{"id":25888,"date":"2017-12-27T10:12:54","date_gmt":"2017-12-27T15:12:54","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/3-best-practices-for-testing-menus\/"},"modified":"2025-07-01T12:02:48","modified_gmt":"2025-07-01T16:02:48","slug":"mettre-un-menu-a-lessai-en-trois-etapes","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/3-best-practices-for-testing-menus\/","title":{"rendered":"Mettre un menu \u00e0 l\u2019essai en trois \u00e9tapes"},"content":{"rendered":"

Qu\u2019est-ce que l\u2019offre pour un temps limit\u00e9, le pr\u00e9-lancement et les r\u00e9percussions sur les op\u00e9rations ont \u00e0 voir avec la mise \u00e0 l\u2019essai du menu? Tout.<\/h2>\n

Vous avez \u00e9valu\u00e9 si votre menu refl\u00e8te bien votre marque, vous \u00eates fix\u00e9 des objectifs, avez tenu compte des tendances et avez r\u00e9alis\u00e9 une analyse compl\u00e8te du menu. En fait, votre menu a \u00e9t\u00e9 enti\u00e8rement revu. Vous \u00eates pr\u00eat. La prochaine \u00e9tape? Tester le menu \u00e0 l\u2019aide d\u2019offres pour un temps limit\u00e9 et d\u2019un pr\u00e9-lancement.<\/p>\n

Premi\u00e8re \u00e9tape : l\u2019offre pour un temps limit\u00e9<\/h3>\n

Quand on les propose au moins trois mois avant le lancement officiel du nouveau menu, les offres pour un temps limit\u00e9 sont une bonne fa\u00e7on de mettre les plats \u00e0 l\u2019essai. Voici pourquoi :<\/p>\n

    \n
  1. Elles permettent au personnel de se pratiquer. <\/strong>Cette p\u00e9riode de 90 jours donne le temps aux employ\u00e9s en cuisine de ma\u00eetriser les nouveaux plats. Au besoin, on pourra modifier des ingr\u00e9dients ou adapter certaines techniques avant l\u2019impression du menu. Il sera aussi possible de revoir le prix demand\u00e9 si le plat n\u00e9cessite plus de travail ou si les co\u00fbts sont plus \u00e9lev\u00e9s que pr\u00e9vu.<\/li>\n
  2. Le personnel de service aura le temps d\u2019apprendre \u00e0 conna\u00eetre les nouveaux plats et la meilleure fa\u00e7on de les vendre.<\/strong> Vos serveurs ne peuvent vendre ce qu\u2019ils ne connaissent pas. En 90 jours, ils auront amplement le temps de comprendre les subtilit\u00e9s des plats et de tester plusieurs strat\u00e9gies de vente. Quand le nouveau menu entrera en vigueur, ils sauront sugg\u00e9rer les plats avec confiance.<\/li>\n
  3. Vos clients pourront s\u2019habituer aux nouveaut\u00e9s et vous donner leur avis.<\/strong> Demandez aux clients ce qu\u2019ils pensent des plats : posez des questions \u00e0 propos de vos offres pour un temps limit\u00e9 dans les m\u00e9dias sociaux, remettez aux clients des cartes de commentaires pour qu\u2019ils \u00e9valuent les plats ou discutez-en directement avec eux. Si certains commentaires reviennent souvent, vous devrez peut-\u00eatre songer \u00e0 faire des changements. Par ailleurs, cette m\u00e9thode favorisera la loyaut\u00e9, car elle cr\u00e9era chez vos clients un certain sentiment d\u2019appartenance. Elle leur donnera aussi le temps de s\u2019habituer au nouveau menu.<\/li>\n<\/ol>\n

    Deuxi\u00e8me \u00e9tape : intensifier la mise \u00e0 l\u2019essai gr\u00e2ce \u00e0 un pr\u00e9-lancement<\/h3>\n

    Larger in scale than using LTOs, a soft menu launch allows you to \u00a0test executing the full menu in a controlled fashion. Controlling a soft launch comes in two forms: offering smaller portions or samples of your new menu, and being selective about the time of day or audience you present said samples to.<\/p>\n

