{"id":40084,"date":"2023-03-14T14:44:05","date_gmt":"2023-03-14T13:44:05","guid":{"rendered":"https:\/\/horecamagazine.be\/bier-central-theres-no-business-like-beer-business\/"},"modified":"2023-03-14T14:44:05","modified_gmt":"2023-03-14T13:44:05","slug":"bier-central-theres-no-business-like-beer-business","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/bier-central-theres-no-business-like-beer-business\/","title":{"rendered":"Bier Central : there\u2019s no business like beer business"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_row column_structure=\u00a0\u00bb3_5,2_5″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb3_5″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Bier Central est un concept d\u2019exp\u00e9rience de la bi\u00e8re d\u00e9velopp\u00e9 par l\u2019entrepreneur Peter De Clerck, qui vous immerge compl\u00e8tement dans le creuset de la culture belge de la bi\u00e8re. Anvers et Gand ont \u00e9t\u00e9 les premi\u00e8res implantations, r\u00e9cemment Bruxelles s\u2019est ajout\u00e9 et en mars un quatri\u00e8me Bier Central ouvrira ses portes sur la Grand-Place de Malines.\u00a0<\/span><\/span><\/strong><\/p>\n

\u00ab\u00a0Beaucoup de caf\u00e9s disparaissent, et avec eux une partie de notre culture unique de bi\u00e8re belge, mais un concept comme le n\u00f4tre, dans lequel vous donnez \u00e0 l\u2019exp\u00e9rience de la bi\u00e8re belge une place centrale et parvenez \u00e0 faire de vos clients des ambassadeurs, fonctionne. Nous visons le concept des caf\u00e9s \u00e0 bi\u00e8re belges proposant un tr\u00e8s large choix de bi\u00e8res ainsi qu\u2019un repas digne de ce nom, et ce 7 jours sur 7 et tous les jours de l\u2019ann\u00e9e\u00a0\u00bb, explique Peter De Clerck, le cr\u00e9ateur de Bier Central.<\/p>\n

Peter De Clerck, n\u00e9 \u00e0 Baasrode, n\u2019a pas d\u2019ant\u00e9c\u00e9dents dans le domaine de la bi\u00e8re ou de la brasserie, mais en tant qu\u2019\u00e9conomiste de formation, il s\u2019est retrouv\u00e9 dans le secteur industriel, le commerce de d\u00e9tail et ensuite l\u2019Horeca. En 1995, il lance sur la Keyserlei, Duke of Antwerp suivi de Kelly\u2019s Irish Pub. Bier Central suivra en 2012, ce qui fait que trois \u00e9tablissements Horeca se retrouvent c\u00f4te \u00e0 c\u00f4te sur la Keyserlei, \u00e0 deux minutes \u00e0 pied de la gare centrale d\u2019Anvers.<\/p>\n

\u00ab\u00a0C\u2019est d\u00e9finitivement un emplacement triple A, d\u2019autant plus que vous trouvez ici la plus grande concentration de chambres d\u2019h\u00f4tel d\u2019Anvers\u00a0\u00bb, explique Peter De Clerck.\u00a0<\/span><\/p>\n

Le concept de Bier Central s\u2019articule autour de quatre th\u00e8mes, \u00e0 savoir 33 bi\u00e8res \u00e0 la pression, 333 bi\u00e8res en bouteille, un menu truff\u00e9 de plats \u00e0 base de bi\u00e8re belge et, enfin, des d\u00e9gustations de bi\u00e8re et des \u00e9v\u00e9nements.\u00a0<\/span><\/p>\n

\u00ab\u00a0En fait, vous pouvez d\u00e9guster une nouvelle bi\u00e8re ici tous les jours, m\u00eame pendant une ann\u00e9e bissextile, sourit Peter De Clerck. Nous n\u2019op\u00e9rons pas de changements quant \u00e0 notre offre de bi\u00e8res \u00e0 la pression, donc les 33 bi\u00e8res propos\u00e9es \u00e0 la pression sont disponibles en permanence. Toutes les bi\u00e8res sont belges, \u00e0 l\u2019exception de la bi\u00e8re trappiste n\u00e9erlandaise La Trappe et de la pils Carlsberg, en raison de mes bonnes relations avec la famille Haelterman de Carlsberg Importers.\u00a0<\/span><\/p>\n

