{"id":11383,"date":"2026-03-11T21:56:25","date_gmt":"2026-03-11T21:56:25","guid":{"rendered":"https:\/\/www.ncco.eu\/?p=11383"},"modified":"2026-03-11T21:56:25","modified_gmt":"2026-03-11T21:56:25","slug":"repondre-aux-besoins-des-convives-oriente-prix-ou-oriente-qualite","status":"publish","type":"post","link":"https:\/\/www.ncco.eu\/fr\/blog\/company-news\/meeting-the-needs-of-diners-price-led-or-quality-led\/","title":{"rendered":"R\u00e9pondre aux besoins des clients : ax\u00e9 sur le prix ou ax\u00e9 sur la qualit\u00e9 ?"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Le secteur de la restauration se trouve \u00e0 la crois\u00e9e des chemins. Les exploitants au Royaume-Uni et dans l'UE sont confront\u00e9s \u00e0 une augmentation des co\u00fbts, \u00e0 des d\u00e9penses prudentes et \u00e0 des attentes changeantes des clients. Le march\u00e9, cependant, reste remarquablement r\u00e9silient. Les gens peuvent se serrer la ceinture, mais ils continuent de commander \u00e0 domicile, de prendre \u00e0 emporter ou de se faire plaisir lorsque l'envie leur en prend.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">O\u00f9 les op\u00e9rateurs devraient-ils alors placer leurs paris ? Les convives veulent-ils des prix d\u00e9risoires, ou paieront-ils plus cher pour la qualit\u00e9 ?<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La r\u00e9ponse honn\u00eate est les deux. Les clients attendent certainement d'en avoir pour leur argent, mais ils ne tol\u00e9reront pas la d\u00e9ception. Les op\u00e9rations en cuisine se situent au c\u0153ur de cet \u00e9quilibre d\u00e9licat.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>L'\u00e9quation de la valeur a chang\u00e9<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Les derni\u00e8res analyses de Mintel r\u00e9v\u00e8lent que 32 % des Britanniques pr\u00e9voient de r\u00e9duire leurs d\u00e9penses en restaurants et \u00e0 emporter en 2025. Parall\u00e8lement, les commandes \u00e0 emporter restent bien au-dessus des niveaux d'avant la pand\u00e9mie. En Allemagne, par exemple, le march\u00e9 devrait atteindre environ 58 milliards d'euros en 2025, de nombreux consommateurs choisissant la vente \u00e0 emporter comme alternative plus abordable \u00e0 la restauration sur place.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"674\" height=\"416\" src=\"https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2026\/03\/Meeting-the-Needs-of-Diners_BlogImage2_674x416px.png\" alt=\"\" class=\"wp-image-11385\" srcset=\"https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2026\/03\/Meeting-the-Needs-of-Diners_BlogImage2_674x416px.png 674w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2026\/03\/Meeting-the-Needs-of-Diners_BlogImage2_674x416px-320x198.png 320w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2026\/03\/Meeting-the-Needs-of-Diners_BlogImage2_674x416px-18x12.png 18w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2026\/03\/Meeting-the-Needs-of-Diners_BlogImage2_674x416px-150x93.png 150w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2026\/03\/Meeting-the-Needs-of-Diners_BlogImage2_674x416px-300x185.png 300w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2026\/03\/Meeting-the-Needs-of-Diners_BlogImage2_674x416px-325x201.png 325w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2026\/03\/Meeting-the-Needs-of-Diners_BlogImage2_674x416px-400x247.png 400w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2026\/03\/Meeting-the-Needs-of-Diners_BlogImage2_674x416px-480x296.png 480w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2026\/03\/Meeting-the-Needs-of-Diners_BlogImage2_674x416px-560x346.png 560w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2026\/03\/Meeting-the-Needs-of-Diners_BlogImage2_674x416px-600x370.png 600w\" sizes=\"auto, (max-width: 674px) 100vw, 674px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Les jeunes clients recherchent les bonnes affaires et les r\u00e9ductions. Les g\u00e9n\u00e9rations plus \u00e2g\u00e9es privil\u00e9gient la qualit\u00e9, le confort et une touche de plaisir. Sur les deux march\u00e9s, les consommateurs d\u00e9finissent d\u00e9sormais la valeur au-del\u00e0 du prix. Ils p\u00e8sent la taille des portions, la pr\u00e9sentation, le go\u00fbt, le service et l'esth\u00e9tique - oui, m\u00eame la fa\u00e7on dont un plat se photographie pour les r\u00e9seaux sociaux fait une diff\u00e9rence.