{"id":6814,"date":"2022-03-28T08:00:35","date_gmt":"2022-03-28T06:00:35","guid":{"rendered":"https:\/\/www.cocotine.com\/?p=6814"},"modified":"2022-03-25T14:14:42","modified_gmt":"2022-03-25T13:14:42","slug":"the-ready-to-product-restaurant-owners-key-ally","status":"publish","type":"post","link":"https:\/\/www.cocotine.com\/en\/blog\/market\/the-ready-to-product-restaurant-owners-key-ally\/","title":{"rendered":"The \u201cready-to\u201d product: restaurant owners\u2019 key ally"},"content":{"rendered":"

The micro-environment of the restaurant industry is currently facing <\/span>two major changes<\/b>: the need for stability while emerging from an unprecedented crisis and the multi-dimensional requirements of socially responsible diners. The growth of fast food, \u201con-the-go\u201d snacks, fooding, bistronomy, the renewal of gastronomy and the revival of brasseries has been in response to these major shifts in expectations: more speedy, more original, more experiential. \u201cReady-to\u201d products have a role in this equation.<\/span><\/p>\n

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Service products: a response to the multi-channel food service industry<\/span><\/h2>\n

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After almost two years of playing it by ear, restaurant owners have had to re-examine their business\u2019 value chain to ensure the longevity of their establishments. They can address productivity by adapting the organisation of the business, changing their working hours, and redesigning their menus to incorporate products that provide regularity in the face of more unpredictable peaks in business than ever. Sales channels outside the dining room, with click & collect<\/a> and meal delivery (and even possibly the staggering of dining times) are all potential sources of additional turnover.<\/span><\/p>\n

Yet there is no getting away from a fundamental component in the equation: purchasing power. Concerns that this has been hit hard by the pandemic are well founded. It is highly likely that French people will keep a tight hold on their \u201ceating out\u201d budgets in the coming months. Retail prices are difficult to address in a crisis context. According to an Odoxa survey for France Bleu, 75% of people in France believe their purchasing power has decreased. This is also set to be a key issue in the 2022 French presidential election.<\/span><\/p>\n

Consequently, while it is likely that French people will go out less, it is also likely that every outing will be seized as an opportunity to let go. It therefore seems just as dangerous here as anywhere else to attempt to compensate for difficulties with profit margins by raising tariffs.<\/span><\/p>\n

The concept of \u201craison d\u2019\u00eatre\u201d, of \u201cvalue\u201d, will be more significant than ever. Especially as aspirations with social connotations (local, organic, traceability, etc.), which were already high, have now been amplified by the lockdown. Outings will be rarer, and must be worthwhile.\u00a0<\/span><\/p>\n

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Streamlining upstream supply in response to diners\u2019 multi-dimensional demands<\/span><\/h2>\n

The equation is simple. How can the upstream (supply and preparation) of a dish be streamlined while meeting the multi-dimensional demands of the consumer?<\/span><\/p>\n