{"id":32527,"date":"2024-01-05T11:54:26","date_gmt":"2024-01-05T16:54:26","guid":{"rendered":"https:\/\/gfs.ca\/?p=32527"},"modified":"2025-12-23T12:42:00","modified_gmt":"2025-12-23T17:42:00","slug":"la-simplicite-fonctionne-a-tout-coup-un-menu-qui-comporte-moins-de-choix-est-plus-efficace","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/simple-is-successful-crafting-a-menu-with-less-brings-in-more\/","title":{"rendered":"La simplicit\u00e9 fonctionne \u00e0 tout coup : un menu qui comporte moins de choix est plus efficace."},"content":{"rendered":"

Il n\u2019y a pas si longtemps, les restaurants remettaient \u00e0 leurs convives des menus d\u2019une longueur impressionnante. Ces listes interminables regorgeaient de photos et de descriptions d\u00e9taill\u00e9es, transformant le simple fait de commander en une v\u00e9ritable \u00e9preuve. <\/p>\n\n\n\n

Le r\u00e9sultat? Un rythme de service plus lent, des clients coinc\u00e9s dans les limbes de l\u2019ind\u00e9cision, des serveurs et restaurateurs qui voyaient leurs profits diminuer. C\u2019est pourquoi la tendance aux menus plus courts apparue il y a quelques ann\u00e9es s\u2019est r\u00e9v\u00e9l\u00e9e \u00eatre une approche strat\u00e9gique.<\/p>\n\n\n\n

\u00abC\u2019est tellement important de bien choisir son menu\u00bb, soutient Billy Nichols, sp\u00e9cialiste des solutions d\u2019affaires chez Service alimentaire Gordon. \u00abC\u2019est un \u00e9l\u00e9ment de votre identit\u00e9 de marque que chacun de vos clients aura devant les yeux.\u00bb<\/p>\n\n\n\n

Selon le site de la National Restaurant Association<\/a>, les menus simplifi\u00e9s ont \u00e9t\u00e9 une tendance marqu\u00e9e de 2023 et semblent \u00eatre l\u00e0 pour durer. Pour la NRA, ce minimalisme est une incarnation de la philosophie selon laquelle moins, c\u2019est mieux. Et sur le site Tasting Table<\/a> , on affirme que la simplicit\u00e9 est la cl\u00e9 pour cr\u00e9er des exp\u00e9riences gastronomiques inoubliables. Cette approche est d\u2019autant plus essentielle si l\u2019on tient compte de l\u2019impact de l\u2019inflation sur les prix des aliments et sur le budget de nos convives.<\/p>\n\n\n\n

En faire moins pour augmenter ses profits<\/h3>\n\n\n\n

Les experts du secteur sugg\u00e8rent aux restaurateurs de garder le conseil suivant \u00e0 l\u2019esprit lorsqu\u2019ils \u00e9laborent leur menu : le plus simple est le mieux. Et un menu simple qui refl\u00e8te l\u2019image de marque d\u2019un restaurant et propose moins de plats vous permettra d\u2019\u00eatre plus efficace et plus productif. En d\u2019autres mots, laissez tomber les longues listes et passez \u00e0 l\u2019\u00e9laboration de chefs-d\u2019\u0153uvre minimalistes. <\/p>\n\n\n\n

Gareth Berg est aussi sp\u00e9cialiste des solutions d\u2019affaires chez Service alimentaire Gordon. Il explique que le format de menu plus simple semble avoir le vent en poupe. <\/p>\n\n\n\n

\u00abL\u2019adoption de menus plus courts et plus pr\u00e9cis est vraiment \u00e0 recommander. Les avantages sont nombreux : moins de stocks \u00e0 g\u00e9rer, une meilleure rotation des produits (donc une meilleure qualit\u00e9 et une r\u00e9duction des pertes), moins de formation n\u00e9cessaire pour l\u2019ex\u00e9cution du menu et une plus grande attention port\u00e9e \u00e0 chaque plat\u00bb, r\u00e9sume-t-il.\u00a0<\/p>\n\n\n\n

Selon Gareth Berg, les petits restaurants peuvent \u00e9galement aller loin en mettant de l\u2019avant leurs offres \u00e0 dur\u00e9e limit\u00e9e. Cette tactique de vente intrigue les clients et permet de tester de nouveaux produits et de nouvelles recettes pour les menus \u00e0 venir.<\/p>\n\n\n\n