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Si une portion semble chiche ou incoh\u00e9rente, les clients ont l'impression d'\u00eatre l\u00e9s\u00e9s. Si la qualit\u00e9 diminue, ils risquent de ne jamais revenir. C'est un risque que peu d'exploitants peuvent se permettre sur un march\u00e9 concurrentiel.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>La gestion des portions prot\u00e8ge le profit et l'image<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Lorsque les co\u00fbts augmentent, les marges se r\u00e9duisent. De nombreux exploitants sont tent\u00e9s de r\u00e9duire un peu chaque assiette. Le probl\u00e8me est que le portionnement incoh\u00e9rent cause souvent plus de tort que de bien.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Un contr\u00f4le pr\u00e9cis des portions offre trois avantages clairs :<\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Il prot\u00e8ge la marge brute en maintenant la pr\u00e9visibilit\u00e9 des co\u00fbts alimentaires.<\/li>\n\n\n\n<li>Cela renforce la confiance car les clients vivent la m\u00eame exp\u00e9rience \u00e0 chaque visite.<\/li>\n\n\n\n<li>Cela r\u00e9duit les d\u00e9chets, ce qui soutient \u00e0 la fois les objectifs de d\u00e9veloppement durable et la rentabilit\u00e9.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">En Allemagne, o\u00f9 les prix \u00e9lev\u00e9s de la restauration poussent les clients \u00e0 r\u00e9duire leurs d\u00e9penses ou \u00e0 pr\u00e9parer des repas \u00e0 emporter chez eux, la coh\u00e9rence devient un diff\u00e9renciateur puissant. Si un client paie un suppl\u00e9ment par rapport au prix de d\u00e9tail, il s'attend \u00e0 une am\u00e9lioration claire de la qualit\u00e9 et de la fiabilit\u00e9. Au Royaume-Uni, o\u00f9 les m\u00e9dias sociaux orientent les choix des 16-24 ans, la coh\u00e9rence visuelle est tout aussi importante. Un plat qui a un aspect diff\u00e9rent \u00e0 chaque fois sape la cr\u00e9dibilit\u00e9 de la marque. Une assiette qui arrive exactement comme promis renforce la confiance.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"674\" height=\"416\" src=\"https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2026\/03\/Meeting-the-Needs-of-Diners_BlogImage1_674x416px-1.png\" alt=\"\" class=\"wp-image-11386\" srcset=\"https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2026\/03\/Meeting-the-Needs-of-Diners_BlogImage1_674x416px-1.png 674w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2026\/03\/Meeting-the-Needs-of-Diners_BlogImage1_674x416px-1-320x198.png 320w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2026\/03\/Meeting-the-Needs-of-Diners_BlogImage1_674x416px-1-18x12.png 18w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2026\/03\/Meeting-the-Needs-of-Diners_BlogImage1_674x416px-1-150x93.png 150w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2026\/03\/Meeting-the-Needs-of-Diners_BlogImage1_674x416px-1-300x185.png 300w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2026\/03\/Meeting-the-Needs-of-Diners_BlogImage1_674x416px-1-325x201.png 325w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2026\/03\/Meeting-the-Needs-of-Diners_BlogImage1_674x416px-1-400x247.png 400w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2026\/03\/Meeting-the-Needs-of-Diners_BlogImage1_674x416px-1-480x296.png 480w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2026\/03\/Meeting-the-Needs-of-Diners_BlogImage1_674x416px-1-560x346.png 560w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2026\/03\/Meeting-the-Needs-of-Diners_BlogImage1_674x416px-1-600x370.png 600w\" sizes=\"auto, (max-width: 674px) 100vw, 674px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Les \u00e9quipes de cuisine contr\u00f4lent ce r\u00e9sultat. Des sp\u00e9cifications claires, des portions mesur\u00e9es et un personnel bien form\u00e9 garantissent que les clients sensibles au prix se sentent toujours satisfaits, tandis que les clients ax\u00e9s sur la qualit\u00e9 reconnaissent le savoir-faire.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Les op\u00e9rateurs n'ont pas besoin de faire d'\u00e9normes remises pour attirer les clients. Ils doivent proposer un produit qui semble en valoir la peine \u00e0 chaque fois.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>\u00c0 emporter, livraison et le d\u00e9fi de la constance<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">La restauration \u00e0 l'ext\u00e9rieur fa\u00e7onne d\u00e9sormais l'avenir de la restauration. Les plats \u00e0 emporter prosp\u00e8rent car ils offrent confort et rentabilit\u00e9.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mais cela peut aussi amplifier les faiblesses op\u00e9rationnelles.