{"id":4667,"date":"2021-04-13T13:09:19","date_gmt":"2021-04-13T11:09:19","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/non-categorise\/levolution-de-la-restauration-un-an-apres-la-pandemie\/"},"modified":"2021-04-13T13:09:19","modified_gmt":"2021-04-13T11:09:19","slug":"levolution-de-la-restauration-un-an-apres-la-pandemie","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/fr\/mode-de-vie\/levolution-de-la-restauration-un-an-apres-la-pandemie\/","title":{"rendered":"L’\u00e9volution de la restauration un an apr\u00e8s la pand\u00e9mie"},"content":{"rendered":"\n
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La pand\u00e9mie a modifi\u00e9 nos habitudes et notre fa\u00e7on de travailler. Comment le monde de la restauration s’est-il adapt\u00e9 et a-t-il chang\u00e9 ?<\/p>\n

 <\/p>\n

Un peu plus d’une ann\u00e9e s’est \u00e9coul\u00e9e depuis que le monde a chang\u00e9 ; une ann\u00e9e au cours de laquelle les habitudes des gens, qui semblaient consolid\u00e9es pour toujours, ont \u00e9t\u00e9 boulevers\u00e9es par une pand\u00e9mie qui, \u00e0 ce jour, a caus\u00e9 117 573 007 cas confirm\u00e9s et 2 610 925 d\u00e9c\u00e8s, dont un peu plus de 100 000 rien qu’en Italie. Des chiffres que personne n’aurait pu imaginer il y a seulement un an. <\/p>\n

Outre les victimes humaines, l ‘\u00e9conomie mondiale a \u00e9galement \u00e9t\u00e9 s\u00e9v\u00e8rement touch\u00e9e par cette mal\u00e9diction<\/strong>, avec des situations contrast\u00e9es entre des entreprises et des secteurs qui ne se rel\u00e8veront probablement pas et des professions qui, \u00e0 l’inverse, ont connu des bonds gigantesques en termes de chiffre d’affaires : c’est le cas des plateformes num\u00e9riques telles que Zoom, qui a vu son chiffre d’affaires augmenter de 326 % par rapport \u00e0 l’ann\u00e9e pr\u00e9c\u00e9dente, atteignant 2,6 milliards de dollars.
Dans tout cela, le secteur agroalimentaire a connu une situation compliqu\u00e9e<\/strong>: en Italie, l’ensemble du secteur repr\u00e9sente plus de 522 milliards d’euros, soit 15 % du PIB national, et c’est le secteur qui a le mieux r\u00e9sist\u00e9 en 2020, gr\u00e2ce au r\u00e9sultat record des exportations (46,1 milliards d’euros), ne perdant que 1 % par rapport aux -11,5 % du secteur industriel.<\/p>\n

Pourquoi cette complexit\u00e9 ? Parce que si le commerce de d\u00e9tail a connu une forte croissance de la consommation, le secteur hors domicile (restaurants, pizzerias, bars) a perdu 48 % de son chiffre d’affaires, soit une perte globale de 41 milliards d’euros. \u00c0 titre d’exemple, on estime que 300 millions de kilos de b\u0153uf, 250 millions de kilos de poisson et de fruits de mer et environ 200 millions de bouteilles de vin n’ont jamais atteint les tables des restaurants l’ann\u00e9e derni\u00e8re. <\/p>\n<\/div><\/div>\n

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Il n’est pas facile de donner des r\u00e9ponses, il n’est pas facile d’en parler alors que des familles enti\u00e8res seront probablement confront\u00e9es \u00e0 d’immenses difficult\u00e9s en raison de la perte de leur emploi, de leur entreprise.<\/p>\n

