{"id":291443,"date":"2014-12-31T06:13:00","date_gmt":"2014-12-31T05:13:00","guid":{"rendered":"https:\/\/ac-franchise.be\/ou-en-est-la-restauration-en-france-8876"},"modified":"2014-12-31T06:13:00","modified_gmt":"2014-12-31T05:13:00","slug":"ou-en-est-la-restauration-en-france-8876","status":"publish","type":"post","link":"https:\/\/ac-franchise.be\/article\/ou-en-est-la-restauration-en-france-8876","title":{"rendered":"O\u00f9 en est la restauration en France ?"},"content":{"rendered":"
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En novembre s’est tenue la 6\u00e8me \u00e9dition de \u00ab\u00a0Visions\u00a0\u00bb \u00e0 Paris, organis\u00e9e par Leaders Club France en pr\u00e9sence des experts de la profession, dirigeants des soci\u00e9t\u00e9s de restauration, fournisseurs, distributeurs, investisseurs, designers\u2026 
Conf\u00e9rences, tables rondes, dialogues et \u00e9changes ont rythm\u00e9 cette 6\u00e8me \u00e9dition et ont port\u00e9 sur l’\u00e9tat de la restauration en France, les tendances culinaires, les d\u00e9fis de 2015, les mesures \u00e0 prendre afin d’am\u00e9liorer l’image de la profession…<\/b><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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Une baisse de la fr\u00e9quentation tr\u00e8s limit\u00e9e en 2014<\/h3>\n
La fr\u00e9quentation de la restauration est tr\u00e8s li\u00e9e au contexte \u00e9conomique du pays<\/b>, \u00e0 l’indice de confiance des consommateurs et \u00e0 la situation financi\u00e8re des familles.
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Les chiffres le confirment : la fr\u00e9quentation globale de la restauration a PEU baiss\u00e9 au cours de ces derniers 12 mois<\/b>. En France, une baisse de -0.9% a \u00e9t\u00e9 enregistr\u00e9e en 2014, -0.2% en Allemagne, -1.4% en Espagne et -2% en Italie, contrairement \u00e0 la Grande Bretagne qui a enregistr\u00e9 une hausse de +0.9%. <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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Promotions, offres, prix r\u00e9duits… comment faire venir le client ?<\/h3>\n
Les restaurateurs doivent s’adapter aux \u00e9volutions des modes de consommation<\/b>, cibler davantage leurs clients en leur proposant des formules qui r\u00e9pondent \u00e0 leurs attentes en termes de prix et de qualit\u00e9. Ces derniers recherchent les m\u00eames produits qu’avant mais \u00e0 un prix plus r\u00e9duit. Ils appr\u00e9cient les promotions, les bons plans, les gratuit\u00e9s, les r\u00e9ductions… Certains restaurateurs ont diminu\u00e9 les portions ou utilis\u00e9 des ingr\u00e9dients low-cost pour ne pas augmenter leurs prix ou pour proposer des tarifs r\u00e9duits. <\/p>\n

Le risque selon les experts, est de se retrouver au milieu d’une vraie guerre des prix et de n\u00e9gliger la qualit\u00e9 de l’accueil et des plats pr\u00e9par\u00e9s, l’ambiance, l’emplacement, l’originalit\u00e9 des recettes, la fra\u00eecheur des produits… Il est indispensable de trouver le bon \u00e9quilibre. <\/b>Sans oublier le facteur temps en pensant \u00e0 acc\u00e9l\u00e9rer le service et soigner l’accueil.<\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

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La n\u00e9cessit\u00e9 de communiquer sur le plaisir et le partage <\/h3>\n
La solution c’est une bonne communication<\/b> autour de la notion du plaisir, de la convivialit\u00e9, du partage, de la gourmandise, des valeurs nutritionnelles… Pourtant, seuls les grands chefs savent mettre en avant cette notion. Il est essentiel en ces temps de crise et de baisse de la fr\u00e9quentation de la restauration en France, de mettre en place une bonne communication qui a pour but de s\u00e9duire les familles et les groupes notamment le soir et le weekend. <\/p>\n

