{"id":34888,"date":"2022-03-17T18:41:33","date_gmt":"2022-03-17T18:41:33","guid":{"rendered":"https:\/\/horecamagazine.be\/tendances-2022\/"},"modified":"2022-03-17T18:41:36","modified_gmt":"2022-03-17T18:41:36","slug":"tendances-2022","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/tendances-2022\/","title":{"rendered":"Tendances 2022"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb column_structure=\u00a0\u00bb3_5,2_5″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb3_5″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″ header_4_text_color=\u00a0\u00bb#b261a3″]<\/p>\n

P<\/span>our anticiper les nouvelles tendances il faut savoir \u00ab\u00a0saisir ce qui commence\u00a0\u00bb. Ce cr\u00e9do \u00e9nonc\u00e9 par L\u2019Or\u00e9al \u00e0 l\u2019\u00e9poque de sa cr\u00e9ation est \u00e9videmment valable dans d\u2019autres domaines que la mode, dont celui de l\u2019Horeca.\u00a0<\/span><\/span><\/strong><\/p>\n

Les tendances en mati\u00e8re d\u2019alimentation sont le parfait reflet de la soci\u00e9t\u00e9 dans laquelle nous vivons. Elles sont en \u00e9volution lin\u00e9aire constante et sans prendre trop de risques on peut \u00e9voquer une continuit\u00e9 des tendances apparues les ann\u00e9es pr\u00e9c\u00e9dentes, marqu\u00e9es par les crises (covid-19 et ses confinements, crise climatique), par la mondialisation et les progr\u00e8s constants de la technologie.\u00a0<\/span><\/p>\n

On peut donc raisonnablement s\u2019attendre \u00e0\u00a0:<\/span><\/strong><\/p>\n

Une continuit\u00e9 des tendances pr\u00e9existantes\u00a0<\/b><\/span><\/h4>\n
    \n
  • une avanc\u00e9e de la digitalisation (commandes en ligne, programmes de gestion Horeca etc.)<\/li>\n
  • une progression du take-away et des livraisons \u00e0 domicile, y compris en provenance de dark kitchens, de supermarch\u00e9s ou m\u00eame en direct des producteurs<\/li>\n
  • une perc\u00e9e des livraisons rapides et ultra rapides\u00a0<\/span><\/li>\n
  • l\u2019apparition de plus en plus fr\u00e9quente de concepts hybrides (migration entre le restaurant, le bar, le magasin\u2026)<\/li>\n<\/ul>\n

    Marqu\u00e9es par la crise du Covid\u00a0<\/b><\/span><\/h4>\n
      \n
    • une attention particuli\u00e8re \u00e0 l\u2019aspect sant\u00e9 (moins de viande, moins de sucres, moins d\u2019alcool\u2026) – progression du flexitarisme<\/li>\n
    • mais aussi, simultan\u00e9ment, un attrait pour la nourriture confort, l\u2019envie de se faire plaisir et de faire la f\u00eate (il faut bien compenser les frustrations de la vie quotidienne)\u00a0<\/span><\/li>\n
    • une croissance des cha\u00eenes au d\u00e9triment du restaurateur non sp\u00e9cialis\u00e9 ou situ\u00e9 dans des endroits moins fr\u00e9quent\u00e9s -entre autres depuis la g\u00e9n\u00e9ralisation du t\u00e9l\u00e9travail.<\/li>\n<\/ul>\n

      Et celle du climat<\/b><\/span><\/h4>\n
        \n
      • un int\u00e9r\u00eat croissant pour l\u2019aspect durable et local (il faut sauver la plan\u00e8te)<\/li>\n
      • la lutte contre le gaspillage et le recyclage des d\u00e9chets\u00a0<\/span><\/li>\n<\/ul>\n

        Une recherche de valeurs<\/b><\/span><\/h4>\n
          \n
        • une recherche d\u2019authenticit\u00e9, de rencontrer des sp\u00e9cialistes (l\u2019artisan dans le bon sens du terme)<\/li>\n
        • l\u2019envie de vivre des moments forts, de vivre une exp\u00e9rience de \u00a0qualit\u00e9<\/li>\n
        • une certaine recherche d\u2019\u00e9quit\u00e9 (faire vivre le producteur local et payer le prix juste)<\/li>\n
        • une remise en question du mode de fonctionnement des \u00e9tablissements et de la mani\u00e8re de g\u00e9rer le personnel. Nombre de restaurateurs aujourd\u2019hui suppriment des services ou r\u00e9duisent leur offre en raison du manque d\u2019effectifs, tout en cherchant \u00e0 maintenir la qualit\u00e9.<\/li>\n<\/ul>\n

