{"id":14965,"date":"2017-09-12T00:00:00","date_gmt":"2017-09-12T00:00:00","guid":{"rendered":"https:\/\/horecamagazine.be\/la-convivialite-envers-le-client\/"},"modified":"2023-11-24T10:52:58","modified_gmt":"2023-11-24T09:52:58","slug":"la-convivialite-envers-le-client","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/la-convivialite-envers-le-client\/","title":{"rendered":"La convivialit\u00e9 envers le client"},"content":{"rendered":"<p><em>Jusqu\u2019\u00e0 pr\u00e9sent la convivialit\u00e9 envers le client \u00e9tait per\u00e7ue comme un sentiment vague qui allait de pair avec un accueil chaleureux et un service correct. De r\u00e9centes \u00e9tudes men\u00e9es par INTERVIEW \u2022 NSS sur ordre d\u2019AB InBev r\u00e9v\u00e8lent cependant que la convivialit\u00e9 client r\u00e9sulte de 18 facteurs concrets.<\/em><\/p>\n<p><strong>Le sch\u00e9ma compte 18 facteurs concrets<br \/>\n<\/strong>Le secteur horeca fait figure d\u2019exemple dans le cadre du v\u00e9cu social o\u00f9 l\u2019individu occupe une place centrale. Conna\u00eetre ses clients est un point de d\u00e9part important et fait partie int\u00e9grante du positionnement optimal de l\u2019\u00e9tablissement horeca. Commencez donc par mettre en carte le profil de vos clients et pr\u00e9cisez ce que sont les attentes et les besoins pour chacun des profils. Des facteurs comme le moment de visite, la grandeur du groupe, avec ou sans enfants, lunch d\u2019affaires ou petit d\u00eener intime, \u00e2ge du client\u2026 ne sont que quelques-unes des donn\u00e9es variables. Le respect de l\u2019enfant est actuellement une pr\u00e9occupation majeure. Au cours des cinq derni\u00e8res ann\u00e9es, plus de la moiti\u00e9 des \u00e9tablissements horeca a agi en fonction des plus jeunes afin que l\u2019offre r\u00e9ponde plus \u00e0 leurs besoins et envies.<\/p>\n<p>Par ailleurs, le client souhaite de plus en plus se sentir chez lui dans l\u2019horeca (manger \u00e0 l\u2019ext\u00e9rieur dans une ambiance familiale). La qualit\u00e9 des produits, l\u2019origine, l\u2019hygi\u00e8ne, la fraicheur et la s\u00e9curit\u00e9 alimentaire jouent ici un r\u00f4le de premier ordre. Et comme \u00e0 la maison, le client souhaite \u00e9galement que soit tenu compte de ses \u00e9ventuels besoins sp\u00e9cifiques (pensez ici aux allerg\u00e8nes et au lactose, mais \u00e9galement \u00e0 la tendance veggie). La tendance des \u2018sharing plates\u2019, mezzedes ou tapas connait une croissance significative et r\u00e9pond au besoin de partager de bons moments en bonne compagnie. Et c\u2019est bien l\u00e0 le r\u00f4le de l\u2019horeca.<\/p>\n<p>En outre, le client aime \u00eatre surpris. Cela peut se pr\u00e9senter sous diverses formes. Songez ici \u00e0 un petit vin avec une histoire, au poisson du mois, aux l\u00e9gumes de saisons et oubli\u00e9s, \u00e0 une bi\u00e8re artisanale de la r\u00e9gion. Mais \u00e9galement \u00e0 des sucreries surprenantes pour accompagner le caf\u00e9 (il s\u2019agit quand m\u00eame de la conclusion id\u00e9ale d\u2019un repas), ou du petit livre de coloriage avec les crayons pour les plus petits, du verre de cava offert \u00e0 celui qui f\u00eate son anniversaire (et il y a fort \u00e0 parier que les autres suivront), une rose \u00e0 l\u2019occasion de la f\u00eate des m\u00e8res. Et pourquoi pas, comme le font spontan\u00e9ment nos voisins fran\u00e7ais, une carafe d\u2019eau que l\u2019on d\u00e9pose sur la table d\u00e8s l\u2019arriv\u00e9e des convives.<\/p>\n<p>Surveillez aussi et surtout la satisfaction de vos clients sur les m\u00e9dias sociaux. Un \u2018dislike\u2019 peut occasionner beaucoup de d\u00e9g\u00e2ts, stimulez les \u2018likes\u2019 et surtout, r\u00e9agissez par le biais des m\u00e9dias sociaux. Mais r\u00e9agissez \u00e9galement en tant qu\u2019\u00e9quipe, motivez les collaborateurs afin qu\u2019ils soient des h\u00f4tes\/h\u00f4tesses parfait(e)s pour qui le client est le facteur le plus important. Apprenez leur \u00e0 \u00e9couter ce que le client souhaite ou attend, et faites en sorte qu\u2019ils y r\u00e9pondent instantan\u00e9ment.<\/p>\n<p>Enfin : surveillez la qualit\u00e9 sur tous les plans, pratiquez une bonne relation qualit\u00e9\/prix et faites en sorte de v\u00e9hiculer une image forte.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Jusqu\u2019\u00e0 pr\u00e9sent la convivialit\u00e9 envers le client \u00e9tait per\u00e7ue comme un sentiment vague qui allait de pair avec un accueil chaleureux et un service correct. De r\u00e9centes \u00e9tudes men\u00e9es par INTERVIEW \u2022 NSS sur ordre d\u2019AB InBev r\u00e9v\u00e8lent cependant que la convivialit\u00e9 client r\u00e9sulte de 18 facteurs concrets. Le sch\u00e9ma compte 18 facteurs concrets Le [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":13725,"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":[42,63],"tags":[],"class_list":["post-14965","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","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 v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La convivialit\u00e9 envers le client | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | La convivialit\u00e9 envers le client\" \/>\n<meta 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