Il faut \u00e9galement penser aux adeptes de l\u00e9gumes et de plats v\u00e9g\u00e9tariens<\/b>, de plus en plus nombreux, en leur proposant plus de vari\u00e9t\u00e9 de plats v\u00e9g\u00e9tariens car, contrairement aux fromages, desserts, viandes et poissons, ces derniers rencontrent un succ\u00e8s grandissant.<\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

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La dimension humaine dans la restauration<\/h3>\n
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Le facteur humain est un facteur cl\u00e9 dans la r\u00e9ussite d’un projet<\/b> que cela soit c\u00f4t\u00e9 clients ou c\u00f4t\u00e9 employ\u00e9s. Ces derniers doivent \u00eatre en mesure d\u2019exercer leur m\u00e9tier dans de bonnes conditions, b\u00e9n\u00e9ficier de formations, d’accompagnement, de promotions internes, de motivations, de perspectives d’\u00e9volution… <\/div>\n
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C\u00f4t\u00e9 clients, il s’agit de la qualit\u00e9 de l’accueil et celle du service<\/b>. Il existe souvent une diff\u00e9rence entre le service attendu et celui re\u00e7u par le consommateur. Le restaurateur doit s’assurer de la comp\u00e9tence, la serviabilit\u00e9, la courtoisie de ses employ\u00e9s, et de leur bonne volont\u00e9 d’offrir un service rapide aux consommateurs. Source de satisfaction et de fid\u00e9lisation<\/b>, la qualit\u00e9 du service<\/b> – de l’accueil jusqu’\u00e0 la remise de l’addition et le d\u00e9part du client – doit faire l’objet d’une attention particuli\u00e8re de la part du restaurateur.<\/div>\n<\/div><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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Les d\u00e9fis de 2015<\/h3>\n
Plus de transparence ! Consommateurs mais aussi restaurateurs et syndicats professionnels r\u00e9clament plus de transparence<\/b>. Le but est d’am\u00e9liorer l’image du restaurateur<\/b> qui depuis quelques ann\u00e9es, notamment \u00e0 cause d’\u00e9missions t\u00e9l\u00e9 ou de reportages, s’est d\u00e9grad\u00e9e. Les consommateurs r\u00e9clament plus de transparence quant aux informations indiquant l’origine des ingr\u00e9dients consomm\u00e9s.<\/p>\n

R\u00e9pondre \u00e0 la tendance pour les produits frais. <\/b>Les consommateurs r\u00e9clament de plus en plus la multiplication des produits frais, de saison et de pr\u00e9f\u00e9rence, locaux. Il faut \u00e9galement plus de communication autour des labels et des logos afin que le client s’y retrouve. Se remettre en question, travailler sur l’attractivit\u00e9 de la carte, privil\u00e9gier le go\u00fbt, le bien-\u00eatre des clients <\/b>et l’innovation sont parmi les objectifs de 2015<\/b> !<\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

En novembre s’est tenue la 6\u00e8me \u00e9dition de \u00ab\u00a0Visions\u00a0\u00bb \u00e0 Paris, organis\u00e9e par Leaders Club France en pr\u00e9sence des experts de la profession, dirigeants des soci\u00e9t\u00e9s de restauration, fournisseurs, distributeurs, investisseurs, designers\u2026 Conf\u00e9rences, tables rondes, dialogues et \u00e9changes ont rythm\u00e9 cette 6\u00e8me \u00e9dition et ont port\u00e9 sur l’\u00e9tat de la restauration en France, les tendances culinaires, les d\u00e9fis de […]<\/p>\n","protected":false},"author":54,"featured_media":291442,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"on","ocean_gallery_id":[],"footnotes":""},"categories":[3],"tags":[137],"class_list":["post-291443","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualites-de-la-franchise","tag-marketing","entry","has-media"],"acf":[],"yoast_head":"\nO\u00f9 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