{"id":25540,"date":"2019-09-06T16:09:19","date_gmt":"2019-09-06T20:09:19","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/avoiding-last-call-on-bar-beverage-sales\/"},"modified":"2025-07-01T11:17:33","modified_gmt":"2025-07-01T15:17:33","slug":"eviter-la-chute-des-ventes-au-bar","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/avoiding-last-call-on-bar-beverage-sales\/","title":{"rendered":"\u00c9viter la chute des ventes au bar"},"content":{"rendered":"<h2>La restauration hors site force les restaurateurs \u00e0 repenser les ventes d\u2019alcool.<\/h2>\n<p>Si la restauration hors site cr\u00e9e une occasion de croissance des ventes, ces derni\u00e8res ne comprennent souvent pas les boissons, et encore moins celles alcoolis\u00e9es. Pour pallier la situation, les restaurateurs doivent mettre les bouch\u00e9es doubles.&nbsp;<\/p>\n<p>Heureusement, ils peuvent compter sur l\u2019aide de certains outils. Selon Samuel Zats, cofondateur et PDG de Bevager, un fournisseur de logiciel de gestion du bar, la solution choisie devrait permettre de r\u00e9duire les co\u00fbts, y compris ceux de main-d\u2019\u0153uvre. Il conseille fortement de privil\u00e9gier les \u00e9l\u00e9ments suivants :<\/p>\n<p><strong>1. Num\u00e9rique&nbsp;<\/strong><br \/>\nLes tableurs traditionnels ne permettent que d\u2019examiner les donn\u00e9es qu\u2019on y entre. \u00abLes logiciels am\u00e8nent de la constance\u00bb, affirme Samuel Zats. Ils r\u00e9duisent les erreurs de transcription tout en acc\u00e9l\u00e9rant le processus, ce qui am\u00e9liore la rentabilit\u00e9.<\/p>\n<p><strong>2. Mobilit\u00e9<\/strong><br \/>\nLes meilleurs outils sont ceux qui permettent d\u2019entrer de l\u2019information ou de consulter les donn\u00e9es de vente et d\u2019inventaire \u00e0 partir d\u2019un t\u00e9l\u00e9phone intelligent ou d\u2019une tablette, donc \u00e0 distance.<\/p>\n<p><strong>3. Int\u00e9gration aux syst\u00e8mes<\/strong><br \/>\nPour faciliter le suivi du profit et des co\u00fbts, le logiciel de gestion du bar doit s\u2019int\u00e9grer au syst\u00e8me de point de vente. Il doit aussi \u00eatre li\u00e9 au syst\u00e8me de comptabilit\u00e9, pour simplifier la gestion des factures.&nbsp;<\/p>\n<p><strong>4. Gestion de l\u2019inventaire<\/strong><br \/>\nEn plus d\u2019am\u00e9liorer la vitesse et l\u2019exactitude de la prise d\u2019inventaire, le syst\u00e8me doit permettre de consulter l\u2019inventaire en temps r\u00e9el de n\u2019importe o\u00f9.&nbsp;<\/p>\n<p><strong>5. Gestion des recettes<\/strong><br \/>\nUn bon outil doit faciliter la gestion des recettes et des prix de celles-ci pour garantir le contr\u00f4le des co\u00fbts. Quand tout est int\u00e9gr\u00e9, le syst\u00e8me retire automatiquement les ingr\u00e9dients utilis\u00e9s de l\u2019inventaire th\u00e9orique pour chaque vente.<\/p>\n<h3>Bien se renseigner<\/h3>\n<p>Pour trouver l\u2019outil parfait, Samuel Zats conseille de poser les questions suivantes aux fournisseurs de services :&nbsp;<\/p>\n<p><strong>1. Vos services reposent-ils sur un partenariat?<\/strong><br \/>\nId\u00e9alement, le fournisseur devrait prendre le temps de comprendre votre entreprise. Le syst\u00e8me doit \u00eatre envisag\u00e9 \u00e0 long terme, pas comme une installation unique.<\/p>\n<p><strong>2. Que fait l\u2019outil?<\/strong><br \/>\nVous devez savoir exactement \u00e0 quoi vous attendre (ou non) du syst\u00e8me. Si l\u2019outil en question vous semble trop limit\u00e9, renseignez-vous ailleurs.&nbsp;<\/p>\n<p><strong>3. Comment le syst\u00e8me doit-il \u00eatre install\u00e9?<\/strong><br \/>\nVeillez \u00e0 expliquer vos objectifs et \u00e0 demander comment l\u2019outil doit \u00eatre configur\u00e9 pour obtenir les r\u00e9sultats voulus.<\/p>\n<p><strong>4. Comment pourrai-je mesurer l\u2019efficacit\u00e9 de l\u2019outil?<\/strong><br \/>\nRenseignez-vous sur le temps qu\u2019il faudra avant d\u2019arriver \u00e0 faire l\u2019inventaire ou \u00e0 cr\u00e9er une commande \u00e0 l\u2019aide du syst\u00e8me de m\u00eame que sur l\u2019ampleur de la r\u00e9duction des co\u00fbts de main-d\u2019\u0153uvre et de revient \u00e0 laquelle vous pouvez vous attendre.&nbsp;<\/p>\n<p><strong>5. Pouvez-vous fournir des r\u00e9f\u00e9rences?<\/strong><br \/>\nExpliquez au fournisseur que vous souhaitez parler \u00e0 des \u00e9tablissements de taille et de concept comparables aux v\u00f4tres qui utilisent l\u2019outil.&nbsp;<\/p>\n<p>Contact your Gordon Food Service Sales Representative for advice on technology solutions to benefit your bar business.&nbsp;<br \/>\n&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>Off-premise dining forces operators to take a fresh look at alcohol sales. While off-premise dining is creating growth opportunities for restaurant food sales, these sales often don\u2019t include beverages, specifically alcohol. This puts pressure on operators to better maintain and manage their bar beverage programs.&nbsp; Fortunately, there are tools to help. Samuel Zats, co-founder and [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":26843,"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-25540","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>Avoiding Last Call on Bar Beverage Sales | 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\/eviter-la-chute-des-ventes-au-bar\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Avoiding Last Call on Bar Beverage Sales\" \/>\n<meta property=\"og:description\" content=\"Off-premise dining forces operators to take a fresh look at alcohol sales. While off-premise dining is creating growth opportunities for restaurant food sales, these sales often don\u2019t include beverages, specifically alcohol. This puts pressure on operators to better maintain and manage their bar beverage programs.&nbsp; Fortunately, there are tools to help. Samuel Zats, co-founder and [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gfs.ca\/fr-ca\/ideas\/eviter-la-chute-des-ventes-au-bar\/\" \/>\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=\"2019-09-06T20:09:19+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-01T15:17:33+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gfs.ca\/wp-content\/uploads\/2023\/01\/bar-raising_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=\"3 minutes\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Avoiding Last Call on Bar Beverage Sales | 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\/eviter-la-chute-des-ventes-au-bar\/","og_locale":"fr_CA","og_type":"article","og_title":"Avoiding Last Call on Bar Beverage Sales","og_description":"Off-premise dining forces operators to take a fresh look at alcohol sales. 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