beaucoup les technologies pour commander, payer et obtenir leur repas. Selon NPD Group, la commande en ligne a augment\u00e9 de 23 % de 2014 \u00e0 2018, et devrait conna\u00eetre une hausse additionnelle d\u2019environ 22 % d\u2019ici la fin 2020, principalement en raison de la livraison. Alors que le mod\u00e8le traditionnel de service \u00e0 emporter est en pleine \u00e9volution, voici les facteurs \u00e0 consid\u00e9rer :<\/p>\n<ul>\n<li><strong>Mobilit\u00e9. <\/strong>Analysez le menu actuel et d\u00e9terminez si la cr\u00e9ation d\u2019une exp\u00e9rience similaire \u00e0 celle propos\u00e9e sur place, mais ailleurs, est n\u00e9cessaire.<\/li>\n<li><strong>Technologies.<\/strong> Beaucoup de services de livraison ind\u00e9pendants offrent des m\u00e9thodes de commande et de livraison propuls\u00e9es par la technologie. Le recours \u00e0 plus d\u2019une entreprise peut permettre un meilleur rayonnement.&nbsp;<\/li>\n<li><strong>Mise \u00e0 ex\u00e9cution.<\/strong> Un examen rigoureux du personnel disponible ainsi que de la r\u00e9alisation des plats pour la consommation hors site s\u2019impose.&nbsp;<\/li>\n<li><strong>Contenants<\/strong>. Les contenants choisis doivent bien servir le r\u00e9sultat voulu. Pour que l\u2019exp\u00e9rience recr\u00e9e soit le plus pr\u00e8s possible de celle sur place, les aliments doivent rester \u00e0 la bonne temp\u00e9rature.<\/li>\n<\/ul>\n<h2><strong>2. R\u00e9tention de personnel<\/strong><\/h2>\n<p>Comme l\u2019embauche est toujours un d\u00e9fi majeur, on doit miser sur les strat\u00e9gies de r\u00e9tention :<\/p>\n<ul>\n<li><strong>Gamme d\u2019avantages sociaux.<\/strong> Pensez \u00e0 une combinaison de protections, de faibles cotisations, d\u2019incitatifs et d\u2019autres avantages indirects.<\/li>\n<li><strong>Cong\u00e9s illimit\u00e9s.<\/strong> Les restaurateurs en mesure d\u2019accorder des cong\u00e9s en tout temps attirent les travailleurs d\u2019aujourd\u2019hui.<\/li>\n<li><strong>Responsabilisation et engagement.<\/strong> En donnant aux employ\u00e9s le pouvoir de satisfaire les besoins des clients et en leur communiquant les plans et objectifs d\u2019affaires, on renforce leur sentiment d\u2019appartenance.&nbsp;<\/li>\n<li><strong>Communication gr\u00e2ce aux technologies.<\/strong> Les travailleurs, surtout les plus jeunes, sont tr\u00e8s \u00e0 l\u2019aise avec les tableaux de communication, syst\u00e8mes de gestion du personnel et autres outils.<\/li>\n<li><strong>Avancement et reconnaissance.<\/strong> Les titres, r\u00e9compenses et autres moyens de reconnaissance pertinents qui encouragent la responsabilisation sont \u00e0 privil\u00e9gier.&nbsp;<\/li>\n<li><strong>Formation ax\u00e9e sur le consommateur. <\/strong>Pour cr\u00e9er une ambiance agr\u00e9able, on mise sur l\u2019empathie et la gentillesse envers les clients (et l\u2019\u00e9quipe).<\/li>\n<\/ul>\n<h2><strong>3. Transparence<\/strong><\/h2>\n<p>Les consommateurs s\u2019attendent \u00e0 plus de transparence concernant les plats et les pratiques commerciales. Selon L.E.K. Consulting, les consommateurs se soucient beaucoup des cinq \u00e9l\u00e9ments suivants, qui peuvent donc cr\u00e9er un avantage concurrentiel :<\/p>\n<ul>\n<li>Naturel \u2013 biologique, sans OGM, peu d\u2019ingr\u00e9dients.<\/li>\n<li>\u00c9thique \u2013 \u00e9lev\u00e9 en libert\u00e9, \u00e9quitable, local.<\/li>\n<li>Am\u00e9lior\u00e9 \u2013 enrichi de prot\u00e9ines, riche en antioxydants ou en om\u00e9ga-3.<\/li>\n<li>Moins \u2013 sans sel, sans sucre, faible en calories.