{"id":52064,"date":"2020-04-07T12:40:02","date_gmt":"2020-04-07T10:40:02","guid":{"rendered":"https:\/\/www.santpol.edu.es\/incrementar-la-eficiencia-del-negocio-de-las-companias-del-canal-horeca-va-a-ser-fundamental\/"},"modified":"2020-04-07T15:30:47","modified_gmt":"2020-04-07T13:30:47","slug":"incrementar-eficiencia-del-negoci-de-les-companyies-del-canal-horeca-sera-fonamental","status":"publish","type":"post","link":"https:\/\/www.santpol.edu.es\/ca\/blog\/incrementar-eficiencia-del-negoci-de-les-companyies-del-canal-horeca-sera-fonamental\/","title":{"rendered":"&#8220;Incrementar l&#8217;efici\u00e8ncia del negoci de les companyies del canal HORECA ser\u00e0 fonamental&#8221;"},"content":{"rendered":"<p>[vc_row][vc_column][vc_column_text]<strong>Llu\u00eds Cod\u00f3 i Pla \u00e9s director d&#8217;<a href=\"http:\/\/horecasolutions.biz\/\" target=\"_blank\" rel=\"noopener noreferrer\">Horeca Solutions<\/a>, empresa de consultoria especialitzada en restauraci\u00f3 i Foodservice. Amb Cod\u00f3 parlem sobretot del futur de les empreses del canal HORECA. Amb quin escenari es trobaran un cop finalitzi la crisi del coronavirus? A quins reptes s&#8217;enfrontaran despr\u00e9s de la pand\u00e8mia de la Covid-19? Com a apunt inicial: &#8220;Incrementar l&#8217;efici\u00e8ncia del negoci ser\u00e0 una de les claus&#8221;, pronostica Cod\u00f3. L&#8217;entrevista completa, a continuaci\u00f3.<\/strong>[\/vc_column_text][vc_separator][vc_column_text]<strong>Quin ha estat l&#8217;impacte a nivell econ\u00f2mic i estructural de la crisi de la Covid-19 a la seva empresa?<\/strong><\/p>\n<p>Com a empresa que oferim serveis a altres empreses del canal HORECA, la crisi de la Covid-19 ens ha suposat una aturada gaireb\u00e9 absoluta de l&#8217;activitat; ja que els equips humans o b\u00e9 han estat afectats per Expedients Temporals de Regulaci\u00f3 d&#8217;Ocupaci\u00f3 (ERTO) o b\u00e9 estan a l&#8217;espera de veure com evoluciona el contagi.<\/p>\n<p>Aix\u00ed que estem acabant de tancar algunes propostes amb els nostres clients i replantejant els calendaris que ten\u00edem marcats. Aix\u00ed mateix, dediquem temps a millorar la nostra estructura de productes i serveis per poder oferir solucions als nostres clients un cop passi tot aix\u00f2. En certa manera,<strong> hem aprofitat per posar ordre.<\/strong><\/p>\n<p>&nbsp;<\/p>\n<blockquote><p><span style=\"color: #981e32;\"><em>Quan la capacitat de consum cau, el primer sector que se&#8217;n ressent \u00e9s el de la restauraci\u00f3<\/em><\/span><\/p><\/blockquote>\n<p>&nbsp;<\/p>\n<p><strong>Com es preparen per al &#8220;despr\u00e9s de&#8221;?<\/strong><\/p>\n<p>El despr\u00e9s per a nosaltres implica <strong>respondre el m\u00e9s r\u00e0pidament possible<\/strong> a les peticions que tindrem dels nostres clients: posada en marxa de nous conceptes, finalitzar projectes ja iniciats, preparar alguna proposta pendent, etc.<\/p>\n<p>D&#8217;altra banda, aquesta parada de l&#8217;activitat ens permetr\u00e0 <strong>oferir nous productes<\/strong> que estem preparant. Per exemple:<strong> un aspecte cr\u00edtic de les companyies del canal HORECA \u00e9s saber en quin nivell d&#8217;efici\u00e8ncia de gesti\u00f3 es mouen i optimitzar-lo per &#8220;deixar de perdre diners&#8221;<\/strong>. Hem creat un model que ens permet auditar el nivell d&#8217;efici\u00e8ncia empresarial d&#8217;un hotel o restaurant de 0 a 100. Penso que incrementar l&#8217;efici\u00e8ncia del negoci ser\u00e0 una q\u00fcesti\u00f3 fonamental quan tot aix\u00f2 passi.[\/vc_column_text][vc_column_text]<strong>Quins nous escenaris es poden obrir al mercat un cop finalitzi la quarantena?<\/strong><\/p>\n<p>Realment no s\u00e9 que passar\u00e0 i crec que ning\u00fa no ho sap. El que s\u00ed que crec \u00e9s que tindrem ganes de sortir i gaudir del nostre oci, de recuperar el temps perdut. La cultura mediterr\u00e0nia \u00e9s oberta i molt socialitzadora i crec que aix\u00f2 no ho perdrem.