{"id":25611,"date":"2018-07-06T15:07:16","date_gmt":"2018-07-06T19:07:16","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/the-winning-formula-for-success\/"},"modified":"2025-07-01T11:37:44","modified_gmt":"2025-07-01T15:37:44","slug":"la-formule-gagnante-de-la-reussite","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/the-winning-formula-for-success\/","title":{"rendered":"La formule gagnante de la r\u00e9ussite"},"content":{"rendered":"

Faire concurrence ou r\u00e9ussir? Sans h\u00e9sitation, le deuxi\u00e8me.<\/h2>\n

Dans l\u2019industrie de la restauration, il existe une distinction entre la concurrence et la r\u00e9ussite. Mais pour le restaurateur toujours dans l\u2019action, elle n\u2019est pas n\u00e9cessairement \u00e9vidente. <\/p>\n

Les restaurateurs qui cherchent \u00e0 \u00ab\u00ad rivaliser \u00bb avec les autres ont tendance \u00e0 travailler tr\u00e8s fort chaque jour, \u00e0 se battre pour obtenir chaque part de march\u00e9 possible et \u00e0 remporter de nombreuses petites victoires en cours de route.<\/p>\n

Ce qu\u2019ils ne font g\u00e9n\u00e9ralement pas, par contre, c\u2019est d\u2019anticiper les occasions \u00e0 venir : tendances culinaires, possibilit\u00e9s d\u2019expansion ou planification d\u2019une strat\u00e9gie de retrait. <\/p>\n

Pourtant, je sais qu\u2019un restaurateur \u00ab\u00ad r\u00e9ussit \u00bb quand il se concentre autant sur le futur que sur le pr\u00e9sent. Et j\u2019ai observ\u00e9 que ces restaurateurs ont au moins trois choses en commun : <\/p>\n

    \n
  1. Ils vont au-devant des tendances.<\/li>\n
  2. Ils font un profit consid\u00e9rable.<\/li>\n
  3. Ils ouvrent un deuxi\u00e8me ou un troisi\u00e8me \u00e9tablissement.<\/li>\n<\/ol>\n

    Ce sont toutes des r\u00e9alisations auxquelles la plupart des restaurateurs aspirent. Donc, comment cesse-t-on de \u00ab faire concurrence \u00bb pour plut\u00f4t \u00ab r\u00e9ussir \u00bb?<\/p>\n

    En commen\u00e7ant par comprendre et appliquer la formule de r\u00e9ussite suivante :
    \nAtteindre le plus haut degr\u00e9 de popularit\u00e9 et de rentabilit\u00e9 en cr\u00e9ant chez le client une impression de valeur qui d\u00e9passe la barri\u00e8re du prix. <\/em><\/p>\n

    L\u2019avantage de l\u2019ind\u00e9pendance<\/h3>\n

    La cr\u00e9ation d\u2019une impression de valeur est surtout une question de d\u00e9passement des attentes du client, ce que les restaurateurs ind\u00e9pendants peuvent faire beaucoup mieux que les cha\u00eenes.<\/p>\n

    Pensez-y. Les cha\u00eenes de restaurants se contentent de satisfaire les attentes. Elles ont pour objectif de pr\u00e9parer et de servir les m\u00eames aliments, de la m\u00eame fa\u00e7on, et ce, de la Nouvelle-\u00c9cosse \u00e0 la Colombie-Britannique. Cette pr\u00e9visibilit\u00e9 constitue une grande part de leur attrait. Mais elle n\u2019est pas particuli\u00e8rement emballante pour la client\u00e8le plus raffin\u00e9e en qu\u00eate de nouvelles exp\u00e9riences.<\/p>\n

    Les restaurateurs ind\u00e9pendants qui arrivent \u00e0 surprendre de mani\u00e8re constante la client\u00e8le gr\u00e2ce \u00e0 des exp\u00e9riences nouvelles et qualitativement meilleures augmentent la valeur per\u00e7ue de leur \u00e9tablissement, peu importe le prix de leurs plats. Les restaurateurs me demandent souvent pourquoi leurs concurrents sont plus occup\u00e9s qu\u2019eux alors que leurs prix sont plus \u00e9lev\u00e9s. Eh bien, c\u2019est parce que ce ne sont pas les prix qui comptent, mais la valeur de ce que l\u2019on offre.<\/p>\n

    Voici donc quelques id\u00e9es qui vous aideront \u00e0 surpasser les attentes et \u00e0 augmenter la valeur de l\u2019exp\u00e9rience que vous offrez. <\/p>\n

    Des bases solides et constantes<\/h3>\n

    Cela s\u2019applique au service, aux plats et \u00e0 l\u2019apparence de l\u2019endroit. Vous devez cr\u00e9er une \u00ab\u00ad culture de l\u2019accueil \u00bb qui place les besoins et l\u2019exp\u00e9rience du client au c\u0153ur de tout. Et cette culture doit \u00eatre mise par \u00e9crit au moyen d\u2019une mission et d\u2019une vision qui formulent clairement la promesse que vous faites au client. Ensuite, il ne reste plus qu\u2019\u00e0 afficher le tout, \u00e0 y faire r\u00e9f\u00e9rence lors des formations et des r\u00e9unions et \u00e0 donner l\u2019exemple.<\/p>\n