          La mondialisation<\/b><\/span><\/h4>\n
            \n
          • voyager par la gastronomie\u00a0: un attrait qui ne se d\u00e9ment pas pour les produits asiatiques, mexicains, japonais ou autres poke bowls<\/li>\n
          • en m\u00eame temps se r\u00e9int\u00e9resser aux recettes originales et locales (la mondialisation montre ses limites quant \u00e0 l\u2019approvisionnement en temps de crise et induit un certain repli sur soi).<\/li>\n<\/ul>\n

            La technologie<\/b><\/span><\/h4>\n
              \n
            • l\u2019am\u00e9lioration constante du mat\u00e9riel (fours, frigos, lave-vaisselle intelligents) aussi dans l\u2019optique de limiter le personnel n\u00e9cessaire<\/span><\/li>\n
            • l\u2019entr\u00e9e en force des vending machines et frigos connect\u00e9s<\/li>\n<\/ul>\n

              Et puisque l\u2019Horeca fait partie d\u2019un \u00e9cosyst\u00e8me global, si on s\u2019inspirait des tendances dans d\u2019autres domaines pour mieux comprendre\u00a0?\u00a0<\/span><\/strong><\/p>\n

              Les arts graphiques<\/b><\/span><\/h4>\n

              Selon les sp\u00e9cialistes du secteur, l\u2019art graphique sera marqu\u00e9 cette ann\u00e9e par deux tendances apparemment oppos\u00e9es mais toutes deux le parfait reflet d\u2019une p\u00e9riode de crise\u00a0:\u00a0<\/span><\/p>\n

              D\u2019une part un design minimaliste, apaisant parfois teint\u00e9 d\u2019une certaine nostalgie (fait pour rassurer) et d\u2019autre part un design color\u00e9, vif, exub\u00e9rant et audacieux (marre de la monotonie). (peut-\u00eatre peut-on faire un petit parall\u00e8le avec les ann\u00e9es folles apr\u00e8s la 1\u00e8re guerre).<\/p>\n

              Application dans l\u2019Horeca\u00a0: Tenez en compte si vous devez renouveler votre site internet, votre logo, cr\u00e9er un site de vente en ligne, renouveler votre d\u00e9co\u2026 ou la d\u00e9coration de vos assiettes\u00a0!<\/p>\n

              La musique<\/b><\/span><\/h4>\n

              Peut-\u00eatre en r\u00e9action \u00e0 la mont\u00e9e de l\u2019agressivit\u00e9 sur les r\u00e9seaux entre autres, dans la musique comme dans de nombreux secteurs on valorise l\u2019expression de qualit\u00e9s humaines comme la compassion, l\u2019empathie.<\/p>\n

              Il faut \u00eatre vrai, authentique. On affiche ses faiblesses et sa sensibilit\u00e9 (voir Stromae qui fait un carton au JT en affichant ouvertement avoir souffert de d\u00e9pression).\u00a0<\/span><\/p>\n

              Application dans l\u2019Horeca\u00a0: les clients aussi veulent du vrai. Le restaurateur doit pouvoir se montrer tel qu\u2019il est, reconna\u00eetre les difficult\u00e9s. Ne pas h\u00e9siter \u00e0 se montrer empathique, \u00e0 s\u2019int\u00e9resser \u00e0 chaque client, rien de mieux pour les fid\u00e9liser et en faire les meilleurs ambassadeurs de l\u2019entreprise.\u00a0<\/span><\/p>\n

              Le sport\u00a0<\/span><\/b><\/span><\/h4>\n

              Si on valorise l\u2019aveu de sensibilit\u00e9, on valorise aussi la force. Le public soutient largement les sportifs qui comme Djokovic tiennent t\u00eate aux autorit\u00e9s.\u00a0<\/span><\/p>\n

              La publicit\u00e9\u00a0<\/span><\/b><\/span><\/h4>\n

              Une qu\u00eate de l\u2019\u00e9motion \u00e0 tout prix, montrer la diversit\u00e9.\u00a0<\/span><\/p>\n

              La crise environnementale et le climat s\u2019inviteront in\u00e9vitablement \u00e0 toutes les tables de discussion.\u00a0<\/span><\/p>\n

              Application dans l\u2019Horeca\u00a0: d\u00e9multiplier la visibilit\u00e9, via tous les r\u00e9seaux possibles, m\u00eame si les photos ne sont pas professionnelles.\u00a0<\/span><\/p>\n

              Les Nouveaux concurrents\u00a0<\/span><\/b><\/span><\/h4>\n

              Dans ce march\u00e9 en \u00e9volution constante, de nouveaux concurrents voient constamment le jour.<\/p>\n