<\/li>\n<li>Mode de vie alternatif \u2013 r\u00e9gime c\u00e9tog\u00e8ne, v\u00e9g\u00e9talien, pal\u00e9o.<\/li>\n<\/ul>\n<h2><strong>4. Exp\u00e9rience unique<\/strong><\/h2>\n<p>Les consommateurs ont acc\u00e8s \u00e0 des plats o\u00f9 et quand ils le souhaitent. Et chaque interaction peut mener \u00e0 une \u00e9valuation. De plus, les consommateurs qui investissent temps et argent dans une exp\u00e9rience de service complet s\u2019attendent \u00e0 plus. Voici quelques conseils \u00e0 retenir :<\/p>\n<ul>\n<li>Concentrez-vous sur l\u2019hospitalit\u00e9 plut\u00f4t que le service.<\/li>\n<li>Faites en sorte d\u2019offrir une exp\u00e9rience unique \u00e0 chacun.<\/li>\n<li>Enseignez \u00e0 vos employ\u00e9s la n\u00e9cessit\u00e9 d\u2019\u00eatre aimables, patients et engag\u00e9s.<\/li>\n<\/ul>\n<p>Lors de la consommation hors site, l\u2019exp\u00e9rience du client compte tout autant :<\/p>\n<ul>\n<li>Les interactions doivent \u00eatre simples et rapides.<\/li>\n<li>On doit chercher des occasions de tisser des liens.<\/li>\n<li>La pr\u00e9commande et le pr\u00e9paiement sont d\u00e9sormais des incontournables.<\/li>\n<\/ul>\n<h2><strong>5. Concepts avant-gardistes<\/strong><\/h2>\n<p>Ces mod\u00e8les d\u2019affaires \u00e9mergents constituent de nouvelles avenues \u00e0 explorer pour favoriser la croissance :<\/p>\n<ul>\n<li><strong>Cuisines fant\u00f4mes.<\/strong> Ces \u00e9tablissements ne comptent pas de salle \u00e0 manger et utilisent un service de livraison ind\u00e9pendant.&nbsp;<\/li>\n<li><strong>Aires de restauration.<\/strong> L\u2019id\u00e9e consiste \u00e0 combiner sous un m\u00eame toit plusieurs concepts g\u00e9r\u00e9s par diff\u00e9rents propri\u00e9taires en vue de cr\u00e9er une destination culinaire unique.<\/li>\n<li><strong>Machines distributrices<\/strong>. Les marques de restauration peuvent m\u00eame envisager la vente dans ces machines.&nbsp;<\/li>\n<li><strong>Vending solutions.<\/strong> Extend foodservice brands to vending machines.&nbsp;<\/li>\n<li><strong>Abonnement \u00e0 des services de repas. <\/strong>Gr\u00e2ce \u00e0 la livraison ind\u00e9pendante, plusieurs restaurants peuvent s\u2019associer et offrir des repas sur une base r\u00e9guli\u00e8re.&nbsp;<\/li>\n<li><strong>Services hors site cl\u00e9 en main.<\/strong> Ce mod\u00e8le permet \u00e0 un restaurant de sous-traiter toute la production des repas consomm\u00e9s hors site.<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>Customer-centric, economical business models are poised to serve restaurant consumers when and where they want. Operators have many considerations as they target growth and profitability in 2020. Field research combined with data research and individual customer engagements during the past 18 months, Gordon Food Service has identified five trends commercial operators should have on their [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":26823,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,68,123,112,69],"tags":[],"class_list":["post-25519","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"],"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>Commercial Foodservice Operators\u2019 Top Five Trends for 2020 | 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\/cinq-grandes-tendances-actuelles\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Commercial Foodservice Operators\u2019 Top Five Trends for 2020\" \/>\n<meta property=\"og:description\" content=\"Customer-centric, economical business models are poised to serve restaurant consumers when and where they want. 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