{"id":6048,"date":"2019-11-15T07:00:00","date_gmt":"2019-11-15T07:00:00","guid":{"rendered":"https:\/\/www.ncco.eu\/?p=6048"},"modified":"2020-01-03T19:08:00","modified_gmt":"2020-01-03T19:08:00","slug":"comment-seduire-le-client-de-la-generation-z","status":"publish","type":"post","link":"https:\/\/www.ncco.eu\/fr\/blog\/food-safety\/how-to-appeal-to-the-gen-z-diner\/","title":{"rendered":"Comment plaire aux clients de la g\u00e9n\u00e9ration Z"},"content":{"rendered":"<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"330\" height=\"220\" src=\"https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2019\/10\/image-3.png\" alt=\"\" class=\"wp-image-6049\" srcset=\"https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2019\/10\/image-3.png 330w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2019\/10\/image-3-320x213.png 320w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2019\/10\/image-3-300x200.png 300w\" sizes=\"auto, (max-width: 330px) 100vw, 330px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Faire appel \u00e0 la jeune g\u00e9n\u00e9ration Z est un objectif que les restaurants s'efforcent constamment d'atteindre. <\/strong>Apr\u00e8s tout, les mill\u00e9niaux \u00e9tant les utilisateurs les plus actifs sur Instagram, o\u00f9 ils partagent souvent leurs exp\u00e9riences culinaires, les restaurants feraient bien de cibler les jeunes publics dans l'espoir d'augmenter leurs b\u00e9n\u00e9fices. <br>  <br>La g\u00e9n\u00e9ration Z a adopt\u00e9 une pens\u00e9e \u00e9cologique, ainsi, bien qu'elle aime les repas jolis et d\u00e9cadents, elle fr\u00e9quente aussi des restaurants qui privil\u00e9gient les pratiques de la ferme \u00e0 la table. La cuisine de la ferme \u00e0 la table met l'accent sur l'approvisionnement en ingr\u00e9dients frais et locaux. La durabilit\u00e9 est \u00e9galement importante pour le client de la g\u00e9n\u00e9ration Z, c'est pourquoi les ingr\u00e9dients d'origine locale sont si importants. <br><br>Lors d'un d\u00eener de la ferme \u00e0 la table, l'accent est mis sur l'honneur de la nourriture consomm\u00e9e et sur la compr\u00e9hension de son origine. Cela fait de l'alimentation moins une simple n\u00e9cessit\u00e9 qu'une exp\u00e9rience globale de nourriture pour votre corps avec des aliments frais qui le feront se sentir bien. Lorsque cette appr\u00e9ciation est port\u00e9e sur la nourriture, il est \u00e9galement important d'\u00e9liminer ou de r\u00e9duire le gaspillage alimentaire. <br>  <br><strong>L'une des fa\u00e7ons les plus simples pour les restaurants de r\u00e9duire le gaspillage alimentaire est d'utiliser des m\u00e9thodes d'\u00e9tiquetage alimentaire appropri\u00e9es. En utilisant des \u00e9tiquettes solubles au lieu de la m\u00e9thode \u00e9cul\u00e9e du ruban adh\u00e9sif et du marqueur, les restaurants adopteront non seulement un syst\u00e8me d'\u00e9tiquetage pr\u00e9cis et robuste, mais aussi un syst\u00e8me qui favorise la durabilit\u00e9 et attire ainsi les consommateurs de la g\u00e9n\u00e9ration Z. <\/strong>Les \u00e9tiquettes doivent indiquer clairement le nom du plat pr\u00e9par\u00e9, la date d'ouverture du contenant, la date de pr\u00e9paration, sa temp\u00e9rature au moment de sa mise au r\u00e9frig\u00e9rateur (surtout s'il s'agit d'un plat chauff\u00e9 et cuisin\u00e9) et la date d'expiration. Des \u00e9tiquettes organis\u00e9es et d\u00e9taill\u00e9es favorisent la pr\u00e9cision, pr\u00e9viennent la confusion et contribuent \u00e0 r\u00e9duire le gaspillage alimentaire. <br>  <br>En adoptant une pens\u00e9e verte dans la cuisine, de la promotion de la durabilit\u00e9 \u00e0 l'\u00e9limination du gaspillage alimentaire, les restaurants attireront un public qui met l'accent sur ces m\u00eames valeurs. <\/p>","protected":false},"excerpt":{"rendered":"<p>Appealing to the younger crowd of Generation Z diners is a goal that restaurants are constantly striving to reach. After all, with millennials being the most active users on Instagram, [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":9126,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[73,72],"tags":[],"class_list":["post-6048","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-safety","category-industry-resources"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>NCCO Blog | Food Safety | How to Appeal to the Gen Z Diner<\/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:\/\/www.ncco.eu\/fr\/blog\/la-securite-alimentaire\/comment-seduire-le-client-de-la-generation-z\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"NCCO Blog | Food Safety | How to Appeal to the Gen Z Diner\" \/>\n<meta property=\"og:description\" content=\"Appealing to the younger crowd of Generation Z diners is a goal that restaurants are constantly striving to reach. 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