    Les plats doivent aussi \u00eatre soign\u00e9s, et pas seulement dans leur apparence, \u00e9galement dans la s\u00e9lection des ingr\u00e9dients et la pr\u00e9paration. Il ne s\u2019agit pas de copier les prix ou la taille des portions de ses concurrents, mais plut\u00f4t de proposer des plats aux saveurs et \u00e0 la pr\u00e9sentation complexes, compl\u00e9t\u00e9s par un service exceptionnel et une ambiance unique. <\/p>\n

    Veillez aussi \u00e0 garder les espaces int\u00e9rieurs et ext\u00e9rieurs propres et rang\u00e9s. Les cha\u00eenes sont g\u00e9n\u00e9ralement meilleures dans ce domaine que les restaurateurs ind\u00e9pendants. Il faut changer les ampoules br\u00fbl\u00e9es, garder les poubelles hors de la vue des clients et surveiller r\u00e9guli\u00e8rement la propret\u00e9 des toilettes.<\/p>\n

    Des points de diff\u00e9renciation<\/h3>\n

    Si les bases solides sont n\u00e9cessaires, elles ne suffisent pas pour autant \u00e0 garantir la r\u00e9ussite. Vous devez aussi trouver des mani\u00e8res de vous distinguer des autres \u00e9tablissements qui ont des bases solides. Voici quelques aspects qui interpellent particuli\u00e8rement les consommateurs d\u2019aujourd\u2019hui.<\/p>\n

    Adaptation au mode de vie.<\/strong> Le menu et l\u2019am\u00e9nagement facilitent-ils la socialisation? \u00cates-vous ouvert tard en soir\u00e9e pour attirer les jeunes? Renseignez-vous le plus possible sur les besoins et les d\u00e9sirs des vos clients, puis adaptez-vous \u00e0 leur mode de vie.<\/p>\n

    Accueil sinc\u00e8re.<\/strong> Comme vous faites d\u00e9j\u00e0 du service une priorit\u00e9, assurez-vous d\u2019embaucher des gens qui interagissent de fa\u00e7on authentique avec les autres. On peut toujours former quelqu\u2019un \u00e0 dire et \u00e0 faire les bonnes choses, mais la chaleur et l\u2019int\u00e9r\u00eat r\u00e9els envers autrui ne s\u2019apprennent pas. <\/p>\n

    Attrait du menu.<\/strong> \u00c0 quand remonte la derni\u00e8re analyse du menu? Savez-vous quels plats sont populaires? Vos plats sont-ils toujours actuels et conformes \u00e0 votre concept? Votre menu a-t-il l\u2019air professionnel et est-il facile \u00e0 lire? <\/p>\n

    Ambiance. <\/strong>Veillez \u00e0 cr\u00e9er un environnement qui refl\u00e8te les tendances actuelles et \u00e9vitez de laisser votre d\u00e9cor se d\u00e9moder. Envisagez d\u2019utiliser des produits locaux pour vous d\u00e9marquer encore plus des cha\u00eenes, dont les \u00e9tablissements ont la m\u00eame apparence d\u2019une province \u00e0 l\u2019autre. <\/p>\n

    Essence du concept.<\/strong> Vous devez avoir une id\u00e9e claire de votre concept pour pouvoir int\u00e9grer des \u00e9l\u00e9ments de celui-ci \u00e0 tous les aspects de votre \u00e9tablissement. <\/p>\n

    Pr\u00e9sence du propri\u00e9taire ou g\u00e9rant.<\/strong> Les gens aiment voir la personne responsable \u00e0 l\u2019\u0153uvre. Vous repr\u00e9sentez de bien des fa\u00e7ons l\u2019identit\u00e9 de marque de votre \u00e9tablissement. Assurez-vous donc de vous faire voir autant dans votre restaurant qu\u2019ailleurs.<\/p>\n

    Voil\u00e0, il ne vous reste plus qu\u2019\u00e0 mettre tout cela en pratique pour emprunter la voie de la r\u00e9ussite et laisser celle de la concurrence aux autres.<\/p>","protected":false},"excerpt":{"rendered":"

    Understand the difference between competing and succeeding, and learn how you can do the latter. There\u2019s a distinction between competing and succeeding in the restaurant business. But it can be difficult for an operator in the midst of the fray to recognize the difference.  Operators who are \u201ccompeting\u201d tend to work terribly hard on a […]<\/p>\n","protected":false},"author":19,"featured_media":26911,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,68,123,112,69,111,113],"tags":[],"class_list":["post-25611","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","category-healthcare","category-university"],"acf":[],"yoast_head":"\nThe Winning Formula for Success | 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\/la-formule-gagnante-de-la-reussite\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Winning Formula for Success\" \/>\n<meta property=\"og:description\" content=\"Understand the difference between competing and succeeding, and learn how you can do the latter. There\u2019s a distinction between competing and succeeding in the restaurant business. 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