Et parfois, il ne faut pas h\u00e9siter \u00e0 aller droit au but.<\/p>\n\n\n\n

Selon Samantha Hawkes, elle aussi sp\u00e9cialiste des solutions d\u2019affaires chez Service alimentaire Gordon, les menus vastes et compliqu\u00e9s seront bient\u00f4t chose du pass\u00e9. \u00abIl est \u00e9galement bon de faciliter la prise de d\u00e9cision pour les clients en limitant les descriptions trop verbeuses\u00bb, ajoute-t-elle.<\/p>\n\n\n\n

Selon Samantha Hawkes, certains restaurants devraient envisager d\u2019\u00e9laborer plusieurs menus interchangeables, \u00e0 utiliser tout au long de l\u2019ann\u00e9e. \u00abCette option permet d\u2019effectuer des changements plus rapidement, explique-t-elle. Un menu r\u00e9ussi doit refl\u00e9ter fid\u00e8lement l\u2019image de marque du restaurant et raconter son histoire\u00bb.<\/p>\n\n\n\n

Gareth Berg recommande \u00e9galement que le menu soit \u00e0 l\u2019image de son \u00e9tablissement. \u00abVotre menu d\u00e9crit qui vous \u00eates. Bien conna\u00eetre son identit\u00e9, c\u2019est la cl\u00e9 du succ\u00e8s\u00bb, affirme-t-il.<\/p>\n\n\n\n

Misez sur ce que vous connaissez le mieux et abandonnez le reste<\/h3>\n\n\n\n

Un conseil semble faire l\u2019unanimit\u00e9 chez les experts : ne proposez que les plats pr\u00e9f\u00e9r\u00e9s de vos clients et ceux que vous pr\u00e9parez le mieux. <\/p>\n\n\n\n

Tenter de plaire \u00e0 tous fonctionne rarement, selon Samantha Hawkes. \u00abNe pr\u00e9sentez pas un plat s\u2019il ne r\u00e9pond pas \u00e0 vos crit\u00e8res d\u2019excellence. Vous risqueriez d\u2019offrir une mauvaise exp\u00e9rience \u00e0 vos convives\u00bb, pr\u00e9vient-elle. <\/p>\n\n\n\n

Billy Nichols est tout \u00e0 fait d\u2019accord. \u00abLe but n\u2019est pas de r\u00e9pondre \u00e0 toutes les attentes. En essayant de plaire \u00e0 tout le monde, on ne pla\u00eet vraiment \u00e0 personne. Il n\u2019est pas non plus souhaitable de garder autant de produits sur place. Si vous ne les vendez pas, vous n\u2019en tirerez aucun profit. Pour un restaurant, proposer trop de plats sur un menu peut renvoyer une mauvaise image.\u00bb<\/p>\n\n\n\n

Vous voulez assurer votre r\u00e9ussite? Selon les experts, il ne faut pas h\u00e9siter \u00e0 demander l\u2019avis des gens. \u00abIl existe des outils technologiques qui fonctionnent \u00e0 merveille pour recueillir les commentaires de ses convives. Demandez \u00e0 vos clients de vous faire part de leurs commentaires, d\u00e9terminez les tendances qui \u00e9manent des commentaires n\u00e9gatifs et abordez ces aspects en gardant votre image de marque en t\u00eate\u00bb, recommande Billy Nichols.<\/p>\n\n\n\n

 \u00abC\u2019est probablement une bonne id\u00e9e de r\u00e9soudre vos probl\u00e8mes d\u2019op\u00e9rations ou de syst\u00e8me de livraison pour am\u00e9liorer votre service. Mais n\u2019ajoutez pas de sushis au menu de votre restaurant de grillades simplement parce que quelques personnes vous l\u2019ont demand\u00e9!\u00bb<\/p>","protected":false},"excerpt":{"rendered":"

Not so long ago, guests were handed menus that could double as makeshift doormats. These mammoth menus were bursting with food photos and detailed descriptions, turning the simple act of ordering into a marathon event.  The outcome? Slow table turnover, customers stuck in menu purgatory and servers and restaurant owners watching their profits dwindle. That’s […]<\/p>\n","protected":false},"author":20,"featured_media":32528,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,112,69],"tags":[],"class_list":["post-32527","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-restaurant-bars","category-running-your-business"],"acf":[],"yoast_head":"\nSimple is Successful: Crafting a menu with less brings in more | Gordon Food Service<\/title>\n<meta name=\"description\" content=\"Boost profitability with restaurant menu simplification. 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