{"id":60131,"date":"2026-11-12T15:19:02","date_gmt":"2026-11-12T14:19:02","guid":{"rendered":"https:\/\/horecamagazine.be\/group7-de-resultaten-van-het-jaarlijkse-enquete-bij-professionals-in-de-foodservicesector\/"},"modified":"2026-11-12T17:01:36","modified_gmt":"2026-11-12T16:01:36","slug":"group7-de-resultaten-van-het-jaarlijkse-enquete-bij-professionals-in-de-foodservicesector","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/group7-de-resultaten-van-het-jaarlijkse-enquete-bij-professionals-in-de-foodservicesector\/","title":{"rendered":"GROUP7 : les r\u00e9sultats de l\u2019enqu\u00eate annuelle aupr\u00e8s des professionnels de la restauration"},"content":{"rendered":"

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En septembre et octobre 2026, 928 r\u00e9pondants issus des secteurs de l\u2019Horeca, de la restauration rapide et de la restauration collective, ont particip\u00e9 \u00e0 une enqu\u00eate en ligne men\u00e9e par la GROUP7 Professional Community.<\/strong><\/p>\n

Les r\u00e9sultats ont fait l\u2019objet d\u2019une pond\u00e9ration statistique afin de refl\u00e9ter la r\u00e9partition r\u00e9elle du march\u00e9 entre les secteurs de l\u2019Horeca, de la Restauration rapide\u00a0(sandwicheries, \u00e9tablissements proposant des d\u00e9jeuners, salons de th\u00e9 et friteries) et du Catering (\u00e9tablissements de soins, entreprises, enseignement et administrations publiques). La marge d\u2019erreur est de 4,5 % pour un niveau de confiance de 95 %.<\/p>\n

L\u2019enqu\u00eate a couvert les Pays Bas et la Belgique mais nous ne reproduisons ici que les r\u00e9sultats li\u00e9s au territoire belge. \u00a0<\/p>\n

[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/11\/Gemini_Generated_Image_zduds0zduds0zdud.jpeg\u00a0\u00bb title_text=\u00a0\u00bbGemini_Generated_Image_zduds0zduds0zdud\u00a0\u00bb show_in_lightbox=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.9″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.27.9″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_2_text_color=\u00a0\u00bb#af2717″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

46% du secteur Horeca interrog\u00e9, 45% du catering, 36% de la restauration rapide, soit une moyenne de<\/strong> 42 % des r\u00e9pondants consultent Horeca Magazine pour s\u2019informer et trouver l\u2019inspiration.<\/strong><\/p>\n

[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/11\/Gemini_Generated_Image_c938jgc938jgc938.jpeg\u00a0\u00bb title_text=\u00a0\u00bbGemini_Generated_Image_c938jgc938jgc938″ show_in_lightbox=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.9″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.27.9″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_2_text_color=\u00a0\u00bb#af2717″ custom_margin=\u00a0\u00bb60px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Principaux enseignements de l\u2019enqu\u00eate<\/h2>\n

Le secteur teste activement de nouveaux produits, mais reste s\u00e9lectif en mati\u00e8re d\u2019innovation
<\/strong>39 % des r\u00e9pondants testent de nouveaux produits au moins une fois par mois, tandis que 39 % suppl\u00e9mentaires le font plusieurs fois par an.<\/p>\n

Les saisons, les attentes des clients et les co\u00fbts influencent la carte
<\/strong>49 % des r\u00e9pondants adaptent leur offre en fonction des saisons, 36 % en fonction des attentes des clients et 31 % en raison de la hausse des prix.<\/p>\n

L\u2019authenticit\u00e9 doit aller de pair avec la facilit\u00e9 d\u2019utilisation en cuisine
<\/strong>Le caract\u00e8re artisanal (39 %) et l\u2019origine locale (37 %) arrivent en t\u00eate des attentes, suivis de pr\u00e8s par le gain de temps (35 %).<\/p>\n

Une innovation doit faire ses preuves en cuisine
<\/strong>Les \u00e9chantillons encouragent les professionnels \u00e0 tester de nouveaux produits (50 %). L\u2019essai en conditions r\u00e9elles est la m\u00e9thode privil\u00e9gi\u00e9e (59 %). La qualit\u00e9 et le go\u00fbt d\u00e9terminent ensuite si le produit est adopt\u00e9 durablement.<\/p>\n

La presse professionnelle apporte une expertise approfondie et des applications concr\u00e8tes
<\/strong>21 % des r\u00e9pondants citent les m\u00e9dias professionnels comme source d\u2019inspiration. Les lecteurs recherchent avant tout des recettes, des id\u00e9es d\u2019utilisation, des tendances et des informations sur les produits.<\/p>\n

