{"id":1370,"date":"2022-10-14T18:40:10","date_gmt":"2022-10-14T16:40:10","guid":{"rendered":"https:\/\/www.campariacademy.com\/fr-fr\/?p=1370"},"modified":"2022-11-03T21:26:13","modified_gmt":"2022-11-03T19:26:13","slug":"refaire-monde-bars","status":"publish","type":"post","link":"https:\/\/www.campariacademy.com\/fr-fr\/inspiration\/refaire-monde-bars\/","title":{"rendered":"Refaire le monde (des bars)"},"content":{"rendered":"\n<p>Celles et ceux qui ouvrent un bar doivent se poser de nombreuses questions, et il est toujours surprenant de constater combien oublient la plus importante d&#8217;entre elles\u00a0: \u00ab\u00a0Quel budget affecter \u00e0 tout ce qui ne touche pas \u00e0 la gestion du bar\u00a0?\u00a0\u00bb vs \u00ab\u00a0Quel budget affecter aux op\u00e9rations qui concernent le bar \u00e0 proprement parler\u00a0?\u00a0\u00bb. C\u2019est une question difficile, car il faut <strong>une bonne compr\u00e9hension et l\u2019exp\u00e9rience<\/strong> de la gestion d\u2019un tel \u00e9tablissement\u00a0: manquer de l\u2019une ou de l\u2019autre se ressentira dans le produit fini. Vous pourriez ais\u00e9ment croire \u00e0 tort qu\u2019il faut concentrer la majorit\u00e9 de vos efforts dans l\u2019am\u00e9nagement et la d\u00e9coration de l\u2019espace, \u00e0 savoir les meubles, les \u00e9quipements et l\u2019ambiance g\u00e9n\u00e9rale, en pensant que cela vous distinguera de la concurrence et attirera du monde dans votre \u00e9tablissement plut\u00f4t qu\u2019un autre. <strong>Ce n\u2019est pas faux, mais ce n\u2019est pas non plus juste.<\/strong> Le v\u00e9ritable probl\u00e8me ne se manifeste qu\u2019une fois l\u2019\u00e9tablissement ouvert, car si vous n\u2019avez pas m\u00e9ticuleusement pr\u00e9vu votre concept et sa gestion, ou si vous n\u2019avez pas de plan, vous risquez fort de d\u00e9passer votre budget. <strong>Il est \u00e9tonnamment facile de trop d\u00e9penser<\/strong>, et de se retrouver malgr\u00e9 tout avec un \u00e9tablissement mal con\u00e7u qui ne fonctionnera jamais de mani\u00e8re efficace, ou pire, qui est condamn\u00e9 \u00e0 la faillite avant m\u00eame d\u2019avoir ouvert ses portes.<\/p>\n\n\n\n<p>Un sc\u00e9nario classique de notre secteur, et l\u2019un de ses principaux probl\u00e8mes, est le <strong>manque de communication entre les \u00ab&nbsp;trois principaux acteurs&nbsp;\u00bb de ce processus<\/strong>&nbsp;: les <strong>propri\u00e9taires<\/strong>, dont la vision et les investissements imagineront l\u2019endroit&nbsp;; les <em>concepteurs<\/em>, qui le construiront&nbsp;; et l\u2019\u00e9quipe qui le fera tourner une fois qu\u2019il sera ouvert. Le principal probl\u00e8me qui se pose dans ce contexte est un mauvais timing et le manque de communication. Les propri\u00e9taires et les concepteurs, qui sont souvent ceux qui lancent le projet, n\u2019ont <strong>parfois qu\u2019une compr\u00e9hension tr\u00e8s limit\u00e9e, voire aucune compr\u00e9hension du tout, de ce qu\u2019il faut pour faire tourner avec succ\u00e8s un \u00e9tablissement<\/strong>. Lorsqu&#8217;ils ne savent pas clairement comment concevoir, construire et organiser la logistique de leur r\u00eave, quelqu\u2019un doit \u00eatre pr\u00e9sent du c\u00f4t\u00e9 op\u00e9rationnel pour orienter le processus et concr\u00e9tiser les id\u00e9es. Si tel n&#8217;est pas le cas, <strong>les choix de conception sont souvent illogiques<\/strong> et sacrifient la logistique et le caract\u00e8re pratique de l\u2019\u00e9tablissement au profit de l\u2019esth\u00e9tique et des zones d\u2019accueil des clients.<\/p>\n\n\n\n<p>Une fois l\u2019\u00e9tablissement construit et pr\u00eat, <strong>l\u2019\u00e9quipe qui investira l\u2019espace intervient<\/strong> et, puisqu\u2019elle n\u2019intervient qu\u2019une fois les d\u00e9cisions prises, c\u2019est elle qui doit subir les cons\u00e9quences d\u2019un espace mal con\u00e7u, et par cons\u00e9quent porter la responsabilit\u00e9 d\u2019\u00e9ventuelles difficult\u00e9s. Toutefois, on ne cherche pas ici \u00e0 <strong>distribuer les bl\u00e2mes, mais \u00e0 trouver le moyen d\u2019\u00e9viter ces difficult\u00e9s<\/strong>, en r\u00e9unissant simplement ces trois acteurs. Une concertation bien men\u00e9e permettrait d\u2019\u00e9viter 70&nbsp;% des erreurs de conception, simplement gr\u00e2ce \u00e0 des \u00e9changes transparents et des retours d\u2019information.