{"id":14945,"date":"2017-07-03T00:00:00","date_gmt":"2017-07-03T00:00:00","guid":{"rendered":"https:\/\/horecamagazine.be\/staffable-devient-horecafocus-staffable\/"},"modified":"2017-07-03T00:00:00","modified_gmt":"2017-07-03T00:00:00","slug":"staffable-devient-horecafocus-staffable","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/staffable-devient-horecafocus-staffable\/","title":{"rendered":"Staffable devient Horecafocus-Staffable"},"content":{"rendered":"<p><em><strong>Horecafocus et Staffable unissent leurs forces et offrent au secteur horeca, dor\u00e9navant sous le nom de Horecafocus-Staffable, la solution appropri\u00e9e pour le payrolling des travailleurs flexibles.<\/strong><\/em><\/p>\n<p>L\u2019horeca fait partie des secteurs \u00e0 tr\u00e8s forte intensit\u00e9 de main-d\u2019\u0153uvre, et est confront\u00e9 en permanence \u00e0 des moments impr\u00e9visibles de forte affluence et \u00e0 des moments creux. Il doit \u00eatre \u00e0 m\u00eame de r\u00e9pondre de mani\u00e8re souple aux variables externes (pensez ici au climat, \u00e0 des \u00e9v\u00e9nements soudains et inattendus\u2026) et les journ\u00e9es dans ce secteur commencent g\u00e9n\u00e9ralement \u00e0 10 heures pour se terminer \u00e0 23 heures\u2026 Il est vrai que depuis 2016 l\u2019horeca doit faire face \u00e0 de nombreux d\u00e9fis. Par ailleurs, ce secteur appartient au top 4 pour ce qui est de sa contribution au produit national brut. La Flandre et la Belgique ont en outre une culture horeca riche, qui a connu une nette \u00e9volution au cours des si\u00e8cles.<\/p>\n<p>C\u2019est dans ce contexte que Danny Van Assche, administrateur d\u00e9l\u00e9gu\u00e9 de Horeca Vlaanderen nous explique que : \u00ab\u00a0Notre pays est, \u00e0 une exception pr\u00e8s, le pays avec les co\u00fbts de main-d\u2019\u0153uvre les plus \u00e9lev\u00e9s au monde. Ce pays n\u2019est en fait pas adapt\u00e9 pour permettre d\u2019offrir ce service lourd en main-d\u2019\u0153uvre \u00e0 des prix d\u00e9mocratiques. Et pourtant, c\u2019est un objectif que nous poursuivons depuis toujours. Cela signifie aussi que le probl\u00e8me des co\u00fbts de main-d&rsquo;\u0153uvre \u00e9clatera dans toute sa violence au cours de l\u2019ann\u00e9e prochaine et se poursuivra durant les suivantes. Des co\u00fbts plus \u00e9lev\u00e9s devront \u00eatre en principe refactur\u00e9s au client ce qui entra\u00eenera une augmentation des prix et le risque d\u2019une fr\u00e9quentation moindre de la part des clients, des additions moins \u00e9lev\u00e9es en raison des \u00e9conomies faites par les consommateurs\u2026 Une combinaison de l\u2019\u00e9lasticit\u00e9 des prix de la demande et de la concurrence importante dans l\u2019offre abondante d\u2019\u00e9tablissements horeca aura comme cons\u00e9quence que les prix ne pourront jamais augmenter suffisamment pour palier \u00e0 l\u2019augmentation des co\u00fbts de la main-d\u2019\u0153uvre due notamment au \u2018blanchiment\u2019. L\u2019horeca fait donc face \u00e0 une ann\u00e9e truff\u00e9e de d\u00e9fis d\u2019une importance consid\u00e9rable.<\/p>\n<p><strong>D\u2019une gestion informelle vers la gestion formelle<\/strong><\/p>\n<p>L\u2019horeca s\u2019est toujours montr\u00e9 assez r\u00e9ticent quant \u00e0 la divulgation d\u2019informations et n\u2019a jamais \u00e9t\u00e9 tr\u00e8s ouvert \u00e0 la publication de certaines informations. Et ce, a fortiori lorsqu\u2019il s\u2019agit du co\u00fbt du personnel, qui repr\u00e9sente pourtant une grande partie de l\u2019ensemble des co\u00fbts, mais qui, compar\u00e9 aux pays voisins, est en outre lourdement tax\u00e9. Le secteur g\u00e8re assez bien ses co\u00fbts globaux ainsi d\u2019ailleurs que les co\u00fbts d\u2019achat des mati\u00e8res premi\u00e8res, mais au niveau des co\u00fbts de personnel, cela se passe souvent mal. Guy van Meegeren, Managing Partner, poursuit sur cette id\u00e9e\u00a0: \u00ab\u00a0Les co\u00fbts salariaux dans le secteur de l\u2019horeca doivent avant tout \u00eatre rendus plus transparents en s\u00e9parant par exemple le payrolling des collaborateurs flexibles, pour lequel l\u2019horeca s\u00e9lectionne ses propres travailleurs, et en les imputant sur payroll d\u2019Horecafocus-Staffable.<\/p>\n<p>Sans tracasseries administratives ou contractuelles et moyennant une facturation hebdomadaire claire. A la fin de la semaine, l\u2019horeca aurait un aper\u00e7u plus pr\u00e9cis des frais g\u00e9n\u00e9raux r\u00e9els, des co\u00fbts d\u2019achat et \u00e0 pr\u00e9sent aussi des co\u00fbts de personnel. Vous saurez parfaitement comment s\u2019est d\u00e9roul\u00e9 la semaine. Et la meilleure chance de r\u00e9ussite (et cela concerne tous les secteurs d\u2019ailleurs) est de savoir exactement o\u00f9 se situent les co\u00fbts et comment mieux les g\u00e9rer. Par ailleurs, il s\u2019agit principalement dans l\u2019horeca de l\u2019exp\u00e9rience que vit le client et de la satisfaction de votre client\u00e8le. Gr\u00e2ce au d\u00e9veloppement d\u2019un outil de planning interne et au service 24\/7 d\u2019Horecafocus-Staffable, vous n\u2019aurez plus \u00e0 vous faire de soucis \u00e0 propos de l\u2019embauche flexible de votre personnel\u00a0et pourrez ainsi consacrer votre temps \u00e0 l\u2019essence de l\u2019horeca\u00a0: permettre \u00e0 votre client de profiter du moment.