{"id":6958,"date":"2025-10-13T16:45:45","date_gmt":"2025-10-13T15:45:45","guid":{"rendered":"https:\/\/yavin.com\/blog\/?p=6958"},"modified":"2025-10-14T13:54:10","modified_gmt":"2025-10-14T12:54:10","slug":"conseils-nicolas-alary-holybelly","status":"publish","type":"post","link":"https:\/\/yavin.com\/blog\/restaurant\/conseils-nicolas-alary-holybelly\/","title":{"rendered":"5 tips de Nicolas Alary de Holybelly pour (essayer de) r\u00e9ussir en restauration !"},"content":{"rendered":"\r\n

Si ouvrir un restaurant<\/strong> en fait r\u00eaver plus d\u2019un, il n\u2019est pas \u00e9vident de se lancer dans l\u2019inconnu, sans avoir \u00e9t\u00e9 au pr\u00e9alable bien pr\u00e9par\u00e9 \u00e0 ce domaine ultra pris\u00e9. Avis \u00e0 tous les restaurateurs, d\u00e9butants ou aguerris : Nicolas Alary<\/a>, co-g\u00e9rant du restaurant parisien Holybelly<\/strong>, nous livre ses pr\u00e9cieux conseils pour r\u00e9ussir en restauration<\/strong> et se faire une place dans le m\u00e9tier digne de ce nom.<\/p>\r\n\r\n\r\n\r\n

C\u2019est en 2013 qu\u2019il a fait le pari fou d\u2019ouvrir Holybelly<\/strong>, associ\u00e9 \u00e0 sa copine Sarah Mouchot<\/strong>, suite \u00e0 un voyage \u00e0 Melbourne. L\u00e0-bas, la culture du petit-d\u00e9jeuner et du vrai joli caf\u00e9 y est omnipr\u00e9sente. Fun fact<\/em> : ce n\u2019\u00e9tait absolument pas le cas en France en 2013, lorsqu\u2019ils ont d\u00e9velopp\u00e9 ce projet. Ils se sont alors donn\u00e9 pour (tr\u00e8s) belle mission d\u2019importer cet art de vivre \u00e0 Paris ! From Melbourne to Paris<\/em>.<\/p>\r\n\r\n\r\n\r\n

Et c\u2019est un pari r\u00e9ussi puisqu\u2019aujourd\u2019hui Holybelly<\/strong> rayonne avec ses caf\u00e9s de quartier<\/strong> extr\u00eamement r\u00e9put\u00e9s et convoit\u00e9s, \u00e9quip\u00e9s depuis quelques mois par les terminaux de paiement Yavin<\/a><\/strong>.<\/p>\r\n\r\n\r\n\r\n

Organisation, motivation et, surtout, bonne humeur\u2026 Tour de piste des 5 tips de Nicolas Alary<\/strong> pour cartonner en restauration.<\/p>\r\n\r\n\r\n\r\n

\r\n
https:\/\/www.youtube.com\/watch?v=FbuODPGxN_I<\/div>\r\n<\/figure>\r\n\r\n\r\n\r\n

Tip n\u00b01 : soyez carr\u00e9.<\/h2>\r\n\r\n\r\n\r\n

Malheureusement, j\u2019ai peur que ce ne soit non n\u00e9gociable ! Il y a \u00e9norm\u00e9ment de pi\u00e8ces mouvantes dans un restaurant. Une bonne organisation<\/strong> \u00e0 tous les niveaux est indispensable : RH, compta, maintenance, etc. Si votre organisation est carr\u00e9e et saine d\u00e8s le d\u00e9but, vous serez plus apte \u00e0 r\u00e9ussir. Si c\u2019est le bordel d\u00e8s le d\u00e9but, vous vous tirerez une balle dans le pied.<\/p>\r\n\r\n\r\n\r\n

Tip n\u00b02 : ne faites pas (trop) de concessions.<\/h2>\r\n\r\n\r\n\r\n

Celui-ci est important. Il y a beaucoup de restos de nos jours et malheureusement je ne peux m\u2019emp\u00eacher de constater une uniformisation de l\u2019offre. Vous allez recevoir beaucoup de conseils des amis, de la famille et de vos clients\u2026 \u00c9coutez tout le monde, remerciez-les pour leurs conseils, mais restez proches de vos id\u00e9es et de vos envies<\/strong>. Bien s\u00fbr qu\u2019il y a des recettes qui marchent \u00e0 coup s\u00fbr : mais quel int\u00e9r\u00eat d\u2019avoir une \u00e9ni\u00e8me fois le m\u00eame resto ?<\/p>\r\n\r\n\r\n\r\n

Quand on a ouvert Holybelly<\/strong>, personne n\u2019y croyait (si, si !) et tout le monde nous disait \u201cdes \u0153ufs le matin ?!<\/em>\u201d, \u201cpas de service le soir ?!<\/em>\u201d, \u201c\u00e7a ne marchera jamais !<\/em>\u201d, etc. Faites-vous confiance, ne faites pas de concession sur vos id\u00e9es, vos envies, votre ADN. Vous risqueriez de devenir \u201cjuste\u201d un autre resto\u2026 Et personne n\u2019a besoin de \u00e7a ! Les gens veulent de vrais lieux !<\/p>\r\n\r\n\r\n\r\n

