{"id":4214,"date":"2026-06-24T20:25:05","date_gmt":"2026-06-24T18:25:05","guid":{"rendered":"https:\/\/neofournil.com\/levaintolyse\/?p=4214"},"modified":"2026-06-25T11:01:44","modified_gmt":"2026-06-25T09:01:44","slug":"la-toque-magazine-5-defis-boulangerie","status":"publish","type":"post","link":"https:\/\/neofournil.com\/levaintolyse\/la-toque-magazine-5-defis-boulangerie\/","title":{"rendered":"Les 5 d\u00e9fis de la boulangerie de demain"},"content":{"rendered":"

\u00a0L’ATTRACTIVIT\u00c9 DE LA RESTAURATION BOULANG\u00c8RE<\/h2>\n

N\u00b0 380 Juin – juillet 2026 – LA TOQUE Magazine<\/em><\/a><\/p>\n

Baisse de trafic, consommation de pain qui s\u2019\u00e9miette dans un secteur en mutation\u2026 <\/span>Nicolas Nouchi, fondateur de Strateg\u2019eat<\/a> (cabinet de conseil sp\u00e9cialis\u00e9 dans le foodservice) et <\/span>Michel Loiselet, fondateur de Fournil Sant\u00e9 Saveur<\/a> et sp\u00e9cialiste en implantation de nouveaux <\/span>\u00a0fournils, livrent leurs pistes pour renverser la tendance et gagner en attractivit\u00e9.<\/span><\/p><\/blockquote>\n

Si la boulangerie est moins touch\u00e9e par la baisse du panier moyen que d\u2019autres secteurs de la restauration, la r\u00e9duction du trafic \u2013 due \u00e0 l\u2019inflation, \u00e0 une moindre consommation de pain, ou encore \u00e0 la concurrence d\u2019autres acteurs \u2013 impacte le chiffre d\u2019affaires.
\nHeureusement, des solutions existent pour renverser la tendance et gagner en attractivit\u00e9.
\nMais cela n\u00e9cessite \u00ab un temps de recul pour se reconstruire et rebondir \u00bb, avance Nicolas Nouchi. Le fondateur de Strateg\u2019eat (cabinet de conseil sp\u00e9cialis\u00e9 dans le foodservice) et Michel Loiselet, chercheur, fondateur de N\u00e9ofournil et sp\u00e9cialiste en implantation de nouveaux fournils, livrent leurs pistes.<\/h4>\n

1 Optimisation<\/h2>\n

Freiner sa course \u00e0 l\u2019innovation<\/strong>
\n\u00ab Quasiment trois fois par mois, un boulanger remet en question un produit pour le renouveler ou le remplacer. Le but ? R\u00e9pondre aux attentes des consommateurs \u00bb<\/em>, lance Nicolas Nouchi.
\nUne course effr\u00e9n\u00e9e qui co\u00fbte cher, pr\u00e9vient l\u2019expert. \u00ab Il faut trouver un rythme plus standard et humainement r\u00e9alisable. Le boulanger doit \u00eatre alerte sur les tendances, mais rester rationnel, en optimisant. S\u2019il faut s\u2019ouvrir \u00e0 la restauration boulang\u00e8re dans le m\u00eame temps, \u00e7a d\u00e9borde ! Il y a beaucoup trop de sandwichs, de r\u00e9f\u00e9rences, en lien notamment \u00e0 ce besoin d\u2019innovation permanent. Or, il faut mettre en place un snacking construit. \u00bb<\/em>
\nC\u2019est la cl\u00e9 de l\u2019hybridation, explique Nicolas Nouchi. Avis partag\u00e9 par Michel Loiselet : \u00ab L\u2019id\u00e9e est de proposer moins de recettes \u2013 parfaitement ma\u00eetris\u00e9es \u2013 mais avec davantage de saveurs. \u00bb<\/em> Le sp\u00e9cialiste de Strateg\u2019eat reprend : \u00ab Il faut aussi accepter d\u2019avoir des rayons vid\u00e9s au fil de la journ\u00e9e, et occuper l\u2019espace de vente autrement, en travaillant le merchandising. Cela permet aussi de diminuer le g\u00e2chis. \u00bb<\/em><\/p>\n

\"Bio<\/p>\n

2 Ergonomie et modularit\u00e9*<\/h2>\n

Repenser l\u2019espace<\/strong>
\nL\u2019hybridation de l\u2019offre s\u2019accompagne de celle de l\u2019espace de vente. Pour Michel Loiselet, sp\u00e9cialiste en am\u00e9nagement de fournils, l\u2019avenir est aux environnements polyvalents et ouverts. \u00ab L\u2019am\u00e9nagement modulaire des boutiques est un point majeur. Que ce soit au niveau du labo, des vitrines, de l\u2019accueil des clients \u2013 avec des parties sp\u00e9cifiques : bar, places assises\u2026 \u2013, plus l\u2019espace est ergonomique, plus il est possible de valoriser ses gammes de produits. \u00bb<\/em>
\nEt Nicolas Nouchi d\u2019ajouter : \u00ab La viennoiserie, la p\u00e2tisserie, le pain doivent \u00eatre pens\u00e9s diff\u00e9remment, afin que la boulangerie soit davantage per\u00e7ue comme un lieu universel, \u00e0 l\u2019image des coffee shops. \u00bb
\nAinsi, l\u2019artisan sera plus \u00e0 m\u00eame de proposer des prix sup\u00e9rieurs \u00e0 la moyenne. \u00ab Le client est davantage pr\u00eat \u00e0 mettre le prix s\u2019il n\u2019a pas l\u2019impression d\u2019\u00eatre dans une boulangerie traditionnelle. \u00bb<\/em>
\nMichel Loiselet va encore plus loin : \u00ab Le boulanger de demain aura un commerce \u00e9largi, coupl\u00e9 \u00e0 une \u00e9picerie ou \u00e0 un restaurant, par exemple. La rentabilit\u00e9 passera par l\u00e0. \u00bb<\/em><\/p>\n