\u00a0\u00bb<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/FB_post_staffable2.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-6419\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/FB_post_staffable2.jpg\" alt=\"\" width=\"1000\" height=\"692\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Tournez-vous r\u00e9solument vers d\u2019autres opportunit\u00e9s<\/strong><\/p>\n<p>Danny Van Assche avance une pr\u00e9vision prudente quant \u00e0 l\u2019\u00e9volution du secteur\u00a0: \u00ab\u00a0A l\u2019avenir, l\u2019horeca belge ressemblera davantage \u00e0 l\u2019horeca dans d\u2019autres pays\u00a0: moins d\u2019heures d\u2019ouverture, plus de jours de fermeture, moins de personnel, des prix plus \u00e9lev\u00e9s, et nous verrons appara\u00eetre de plus en plus de petits \u00e9tablissements et de moins en moins de grands \u00e9tablissements d\u2019envergure professionnelle.\u00a0\u00bb En effet, nous voyons d\u2019ores et d\u00e9j\u00e0 que dans certains \u00e9tablissements le service du soir a \u00e9t\u00e9 supprim\u00e9 et les heures d\u2019ouverture se situent entre 9 et 17h. Dans certains cas, la possibilit\u00e9 est offerte aux clients d\u2019acheter des plats \u00e0 emporter dans un distributeur r\u00e9frig\u00e9r\u00e9 mis \u00e0 disposition en dehors de ces heures. D\u2019autres \u00e9tablissements optent \u00e0 leur tour pour une ouverture du jeudi au dimanche et concentrent leur chiffre d\u2019affaires sur des jours bien sp\u00e9cifiques, des chefs \u00e9toil\u00e9s transforment leur restaurant en brasserie, ce qui leur permet de travailler avec une brigade restreinte, etc. Danny Van Assche poursuit\u00a0ce raisonnement : \u00ab Et pour r\u00e9duire les co\u00fbts et suivre d\u2019ailleurs une tendance irr\u00e9versible de consommation, nous verrons apparaitre de plus en plus de technologies de saisie dans le secteur. Pour r\u00e9server, commander, payer, le contact humain s\u2019av\u00e8rera de plus en plus superflu.\u00a0\u00bb Living Tomorrow s\u2019oriente r\u00e9solument dans cette direction, et le petit robot Zora accueille les clients, et les conduit \u00e0 leur table. Il (ou elle\u00a0?) est \u00e0 m\u00eame capable de prendre la commande.<\/p>\n<p><strong>La collaboration, gage d\u2019efficacit\u00e9<\/strong><\/p>\n<p>En \u00e9tablissant un partenariat avec Staffable, le groupe Horecafocus devient le premier partenaire RH sp\u00e9cifique offrant un service \u00e0 360\u00b0 aux entrepreneurs du secteur de l\u2019horeca et de l\u2019\u00e9v\u00e8nementiel. Dor\u00e9navant, vous trouverez un secr\u00e9tariat social, une assistance au management, des conseils sociaux et juridiques, des formations et un payroll int\u00e9rim sous un seul et m\u00eame toit. L\u2019accent est mis sur une automatisation maximale, permettant ainsi de lib\u00e9rer de l\u2019espace pour ce qui compte vraiment\u00a0: analyser de mani\u00e8re proactive la gestion globale de votre entreprise et la ma\u00eetriser. De cette mani\u00e8re, Horecafocus-Staffable a d\u00e9j\u00e0 assur\u00e9 le payroll de plus de 8.000 travailleurs temporaires aupr\u00e8s de 400 clients diff\u00e9rents au cours des derni\u00e8res ann\u00e9es. Misez, vous aussi, sur l\u2019essentiel, misez sur l\u2019avenir de votre entreprise, car il commence aujourd\u2019hui.<\/p>\n<p><a href=\"https:\/\/www.horecafocusgroup.be\">www.horecafocusgroup.be<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Horecafocus et Staffable unissent leurs forces et offrent au secteur horeca, dor\u00e9navant sous le nom de Horecafocus-Staffable, la solution appropri\u00e9e pour le payrolling des travailleurs flexibles. L\u2019horeca fait partie des secteurs \u00e0 tr\u00e8s forte intensit\u00e9 de main-d\u2019\u0153uvre, et est confront\u00e9 en permanence \u00e0 des moments impr\u00e9visibles de forte affluence et \u00e0 des moments creux. Il [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":13548,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[41,63],"tags":[],"class_list":["post-14945","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualite","category-non-classifiee","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Staffable devient Horecafocus-Staffable | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Staffable devient Horecafocus-Staffable\" \/>\n<meta name=\"robots\" content=\"index, follow, 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