<\/p>\n\n\n\n<p>Si vous voulez ouvrir l\u2019\u00e9tablissement le matin pour servir du caf\u00e9, pr\u00e9voir une large gamme de spiritueux ou servir vingt types de vin diff\u00e9rents au verre, c\u2019est possible, mais il faudra concevoir l\u2019\u00e9tablissement en fonction, <strong>pour qu\u2019il soit concr\u00e8tement possible de le faire et que l\u2019exp\u00e9rience client soit positive<\/strong>. Prenons par exemple une carte des vins avec vingt propositions au verre&nbsp;: cela exige qu\u2019il y ait, dans l&#8217;\u00e9quipe, <strong>bien plus<\/strong> qu\u2019un seul sp\u00e9cialiste en vins exp\u00e9riment\u00e9 pour les choisir. Il faudra aussi un espace pour entreposer les vins&nbsp;; des caves \u00e0 vin r\u00e9frig\u00e9r\u00e9es pour servir les vins aux bonnes temp\u00e9ratures, davantage de verres, ce qui signifie qu\u2019il faudra des \u00e9tag\u00e8res pour les stocker, mais aussi une plus grande zone pour laver ces verres et davantage d\u2019employ\u00e9s affect\u00e9s \u00e0 cette zone. Cela p\u00e8sera \u00e0 son tour sur la gestion des ordures&nbsp;: que faire de toutes les bouteilles vides&nbsp;? La liste est potentiellement infinie, et <strong>ce ne sont l\u00e0 que quelques-unes des nombreuses questions auxquelles vous devrez r\u00e9fl\u00e9chir<\/strong> avant de concevoir l\u2019espace, autant de consid\u00e9rations qui augmenteront votre budget. Mais si vous ne connaissez pas toutes les \u00e9tapes qu\u2019implique de servir un verre de vin, ou plus important, une bouteille de vin au verre, il sera difficile de pr\u00e9voir et de concevoir l\u2019espace en fonction de ce service particulier.<\/p>\n\n\n\n<p>Il serait donc <strong>tr\u00e8s avantageux<\/strong> d\u2019avoir cette vision d\u2019ensemble d\u00e8s le d\u00e9part, non seulement en termes de co\u00fbt de construction, mais aussi en d\u00e9finissant des attentes raisonnables pour un espace et une \u00e9quipe. <strong>Il est toujours difficile de g\u00e9rer avec succ\u00e8s un commerce de bouche<\/strong>, mais si en plus vous ne le concevez pas bien d\u00e8s le d\u00e9part, cela devient une mission impossible. C\u2019est en r\u00e9alit\u00e9 une question de chiffres et avant de commencer \u00e0 pr\u00e9voir la couleur des peintures ou les coussins des banquettes, il serait utile de r\u00e9fl\u00e9chir au nombre de toilettes qui seront n\u00e9cessaires, et comment optimiser ce lieu pour raccourcir autant que possible la file d\u2019attente\u00a0? Combien de stations de bars ou de bartenders seront n\u00e9cessaires pour servir les clients dans cet espace\u00a0? Combien de r\u00e9frig\u00e9rateurs et de cong\u00e9lateurs seront n\u00e9cessaires\u00a0? Quelles sont les exigences de ventilation pour que l\u2019endroit soit aussi confortable en \u00e9t\u00e9 qu\u2019en hiver? Et c\u00e6tera. <strong>Vous ne vous poserez peut-\u00eatre pas instinctivement toutes ces questions pour l\u2019ouverture du bar de vos r\u00eaves<\/strong>, mais si vous voulez avoir un espace fonctionnel, il faut s\u2019y pencher. En effet, anticiper ces questions peut d\u00e9terminer la r\u00e9ussite de votre entreprise.<\/p>\n\n\n\n<p><em>Monica Berg<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Monica Berg partage LES questions \u00e0 se poser lors de l&#8217;ouverture d&#8217;un \u00e9tablissement. <\/p>\n","protected":false},"author":22,"featured_media":1241,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[22,27],"tags":[76],"theme":[4],"class_list":["post-1370","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-inspiration","category-tendances","tag-design-et-technologie"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Refaire le monde (des bars) - Campari Academy<\/title>\n<meta name=\"description\" content=\"Monica Berg partage ses conseils lors de la cr\u00e9ation d&#039;un bar et les questions auxquelles r\u00e9pondre avant de se lancer.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.campariacademy.com\/fr-fr\/inspiration\/refaire-monde-bars\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Refaire le monde (des bars) - 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