{"id":12080,"date":"2011-01-18T16:44:17","date_gmt":"2011-01-18T16:44:17","guid":{"rendered":"https:\/\/www.sisinternational.com\/food-service-industries-spotlight-2011\/"},"modified":"2025-09-16T20:20:32","modified_gmt":"2025-09-17T00:20:32","slug":"industrie-de-la-restauration","status":"publish","type":"post","link":"https:\/\/www.sisinternational.com\/fr\/food-service-industry\/","title":{"rendered":"Pleins feux sur l'industrie de la restauration 2011"},"content":{"rendered":"
\"\u00c9tudes<\/figure>\n\n\n\n

<\/p>\n\n\n

Par Sonja Sobota ; Rueya Ceylan, analystes de recherche<\/p>\n

L'industrie de la restauration est l'une des plus grandes industries aux \u00c9tats-Unis.<\/p>\n

Les statistiques du Bureau of Labor des \u00c9tats-Unis indiquent que les secteurs li\u00e9s \u00e0 la pr\u00e9paration des aliments et au service des aliments constituent le troisi\u00e8me employeur en importance par groupes professionnels dans les zones m\u00e9tropolitaines et non m\u00e9tropolitaines.<\/p>\n

Il est indiqu\u00e9 que 2011 pourrait \u00eatre une excellente ann\u00e9e pour le secteur de la restauration. Les ventes devraient atteindre leur plus haut niveau depuis quatre ans, selon les analystes du secteur. Un rapport r\u00e9cemment publi\u00e9 par la soci\u00e9t\u00e9 de recherche Technomic pr\u00e9dit que les ventes totales des services de restauration aux \u00c9tats-Unis \u00e9clipseront 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 r\u00e9elle, ce qui prend en compte l'inflation dans le prix des menus. Et si cette pr\u00e9vision se r\u00e9alise, il s\u2019agirait de l\u2019une des croissances les plus \u00e9lev\u00e9es depuis 2008.<\/p>\n

Des sp\u00e9cialistes comme David Tarantino, analyste au sein du cabinet de gestion financi\u00e8re Baird, contribuent \u00e0 confirmer cette tendance. Il a annonc\u00e9 dans un article de Forbes via l'Associated Press qu'en raison des fortes ventes en 2010 parmi les cha\u00eenes de restaurants, il pensait que le service alimentaire \u00e9tait dans une \u00ab phase de correction \u00bb, notant les entreprises qui \u00ab s'adressent \u00e0 des clients \u00e0 revenus plus \u00e9lev\u00e9s \u00bb, comme les fast-foods. -les cha\u00eenes d\u00e9contract\u00e9es et de friction, \u00ab conna\u00eetront le plus de stabilisation et de croissance \u00bb.<\/p>\n

M\u00eame si le march\u00e9 du travail am\u00e9ricain reste atone, les restaurants et autres destinations de services alimentaires sont en passe de cr\u00e9er plus de 100 000 emplois depuis l'\u00e9t\u00e9 dernier, ce qui en fait les plus grands cr\u00e9ateurs d'emplois en 2010, rapporte USA Today.<\/p>\n

Despite its good influence on the economy, the high food consumption also has a major drawback: Obesity.\u00a0 American obesity is rising in 28 states and adult obesity went up over 20 percent since 1991, reports the Trust for America\u2019s Health (TFAH).\u00a0 This is the reason why food service industries have to participate in producing healthier and more organic-based food.<\/p>\n

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.\u00a0 In response to this. the House of Congress passed a law for preventative control of food import and export in December 2010.<\/p>\n

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.\u00a0 In addition, menus must show all ingredients and the caloric content. \u00a0The goal for many providers is to supply a good-tasting meal with healthier ingredients.<\/p>\n

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. \u00a0It could surpass the 2008 scare that triggered food riots in develping countries around the globe.\u00a0 Economist David Rosenberg is warning: \u201cWe clearly have a global food crisis on our hands.\u201d<\/p>\n

Selon Wells Fargo, le prix de la viande, notamment du porc et du b\u0153uf, augmentera deux fois plus que l'ann\u00e9e derni\u00e8re.<\/p>\n

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.<\/p>\n

Durabilit\u00e9<\/h3>\n

Il existe \u00e9galement de nombreuses opportunit\u00e9s pour am\u00e9liorer la durabilit\u00e9 dans le secteur de la restauration. Le commerce \u00e9quitable en est un exemple.<\/p>\n