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Chaque gramme de nourriture et chaque garniture comptent lorsque la nourriture est transport\u00e9e : trop portionn\u00e9 ? Vous \u00e9rodez la marge. Sous-portionn\u00e9 et vous invitez les plaintes et les remboursements. Dans le mod\u00e8le de cuisine fant\u00f4me et de livraison, les convives jugent finalement sur le produit dans la bo\u00eete.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Les op\u00e9rateurs peuvent \u00e9voluer en toute confiance lorsqu'ils :<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Standardiser les recettes<\/li>\n\n\n\n<li>Contr\u00f4ler les portions<\/li>\n\n\n\n<li>Surveillez attentivement les performances<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Ceux qui se fient aux conjectures ont souvent du mal avec les co\u00fbts alimentaires fluctuants et les critiques mitig\u00e9es. La coh\u00e9rence n'\u00e9touffe pas la cr\u00e9ativit\u00e9, mais fournit plut\u00f4t la base qui permet \u00e0 l'innovation de s'\u00e9panouir sans compromettre la rentabilit\u00e9.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Sant\u00e9, Qualit\u00e9 et Valeur Mesur\u00e9e<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Une autre \u00e9volution pour les op\u00e9rations de restauration est la recherche croissante par les consommateurs d'options plus saines et moins transform\u00e9es \u2013 alors que les pressions sur le co\u00fbt de la vie temp\u00e8rent leur volont\u00e9 de payer plus.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cela cr\u00e9e un d\u00e9fi op\u00e9rationnel. Comment proposer des plats saisonniers \u00e9quilibr\u00e9s, riches en prot\u00e9ines ou plus l\u00e9gers, \u00e0 un prix qui semble juste ?<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La gestion des portions et la gestion des recettes sont \u00e0 nouveau la cl\u00e9 du succ\u00e8s. Lorsque les cuisines mesurent avec pr\u00e9cision et pr\u00e9voient efficacement la demande, elles r\u00e9duisent le gaspillage et lib\u00e8rent une marge. Cette marge permet aux op\u00e9rateurs d'investir dans de meilleurs ingr\u00e9dients ou des \u00e9l\u00e9ments premium qui \u00e9l\u00e8vent la qualit\u00e9 per\u00e7ue.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Plut\u00f4t que de choisir entre une strat\u00e9gie ax\u00e9e sur le prix et une strat\u00e9gie ax\u00e9e sur la qualit\u00e9, les op\u00e9rateurs peuvent \u00e9laborer un mod\u00e8le o\u00f9 la discipline op\u00e9rationnelle finance l'ambition culinaire.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Alors \u2013 Pilot\u00e9 par les prix ou pilot\u00e9 par la qualit\u00e9 ? Commencer par l'excellence op\u00e9rationnelle<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Le d\u00e9bat pr\u00e9sente souvent le prix et la qualit\u00e9 comme des forces oppos\u00e9es. En r\u00e9alit\u00e9, les clients attendent les deux. Ils veulent des portions honn\u00eates, une saveur constante et le sentiment d'avoir bien d\u00e9pens\u00e9 leur argent.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Les op\u00e9rateurs qui ma\u00eetrisent la coh\u00e9rence se placent dans une position concurrentielle plus forte. Ils peuvent introduire des offres \u00e0 dur\u00e9e limit\u00e9e sans perdre le contr\u00f4le des co\u00fbts. Ils peuvent maintenir des normes sur plusieurs sites. Ils peuvent rassurer les consommateurs prudents sur le fait que chaque livre (ou euro) apporte une valeur r\u00e9elle. Dans le climat actuel, cette assurance fait toute la diff\u00e9rence.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La constance fid\u00e9lise. La fid\u00e9lit\u00e9 soutient le profit. Voyez comment la constance satisfait les attentes de vos clients.<\/p>","protected":false},"excerpt":{"rendered":"<p>The foodservice sector stands at a crossroads. Operators across the UK and EU face rising costs, cautious spending and shifting diner expectations. The market, however, remains remarkably resilient. People may [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":11384,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-11383","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-company-news"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>NCCO Blog | Company News | Meeting the Needs of Diners \u2013 Price Led or Quality Led?<\/title>\n<meta name=\"description\" content=\"Diners expect high-quality, high-value dining, with an increasing focus on healthy options. 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