Tant \u00e0 Gand qu\u2019\u00e0 Bruxelles, nous travaillons avec une cellule de futs qui permet d\u2019optimiser la dur\u00e9e de conservation et la qualit\u00e9 de la bi\u00e8re en plus d\u2019obtenir une meilleure gestion de la teneur en CO2<\/sub>. Gr\u00e2ce \u00e0 la cellule de futs, un fut peut tenir environ quatre semaines, alors qu\u2019il ne dure normalement qu\u2019une semaine. M\u00eame si, bien s\u00fbr, le but est de servir les bi\u00e8res du fut au client aussi rapidement que possible…\u00a0\u00bb<\/p>\n

Comment cr\u00e9ez-vous une exp\u00e9rience typique de la bi\u00e8re\u00a0?
<\/span><\/strong><\/em>\u00ab\u00a0Vous devez toujours offrir une valeur ajout\u00e9e \u00e0 vos clients, ne serait-ce que pour \u00e9viter qu\u2019ils aillent acheter une bi\u00e8re dans un supermarch\u00e9 pour la consommer chez eux. Notre objectif est de rassembler les gens, dans un int\u00e9rieur spacieux (souvent plus de 200 places \u00e0 l\u2019int\u00e9rieur et une grande terrasse ext\u00e9rieure, y compris des chaufferettes ext\u00e9rieures) qui d\u00e9gage une atmosph\u00e8re de bi\u00e8re, avec de la musique, de la convivialit\u00e9 et une \u00e9quipe dynamique. Nous croyons \u00e9galement toujours fermement au concept d\u2019un bon service \u00e0 table. Gr\u00e2ce au syst\u00e8me d\u2019oreillettes, la \u2018ligne\u2019 entre le personnel et la cuisine est constante et rapide.\u00a0\u00bb<\/span><\/p>\n

D\u2019abord \u00e0 Gand, puis \u00e0 Anvers, un troisi\u00e8me \u00e9tablissement a r\u00e9cemment ouvert ses portes au boulevard Anspach \u00e0 Bruxelles. Malines rejoindra \u00e9galement ce trio en mars de cette ann\u00e9e.<\/p>\n

\u00ab\u00a0Le prochain site de Malines, dans le b\u00e2timent anciennement connu sous le nom de De Met, sera le plus grand de nos \u00e9tablissements avec 260 places.\u00a0\u00bb<\/p>\n

D\u2019autres emplacements vont-ils encore s\u2019ajouter\u00a0?
<\/span><\/strong><\/em>Apr\u00e8s le d\u00e9marrage \u00e0 Bruxelles et bient\u00f4t \u00e0 Malines, nous voulons souffler un peu, m\u00eame si bien s\u00fbr nous sommes toujours \u00e0 l\u2019aff\u00fbt d\u2019opportunit\u00e9s int\u00e9ressantes, y compris en Wallonie et aux Pays-Bas. Bien s\u00fbr, cela d\u00e9pend aussi des investissements que les brasseries sont pr\u00eates \u00e0 faire dans les b\u00e2timents, notamment. D\u2019ailleurs, elles devront aussi contribuer \u00e0 la gestion du parc de caf\u00e9s. Nul besoin pour elles cependant de s\u2019occuper de la gestion d\u2019un caf\u00e9, tout comme je n\u2019ai pas besoin de m\u2019occuper du brassage de la bi\u00e8re. Car comme je le dis souvent\u00a0: \u00e0 chacun son m\u00e9tier\u00a0!<\/p>\n

Bien s\u00fbr, j\u2019ai d\u00e9j\u00e0 conclu quelques partenariats commerciaux par le pass\u00e9, et je connais donc les ficelles du secteur Horeca. Nous ne sommes pas ouverts \u00e0 la franchise pour le moment\u00bb.<\/p>\n