Le pain et les produits de boulangerie offrent le plus grand potentiel d\u2019innovation
<\/strong>41 % des r\u00e9pondants se d\u00e9clarent ouverts \u00e0 l\u2019introduction d\u2019un nouveau produit ou d\u2019une nouvelle marque dans les cat\u00e9gories pain, bake-off et viennoiseries au cours des six prochains mois. Viennent ensuite les snacks chauds (34 %) et les desserts et p\u00e2tisseries (31 %).<\/p>\n

La qualit\u00e9 et le go\u00fbt sont d\u00e9terminants pour l\u2019adoption durable d\u2019un nouveau produit
<\/strong>La qualit\u00e9 (50 %) et le go\u00fbt (46 %) constituent les principales raisons qui incitent les professionnels \u00e0 continuer d\u2019utiliser un nouveau produit apr\u00e8s l\u2019avoir test\u00e9.<\/p>\n

[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/11\/Gemini_Generated_Image_cbhmfhcbhmfhcbhm.jpeg\u00a0\u00bb title_text=\u00a0\u00bbGemini_Generated_Image_cbhmfhcbhmfhcbhm\u00a0\u00bb show_in_lightbox=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.9″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/11\/Gemini_Generated_Image_xift71xift71xift.jpeg\u00a0\u00bb title_text=\u00a0\u00bbGemini_Generated_Image_xift71xift71xift\u00a0\u00bb show_in_lightbox=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.9″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/11\/Gemini_Generated_Image_271vw2271vw2271v.jpeg\u00a0\u00bb title_text=\u00a0\u00bbGemini_Generated_Image_271vw2271vw2271v\u00a0\u00bb show_in_lightbox=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.9″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/11\/Gemini_Generated_Image_fkmwn6fkmwn6fkmw.jpeg\u00a0\u00bb title_text=\u00a0\u00bbGemini_Generated_Image_fkmwn6fkmwn6fkmw\u00a0\u00bb show_in_lightbox=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.9″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/11\/Gemini_Generated_Image_nxlbwdnxlbwdnxlb.jpeg\u00a0\u00bb title_text=\u00a0\u00bbGemini_Generated_Image_nxlbwdnxlbwdnxlb\u00a0\u00bb show_in_lightbox=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.9″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/11\/Gemini_Generated_Image_wiq493wiq493wiq4.jpeg\u00a0\u00bb title_text=\u00a0\u00bbGemini_Generated_Image_wiq493wiq493wiq4″ show_in_lightbox=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.9″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/11\/Gemini_Generated_Image_jeokrcjeokrcjeok.jpeg\u00a0\u00bb title_text=\u00a0\u00bbGemini_Generated_Image_jeokrcjeokrcjeok\u00a0\u00bb show_in_lightbox=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.9″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/11\/Gemini_Generated_Image_4d8fry4d8fry4d8f.jpeg\u00a0\u00bb title_text=\u00a0\u00bbGemini_Generated_Image_4d8fry4d8fry4d8f\u00a0\u00bb show_in_lightbox=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.9″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/11\/Gemini_Generated_Image_e2q5dve2q5dve2q5.jpeg\u00a0\u00bb title_text=\u00a0\u00bbGemini_Generated_Image_e2q5dve2q5dve2q5″ show_in_lightbox=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.9″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.27.9″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

\"\"<\/a>
Pour plus d\u2019informations ou les r\u00e9sultats complets de l\u2019enqu\u00eate\u00a0:<\/p>\n

E-mail: professionalcommunity@group7.eu<\/a><\/p>\n

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

En septembre et octobre 2026, 928 r\u00e9pondants issus des secteurs de l\u2019Horeca, de la restauration rapide et de la restauration collective, ont particip\u00e9 \u00e0 une enqu\u00eate en ligne men\u00e9e par la GROUP7 Professional Community. Les r\u00e9sultats ont fait l\u2019objet d\u2019une pond\u00e9ration statistique afin de refl\u00e9ter la r\u00e9partition r\u00e9elle du march\u00e9 entre les secteurs de l\u2019Horeca, […]<\/p>\n","protected":false},"author":5,"featured_media":60162,"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":[41],"tags":[],"class_list":["post-60131","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualite","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nGROUP7 : les r\u00e9sultats de l\u2019enqu\u00eate annuelle aupr\u00e8s des professionnels de la restauration | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | GROUP7 : les r\u00e9sultats de l\u2019enqu\u00eate annuelle aupr\u00e8s des professionnels de la restauration\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horecamagazine.be\/fr\/group7-de-resultaten-van-het-jaarlijkse-enquete-bij-professionals-in-de-foodservicesector\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"GROUP7 : les r\u00e9sultats de l\u2019enqu\u00eate annuelle aupr\u00e8s des professionnels de la restauration | Horeca Magazine\" \/>\n<meta property=\"og:description\" content=\"Horeca Magazine | GROUP7 : les r\u00e9sultats de l\u2019enqu\u00eate annuelle aupr\u00e8s des professionnels de la restauration\" \/>\n<meta property=\"og:url\" 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