{"id":1373,"date":"2022-10-14T18:56:12","date_gmt":"2022-10-14T16:56:12","guid":{"rendered":"https:\/\/www.campariacademy.com\/fr-fr\/?p=1373"},"modified":"2022-11-03T21:26:01","modified_gmt":"2022-11-03T19:26:01","slug":"design-technologie-avenir-bar","status":"publish","type":"post","link":"https:\/\/www.campariacademy.com\/fr-fr\/inspiration\/tendances\/design-technologie-avenir-bar\/","title":{"rendered":"Design & Technologie: l’avenir du bar"},"content":{"rendered":"\n

L\u2019h\u00f4tellerie-restauration a toujours \u00e9t\u00e9 un secteur fortement centr\u00e9 sur les relations humaines<\/strong>, qu\u2019il s\u2019agisse d\u2019h\u00e9berger des voyageurs, de servir des repas, ou comme beaucoup d\u2019entre nous, des cocktails. On a donc tendance \u00e0 oublier tous les \u00e9l\u00e9ments n\u00e9cessaires<\/strong> \u00e0 ces \u00e9changes. Bien avant de penser aux cocktails que vous servirez \u00e0 vos clients, vous devrez cr\u00e9er des concepts, imaginer des espaces, \u00e9quiper des cuisines et construire des bars. Mais par qui ? Et pour qui ? Voil\u00e0 deux grandes questions qui demeurent souvent sans r\u00e9ponse.<\/strong><\/p>\n\n\n\n

Pour chaque bar qui tourne bien, il y a d\u2019innombrables \u00e9tablissements qui \u00e9chouent, que ce soit en raison d\u2019une mauvaise organisation du service, de plans d\u2019\u00e9tage illogiques, d’un mauvais \u00e9clairage ou encore de conceptions de bars absurdes. Quel est le probl\u00e8me ? Quelles en sont les causes ? Comment y rem\u00e9dier ?<\/strong> Eh bien, je pense qu’il faut d’abord reconna\u00eetre qu\u2019il n\u2019y a pas de solution miracle. Les meilleurs bars sont souvent le fruit du temps, de l\u2019espace et de l\u2019endroit, c\u2019est-\u00e0-dire qu\u2019ils sont aussi uniques que les clients qu\u2019ils servent, les quartiers o\u00f9 ils se situent et les b\u00e2timents qui les abritent. Mais ils ont un point commun<\/strong> : ceux qui les ont cr\u00e9\u00e9s ont pris en consid\u00e9ration ces \u00e9l\u00e9ments (et bien plus) et s’y sont adapt\u00e9s.<\/p>\n\n\n\n

Pour ce deuxi\u00e8me \u00e9pisode de Perspectives, nous nous penchons sur le design et la technologie<\/strong> du point de vue d\u2019un bartender moderne. Parce que nos besoins ne cessent d\u2019\u00e9voluer, il est n\u00e9cessaire d’innover et d\u2019am\u00e9liorer les pratiques actuelles. L\u2019objectif est de continuer \u00e0 fournir des services de haute qualit\u00e9<\/strong> et \u00e0 r\u00e9pondre aux attentes toujours croissantes de nos clients. De nombreuses personnes consid\u00e8rent la technologie comme la ligne rouge du secteur de l’h\u00f4tellerie-restauration, un \u00ab ennemi \u00bb qui \u00e9radiquera le caract\u00e8re humain et interpersonnel des bars. Or, la technologie n\u2019est pas forc\u00e9ment compliqu\u00e9e ni mauvaise<\/strong> et, comme nous le verrons dans cet \u00e9pisode avec Joe Weiss de Cisco Meraki<\/strong>, lorsqu\u2019on s\u2019en sert correctement, elle peut constituer un avantage consid\u00e9rable.<\/p>\n\n\n\n

