{"id":18353,"date":"2017-04-14T09:41:40","date_gmt":"2017-04-14T09:41:40","guid":{"rendered":"https:\/\/www.retaildetail.be\/food\/snacking-sept-grands-defis-2\/"},"modified":"2017-04-14T09:41:40","modified_gmt":"2017-04-14T09:41:40","slug":"snacking-sept-grands-defis-2","status":"publish","type":"post","link":"https:\/\/www.retaildetail.be\/fr\/news\/food\/snacking-sept-grands-defis-2\/","title":{"rendered":"Snacking : sept grands d\u00e9fis"},"content":{"rendered":"

\u201cDans cinq ans, le volume de snacking aura doubl\u00e9\u201d, pr\u00e9dit l\u2019expert en services alimentaires Eddy Bovijn, de Food in Mind. \u201cLes mod\u00e8les de consommation et de valeurs traditionnels sont en pleine \u00e9volution.\u201d Il entrevoit sept d\u00e9fis majeurs.\u00a0<\/p>\n

<\/p>\n

\n1. Sachez qui est votre consommateur<\/h2>\n

\nSi la grande enqu\u00eate de Food in Mind et iVox clarifie bien une chose, c\u2019est que \u2018le consommateur en ext\u00e9rieur\u2019 n\u2019existe plus. \u201cDans notre enqu\u00eate, nous avons identifi\u00e9 quatre types de snacks diff\u00e9rents. Pour les fournisseurs, tout l\u2019art consistera \u00e0 bien cibler un ou plusieurs de ces profils de snacks\u201d, d\u00e9clare Eddy Bovijn.<\/p>\n

\n\u201cAujourd\u2019hui, nous constatons encore la dominance de grandes cha\u00eenes telles qu\u2019Exki<\/strong>, Lunch Garden <\/strong>ou McDonald\u2019s<\/strong>, qui s\u2019implantent dans des \u2018prime locations\u2019 fort fr\u00e9quent\u00e9es. Cette approche fait partie du pass\u00e9. L\u2019avenir appartient \u00e0 une offre diversifi\u00e9e, adapt\u00e9e \u00e0 un ou quelques groupes-cibles et moments de consommation sp\u00e9cifiques.\u201d\u00a0<\/p>\n

\n\u201cLe consommateur en ext\u00e9rieur n\u2019est pas \u2018fig\u00e9\u2019. Il devient exigeant mais reste flexible. Une enqu\u00eate d\u2019iVvox et Food in Mind (les 10 commandements du consommateur) indique qu\u2019en fonction du lieu de consommation – entreprise, horeca, d\u00e9placement – le m\u00eame consommateur affichera diff\u00e9rents modes de consommation et mettra l\u2019accent sur d\u2019autres param\u00e8tres, durables ou non. Pour un m\u00eame consommateur, l\u2019attention envers le bio, les produits \u00e9quitables ou les aliments locaux peut varier en fonction du lieu.\u201d
\n\u00a0<\/p>\n

2. Le producteur se professionnalise<\/h2>\n

\nPour les raisons susmentionn\u00e9es, le producteur ou fournisseur sera oblig\u00e9 d\u2019identifier les utilisateurs finaux de l\u2019op\u00e9rateur\/du prestataire. Dans le cadre des services alimentaires, c\u2019est la gestion des cat\u00e9gories qui sera appliqu\u00e9e, comme c\u2019est le cas dans le secteur du d\u00e9tail.\u00a0<\/p>\n

\n\u201cLe Sales ne va plus prospecter dans l\u2019horeca ou la restauration en g\u00e9n\u00e9ral, mais op\u00e9rera de fa\u00e7on bien plus s\u00e9lective, au niveau d\u2019un sous-segment. Ainsi, par exemple, vous pouvez axer des produits et une strat\u00e9gie commerciale adapt\u00e9s sur les soins de jour, avec une consommation sur place par l\u2019accompagnateur du patient. Ou sur des mini-cha\u00eenes de restauration rapide, par exemple, ou sur les produits d\u2019impulsion et \u2018on the go\u2019.\u201d\u00a0
\n\u00a0<\/p>\n

3. Le paradoxe de la sant\u00e9<\/h2>\n

\nHuit consommateurs sur dix pr\u00e9f\u00e8rent une alimentation saine, mais quatre sur dix y font parfois des entorses. \u201cCette situation ouvre des perspectives pour des produits frais et ultrafrais, avec un accent particulier sur des variables importantes telles que la saveur pure, davantage de l\u00e9gumes crus, une faible teneur en hydrates de carbone, le \u2018clean label\u2019, les allerg\u00e8nes, les calories,\u2026\u201d\u00a0<\/p>\n

\nUn \u00e9l\u00e9ment important r\u00e9side aussi dans les co\u00fbts \u00e9lev\u00e9s des produits frais et ultrafrais en mati\u00e8re de logistique. La rotation des produits est importante. Les produits ultrafrais ne se conservent que quatre jours. Dans ce contexte, les livraisons \u2018Just in time\u2019 sont essentielles.\u00a0
\n\u00a0<\/p>\n

4. Nice place to work<\/h2>\n

\nConserver les bons collaborateurs est un v\u00e9ritable d\u00e9fi pour les chefs d\u2019entreprise. La mise \u00e0 disposition d\u2019une offre attrayante et adapt\u00e9e en termes de restauration compte parmi les facteurs propices \u00e0 une satisfaction accrue du personnel. 56% disposent d\u2019un frigo au travail. 40% s\u2019y font livrer un plat de temps en temps. Un consommateur sur huit apporte des aliments \u00e0 r\u00e9chauffer. Seuls 50% ont un local d\u00e9di\u00e9 au lunch ou un coin-caf\u00e9. Tout cela peut \u00eatre nettement am\u00e9lior\u00e9.<\/p>\n

