{"id":54519,"date":"2025-04-26T13:50:09","date_gmt":"2025-04-26T13:50:09","guid":{"rendered":"https:\/\/www.europesays.com\/fr\/54519\/"},"modified":"2025-04-26T13:50:09","modified_gmt":"2025-04-26T13:50:09","slug":"le-pari-risque-des-restaurants-parisiens-lances-dans-une-course-a-lesthetisme","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/fr\/54519\/","title":{"rendered":"le pari risqu\u00e9 des restaurants parisiens, lanc\u00e9s dans une \u00abcourse \u00e0 l\u2019esth\u00e9tisme\u00bb"},"content":{"rendered":"

ENQU\u00caTE – <\/strong>Pour attirer une client\u00e8le avide d\u2019exp\u00e9riences et de partages sur les r\u00e9seaux sociaux, les \u00e9tablissements sont nombreux \u00e0 investir massivement dans leur apparence. Mais ce n\u2019est pas forc\u00e9ment gage de r\u00e9ussite sur la dur\u00e9e.<\/p>\n

Une course \u00e0 la d\u00e9coration la plus \u00abinstagrammable\u00bb possible. \u00c0 Paris, les\u00a0restaurants<\/a>\u00a0rivalisent d\u2019imagination pour transformer chaque recoin de leur \u00e9tablissement en v\u00e9ritable d\u00e9cor. Avec l\u2019objectif d\u2019attirer une client\u00e8le en qu\u00eate d\u2019exp\u00e9riences visuelles et de partages sur les r\u00e9seaux sociaux. Mais tout cela a un co\u00fbt pour les restaurants\u00a0: ils investissent massivement dans leur apparence, quitte parfois \u00e0 mettre en p\u00e9ril leur \u00e9quilibre financier. \u00abIl y a quelques ann\u00e9es, avoir des fleurs artificielles dans son restaurant permettait d\u2019augmenter le chiffre d\u2019affaires de 15 \u00e0 20%. Il faut un d\u00e9cor, un concept, pour que les gens le retiennent, et le partagent sur\u00a0Instagram\u00a0<\/a> \u00bb, explique Johan Derderian, pr\u00e9sident de la branche des caf\u00e9s, bars et restaurants au sein du Groupement des h\u00f4telleries et restaurations de France (GHR).<\/p>\n

Le ph\u00e9nom\u00e8ne s\u2019est acc\u00e9l\u00e9r\u00e9 ces dix derni\u00e8res ann\u00e9es, port\u00e9 par l\u2019arriv\u00e9e dans le milieu de la restauration de nouveaux entrepreneurs issus d\u2019\u00e9coles de commerce. \u00abC\u2019est \u00e0 partir de l\u00e0 que l\u2019on a commenc\u00e9 \u00e0 parler de d\u00e9cors esth\u00e9tiques. Et, aujourd\u2019hui, la restauration est tr\u00e8s instagrammable\u00bb, observe Bernard Boutboul, pr\u00e9sident de Gira, un cabinet de conseil sp\u00e9cialis\u00e9 dans la restauration. \u00abDans les ann\u00e9es 1980 et 1990, on mettait l\u2019accent sur la cuisine, et le d\u00e9cor \u00e9tait une toile de fond. C\u2019\u00e9taient des tables de bistrot, tr\u00e8s simples, se rem\u00e9more Jean-Christophe Bui, pr\u00e9sident des restaurateurs au sein de l\u2019UMIH (Union des m\u00e9tiers et des industries de l\u2019h\u00f4tellerie) \u00cele-de-France. \u00c0 partir des ann\u00e9es 2000, on a eu des restaurants \u00e0 th\u00e8me, puis des restaurants instagrammables.\u00bb<\/p>\n

\n Cet article est r\u00e9serv\u00e9 aux abonn\u00e9s. Il vous reste 73% \u00e0 d\u00e9couvrir.\n <\/p>\n

\"Le<\/p>\n

Vous avez envie de lire la suite ?<\/p>\n

D\u00e9bloquez tous les articles imm\u00e9diatement.<\/p>\n

\n D\u00e9j\u00e0 abonn\u00e9\u00a0?
\n Connectez-vous
\n <\/a>\n <\/p>\n","protected":false},"excerpt":{"rendered":"ENQU\u00caTE – Pour attirer une client\u00e8le avide d\u2019exp\u00e9riences et de partages sur les r\u00e9seaux sociaux, les \u00e9tablissements sont…\n","protected":false},"author":2,"featured_media":54520,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1358],"tags":[631,627,630,1348,1384,1385,340,398,343,634,405,629,3055,1386,636,58,59,632,638,1011,27,637,399,639,635,1340,401,628,633,407],"class_list":{"0":"post-54519","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-arts-et-design","8":"tag-action","9":"tag-actions-francaise","10":"tag-actualite-bourse","11":"tag-arts","12":"tag-arts-and-design","13":"tag-arts-et-design","14":"tag-bourse","15":"tag-bourse-de-paris","16":"tag-cac-40","17":"tag-cotation","18":"tag-cotations","19":"tag-cours-des-societes-francaises","20":"tag-decor","21":"tag-design","22":"tag-devises","23":"tag-divertissement","24":"tag-entertainment","25":"tag-fcp","26":"tag-figaro","27":"tag-fr","28":"tag-france","29":"tag-indices","30":"tag-investissement","31":"tag-le-figaro","32":"tag-marches","33":"tag-restaurant","34":"tag-sicav","35":"tag-societes-etrangeres","36":"tag-warrant","37":"tag-warrants"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@fr\/114404591199475453","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/fr\/wp-json\/wp\/v2\/posts\/54519","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/fr\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/fr\/wp-json\/wp\/v2\/comments?post=54519"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/fr\/wp-json\/wp\/v2\/posts\/54519\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/fr\/wp-json\/wp\/v2\/media\/54520"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/fr\/wp-json\/wp\/v2\/media?parent=54519"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/fr\/wp-json\/wp\/v2\/categories?post=54519"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/fr\/wp-json\/wp\/v2\/tags?post=54519"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}