Au cours de la derni\u00e8re d\u00e9cennie, nous avons vu de plus en plus de bartenders devenir propri\u00e9taires de bars<\/strong>, ainsi qu’un abandon de la d\u00e9finition classique et d\u00e9pass\u00e9e de ce qu’un bar est et devrait \u00eatre. Le secteur s\u2019ouvre d\u00e9sormais davantage \u00e0 l\u2019individualit\u00e9<\/strong>, et aujourd’hui il n’est plus n\u00e9cessaire de s’\u00e9tablir dans de grandes m\u00e9tropoles comme Londres ou New-York pour plaire aux consommateurs avertis. Nous mettons le cap sur Singapour pour rendre visite \u00e0 Vijay Mudaliar <\/strong>dont les bars uniques sont n\u00e9anmoins de parfaits condens\u00e9s de la merveilleuse diversit\u00e9 du pays. \u00ab Native \u00bb c\u00e9l\u00e8bre l\u2019identit\u00e9 singapourienne, tandis que \u00ab Analogue \u00bb met l\u2019accent sur l\u2019\u00e9cologie et se trouve \u00e0 l\u2019avant-garde d\u2019une nouvelle g\u00e9n\u00e9ration d’\u00e9tablissements con\u00e7us de mani\u00e8re durable. \u00c0 Milan, nous avons discut\u00e9 avec Milo Occhipinti<\/strong>, propri\u00e9taire de Unseen, un bar du quartier de Lambrate en voie de devenir un \u00e9tablissement embl\u00e9matique gr\u00e2ce \u00e0 son design unique et \u00e0 un engouement m\u00e9diatique. Il incarne merveilleusement l\u2019hospitalit\u00e9 \u00e0 l\u2019italienne, tout en red\u00e9finissant compl\u00e8tement le concept du bar italien.<\/p>\n\n\n\n

Nous nous sommes \u00e9galement entretenus avec le studio de design Behind Bars<\/u><\/strong>, bas\u00e9 \u00e0 Oslo, qui a con\u00e7u des bars tels que le Himkok (Oslo), le SOMA (Londres) et le Graduate Hotel (New York), et avec qui j\u2019ai travaill\u00e9 en \u00e9troite collaboration lorsque je construisais mon propre bar Tay\u0113r + Elementary. En s\u2019appuyant sur leur exp\u00e9rience de l\u2019h\u00f4tellerie-restauration, combin\u00e9e \u00e0 des outils de conception avanc\u00e9s utilisant la r\u00e9alit\u00e9 virtuelle, ils ont cr\u00e9\u00e9 un processus de conception facile \u00e0 comprendre<\/strong>, qui est \u00e0 la fois efficace et rentable, et qui favorise \u00e9galement de meilleures conditions de travail pour celles et ceux qui exercent dans ce secteur.<\/p>\n\n\n\n

Il y aura toujours d\u2019innombrables fa\u00e7ons de penser et de concevoir un bar<\/strong>, tout comme il y aura toujours de nombreuses technologies r\u00e9pondant \u00e0 divers besoins. C\u2019est donc une bonne nouvelle de voir appara\u00eetre une demande d\u2019options plus ergonomiques. Il reste du chemin \u00e0 parcourir, mais qui sait, avec les bons outils, peut-\u00eatre que nous n’aurons pas besoin d’attendre encore un si\u00e8cle avant de constater d’autres changements.<\/strong><\/p>\n\n\n\n

Monica Berg<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Monica Berg pr\u00e9sente les diff\u00e9rents intervenant du 2\u00e8me \u00e9pisode de Perspectives consacr\u00e9 au design & \u00e0 la technologie dans le monde du bar<\/p>\n","protected":false},"author":22,"featured_media":1374,"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-1373","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-inspiration","category-tendances","tag-design-et-technologie"],"acf":[],"yoast_head":"\nDesign & Technologie: l'avenir du bar - Campari Academy<\/title>\n<meta name=\"description\" content=\"Monica Berg pr\u00e9sente les diff\u00e9rents intervenant du 2\u00e8me \u00e9pisode de Perspectives consacr\u00e9 au Design & \u00e0 la Technologie dans le monde du bar\" \/>\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\/design-technologie-avenir-bar\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Design & Technologie: l'avenir du bar - 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