\"https:\/\/www.latoque.fr\/vente\/article\/899623\/attractivite-les-cinq-defis-de-la-boulangerie-de-demain\"

https:\/\/www.latoque.fr\/vente\/article\/899623\/attractivite-les-cinq-defis-de-la-boulangerie-de-demain<\/a><\/p><\/div>\n

3 Management<\/h2>\n

Fid\u00e9liser son personnel<\/strong>
\nManque de personnel, salari\u00e9s non investis\u2026 pour pallier ces probl\u00e8mes et surtout fid\u00e9liser ses employ\u00e9s, la rotation des postes et des responsabilit\u00e9s \u2013 dans la mesure du possible \u2013 est cruciale.
\nAujourd\u2019hui, \u00ab il faut bichonner ses \u00e9quipes, les valoriser, en trouvant un \u00e9quilibre entre charge de travail, co\u00fbts de production et trafic, pour ne pas user le personnel \u00bb,<\/em> pr\u00e9cise Nicolas Nouchi.
\nSans oublier le biais de la formation, des apprentis jusqu\u2019aux vendeurs. Autre piste : investir dans des machines polyvalentes. \u00ab Pour exemple, le N\u00e9omix remplace trois machines \u2013 fermentolevain, p\u00e9trin souffleur et batteur \u2013, divisant le temps de main-d\u2019\u0153uvre de 40 %. Cela permet aussi de mieux r\u00e9mun\u00e9rer ses salari\u00e9s et de limiter la fatigue \u00bb<\/em>, argue Michel Loiselet.<\/p>\n

4 Canaux de vente<\/h2>\n

Aller sur tous les terrains<\/strong>
\nE-commerce, march\u00e9 BtoB pour alimenter le restaurants ou le retail, \u00ab outre la vente sur place ou \u00e0 empo<\/em>rter, il est essentiel d\u2019avoir une vision \u00e0 360\u00b0 \u00bb, souligne Michel Loiselet. \u00ab Sans oublier l\u2019espace traiteur pour les entreprises \u00bb, sugg\u00e8re Nicolas Nouchi.
\nEt ce, m\u00eame avec des gammes et des recettes limit\u00e9es. En effet, \u00e9quip\u00e9 de machines haut de gamme aux fonctionnalit\u00e9s pointues, l\u2019artisan peut activer divers leviers de vente.<\/p>\n

\"Bio<\/p>\n

5 Du p\u2019tit d\u00e8j au d\u00eener<\/h2>\n

D\u00e9bloquer de nouveaux cr\u00e9neaux<\/strong>
\nL\u2019objectif \u00e0 l\u2019avenir ? \u00ab Aller chercher plus de clients ! \u00bb<\/em> pointe Nicolas Nouchi.
\nCela passe notamment par la captation de nouveaux instants de la journ\u00e9e. \u00ab Il faut d\u00e9bloquer les cr\u00e9neaux encore peu exploit\u00e9s, \u00e0 savoir le moment du petit d\u00e9jeuner, et pourquoi pas celui du d\u00eener, qui a du potentiel, et se positionner en mettant en place la bonne formule \u00bb<\/em>, conseille le sp\u00e9cialiste.
\n\u00ab Le boulanger \u00e9labore d\u00e9j\u00e0 cette offre alimentaire au quotidien, tout en restant vigilant \u00e0 l\u2019aspect qualitatif et gustatif, pour fid\u00e9liser le client.
\nC’est ce que permet le proc\u00e9d\u00e9 LEVAINTOLYSE\u00a9<\/a> brevet\u00e9,<\/strong>\u00bb souligne Michel Loiselet.
\n<\/em><\/p>\n

\u00c9lodie-Elsy Moreau<\/a><\/p>\n

\"Gamme<\/a>

Gamme NEOMIX\u00a9 P\u00e9trin – Batteur – Fermenteur int\u00e9gr\u00e9s de 7,5L \u00e0 160L<\/p><\/div>\n

 <\/p>\n

\n

 <\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

\u00a0L’ATTRACTIVIT\u00c9 DE LA RESTAURATION BOULANG\u00c8RE N\u00b0 380 Juin – juillet 2026 – LA TOQUE Magazine Baisse…<\/p>\n","protected":false},"author":1,"featured_media":4215,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[39,37,38,36,35],"class_list":["post-4214","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classe","tag-bio-fournils","tag-levaintolyse","tag-neofournils","tag-neomix","tag-presse"],"yoast_head":"\nLes 5 d\u00e9fis de la boulangerie de demain | FOURNIL SANT\u00c9 SAVEUR l'innovation en panification naturelle<\/title>\n<meta name=\"description\" content=\"Article presse : LA TOQUE Magazine juin 2026 Les 5 d\u00e9fis de la boulangerie de demain Nicolas Nouchi et Michel Loiselet livrent les pistes\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" 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