{"id":49987,"date":"2025-02-14T17:28:18","date_gmt":"2025-02-14T16:28:18","guid":{"rendered":"https:\/\/horecamagazine.be\/la-frequentation-des-restaurants-a-nouveau-en-hausse\/"},"modified":"2025-02-14T17:55:57","modified_gmt":"2025-02-14T16:55:57","slug":"la-frequentation-des-restaurants-a-nouveau-en-hausse","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/la-frequentation-des-restaurants-a-nouveau-en-hausse\/","title":{"rendered":"La fr\u00e9quentation des restaurants \u00e0 nouveau en hausse"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″ custom_margin=\u00a0\u00bb||-23px|||\u00a0\u00bb]<\/p>\n

Les sorties au restaurant ont \u00e0 nouveau le vent en poupe dans notre pays, \u00e0 pr\u00e9sent que la crise COVID semble \u00eatre loin derri\u00e8re nous\u2026 Les Belges mangent de plus en plus souvent au restaurant, mais, sensibles aux prix, ils optent souvent pour un repas plus rapide et moins cher. Par ailleurs, la livraison \u00e0 domicile et les bo\u00eetes repas sont en recul, selon une nouvelle \u00e9tude de march\u00e9 r\u00e9alis\u00e9e par le bureau de conseil belge Sirius Insight.<\/strong><\/p>\n

La pand\u00e9mie du corona, vu les circonstances de l\u2019\u00e9poque, a logiquement donn\u00e9 un boost \u00e0 la livraison \u00e0 domicile. Celle-ci reste actuellement une donn\u00e9e importante, mais elle est moins envisag\u00e9e qu\u2019auparavant. En 2023, seuls 10% des m\u00e9nages belges commandaient chaque semaine. Le d\u00e9clin est particuli\u00e8rement prononc\u00e9 en Flandre (de 15 % \u00e0 10 %) et \u00e0 Bruxelles (de 35 % \u00e0 moins de 25 %). C\u2019est en Wallonie que le nombre de m\u00e9nages ayant recours \u00e0 la livraison \u00e0 domicile est le plus faible, ce qui s\u2019explique principalement par le caract\u00e8re rural de la r\u00e9gion.<\/span><\/p>\n

Autre fait marquant, seuls 22 % des m\u00e9nages ont command\u00e9 une bo\u00eete-repas au moins une fois en 2023, contre 29 % l\u2019ann\u00e9e pr\u00e9c\u00e9dente. Selon Sirius Insight, cette baisse peut s\u2019expliquer par l\u2019offre globalement limit\u00e9e, mais aussi par le fait que les Belges sortent \u00e0 nouveau plus souvent au restaurant. En effet, en 2023, 31 % des m\u00e9nages sont all\u00e9s au restaurant au moins une fois par mois, et 27 % des Bruxellois m\u00eame une fois par semaine.<\/p>\n

Les Belges se rendent donc \u00e0 nouveau davantage au restaurant, mais ils optent souvent, soucieux qu\u2019ils sont des prix, pour un repas rapide et moins cher. Les Flamands en particulier sont et restent attach\u00e9s \u00e0 l\u2019institution qu\u2019est le fritkot.<\/p>\n

Il est \u00e9galement frappant de constater que de plus en plus de cha\u00eenes, comme Hawaiian Poke Bowl, recherchent des emplacements qui, d\u2019une part, attirent un large march\u00e9 local et qui, d\u2019autre part, permettent un service pratique de take away. Comme dans de nombreux aspects de l\u2019\u2019\u00e9conomie \u00e0 la demande\u2019, la priorit\u00e9 pour ces cha\u00eenes est d\u2019\u00e9voluer vers une politique omnicanale qui s\u2019appuie \u00e9galement sur des donn\u00e9es fiables dans le choix des emplacements.<\/p>\n

Cette tendance positive intervient apr\u00e8s 4 ann\u00e9es de vaches maigres, avec notamment pendant la crise \u00e9nerg\u00e9tique une forte baisse du nombre de m\u00e9nages sortant mensuellement au restaurant. En 2023, une inversion de cette tendance s\u2019amorce et la fr\u00e9quentation mensuelle des restaurants repart \u00e0 la hausse, notamment \u00e0 Bruxelles et en Flandre, contre une tendance plus mod\u00e9r\u00e9e en Wallonie.<\/p>\n

Pour plus d\u2019infos, consultez www.siriusinsight.be<\/a><\/span><\/p>\n

\"\"<\/b><\/span><\/h4>\n

Quelles foodtrends en 2025 ?<\/b><\/span><\/h4>\n

A quelles tendances alimentaires devons-nous nous attendre en 2025 ? Nous avons pos\u00e9 la question \u00e0 Maxime Willems, fondateur et PDG de Proef! Un laboratoire alimentaire assorti d\u2019une cuisine de test dont l\u2019activit\u00e9 est de d\u00e9velopper \u2018l\u2019alimentation de demain\u2019 \u00e0 la demande de chefs, de barmen, de start-ups, d\u2019entreprises alimentaires ou de sa propre initiative. L\u2019entreprise collabore \u00e9galement avec des \u00e9coles h\u00f4teli\u00e8res renomm\u00e9es telles que Ter Duinen \u00e0 Coxyde et Ter Groene Poorte \u00e0 Bruges.<\/span><\/p>\n

