la vaisselle peut<\/a> renforcer l\u2019image de marque et se r\u00e9v\u00e9ler un outil commercial pr\u00e9cieux.<\/p>\nAu cours de ses recherches, Gerry Ludwig, chef corporatif consultant chez Service alimentaire Gordon, a identifi\u00e9 trois avenues qui peuvent aider les restaurateurs \u00e0 sortir du lot : les assiettes \u00e0 partager, les bols et les plats qui mettent les l\u00e9gumes en vedette. Et chacune de ces approches n\u00e9cessite l\u2019utilisation d\u2019un type pr\u00e9cis de vaisselle.<\/p>\n
Assiettes et plateaux \u00e0 partager<\/h3>\n
\u00ab\u00ad \u00c0 la base, l\u2019id\u00e9e des assiettes \u00e0 partager est d\u2019assouplir le concept de repas \u00bb, pr\u00e9cise Gerry Ludwig. Comme le partage permet aux clients d\u2019opter pour toutes sortes de combinaisons, c\u2019est une belle occasion de varier les plaisirs. Sans compter que ces assiettes attirent g\u00e9n\u00e9ralement le regard.<\/p>\n
\u00ab\u00ad Comme toutes les personnes \u00e0 la table go\u00fbtent \u00e0 ces plats, ces derniers re\u00e7oivent beaucoup d\u2019attention \u00bb, explique Carol Klein, gestionnaire adjointe de cat\u00e9gorie \u2013 Vaisselle chez Service alimentaire Gordon. \u00ab\u00ad Ils donnent rapidement le ton au repas, car chacun est attentif \u00e0 ce qui atterrit au milieu de la table. \u00bb Elle recommande donc de choisir une pi\u00e8ce unique ou deux, ce qui permet de renouveler sa vaisselle \u00e0 peu de frais.<\/p>\n
Tout dans un bol<\/h3>\n
Actuellement, les bols sont immens\u00e9ment populaires : d\u00e9jeuner froid compos\u00e9 d\u2019une pr\u00e9paration onctueuse \u00e0 l\u2019a\u00e7a\u00ef, de fruits frais et de granola, montagne de p\u00e2tes au fromage et au poivre, \u0153uf au plat nich\u00e9 sur un monticule de riz vert bien parfum\u00e9, etc. Et beaucoup des concepts de l\u2019heure n\u00e9cessitent l\u2019emploi de bols surdimensionn\u00e9s.<\/p>\n
Carol Klein fait d\u2019ailleurs remarquer que, \u00ab dans beaucoup de r\u00e9gions du monde, le bol est le principal plat dans lequel on sert le repas. Les teintes chaudes, les formes douces ainsi que les textures et mat\u00e9riaux naturels peuvent contribuer \u00e0 donner un sentiment d\u2019authenticit\u00e9 \u00bb.<\/p>\n
En outre, les bols et les coupes de tailles vari\u00e9es permettent aux restaurateurs de combiner plusieurs \u00e9l\u00e9ments pour cr\u00e9er une pr\u00e9sentation \u00e9poustouflante ou de superposer les saveurs et les textures pour proposer une exp\u00e9rience culinaire hors du commun.<\/p>\n
Pleins feux sur les aliments v\u00e9g\u00e9taux<\/h3>\n
\u00ab\u00ad La tendance n\u2019est pas n\u00e9cessairement aux plats v\u00e9g\u00e9tariens, indique Gerry Ludwig, mais plut\u00f4t \u00e0 la mise en vedette des fruits et l\u00e9gumes. Cette approche repose avant tout sur les saveurs, et c\u2019est cette philosophie qui l\u2019a propuls\u00e9e vers la gloire. \u00bb<\/p>\n
La vaisselle aux textures naturelles et aux formes organiques cadre parfaitement avec les produits frais et locaux mis en valeur gr\u00e2ce \u00e0 cette approche. \u00ab\u00ad Beaucoup de nouvelles pi\u00e8ces imitent la pierre et les mat\u00e9riaux naturels, fait remarquer Carol Klein. Les gris, le noir, les teintes naturelles et les plats textur\u00e9s sont tr\u00e8s \u00e0 la mode. \u00bb<\/p>\n
Certaines collections imitent aussi la poterie tourn\u00e9e \u00e0 la main, ce qui permet d\u2019obtenir des pi\u00e8ces solides et durables, mais \u00e0 l\u2019apparence artisanale.<\/p>\n
Vision d\u2019ensemble<\/h3>\n
Augmenter les ventes gr\u00e2ce aux id\u00e9es culinaires pr\u00e9sent\u00e9es tout en respectant son identit\u00e9 de marque... pourquoi pas? Mais sans oublier qu\u2019il est \u00ab\u00ad tout aussi important de veiller \u00e0 ce que la pr\u00e9paration et le service soient sans faille, pr\u00e9cise Doug Owens. Les clients d\u2019aujourd\u2019hui ont plus acc\u00e8s que jamais \u00e0 une grande vari\u00e9t\u00e9 d\u2019exp\u00e9riences. Et ils s\u2019attendent \u00e0 d\u00e9guster des plats authentiques servis dans de la vaisselle unique et fonctionnelle \u00bb.<\/p>\n