Bien s\u00fbr, il y a eu des rafra\u00eechissements, la restauration est probablement le secteur qui en a re\u00e7u le plus, mais m\u00eame l\u00e0, tout ce qui brille n’est pas or ; en effet, la restauration fait partie d’une cha\u00eene o\u00f9 interviennent les producteurs agricoles, les industries alimentaires et l’artisanat, et la distribution. Et ce sont justement ces derniers, les distributeurs, qui n’ont re\u00e7u aucune sorte de rafra\u00eechissement et ce sont souvent eux qui, avec des tol\u00e9rances sur les paiements, ont le plus aid\u00e9 le secteur de la restauration.
Un tableau complexe \u00e0 d\u00e9crypter qui voit cependant le secteur capable de red\u00e9marrer imm\u00e9diatement d\u00e8s que la pand\u00e9mie sera r\u00e9solue avec le vaccin. La preuve en est l’immense d\u00e9sir de socialit\u00e9 qui anime chacun d’entre nous ; au cours de cette ann\u00e9e, nous avons r\u00e9alis\u00e9 que les relations humaines sont la base de la qualit\u00e9 de vie<\/strong>, nous l’avons vu au d\u00e9but de la pand\u00e9mie et nous le ressentons int\u00e9rieurement dans ces semaines difficiles. <\/p>\n

La socialit\u00e9 passe aussi par les lieux, et le restaurant ou la pizzeria sont privil\u00e9gi\u00e9s \u00e0 cet \u00e9gard, au m\u00eame titre que la bonne cuisine. L’un des aspects les plus \u00e9vidents est le mod\u00e8le de consommation qui est apparu ces derni\u00e8res semaines : l\u00e0 o\u00f9 les gens peuvent sortir pour d\u00e9jeuner, ils s’attardent (le week-end), restant \u00e0 table jusqu’\u00e0 la fin de l’apr\u00e8s-midi.
Dans ce contexte<\/strong>, beaucoup de choses ont chang\u00e9 au cours de cette ann\u00e9e<\/strong>, \u00e0 commencer par l’attitude des clients \u00e0 l’\u00e9gard de la restauration : et nombre de ces changements demeureront m\u00eame lorsque la vie reprendra son cours normal.<\/p>\n<\/div><\/div>\n

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Voyons-les :<\/p>\n

    \n
  • L’accueil<\/strong>
    Les locaux qui garantissent la s\u00e9curit\u00e9 sont privil\u00e9gi\u00e9s. Cela signifie l’adoption de toutes les mesures pr\u00e9vues, mais aussi la propret\u00e9 comme indicateur principal, la beaut\u00e9 des lieux, avec un espace ad\u00e9quat, une mise en place ordonn\u00e9e, des \u00e9l\u00e9ments d’ameublement qui donnent de l’harmonie, et un service d’\u00e9tage souriant et pr\u00e9par\u00e9. Sur ce dernier aspect, il est important de renforcer rapidement la formation du personnel qui sait mettre en valeur les atouts du restaurant et de sa cuisine.
    \t <\/li>\n
  • Comprendre le menu<\/strong>
    Le client est de plus en plus inform\u00e9 et ne se laisse donc plus abuser par des menus et des attitudes qui le placent dans une position subalterne. Il est donc souhaitable, surtout dans la description du menu, que tout soit parfaitement compr\u00e9hensible et ne demande pas trop d’efforts. N’oubliez pas que l’on va au restaurant pour se sentir bien et non pour passer des examens.
    \t <\/li>\n
  • Le lien avec la terre <\/strong>
    L’Italie est un pays qui poss\u00e8de une biodiversit\u00e9 et une vari\u00e9t\u00e9 de paysages uniques au monde. Alors pourquoi s’arr\u00eater \u00e0 des pr\u00e9parations standardis\u00e9es qui peuvent \u00eatre consomm\u00e9es n’importe o\u00f9 sans distinction. Cr\u00e9er un lien avec le territoire, c’est valoriser le lieu, ses producteurs et ses habitants, la culture locale. Des ingr\u00e9dients de plus en plus appr\u00e9ci\u00e9s.  <\/li>\n<\/ul>\n

     <\/p>\n

    Telles sont les r\u00e9ponses \u00e0 donner d\u00e9sormais, ceux parmi les restaurateurs qui sauront organiser leur travail avec ces simples crit\u00e8res auront gagn\u00e9 la partie. Et lorsque les gens recommenceront \u00e0 voyager, \u00e0 rencontrer des amis, \u00e0 appr\u00e9cier la beaut\u00e9 italienne, les restaurateurs et les pizza\u00efolos qui auront adapt\u00e9 leur offre \u00e0 ces exigences feront partie int\u00e9grante d’une nouvelle qualit\u00e9 de vie.<\/strong>  <\/p>\n<\/div><\/div>\n

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    La pand\u00e9mie a modifi\u00e9 nos habitudes et notre fa\u00e7on de travailler. 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