              Outre les supermarch\u00e9s o\u00f9 l\u2019on trouve de plus en plus de produits frais pr\u00eats \u00e0 consommer, si possible \u00e9labor\u00e9s sous les yeux des clients, les frigos connect\u00e9s dont l\u2019ambition est de fournir le repas du midi mais \u00e9galement le repas du soir \u00e0 emporter, les vending machines (caf\u00e9, produits frais, box \u00e0 pizza), le march\u00e9 de la consommation hors domicile s\u2019\u00e9parpille toujours un peu plus.\u00a0<\/span><\/p>\n

              Si la GD a plut\u00f4t l\u2019habitude de s\u2019inspirer de l\u2019Horeca, l\u2019inverse peut \u00eatre vrai \u00e9galement. L\u2019offre pr\u00eat \u00e0 manger dans les grandes surfaces est de plus en plus large et nombre d\u2019entre elles font maintenant appel aux m\u00eames plateformes de livraison.\u00a0<\/span><\/p>\n

              Application dans l\u2019Horeca\u00a0: Si la GD offre des repas cuisin\u00e9s, l\u2019Horeca peut se diff\u00e9rencier par une offre individualis\u00e9e, qualitative et personnelle. Tenter de concurrencer les prix serait un mauvais calcul, c\u2019est par la qualit\u00e9 du produit et le service que l\u2019Horeca sera le mieux valoris\u00e9.\u00a0<\/span><\/p>\n

              Inspiration\u00a0: En magasin le Nutri-Score semble adopt\u00e9 par une grande partie des consommateurs. A quand l\u2019indicateur sant\u00e9 par plat ou par menu dans la restauration\u00a0?<\/p>\n

              Pour terminer, quelques exemples de ce que font les g\u00e9ants\u00a0:\u00a0<\/span><\/span><\/strong><\/p>\n

              Burgers \u2018nude\u2019\u00a0<\/b><\/span><\/h4>\n

              McDo, KFC, Burger King\u00a0: toutes les cha\u00eenes proposent dor\u00e9navant des alternatives v\u00e9g\u00e9tariennes, ceci est clairement le reflet de la demande des clients, y compris dans le fast-food.\u00a0<\/span><\/p>\n

              Ikea\u00a0<\/b><\/span><\/h4>\n

              Ikea aussi promet de pr\u00e9senter 50% de produits vegan au menu de ses restaurants d\u2019ici 2025.<\/p>\n

              Du c\u00f4t\u00e9 de la durabilit\u00e9, Ikea Canada sort cette ann\u00e9e un livre de recettes anti-gaspillage dans le m\u00eame ordre d\u2019id\u00e9e que depuis janvier, IKEA reprend vos anciens meubles afin de participer \u00e0 la promotion d\u2019une \u00e9conomie plus circulaire.<\/p>\n

              TikTok\u00a0<\/b><\/span><\/h4>\n

              D\u00e8s mars 2022, TikTok se lance dans la livraison de repas avec TikTok Kitchen. La plateforme s\u2019associe en effet \u00e0 la dark kitchen am\u00e9ricaine Virtual Dining Concepts pour faire livrer ses recettes les plus virales – jusqu\u2019\u00e0 pr\u00e9sent reproductibles uniquement \u00e0 la maison\u00a0! Voil\u00e0 un sacr\u00e9 concurrent pour les acteurs en place tandis que la plateforme en profitera pour enrichir son offre et soigner \u00ab\u00a0aux petits oignons\u00a0\u00bb les membres de sa communaut\u00e9.<\/p>\n

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src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/03\/Tik-Tok-Kitchen_211202_MMoore_TikTok_BrandGroup_SO_BagBoxPlate_027_JPEG-Instagram-optimized_CC_V3-scaled-e1639684038755.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbTik-Tok-Kitchen_211202_MMoore_TikTok_BrandGroup_SO_BagBoxPlate_027_JPEG-Instagram-optimized_CC_V3-scaled-e1639684038755″ hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]<\/p>\n

              Texte : PVW<\/em><\/p>\n

              [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

              Pour anticiper les nouvelles tendances il faut savoir \u00ab\u00a0saisir ce qui commence\u00a0\u00bb. Ce cr\u00e9do \u00e9nonc\u00e9 par L\u2019Or\u00e9al \u00e0 l\u2019\u00e9poque de sa cr\u00e9ation est \u00e9videmment valable dans d\u2019autres domaines que la mode, dont celui de l\u2019Horeca.\u00a0 Les tendances en mati\u00e8re d\u2019alimentation sont le parfait reflet de la soci\u00e9t\u00e9 dans laquelle nous vivons. Elles sont en \u00e9volution […]<\/p>\n","protected":false},"author":5,"featured_media":34856,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[42,84,77],"tags":[],"class_list":["post-34888","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","category-popup-newsletter-fr","category-uitgelicht-homepage-fr","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nTendances 2022 | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Tendances 2022\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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