On doit aussi se rappeler que la vaisselle n\u2019a plus n\u00e9cessairement \u00e0 \u00eatre coordonn\u00e9e. D\u2019apr\u00e8s ce que l\u2019\u00e9quipe de Service alimentaire Gordon a observ\u00e9 \u00e0 Los Angeles, New York et Chicago, on voit toutes sortes de formes et de couleurs appara\u00eetre, et il est possible de les agencer de mani\u00e8re \u00e0 cr\u00e9er des pr\u00e9sentations qui alimentent l\u2019identit\u00e9 de marque.<\/p>\n
\u00ab\u00ad Plut\u00f4t que de tout changer, l\u2019ajout occasionnel de pi\u00e8ces soigneusement choisies permet de rester actuel sans devoir engager de d\u00e9penses consid\u00e9rables \u00bb, laisse savoir Carol Klein.<\/p>\n
Enfin, les m\u00e9dias sociaux repr\u00e9sentent un outil puissant pour communiquer l\u2019identit\u00e9 de marque d\u2019un endroit. Puisque les images sont tr\u00e8s populaires, la vaisselle peut devenir une extension de l\u2019image globale et ainsi permettre de se d\u00e9marquer davantage.<\/p>\n
Une exp\u00e9rience d\u00eenatoire riche et unique commence par des plats exceptionnels. Mais ces derniers ont encore plus de poids quand ils sont servis dans de la vaisselle authentique et attrayante.<\/p>\n
Besoin d\u2019aide?<\/h3>\n
Pour plus d\u2019information sur les sp\u00e9cialistes qui pourraient vous aider \u00e0 choisir de la vaisselle convenant parfaitement \u00e0 vos plats, veuillez en discuter avec votre repr\u00e9sentant.<\/p>","protected":false},"excerpt":{"rendered":"
Tableware and servingware are playing an increasingly important supporting role as it relates to culinary trends and the guest experience. If a picture paints a thousand words, then the explosion of Instagram and image-focused digital content has doubled down on the importance of restaurant presentation and tabletop selections. The right tableware is critical to guest […]<\/p>\n","protected":false},"author":19,"featured_media":26903,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,123,112,69],"tags":[],"class_list":["post-25601","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"],"acf":[],"yoast_head":"\n
Turning Tabletop Trends | 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\/tendances-actuelles-en-matiere-de-vaisselle\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Turning Tabletop Trends\" \/>\n<meta property=\"og:description\" content=\"Tableware and servingware are playing an increasingly important supporting role as it relates to culinary trends and the guest experience. If a picture paints a thousand words, then the explosion of Instagram and image-focused digital content has doubled down on the importance of restaurant presentation and tabletop selections. The right tableware is critical to guest […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gfs.ca\/fr-ca\/ideas\/tendances-actuelles-en-matiere-de-vaisselle\/\" \/>\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=\"2018-09-14T13:09:51+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-01T15:35:08+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gfs.ca\/wp-content\/uploads\/2023\/01\/Table-top-Idea-Center-695x375_0.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"695\" \/>\n\t<meta property=\"og:image:height\" content=\"375\" \/>\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=\"4 minutes\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Turning Tabletop Trends | 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\/tendances-actuelles-en-matiere-de-vaisselle\/","og_locale":"fr_CA","og_type":"article","og_title":"Turning Tabletop Trends","og_description":"Tableware and servingware are playing an increasingly important supporting role as it relates to culinary trends and the guest experience. 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