{"id":25694,"date":"2018-07-11T14:07:50","date_gmt":"2018-07-11T18:07:50","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/using-your-data-to-drive-menu-changes\/"},"modified":"2025-07-01T11:37:20","modified_gmt":"2025-07-01T15:37:20","slug":"modifier-judicieusement-le-menu-grace-ses-donnees","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/using-your-data-to-drive-menu-changes\/","title":{"rendered":"Modifier judicieusement le menu gr\u00e2ce \u00e0 ses donn\u00e9es"},"content":{"rendered":"

Combinez vos co\u00fbts par assiette et les donn\u00e9es de votre syst\u00e8me de points de vente \u00e0 une analyse compl\u00e8te du menu\u2026 et vous d\u00e9couvrirez comment am\u00e9liorer votre rentabilit\u00e9.<\/h2>\n

La modification du menu semble parfois une t\u00e2che gargantuesque. Mais rassurez-vous, \u00e7a n\u2019a pas \u00e0 l\u2019\u00eatre. La cl\u00e9 consiste \u00e0 disposer du bon outil de gestion des co\u00fbts par assiette. On combine ensuite les donn\u00e9es obtenues \u00e0 celles du syst\u00e8me de points de vente et on obtient toute l\u2019information dont on a besoin pour optimiser son menu.<\/p>\n

Selon Matt Dyksterhouse, superviseur des technologies client chez Service alimentaire Gordon, \u00ab il est essentiel de prendre des d\u00e9cisions en fonction des donn\u00e9es, car cela exclut la subjectivit\u00e9 de l\u2019\u00e9quation\u00bb.<\/p>\n

\"Step<\/p>\n

Utilisation d\u2019un outil de gestion des co\u00fbts par assiette<\/h3>\n

But what should you look for in a plate costing solution? Dyksterhouse outlines these five key components and why they\u2019re important:<\/p>\n

    \n
  1. Prix co\u00fbtants en temps r\u00e9el, ce qui permet de mieux \u00e9valuer la marge de profit.<\/li>\n
  2. Calcul des recettes pr\u00e9par\u00e9es en grande quantit\u00e9 avant celui des recettes par assiette. En guise d\u2019explication, il lance : \u00ab \u00c0 quoi bon obtenir le prix d\u2019un plat de p\u00e2tes si \u00e7a ne comprend pas celui de la sauce marinara? \u00bb<\/li>\n
  3. Division du menu par moment de la journ\u00e9e ou saison, ce qui permet d\u2019obtenir le co\u00fbt par assiette pour tout le menu, de calculer les co\u00fbts de plusieurs menus \u00e0 la fois, de d\u00e9terminer ce qui est le plus rentable et de d\u00e9couvrir des mani\u00e8res d\u2019augmenter ses ventes.<\/li>\n
  4. Possibilit\u00e9 de calculer les recettes pr\u00e9par\u00e9es en grande quantit\u00e9 pour les services de traiteur, ce qui offre une certaine souplesse et permet de g\u00e9rer son inventaire et ses prix en fonction des quantit\u00e9s.<\/li>\n
  5. Adaptation en fonction des p\u00e9riodes de l\u2019ann\u00e9e, en vue d\u2019harmoniser les changements de prix aux \u00e9v\u00e9nements, f\u00eates et cong\u00e9s.<\/li>\n<\/ol>\n

    \u00ab\u2009Ces \u00e9l\u00e9ments simplifient la vie du restaurateur et facilitent la prise de d\u00e9cisions, soutient M. Dyksterhouse.\u2009\u00bb<\/p>\n

    Mais il ne suffit pas d\u2019avoir les bons outils, il faut aussi veiller \u00e0 ce que tous les renseignements entr\u00e9s soient exacts. \u00ab\u2009Les erreurs que je vois le plus souvent sont les items en double et ceux mal class\u00e9s\u2009\u00bb, ajoute Scott Thompson, sp\u00e9cialiste en solutions d\u2019affaires chez Service alimentaire Gordon. \u00ab\u2009Impossible d\u2019obtenir des donn\u00e9es fiables si les donn\u00e9es entr\u00e9es sont incorrectes.\u2009\u00bb<\/p>\n