Tip n\u00b03 : ne prenez pas de raccourcis !<\/h2>\r\n\r\n\r\n\r\n

La restauration, c\u2019est dur. C\u2019est dur et \u00e7a reste dur m\u00eame lorsque les ann\u00e9es passent. Vous allez \u00eatre tent\u00e9s de prendre des raccourcis\u2026 Ne le faites pas<\/strong> ! La fa\u00e7on que vous avez de faire une chose se refl\u00e8te sur votre restaurant, dans son ensemble. Trop de gens favorisent une vision court terme au d\u00e9triment du long terme. C\u2019est la mauvaise strat\u00e9gie si vous voulez VRAIMENT r\u00e9ussir ! Je ne parle pas d\u2019une r\u00e9ussite financi\u00e8re \u00e9clair. Tout le monde peut briller et gagner beaucoup d\u2019argent pendant deux ans. J\u2019appelle \u00e7a les \u201cfeux d\u2019artifice<\/em>\u201d : \u00e7a monte haut, \u00e7a brille fort, tout le monde regarde et POUF, \u00e7a dispara\u00eet. Ne soyez pas un feu d\u2019artifice.<\/p>\r\n\r\n\r\n\r\n

Tip n\u00b04 : soyez g\u00e9n\u00e9reux(se).<\/h2>\r\n\r\n\r\n\r\n

On se dit souvent, \u00e0 tort, qu\u2019\u00eatre bon, gentil et g\u00e9n\u00e9reux va \u00eatre per\u00e7u comme une faiblesse qui sera automatiquement exploit\u00e9e. Il faut casser cette croyance. En 9 ans, et pr\u00e8s de 90 employ\u00e9s plus tard, personne n\u2019a jamais abus\u00e9 de notre g\u00e9n\u00e9rosit\u00e9. Au contraire, \u00e7a donne envie \u00e0 tout le monde d\u2019\u00eatre \u00e0 la hauteur de cette g\u00e9n\u00e9rosit\u00e9. On re\u00e7oit \u00e0 hauteur de ce que l\u2019on donne<\/strong> !<\/p>\r\n\r\n\r\n\r\n

Tip n\u00b05 : amusez-vous !<\/h2>\r\n\r\n\r\n\r\n

La vie est courte et elle passe vite ! N\u2019oubliez pas de vous amuser<\/strong>. \u00c7a commence par vous ! Si vous ne vous amusez pas, votre \u00e9quipe ne s\u2019amusera pas et vos clients non plus. On fait un superbe m\u00e9tier, avec certains moments difficiles, mais il est imp\u00e9ratif de garder la foi et de s\u2019amuser : sinon, aucun int\u00e9r\u00eat !<\/p>\r\n\r\n\r\n\r\n

Bonus : le tip sign\u00e9 Yavin.<\/h2>\r\n\r\n\r\n\r\n
\"Envoi\r\n
\u00a9 Cl\u00e9mence Sahuc<\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n

Merci Nicolas Alary<\/strong> pour ces 5 conseils<\/strong> honn\u00eates, concis et pr\u00e9cis, qui seront utiles \u00e0 tout restaurateur en qu\u00eate des meilleurs tips du m\u00e9tier. Et pour ma\u00eetriser l\u2019art du paiement \u00e0 la perfection, Yavin<\/strong> \u00e9quipe tous les restaurants et commer\u00e7ants de terminaux de paiement derni\u00e8re g\u00e9n\u00e9ration<\/a><\/strong> qui associent tout un panel de services innovants \u00e0 un design \u00e9pur\u00e9.<\/p>\r\n\r\n\r\n\r\n

\r\n
Obtenir une offre<\/a><\/div>\r\n<\/div>\r\n","protected":false},"excerpt":{"rendered":"

Si ouvrir un restaurant en fait r\u00eaver plus d\u2019un, il n\u2019est pas \u00e9vident de se lancer dans l\u2019inconnu, sans avoir \u00e9t\u00e9 au pr\u00e9alable bien pr\u00e9par\u00e9 \u00e0 ce domaine ultra pris\u00e9. Avis \u00e0 tous les restaurateurs, d\u00e9butants ou aguerris : Nicolas Alary, co-g\u00e9rant du restaurant parisien Holybelly, nous livre ses pr\u00e9cieux conseils pour r\u00e9ussir en restauration …<\/p>\n","protected":false},"author":12,"featured_media":7916,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false},"categories":[188,731],"tags":[],"acf":[],"yoast_head":"\nNicolas Alary, de Holybelly, nous livre 5 tips pour r\u00e9ussir en restauration.<\/title>\n<meta name=\"description\" content=\"Nicolas Alary, co-g\u00e9rant du restaurant parisien Holybelly, nous livre ses 5 tips pour r\u00e9ussir en restauration !\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/yavin.com\/blog\/restaurant\/conseils-nicolas-alary-holybelly\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" 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