{"id":164,"date":"2022-12-30T09:38:22","date_gmt":"2022-12-30T09:38:22","guid":{"rendered":"https:\/\/sensei.dionysos-digital.com\/2022\/12\/30\/2023-les-tendances-pour-hotellerie-restauration\/"},"modified":"2022-12-30T09:38:22","modified_gmt":"2022-12-30T09:38:22","slug":"2023-les-tendances-pour-hotellerie-restauration","status":"publish","type":"post","link":"https:\/\/joinsensei.co\/en\/2023-les-tendances-pour-hotellerie-restauration\/","title":{"rendered":"2023 : les tendances pour l\u2019h\u00f4tellerie-restauration"},"content":{"rendered":"<\/p>\n<\/p>\n<\/p>\n
<\/p>\n

\"\"<\/p><\/div>\n<\/p><\/div>\n<\/figure><\/div>\n

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Alors que 2022 se cl\u00f4ture apr\u00e8s une ann\u00e9e riche en nouveaut\u00e9s et rebondissements pour les professionnels de l\u2019h\u00f4tellerie-restauration, une nouvelle s\u2019ouvre avec des premi\u00e8res indications des tendances qui feront 2023.<\/p>\n

(Re)connexion, partage, exp\u00e9rience : d\u00e9couvrez les tendances de 2023 pour l\u2019h\u00f4tellerie-restauration !<\/strong><\/p>\n

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  1. \n

    Le partage comme valeur essentielle<\/strong><\/h2>\n<\/li>\n<\/ol>\n

    Plus que jamais le partage sera un sujet essentiel dans l\u2019exp\u00e9rience v\u00e9cue dans un restaurant. On n\u2019y vient pas seulement pour vivre son exp\u00e9rience culinaire mais pour partager : aussi bien les plats qu\u2019une vision du Chef, une atmosph\u00e8re, une exp\u00e9rience. <\/p>\n

    Les restaurants cr\u00e9ent une ambiance et une offre adapt\u00e9e au partage, avec des cuisines de plus en plus ouvertes, et une structure de salle propice aux rencontres et aux discussions.<\/p>\n<\/div>\n<\/p>\n<\/p>\n<\/p>\n

    <\/p>\n

    \"we-are-ona-sensei\"<\/p><\/div>\n<\/p><\/div>

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    \n

    Les grandes tables partag\u00e9es de We Are Ona.<\/em><\/p>\n<\/div>\n<\/figcaption><\/figure>\n<\/p><\/div>\n

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    2. Une cuisine engag\u00e9e et consciente<\/strong><\/h2>\n

    Plus que jamais marqu\u00e9e par les \u00e9volutions environnementales et les prises de conscience, la gastronomie \u00e9volue pour assumer pleinement son r\u00f4le.<\/p>\n

    Si manger est un acte citoyen, cuisiner est d\u00e9finitivement un acte militant, engag\u00e9, qui doit \u00eatre le prolongement des valeurs de ceux qui exercent ce m\u00e9tier.<\/p>\n

    De par le choix des produits ou des fournisseurs<\/strong>, des conditions de travail<\/strong>, l\u2019emplacement<\/strong>, de l\u2019offre de mani\u00e8re globale<\/strong>, la cuisine en 2023 rimera avec engagement.<\/p>\n

    3. Le savoir-faire ancien<\/strong><\/h2>\n

    Et si la cuisine de demain regardait vers hier ? On assiste de plus en plus au retour d\u2019un savoir-faire et techniques ancestrales, comme refuge dans un monde allant \u00e0 toute vitesse. <\/p>\n

    Si le savoir-faire de \u201cgrand-m\u00e8re\u201d<\/strong> est un atout que les restaurateurs vantent depuis un moment, on constate de plus en plus une \u00e9merge au format restaurateurs dans sa forme la plus brute. Comme pour revenir \u00e0 l\u2019essentiel.<\/p>\n

    Les produits sont plus bruts, moins travaill\u00e9s, on retravaille certains produits, certaines c\u00e9r\u00e9ales ou l\u00e9gumes, oubli\u00e9s ou d\u00e9nigr\u00e9s par le temps. On revient \u00e0 la ma\u00eetrise du feu pour des rendus plus primitifs. Faire du feu avec de l\u2019ancien ! <\/p>\n

    4. La libert\u00e9 des talents<\/strong><\/h2>\n

    Alors que le secteur de l\u2019h\u00f4tellerie-restauration fait face \u00e0 une p\u00e9nurie de talents sans pr\u00e9c\u00e9dents, l\u2019une des cl\u00e9s de l\u2019\u00e9panouissement des nouveaux talents passera par la libert\u00e9 offerte.<\/p>\n

    On le constate, la fid\u00e9lisation des talents passe par offrir de meilleures conditions de travail : salaire, horaires, avantages, jours de fermeture, etc<\/p>\n

    Certains restaurants n\u2019h\u00e9sitent pas \u00e0 fermer le samedi \/ dimanche et ainsi offrir des conditions de travail plus attractives \u00e0 leurs collaborateurs.<\/p>\n