TransFair USA is a community that secures fair trade production, helping farmers produce the capital needed to buy the goods needed for their businesses.\u00a0 One of their biggest members is Starbucks, which only uses fair trade beans in its coffee.\u00a0\u00a0Transfair 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.\u00a0\u00a0Fair trade, by definition, \u00a0also includes fair prices, fair labor conditions, and environmentally sustainable efforts.<\/p>\n

By setting up green buildings, factories can produce energy-efficient products by reducing unnecessary energy or by using renewable energy.\u00a0 This associates a reduction of CO2 emissions.\u00a0 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.<\/p>\n

Gestion des stocks alimentaires<\/h3>\n

Food Inventory management means calculating, checking, and minimizing costs for food.<\/p>\n

In restaurants, food costs are one of the highest controllable costs. \u00a0Dealing with food is a challenge because of its perishability.\u00a0 As a fact, almost every ingredient has a limited shelf life, much of it less than a week.\u00a0 There are large quantities of people and instruments that directly handle food inventory.\u00a0 Regardless of size, even small restaurants need more than dozens of employees to produce, prepare, and finally serve the food to the consumer.\u00a0\u00a0To manage profitability, restaurants turn to food inventory management within the organization.<\/p>\n

Les syst\u00e8mes d\u2019inventaire alimentaire sont compliqu\u00e9s \u00e0 contr\u00f4ler et difficiles \u00e0 administrer au niveau du magasin. Les technologies plus anciennes bas\u00e9es sur les magasins rencontrent g\u00e9n\u00e9ralement des difficult\u00e9s car elles n\u00e9cessitent souvent des solutions de bureau \u00e0 jour.<\/p>\n

For restaurant chains, centralized browser-based food management modules are considered by some to be a robust alternative.\u00a0 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.<\/p>\n

\u00a0<\/p>","protected":false},"excerpt":{"rendered":"

<\/span><\/span>Par Sonya Sobato ; Rueya Ceylan, analystes de recherche<\/p>\n

L'industrie de la restauration est l'une des plus grandes industries aux \u00c9tats-Unis.<\/p>\n

Les statistiques du Bureau of Labor des \u00c9tats-Unis indiquent que les secteurs li\u00e9s \u00e0 la pr\u00e9paration des aliments et au service des aliments constituent le troisi\u00e8me employeur en importance par groupes professionnels dans les zones m\u00e9tropolitaines et non m\u00e9tropolitaines.<\/p>\n

Il est indiqu\u00e9 que 2011 pourrait \u00eatre une excellente ann\u00e9e pour le secteur de la restauration. Les ventes devraient atteindre leur plus haut niveau depuis quatre ans, selon les analystes du secteur. Un rapport r\u00e9cemment publi\u00e9 par la soci\u00e9t\u00e9 de recherche Technomic pr\u00e9dit que les ventes totales des services de restauration aux \u00c9tats-Unis \u00e9clipseront 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 r\u00e9elle, ce qui prend en compte l'inflation dans le prix des menus. Et si cette pr\u00e9vision se r\u00e9alise, il s\u2019agirait de l\u2019une des croissances les plus \u00e9lev\u00e9es depuis 2008.<\/p>","protected":false},"author":1,"featured_media":65463,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[287],"tags":[],"class_list":["post-12080","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-industry-spotlight","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-50"],"_links":{"self":[{"href":"https:\/\/www.sisinternational.com\/fr\/wp-json\/wp\/v2\/posts\/12080","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sisinternational.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sisinternational.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sisinternational.com\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sisinternational.com\/fr\/wp-json\/wp\/v2\/comments?post=12080"}],"version-history":[{"count":6,"href":"https:\/\/www.sisinternational.com\/fr\/wp-json\/wp\/v2\/posts\/12080\/revisions"}],"predecessor-version":[{"id":69167,"href":"https:\/\/www.sisinternational.com\/fr\/wp-json\/wp\/v2\/posts\/12080\/revisions\/69167"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sisinternational.com\/fr\/wp-json\/wp\/v2\/media\/65463"}],"wp:attachment":[{"href":"https:\/\/www.sisinternational.com\/fr\/wp-json\/wp\/v2\/media?parent=12080"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sisinternational.com\/fr\/wp-json\/wp\/v2\/categories?post=12080"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sisinternational.com\/fr\/wp-json\/wp\/v2\/tags?post=12080"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}