    \"Step<\/p>\n

    Examen des donn\u00e9es du syst\u00e8me de points de vente<\/h3>\n

    Une fois les co\u00fbts par assiette d\u00e9termin\u00e9s, on examine les donn\u00e9es du syst\u00e8me de points de vente. Grosso modo, ces donn\u00e9es permettent de savoir ce qui se vend ou non ainsi que le montant moyen de la facture par serveur ou par client. Le travail consiste ensuite \u00e0 aller au-del\u00e0 des chiffres pour comprendre si l\u2019on fait de l\u2019argent.<\/p>\n

    \u00ab En fait, tout ce que le syst\u00e8me de points de vente fait, c\u2019est de collecter de l\u2019information sur les activit\u00e9s. \u00c0 partir de l\u00e0, il faut bien r\u00e9fl\u00e9chir pour arriver \u00e0 la trier \u00bb, explique Jim Milliman, aussi sp\u00e9cialiste en solutions d\u2019affaires chez Service alimentaire Gordon. \u00ab On d\u00e9cortique l\u2019information par repas, par section du menu, etc. \u00bb En comparant les r\u00e9sultats avec ses co\u00fbts par assiette, on est en mesure de comprendre pr\u00e9cis\u00e9ment ce qui est rentable et ce qui ne l\u2019est pas.<\/p>\n

    \"Step<\/p>\n

    Analyse compl\u00e8te du menu<\/h3>\n

    Les restaurateurs devraient r\u00e9aliser un examen approfondi du menu au moins une fois par ann\u00e9e, id\u00e9alement deux, sauf dans les situations suivantes :<\/p>\n

      \n
    • Changements \u00e9conomiques importants.<\/strong><\/li>\n
    • Arriv\u00e9e de concurrents s\u00e9rieux \u00e0 proximit\u00e9.<\/strong> \u00ab Si l\u2019on sait que trois restaurants vont ouvrir dans le quartier, on a tout int\u00e9r\u00eat \u00e0 bien analyser son menu pour s\u2019assurer qu\u2019il est bien positionn\u00e9 \u00bb, affirme M. Milliman.<\/li>\n
    • March\u00e9 du travail volatil.<\/strong> Si, pour conserver son personnel ou embaucher de nouveaux employ\u00e9s, il faut offrir des salaires \u00e9lev\u00e9s, on doit \u00e9galement d\u00e9terminer si et comment ces changements vont avoir un impact sur le co\u00fbt par assiette.<\/li>\n<\/ul>\n

      \"Step<\/p>\n

      Examen de la popularit\u00e9 et de la rentabilit\u00e9 de chaque plat<\/h3>\n

      Tout ce qui appara\u00eet sur le menu doit \u00eatre class\u00e9 selon les quatre cat\u00e9gories qui suivent. Selon la cat\u00e9gorie, on prend ensuite les mesures qui s\u2019imposent.<\/p>\n

      \"Menu<\/p>\n

      Le processus semble long? Il l\u2019est. Compliqu\u00e9? Non. M. Milliman explique que \u00ab si un restaurateur examine ses donn\u00e9es et d\u00e9termine qu\u2019il pourrait obtenir en moyenne 1,89 $ de plus 125 fois par jour, 365 jours par ann\u00e9e, c\u2019est 85 000 $ de plus qu\u2019il obtiendra au bout d\u2019un an. Le calcul est aussi simple que cela. En prenant le temps d\u2019analyser leurs donn\u00e9es, les restaurateurs risquent de d\u00e9couvrir ce genre d\u2019opportunit\u00e9s \u00bb.<\/p>","protected":false},"excerpt":{"rendered":"

      Pair your plate costs and POS data with a full menu analysis and you\u2019ll uncover opportunities to make your menu more profitable. Making menu changes can seem like a gargantuan undertaking. Rest assured, it doesn\u2019t have to be. The key to shrinking this sizeable task down is ensuring the right plate costing solution is in […]<\/p>\n","protected":false},"author":19,"featured_media":4410,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,123,112,69,111,113],"tags":[],"class_list":["post-25694","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","category-healthcare","category-university"],"acf":[],"yoast_head":"\nUsing Your Data to Drive Menu Changes | 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\/idees\/modifier-judicieusement-le-menu-grace-ses-donnees\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Using Your Data to Drive Menu Changes\" \/>\n<meta property=\"og:description\" content=\"Pair your plate costs and POS data with a full menu analysis and you\u2019ll uncover opportunities to make your menu more profitable. 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Making menu changes can seem like a gargantuan undertaking. Rest assured, it doesn\u2019t have to be. 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