{"id":25708,"date":"2017-12-27T09:12:59","date_gmt":"2017-12-27T14:12:59","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/setting-goals-for-your-menu\/"},"modified":"2025-07-01T12:07:27","modified_gmt":"2025-07-01T16:07:27","slug":"des-objectifs-clairs-pour-votre-menu","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/setting-goals-for-your-menu\/","title":{"rendered":"Des objectifs clairs pour votre menu"},"content":{"rendered":"

Quand on d\u00e9cide de changer son menu, on doit tenir compte de plusieurs facteurs, dont la comp\u00e9tition, et se fixer des objectifs clairs.<\/h2>\n

It\u2019s a common misconception that you should automatically price your menu lower than your competition. What you should have is a good view of the competitive landscape before establishing goals for your menu. This includes knowing what makes your restaurant and your menu different from your competition, know what customers are willing to pay for that difference, and pricing your menu accordingly.<\/p>\n

Positionnement concurrentiel et \u00e9tablissement des prix : aspects importants \u00e0 consid\u00e9rer<\/h3>\n

1. Examinez les plats du menu qui d\u00e9finissent votre marque<\/a>. <\/strong>Par exemple, si vous \u00eates reconnu comme le meilleur resto de grillades de la r\u00e9gion, vos prix devraient \u00eatre plus \u00e9lev\u00e9s que ceux de la concurrence pour ce genre de plats. Afin de pr\u00e9server l\u2019int\u00e9grit\u00e9 de votre marque, il faut aussi vous assurer que l\u2019ex\u00e9cution et la qualit\u00e9 de ces plats sont constantes.<\/p>\n

2. Evaluate menu items that don\u2019t deliver against your brand.<\/strong> Gardez vos classiques comme les salades maison et C\u00e9sar, et offrez-les \u00e0 un prix similaire \u00e0 celui de la concurrence, ce qui vous aidera \u00e0 maintenir votre rentabilit\u00e9 et \u00e0 conserver votre place sur le march\u00e9.<\/p>\n

3. D\u00e9terminez quels plats nuisent \u00e0 votre marque. <\/strong>R\u00e9alisez une analyse du menu pour trouver les maillons faibles, puis songez \u00e0 r\u00e9inventer ces plats ou \u00e0 les retirer.<\/p>\n

Une fois que vous aurez bien compris o\u00f9 vous vous situez, vous pourrez vous fixer des objectifs pertinents. <\/p>\n

Le pourquoi des objectifs<\/h3>\n

Deux principales raisons justifient la n\u00e9cessit\u00e9 de se fixer des objectifs : augmenter sa rentabilit\u00e9 et am\u00e9liorer son efficacit\u00e9 op\u00e9rationnelle.<\/p>\n

Comme l\u2019indique le rapport sur la restauration de 2016 publi\u00e9 par la National Restaurant Association, dans l\u2019industrie, les marges de profit moyennes varient de 6,1 pour cent (restaurants \u00e0 service complet) \u00e0 6,6 pour cent (restaurants \u00e0 service limit\u00e9). Ces marges tr\u00e8s minces laissent peu de place \u00e0 l\u2019erreur. Il est donc essentiel d\u2019examiner minutieusement son menu et de se fixer des objectifs de rentabilit\u00e9 clairs avant de faire quelque changement que ce soit.<\/p>\n

Pour plus de rentabilit\u00e9<\/h3>\n

1. Augmenter le prix moyen de la facture.<\/strong> Guests will spend more as long as they see incremental value in what your menu offers. To provide this additional value, focus on creating items, flavour profiles, and\/or preparation methods that they aren\u2019t likely to recreate at home. Also know the flavour preferences of your target guests, and use that to create and upsell key menu items.<\/p>\n

2. Accro\u00eetre la fr\u00e9quence des visites.<\/strong> Envisagez d\u2019augmenter les ventes au moyen de la livraison, des plats pour emporter, etc. Ce genre de service peut permettre d\u2019atteindre une nouvelle client\u00e8le, notamment la g\u00e9n\u00e9ration Y. En effet, 60 pour cent de ses membres se disent pr\u00eats \u00e0 utiliser un service de commande t\u00e9l\u00e9phonique ou en ligne. Les plats saisonniers et les offres pour un temps limit\u00e9 encouragent \u00e9galement les visites r\u00e9p\u00e9t\u00e9es.<\/p>\n

Am\u00e9liorer l\u2019efficacit\u00e9 op\u00e9rationnelle gr\u00e2ce au menu<\/h3>\n

1. Diminuer les besoins de main-d\u2019\u0153uvre. <\/strong>With external factors, like the potential minimum wage hike and finalized overtime rule, a reduction could be necessary to offset their impact. The key is reduce prep times on menu items that aren\u2019t pillars for your brand.<\/p>\n

2.Simplifier la pr\u00e9paration.<\/strong> Veillez \u00e0 pr\u00e9server la qualit\u00e9 de l\u2019exp\u00e9rience de vos convives, mais en rendant les choses plus simples. Les solutions sont nombreuses : fruits et l\u00e9gumes pr\u00eats \u00e0 utiliser, coupes de viande \u00e9conomiques ou produits partiellement pr\u00e9par\u00e9s.<\/p>\n

Principaux pi\u00e8ges \u00e0 \u00e9viter<\/h3>\n

All too often, restaurant owners will move forward with just one menu goal, missing additional opportunities to further their profitability by working toward multiple goals. Or, they don\u2019t consider the unintended consequences, and actually end up increasing their costs. Either scenario should be avoided.<\/p>\n

It\u2019s also important to avoid increasing your menu prices \u201cjust because.\u201d As the 2016 CPI Forecast notes, from 2015 to 2016 dining out has increased disproportionately to grocery. At the same time, restaurants are attempting to recover lost income in key areas like operating expenses and labour. While increasing menu prices to compensate seems logical, it\u2019s not prudent. Customers require a clear \u201creason\u201d to justify spending more on your menu, so they\u2019ll balk at price increases that aren\u2019t accompanied by perceptible changes to what you offer them. In other words, if your prices go up, your menu should change to reflect the increase in value. This can come to life through improving item descriptions, highlighting unique items, calling out fresh and local ingredients or noting special preparation techniques.<\/p>\n

No matter what goals you strive for, due to today\u2019s complex foodservice market and limited margins, a single change likely won\u2019t be enough to significantly improve your profitability or operational efficiency. It is far more likely that you\u2019ll need to deploy of slew of strategies, customized to your competitive stance, and reevaluate them once or twice a year. This is where a semi-annual or annual menu analysis can prove helpful.<\/p>\n

As your menu goals are achieved, take time with your team to reflect and celebrate before setting new ones. You\u2019ve earned it, after all.<\/p>\n

R\u00e9alisez vos objectifs<\/h3>\n

Demandez \u00e0 votre repr\u00e9sentant de vous aider \u00e0 vous fixer des objectifs ad\u00e9quats pour votre menu et \u00e0 obtenir un plan personnalis\u00e9 pour les atteindre.<\/p>","protected":false},"excerpt":{"rendered":"

While there are many considerations that go into making menu changes, the competition should be considered and goals should be established before any changes take place. It\u2019s a common misconception that you should automatically price your menu lower than your competition. 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