\u00ab Dans l\u2019ensemble, les boissons d\u00e9salcoolis\u00e9es, les alternatives au vin, les cocktails et les mocktails ont le vent en poupe, souligne-t-il. En cuisine, on utilise volontiers des ingr\u00e9dients tels que le miso, le koji, les algues et les champignons. La sant\u00e9 devient de plus en plus importante, ce qui se manifeste par des repas l\u00e9gers et des ingr\u00e9dients fonctionnels et sains. Les concepts de Fast, casual et health, tels que les bars \u00e0 soupe, sont \u00e9galement en hausse, tout comme le v\u00e9g\u00e9tal, les produits durables et tout ce qui met l\u2019accent sur le foodprint local et l\u2019origine des ingr\u00e9dients.<\/span><\/p>\n

La cuisine classique gastronomique continuera en tout cas d\u2019exister. Le client Horeca belge l\u2019appr\u00e9cie. La cuisine v\u00e9g\u00e9tale s\u2019\u00e9tant parfaitement int\u00e9gr\u00e9e \u00e0 la gastronomie classique, le r\u00e9gime alimentaire \u00e0 base de plantes devient la norme. De nombreux restaurants v\u00e9g\u00e9tariens belges comptent parmi les meilleurs au monde. \u00bb<\/span><\/p>\n

L\u2019innovation et l\u2019exp\u00e9rience v\u00e9cue sont d\u2019une extr\u00eame importance dans un march\u00e9 Horeca tr\u00e8s concurrentiel. N\u2019h\u00e9sitez donc pas \u00e0 vous diff\u00e9rencier en apprenant de nouvelles techniques de pr\u00e9paration et \u00e0 surfer ainsi sur les tendances internationales.<\/span><\/p>\n

\u00ab Les l\u00e9gumes de saison sont alors automatiquement mis \u00e0 l\u2019honneur. Alors que par le pass\u00e9, ils \u00e9taient principalement utilis\u00e9s comme accompagnement, on voit de plus en plus les l\u00e9gumes appara\u00eetre en tant que plat principal.<\/p>\n

Les l\u00e9gumes permettent \u00e9galement de mieux maitriser le foodcost et calculer la marge b\u00e9n\u00e9ficiaire.<\/p>\n

La fermentation gagne \u00e9galement en importance, non seulement dans le d\u00e9veloppement d\u2019alternatives sans alcool, mais aussi pour cr\u00e9er de nouvelles sensations gustatives, de l\u2019acidit\u00e9 dans les l\u00e9gumes ferment\u00e9s \u00e0 l\u2019umami dans les misos et le garum. La fermentation r\u00e9pond \u00e9galement \u00e0 l\u2019objectif de durabilit\u00e9 que nous nous effor\u00e7ons tous d\u2019atteindre. Les produits ferment\u00e9s sont en outre bons pour la sant\u00e9. En effet, une bonne dose de bact\u00e9ries est b\u00e9n\u00e9fique pour notre flore intestinale, et nous savons maintenant qu\u2019elle est \u00e9galement b\u00e9n\u00e9fique pour notre microbiome et notre sant\u00e9 mentale.<\/p>\n

Dans le segment moyen, on voit \u00e9merger une tendance \u00e0 cr\u00e9er ses propres th\u00e9s glac\u00e9s, mocktails ou m\u00eame limoncello, pour donner \u00e0 son entreprise un \u2018look\u2019 distinctif.<\/span><\/p>\n

Enfin, le segment du fast food fait l\u2019objet d\u2019un upgrade en termes d\u2019am\u00e9lioration, d\u2019exp\u00e9rience et de qualit\u00e9 gustative. Le fast food devient plus d\u00e9contract\u00e9, avec des concepts tels que Bavet, Babu, \u00adOtomat et d\u2019autres \u00bb.<\/p>\n

Pour plus d\u2019informations, consultez le site www.proef.club<\/a><\/span><\/p>\n

\"\"<\/span><\/p>\n

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Bryn De Craemer, sommelier du restaurant Patrick Devos \u00e0 Bruges, a d\u00e9velopp\u00e9 sa propre boisson SA en collaboration avec Proef!<\/span><\/em><\/p>\n

[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]<\/p>\n

[ Danny Verheyden ]<\/p>\n

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

Les sorties au restaurant ont \u00e0 nouveau le vent en poupe dans notre pays, \u00e0 pr\u00e9sent que la crise COVID semble \u00eatre loin derri\u00e8re nous\u2026 Les Belges mangent de plus en plus souvent au restaurant, mais, sensibles aux prix, ils optent souvent pour un repas plus rapide et moins cher. Par ailleurs, la livraison \u00e0 […]<\/p>\n","protected":false},"author":5,"featured_media":49937,"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-49987","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":"\nLa fr\u00e9quentation des restaurants \u00e0 nouveau en hausse | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | La fr\u00e9quentation des restaurants \u00e0 nouveau en hausse\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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