Pleins feux sur l'industrie de la restauration 2011

Par Sonja Sobota ; Rueya Ceylan, analystes de recherche

L'industrie de la restauration est l'une des plus grandes industries aux États-Unis.

Les statistiques du Bureau of Labor des États-Unis indiquent que les secteurs liés à la préparation des aliments et au service des aliments constituent le troisième employeur en importance par groupes professionnels dans les zones métropolitaines et non métropolitaines.

Il est indiqué que 2011 pourrait être une excellente année pour le secteur de la restauration. Les ventes devraient atteindre leur plus haut niveau depuis quatre ans, selon les analystes du secteur. Un rapport récemment publié par la société de recherche Technomic prédit que les ventes totales des services de restauration aux États-Unis éclipseront 2010 avec une augmentation de 1,71 TP3T des ventes sur une base nominale et une baisse de seulement 0,31 TP3T sur une base réelle, ce qui prend en compte l'inflation dans le prix des menus. Et si cette prévision se réalise, il s’agirait de l’une des croissances les plus élevées depuis 2008.

Des spécialistes comme David Tarantino, analyste au sein du cabinet de gestion financière Baird, contribuent à confirmer cette tendance. Il a annoncé dans un article de Forbes via l'Associated Press qu'en raison des fortes ventes en 2010 parmi les chaînes de restaurants, il pensait que le service alimentaire était dans une « phase de correction », notant les entreprises qui « s'adressent à des clients à revenus plus élevés », comme les fast-foods. -les chaînes décontractées et de friction, « connaîtront le plus de stabilisation et de croissance ».

Même si le marché du travail américain reste atone, les restaurants et autres destinations de services alimentaires sont en passe de créer plus de 100 000 emplois depuis l'été dernier, ce qui en fait les plus grands créateurs d'emplois en 2010, rapporte USA Today.

Despite its good influence on the economy, the high food consumption also has a major drawback: Obesity.  American obesity is rising in 28 states and adult obesity went up over 20 percent since 1991, reports the Trust for America’s Health (TFAH).  This is the reason why food service industries have to participate in producing healthier and more organic-based food.

Food safety is also an issue. Even though America is one of the safest food suppliers in the world, the U.S Food and Drug Administration (FDA) rates almost 80 million cases of food-related illness per year.  In response to this. the House of Congress passed a law for preventative control of food import and export in December 2010.

The food service industries also need to be more transparent for consumers because an increasing number of people get food allergies (such as lactose intolerance and nut allergies). The Food Allergen Labeling and Consumer Protection Act of 2004 gives more protection to consumers. Members of the food service industry must now list all allergens and common names for ingredients in their ingredient labeling process.  In addition, menus must show all ingredients and the caloric content.  The goal for many providers is to supply a good-tasting meal with healthier ingredients.

Furthermore the food service industry has to struggle with increasing commodity prices. The United Nations is warning of another food price shock as corn and soybean prices are at their highest level in 2.5 years, and soybeans stockpiles at 30 year lows.  It could surpass the 2008 scare that triggered food riots in develping countries around the globe.  Economist David Rosenberg is warning: “We clearly have a global food crisis on our hands.”

Selon Wells Fargo, le prix de la viande, notamment du porc et du bœuf, augmentera deux fois plus que l'année dernière.

In the United States food prices account for, on average, 10 percent up to 14 percent of personal income (vs. about 50 percent in the developing world). Nevertheless, they have an impact on consumer confidence and job creation, and this time looks to be no different, especially combined with the tug of higher energy prices.

Durabilité

Il existe également de nombreuses opportunités pour améliorer la durabilité dans le secteur de la restauration. Le commerce équitable en est un exemple.

TransFair USA is a community that secures fair trade production, helping farmers produce the capital needed to buy the goods needed for their businesses.  One of their biggest members is Starbucks, which only uses fair trade beans in its coffee.  Transfair USA’s biggest job is empowering farmers to lift themselves out of poverty by investing in their farms and communities, protecting the environment, and developing the business skills necessary to compete in the global marketplace.  Fair trade, by definition,  also includes fair prices, fair labor conditions, and environmentally sustainable efforts.

By setting up green buildings, factories can produce energy-efficient products by reducing unnecessary energy or by using renewable energy.  This associates a reduction of CO2 emissions.  So far, the U.S Green Building Council (USGBC), a non profit organization, counts more than 18,000 members in leading enterprises and communities implementing this green technology.

Gestion des stocks alimentaires

Food Inventory management means calculating, checking, and minimizing costs for food.

In restaurants, food costs are one of the highest controllable costs.  Dealing with food is a challenge because of its perishability.  As a fact, almost every ingredient has a limited shelf life, much of it less than a week.  There are large quantities of people and instruments that directly handle food inventory.  Regardless of size, even small restaurants need more than dozens of employees to produce, prepare, and finally serve the food to the consumer.  To manage profitability, restaurants turn to food inventory management within the organization.

Les systèmes d’inventaire alimentaire sont compliqués à contrôler et difficiles à administrer au niveau du magasin. Les technologies plus anciennes basées sur les magasins rencontrent généralement des difficultés car elles nécessitent souvent des solutions de bureau à jour.

For restaurant chains, centralized browser-based food management modules are considered by some to be a robust alternative.  Other advantages may include centralized ingredient and recipe management, managed inventory by an unlimited number of ingredients and count frequencies, computed real-time product variance, generative warning messages, established user audit trails, transferred product between locations, and record waste.