\n\u201cD\u2019apr\u00e8s nous, la cuisine collective d\u2019avant est d\u00e9pass\u00e9e. L\u2019avenir appartient aux concepts m\u00ealant des modules chauds et froids. Pensez aux coins-potages, bars \u00e0 petits pains ou \u00e0 p\u00e2tes\u2026 Les concepts forts ont un bel avenir devant eux.\u201d\u00a0
\n\u00a0<\/p>\n

5. Potentiel pour les automates<\/h2>\n

\nLorsqu\u2019un distributeur est pr\u00e9sent, sept consommateurs sur dix y prennent une boisson de temps \u00e0 autre et un sur deux y pr\u00e9l\u00e8ve un snack. Sur le plan des automates, la Belgique est nettement \u00e0 la tra\u00eene par rapport aux pays voisins.<\/p>\n

\u201cNous pensons qu\u2019une forte croissance est encore possible. Pour les automates traditionnels, nous entrevoyons une transition vers les \u2018vending walls\u2019 ou m\u00eame les v\u00e9ritables \u2018vending restaurants\u2019 o\u00f9 l\u2019on peut aller chercher et r\u00e9chauffer des snacks et repas, voire les emporter \u00e0 la maison.\u201d
\n\u00a0<\/p>\n

6. Eatertainment<\/h2>\n

\nLa concurrence fait rage entre des fournisseurs tr\u00e8s diversifi\u00e9s. Outre les cha\u00eenes de restaurants (La Place<\/strong>, The Foodmaker<\/strong>, Pizza Hut<\/strong>, Exki\u2026), il y a les traiteurs pour entreprises (Compass<\/strong>, Aramark<\/strong>, Sodexo<\/strong>\u2026), les d\u00e9taillants \u2018on-the-go\u2019 (Delitraiteur,<\/strong> Shop & Go<\/strong>, Press Shop<\/strong>,\u2026) et les d\u00e9taillants traditionnels (Carrefour<\/strong>, Delhaize<\/strong>, Colruyt<\/strong>\u2026). Chaque canal a ses propres arguments.<\/p>\n

\nL\u2019alimentation n\u2019est pas qu\u2019une activit\u00e9 fonctionnelle, visant \u00e0 ing\u00e9rer suffisamment de calories. C\u2019est surtout une activit\u00e9 sociale, une question de ressenti, d\u2019ambiance. Dans la lutte pour les \u2018parts d\u2019estomac\u2019, il est important de cr\u00e9er un environnement social agr\u00e9able. Il faut des arguments all\u00e9chants pour convaincre les clients de venir manger chez vous. \u201cNous voyons diff\u00e9rents concepts de restaurants se repositionner dans ce sens : Lunch Garden ou McDonald\u2019s, par exemple.\u201d\u00a0
\n\u00a0<\/p>\n

7. Blurring<\/h2>\n

\nLe d\u00e9tail devient un service alimentaire, le service alimentaire se mue en d\u00e9tail. Une premi\u00e8re piq\u00fbre a \u00e9t\u00e9 administr\u00e9e avec l\u2019av\u00e8nement des stations-services. En partenariat entre les soci\u00e9t\u00e9s p\u00e9troli\u00e8res et les d\u00e9taillants, de nouveaux concepts ont \u00e9t\u00e9 d\u00e9ploy\u00e9s dans des sites de type \u2018A\u2019 (le long d\u2019autoroutes) ou en p\u00e9riph\u00e9rie (voies d\u2019acc\u00e8s fort fr\u00e9quent\u00e9es et zones industrielles).\u00a0<\/p>\n

\n\u00ab\u00a0Nous trouvons une \u00e9tape suivante \u00e0 l\u2019\u00e9tranger via des concepts tels que AH to go d\u2019Albert Heijn<\/strong> aux Pays-Bas. Voyez aussi ce que fait Carrefour en Italie. Apr\u00e8s l\u2019ouverture d\u2019un \u2018market Gourmet\u2019 \u00e0 Milan, Carrefour a lanc\u00e9 le concept \u2018express Urban Life\u2019 d\u00e9but 2017 : un magasin de proximit\u00e9 avec un coin-repas, un comptoir \u00e0 sushis et un lounge bar. C\u2019est un exemple clair de la lutte pour les parts d\u2019estomac. Blurring : la bataille a commenc\u00e9\u2026\u00a0\u00bb \u00a0 \u00a0
\n\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

\u201cDans cinq ans, le volume de snacking aura doubl\u00e9\u201d, pr\u00e9dit l\u2019expert en services alimentaires Eddy Bovijn, de Food in Mind. \u201cLes mod\u00e8les de consommation et de valeurs traditionnels sont en pleine \u00e9volution.\u201d Il entrevoit sept d\u00e9fis majeurs.\u00a0 1. Sachez qui est votre consommateur Si la grande enqu\u00eate de Food in Mind et iVox clarifie bien […]<\/p>\n","protected":false},"author":1,"featured_media":18350,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[24],"tags":[],"people":[],"extra":[],"company":[],"topic":[],"region":[],"class_list":["post-18353","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"acf":[],"yoast_head":"\nSnacking : sept grands d\u00e9fis - RetailDetail BE<\/title>\n<meta name=\"description\" content=\"“Binnen vijf jaar zal het snackgebeuren verdubbeld zijn”, voorspelt foodservice expert Eddy Bovijn van Food in Mind. “De traditionele consumptie- en waardepatronen verschuiven.” Hij ziet zeven grote uitdagingen. \" \/>\n<meta name=\"robots\" content=\"index, follow, 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