<\/p>\n<p>Una altra cosa \u00e9s la capacitat adquisitiva que ens quedi. Aquest pot ser un problema, ja que quan la capacitat de consum cau, el primer sector que se&#8217;n ressent \u00e9s el de la restauraci\u00f3.<\/p>\n<p>Aix\u00ed mateix, <strong>seguir\u00e0 creixent <a href=\"https:\/\/santpol.edu.es\/ca\/blog\/menjar-a-domicili-la-reinvencio-dels-restaurants-davant-el-tancament-pel-coronavirus\/\" target=\"_blank\" rel=\"noopener noreferrer\">el negoci del delivery<\/a><\/strong>. Aquesta \u00e9s una palanca de creixement de la restauraci\u00f3 molt important; crec que tot restaurant hauria de plantejar-se aquesta l\u00ednia de negoci. No obstant aix\u00f2, un element cr\u00edtic a considerar \u00e9s el &#8220;packaging&#8221;: si aconseguim que transmeti la nostra imatge de marca i mantingui les caracter\u00edstiques organol\u00e8ptiques del producte; tindrem molt de guanyat.[\/vc_column_text][vc_column_text]<\/p>\n<blockquote><p><span style=\"color: #981e32;\"><em>Crec que tot restaurant hauria de plantejar-se la l\u00ednia de negoci del delivery<\/em><\/span><\/p><\/blockquote>\n<p>&nbsp;<\/p>\n<p><strong>Qu\u00e8 recomanaria a les empreses de canal HORECA per a l&#8217;escenari actual i futur?<\/strong><\/p>\n<p>&#8211; <strong>Repensar i reformular la proposta de valor.<\/strong> Revisar el nostre posicionament i valor de mercat. Per exemple, la fixaci\u00f3 de preus i comercialitzaci\u00f3 \u00e9s una estrat\u00e8gia b\u00e0sica. No podem comen\u00e7ar a baixar preus i oferir descomptes per retenir clients. Si fem aix\u00f2 els nostres marges cauran en picat. Haur\u00edem de potenciar el nostre mix de vendes: plats m\u00e9s rendibles i populars des de la perspectiva del client. I dissenyar men\u00fas adequats al preu mitj\u00e0 que podem obtenir. Pot passar que les nostres vendes no pugin, per\u00f2 s\u00ed que aconseguirem mantenir o millorar el marge.<\/p>\n<p>&#8211;<strong> Parlar amb els nostres prove\u00efdors i arrendataris.<\/strong> No podem tancar el restaurant i arrossegar un deute. Per aix\u00f2 \u00e9s important prendre decisions pel que fa als preus del lloguer i altres costos fixos.<\/p>\n<p>&#8211; <strong>Anal\u00edtica forense de despeses.<\/strong> Hem de dur a terme una minuciosa an\u00e0lisi de tota l&#8217;estructura de despeses del negoci, ajustant tot all\u00f2 que realment no aporta valor. Per\u00f2 cal tenir molta cura, ja que les decisions que prenguem afectaran al nostre futur posicionament i valor de mercat.<\/p>\n<p>&#8211; Una estrat\u00e8gia que estan fent algunes companyies americanes \u00e9s la de <strong>vendre &#8220;targetes regal&#8221;<\/strong> per quan acabi la crisi. D&#8217;aquesta manera intenten fidelitzar els clients de cara al futur.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text]Llu\u00eds Cod\u00f3 i Pla \u00e9s director d&#8217;Horeca Solutions, empresa de consultoria especialitzada en restauraci\u00f3 i Foodservice. Amb Cod\u00f3 parlem sobretot del futur de les empreses del<span class=\"excerpt-hellip\"> [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":52057,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4770,4771,5025,4772],"tags":[5068,5166,5167,5170,5171,5278,5840,5842,5859,5860,5861,5862,5858,5863],"class_list":["post-52064","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias-en-ca","category-noticias-home-en-ca","category-noticias-inicio-ca","category-noticias-sector-en-ca","tag-5068","tag-5166","tag-5167","tag-5170","tag-5171","tag-5278","tag-5840","tag-5842","tag-5859","tag-5860","tag-5861","tag-5862","tag-5858","tag-5863"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>&quot;Incrementar l&#039;efici\u00e8ncia del negoci de les companyies del canal HORECA ser\u00e0 fonamental&quot; - 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