Quelle est votre philosophie en mati\u00e8re de bi\u00e8re et foodpairing\u00a0?
<\/span><\/strong><\/em>\u00ab\u00a0Nous accordons beaucoup d\u2019importance au fait que tout est fait maison, y compris le pain, explique Peter De Clerck. Nos sites sont approvisionn\u00e9s \u00e0 partir de notre cuisine centrale d\u2019Anvers. Quoi qu\u2019il en soit, nous incorporons de plus en plus de bi\u00e8re dans nos plats, et bient\u00f4t nous lancerons… des croquettes \u00e0 la bi\u00e8re sur le march\u00e9.\u00a0<\/span><\/p>\n

Nous collaborons \u00e9galement depuis dix ans avec le m\u00eame chef, Hans Devriese, qui a travaill\u00e9 pour plusieurs compagnies de croisi\u00e8re et a suivi une formation de\u2026 chef p\u00e2tissier.<\/p>\n

Connaissez-vous d\u2019ailleurs la diff\u00e9rence entre un chef et un p\u00e2tissier\u00a0? Un chef go\u00fbte, tandis qu\u2019un p\u00e2tissier p\u00e8se ses grammages, ce qui est exactement ce que nous voulons. Le r\u00e9sultat est une offre de plats qui ont toujours le m\u00eame niveau de qualit\u00e9. Je pense qu\u2019il est tr\u00e8s important d\u2019avoir une qualit\u00e9 constante dans la cuisine. Sur une base annuelle, nous avons environ 250.000 assiettes \u00e0 garnir.\u00a0\u00bb<\/p>\n

Le menu mentionne quelle bi\u00e8re se marie le mieux avec un plat particulier. Nous proposons \u00e9galement une gamme de plateaux de fromages incluant 4 \u00e0 8 fromages, \u00e9labor\u00e9s avec l\u2019affineur Van Tricht. L\u2019\u2019Encyclop\u00e9die des bi\u00e8res\u2019 \u00e9num\u00e8re, quant \u00e0 elle, les 366 bi\u00e8res propos\u00e9es, avec une description claire de chaque produit.<\/p>\n

\u00ab\u00a0En outre, nous organisons r\u00e9guli\u00e8rement des d\u00e9gustations de bi\u00e8res et des workshops, lors desquels des sommeliers de la bi\u00e8re, dont le sommelier de la maison Hans Bombeke, enrichissent vos connaissances dans tous les styles de bi\u00e8re possibles, et ce qu\u2019il s\u2019agisse de bi\u00e8res sp\u00e9ciales, de bi\u00e8res d\u2019abbaye, de bi\u00e8res de luxe, de bi\u00e8res aux fruits et j\u2019en passe. Vous y apprenez \u00e0 go\u00fbter la bi\u00e8re, \u00e0 reconna\u00eetre les ar\u00f4mes, \u00e0 comprendre le processus de brassage, etc. Nous lan\u00e7ons les sessions \u00e0 partir d\u2019une dizaine de participants.\u00a0\u00bb<\/p>\n

Comment voyez-vous le secteur belge des caf\u00e9s continuer \u00e0 \u00e9voluer\u00a0?
<\/span><\/strong><\/em>\u00ab\u00a0Le m\u00e9tier de cafetier est et reste un travail intensif, d\u00e9clare Peter De Clerck. Bien s\u00fbr, il y a un aspect social qui restera toujours li\u00e9 \u00e0 l\u2019activit\u00e9 des caf\u00e9s, mais en m\u00eame temps, nous nous devons aussi d\u2019\u00e9voluer avec notre temps. Avec l\u2019inflation actuelle, je vois certains coll\u00e8gues h\u00e9siter \u00e0 augmenter leurs prix, mais vu que les brasseries ont aussi augment\u00e9 le prix de leur bi\u00e8re, nous n\u2019avons d\u2019autre choix que de \u2018suivre\u2019. Bien entendu, notre structure de co\u00fbts est \u00e9galement plus \u00e9lev\u00e9e que celle d\u2019un (petit) caf\u00e9 ordinaire.<\/p>\n