    Cette nouvelle libert\u00e9 offerte aux talents leur permettra de s\u2019occuper diff\u00e9remment, de pouvoir s\u2019\u00e9panouir en s\u2019inspirant \u00e0 l\u2019ext\u00e9rieur, et r\u00e9aliser des missions de conseil pour d\u2019autres h\u00f4tels et restaurants<\/a>.<\/p>\n

    Car cette ouverture sur l\u2019ext\u00e9rieur est essentielle \u00e0 leur cr\u00e9ativit\u00e9 et leur \u00e9panouissement, et donc au final \u00e0 la r\u00e9ussite de l\u2019\u00e9tablissement ! <\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    Quelles seront les tendances majeures en 2023 pour l\u2019h\u00f4tellerie-restauration ? Voici les 4 tendances cl\u00e9s \u00e0 suivre ! <\/p>\n","protected":false},"author":32,"featured_media":165,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"qubely_global_settings":"","qubely_interactions":"","inline_featured_image":false,"_uag_custom_page_level_css":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-164","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classifiee"],"acf":[],"qubely_featured_image_url":{"full":["https:\/\/joinsensei.co\/wp-content\/uploads\/2022\/12\/pylyp-sukhenko-y-XZf_TNRms-unsplash.jpg",2500,1406,false],"landscape":["https:\/\/joinsensei.co\/wp-content\/uploads\/2022\/12\/pylyp-sukhenko-y-XZf_TNRms-unsplash.jpg",1200,675,false],"portraits":["https:\/\/joinsensei.co\/wp-content\/uploads\/2022\/12\/pylyp-sukhenko-y-XZf_TNRms-unsplash.jpg",540,304,false],"thumbnail":["https:\/\/joinsensei.co\/wp-content\/uploads\/2022\/12\/pylyp-sukhenko-y-XZf_TNRms-unsplash-150x150.jpg",150,150,true],"medium":["https:\/\/joinsensei.co\/wp-content\/uploads\/2022\/12\/pylyp-sukhenko-y-XZf_TNRms-unsplash-300x169.jpg",300,169,true],"medium_large":["https:\/\/joinsensei.co\/wp-content\/uploads\/2022\/12\/pylyp-sukhenko-y-XZf_TNRms-unsplash-768x432.jpg",660,371,true],"large":["https:\/\/joinsensei.co\/wp-content\/uploads\/2022\/12\/pylyp-sukhenko-y-XZf_TNRms-unsplash-1024x576.jpg",660,371,true],"1536x1536":["https:\/\/joinsensei.co\/wp-content\/uploads\/2022\/12\/pylyp-sukhenko-y-XZf_TNRms-unsplash-1536x864.jpg",1536,864,true],"2048x2048":["https:\/\/joinsensei.co\/wp-content\/uploads\/2022\/12\/pylyp-sukhenko-y-XZf_TNRms-unsplash-2048x1152.jpg",2048,1152,true],"qubely_landscape":["https:\/\/joinsensei.co\/wp-content\/uploads\/2022\/12\/pylyp-sukhenko-y-XZf_TNRms-unsplash.jpg",1200,675,false],"qubely_portrait":["https:\/\/joinsensei.co\/wp-content\/uploads\/2022\/12\/pylyp-sukhenko-y-XZf_TNRms-unsplash.jpg",540,304,false],"qubely_thumbnail":["https:\/\/joinsensei.co\/wp-content\/uploads\/2022\/12\/pylyp-sukhenko-y-XZf_TNRms-unsplash.jpg",140,79,false],"freeio-listing-grid":["https:\/\/joinsensei.co\/wp-content\/uploads\/2022\/12\/pylyp-sukhenko-y-XZf_TNRms-unsplash-495x370.jpg",495,370,true],"freeio-gallery":["https:\/\/joinsensei.co\/wp-content\/uploads\/2022\/12\/pylyp-sukhenko-y-XZf_TNRms-unsplash-950x500.jpg",950,500,true],"woocommerce_thumbnail":["https:\/\/joinsensei.co\/wp-content\/uploads\/2022\/12\/pylyp-sukhenko-y-XZf_TNRms-unsplash-300x300.jpg",300,300,true],"woocommerce_single":["https:\/\/joinsensei.co\/wp-content\/uploads\/2022\/12\/pylyp-sukhenko-y-XZf_TNRms-unsplash-600x337.jpg",600,337,true],"woocommerce_gallery_thumbnail":["https:\/\/joinsensei.co\/wp-content\/uploads\/2022\/12\/pylyp-sukhenko-y-XZf_TNRms-unsplash-410x410.jpg",410,410,true]},"qubely_author":{"display_name":"Sensei","author_link":"https:\/\/joinsensei.co\/en\/author\/julien-velu\/"},"qubely_comment":0,"qubely_category":"Non classifi\u00e9(e)<\/a>","qubely_excerpt":"Quelles seront les tendances majeures en 2023 pour l\u2019h\u00f4tellerie-restauration ? 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