      \n
    • P\u00e9riodes calmes ou en dehors des heures d\u2019ouverture :<\/strong> Vous \u00eates ferm\u00e9 le midi? C\u2019est votre p\u00e9riode la plus tranquille? Servez des bouch\u00e9es de vos nouveaux plats \u00e0 ce moment. Observez comment \u00e7a se passe en cuisine et comment votre personnel interagit avec les clients.<\/li>\n
    • \u00c9v\u00e9nement sp\u00e9cial :<\/strong> Proposez \u00e0 vos clients et \u00e0 quelques invit\u00e9s sp\u00e9ciaux de venir essayer votre nouveau menu. Consid\u00e9rez l\u2019\u00e9v\u00e9nement comme un test, et notez tout ce qui devra \u00eatre am\u00e9lior\u00e9.<\/li>\n
    • Invitation aux m\u00e9dias :<\/strong> Accueillez les journalistes locaux, les pr\u00e9sentateurs de nouvelles, les animateurs de t\u00e9l\u00e9vision et les blogueurs culinaires lors d\u2019un \u00e9v\u00e9nement sp\u00e9cial o\u00f9 ils pourront go\u00fbter \u00e0 vos plats, en \u00e9change d\u2019une r\u00e9troaction approfondie. En outre, la publicit\u00e9 gratuite qui risque de s\u2019ensuivre aidera \u00e0 faire conna\u00eetre votre nouveau menu et \u00e0 attirer des clients.<\/li>\n<\/ul>\n

      Le pr\u00e9-lancement devrait avoir lieu environ 30 jours avant la date r\u00e9elle de lancement du menu complet. Pour attirer plus de gens, vous pourriez aussi envisager d\u2019en faire une activit\u00e9 de bienfaisance en remettant une portion ou la totalit\u00e9 des profits \u00e0 un organisme local.<\/p>\n

      Pour obtenir l\u2019opinion des participants concernant le pr\u00e9-lancement, un sondage sera tout indiqu\u00e9. Demandez-leur d\u2019\u00e9valuer le go\u00fbt des plats, leur pr\u00e9sentation, leur valeur (pas leur prix!) et ajoutez une question ouverte les invitant \u00e0 d\u00e9crire le plat qu\u2019ils ont mang\u00e9. Imprimez des copies du sondage, envoyez-le par courriel ou publiez-le dans les m\u00e9dias sociaux. Encouragez les gens \u00e0 participer en leur offrant une carte-cadeau de votre restaurant. Utilisez les r\u00e9ponses obtenues pour peaufiner la description des plats.<\/p>\n

      Step 3: Keep operational impact top of mind<\/h3>\n

      Pendant la mise \u00e0 l\u2019essai du menu, vous devez constamment analyser l\u2019impact de celui-ci sur les op\u00e9rations :<\/p>\n

      \"[[{"fid":"170746","view_mode":"default","fields":{"format":"default","field_file_image_alt_text[und][0][value]":"Mettre<\/p>\n

      La mise \u00e0 l\u2019essai du menu au moyen d\u2019offres pour un temps limit\u00e9 ou d\u2019un pr\u00e9-lancement vous permettra d\u2019obtenir de la r\u00e9troaction sur les nouveaux plats, d\u2019\u00e9liminer les difficult\u00e9s li\u00e9es \u00e0 la pr\u00e9paration et de g\u00e9rer ad\u00e9quatement les r\u00e9percussions sur les op\u00e9rations. Ces trois \u00e9l\u00e9ments combin\u00e9s r\u00e9duiront les risques associ\u00e9s au changement et augmenteront grandement vos chances de r\u00e9ussite.<\/p>","protected":false},"excerpt":{"rendered":"

      What do limited-time offers (LTOs), soft launches and operational considerations have to do with menu testing? Everything. You\u2019ve evaluated your menu against your brand, established goals for it, considered the trends and have completed a full, data-driven analysis. Based on all of that, your menu is revamped and ready to debut. The next step: testing […]<\/p>\n","protected":false},"author":19,"featured_media":4434,"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-25888","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":"\n3 Best Practices for Testing Menus | 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\/mettre-un-menu-a-lessai-en-trois-etapes\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"3 Best Practices for Testing Menus\" \/>\n<meta property=\"og:description\" content=\"What do limited-time offers (LTOs), soft launches and operational considerations have to do with menu testing? Everything. You\u2019ve evaluated your menu against your brand, established goals for it, considered the trends and have completed a full, data-driven analysis. Based on all of that, your menu is revamped and ready to debut. 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Everything. You\u2019ve evaluated your menu against your brand, established goals for it, considered the trends and have completed a full, data-driven analysis. Based on all of that, your menu is revamped and ready to debut. 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