N\u2019oubliez pas non plus que, gr\u00e2ce au syst\u00e8me unique d\u2019indexation des salaires en Belgique, de nombreuses personnes b\u00e9n\u00e9ficieront d\u2019une augmentation de salaire depuis janvier 2023. Il est de notori\u00e9t\u00e9 publique que les gens n\u2019appr\u00e9cient pas les augmentations de prix, mais je pense que les gens acceptent que leur bi\u00e8re soit un peu plus ch\u00e8re. La qualit\u00e9 est bien s\u00fbr la condition…\u00a0<\/span><\/p>\n

M\u00eame chose pour le personnel\u00a0: si vous le traitez avec respect, vous n\u2019aurez aucun probl\u00e8me \u00e0 trouver de bons collaborateurs. En comptant Malines, nous employons actuellement plus de 150 personnes.\u00a0\u00bb<\/p>\n

En conclusion\u00a0: quel est votre sentiment \u00e0 l\u2019\u00e9gard de la durabilit\u00e9\u00a0?
<\/span><\/strong><\/em>\u00ab\u00a0En effet, il ne s\u2019agit pas seulement d\u2019investir dans des \u00e9tablissements, Beer Central veut aussi se d\u00e9velopper en investissant dans la durabilit\u00e9. C\u2019est ainsi que nous installons des panneaux solaires dans nos succursales d\u2019Anvers et de Malines.\u00a0<\/span><\/p>\n

Pour r\u00e9aliser ces projets sans hypoth\u00e9quer notre cashflow, nous nous sommes associ\u00e9s \u00e0 WinWinner, une plateforme de crowdlending sur laquelle les entrepreneurs peuvent partager leurs ambitieux projets de croissance avec leur r\u00e9seau. WinWinner est \u00e9galement reconnue par la FMSA (Financial Services and Markets Authority), et par les r\u00e9gulateurs financiers belges.\u00a0\u00bb<\/p>\n

Le crowdlending consiste \u00e0 pr\u00eater \u00e0 une entreprise en tant que particulier ou soci\u00e9t\u00e9. Il s\u2019agit d\u2019une forme de financement alternatif permettant aux entrepreneurs de lever des fonds de d\u00e9marrage ou de croissance aupr\u00e8s d\u2019un groupe d\u2019investisseurs individuels. Vous accordez un pr\u00eat \u00e0 une entreprise pendant une certaine p\u00e9riode et recevez en contrepartie un rendement annuel. Le crowdlending peut \u00e9galement constituer une bonne alternative au compte d\u2019\u00e9pargne, dont le rendement reste faible.<\/p>\n

\u00ab\u00a0De cette fa\u00e7on, vous pouvez \u00e9galement devenir Ambassa-bier de Bier Central. L\u2019adh\u00e9sion commence \u00e0 partir de 500 \u20ac, pour lesquels on vous offre d\u00e8s le d\u00e9part un bon d\u2019achat de 10 bi\u00e8res \u00e0 d\u00e9guster dans nos \u00e9tablissements. Pour nos succursales de Bruxelles et de Malines, nous avons pu collecter 175.000 euros de cette mani\u00e8re\u00a0\u00bb, d\u00e9clare Peter De Clerck.<\/p>\n

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[ Danny Verheyden ]<\/p>\n

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

Bier Central est un concept d\u2019exp\u00e9rience de la bi\u00e8re d\u00e9velopp\u00e9 par l\u2019entrepreneur Peter De Clerck, qui vous immerge compl\u00e8tement dans le creuset de la culture belge de la bi\u00e8re. Anvers et Gand ont \u00e9t\u00e9 les premi\u00e8res implantations, r\u00e9cemment Bruxelles s\u2019est ajout\u00e9 et en mars un quatri\u00e8me Bier Central ouvrira ses portes sur la Grand-Place de […]<\/p>\n","protected":false},"author":5,"featured_media":40059,"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":[42,77],"tags":[],"class_list":["post-40084","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","category-uitgelicht-homepage-fr","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nBier Central : there\u2019s no business like beer business | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | 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