{"id":25546813,"date":"2025-11-14T09:24:57","date_gmt":"2025-11-14T09:24:57","guid":{"rendered":"https:\/\/orbiskdev.wpengine.com\/blog\/comment-le-novotel-warszawa-centrum-a-reduit-le-gaspillage-alimentaire-de-69-grace-a-des-pratiques-hotelieres-durables\/"},"modified":"2026-03-04T09:22:25","modified_gmt":"2026-03-04T09:22:25","slug":"comment-le-novotel-warszawa-centrum-a-reduit-le-gaspillage-alimentaire-de-69-grace-a-des-pratiques-hotelieres-durables","status":"publish","type":"post","link":"https:\/\/orbisk.com\/fr\/blog\/comment-le-novotel-warszawa-centrum-a-reduit-le-gaspillage-alimentaire-de-69-grace-a-des-pratiques-hotelieres-durables\/","title":{"rendered":"Comment le Novotel Warszawa Centrum a r\u00e9duit le gaspillage alimentaire de 69 % gr\u00e2ce \u00e0 des pratiques h\u00f4teli\u00e8res durables"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><p>En seulement 2 ans, le <a href=\"https:\/\/all.accor.com\/hotel\/3383\/index.fr.shtml\" target=\"_blank\" rel=\"noopener\">Novotel Warszawa Centrum<\/a> a r\u00e9duit le gaspillage alimentaire de 69 % par client. Le secret ? Des pratiques h\u00f4teli\u00e8res durables, appuy\u00e9es par l\u2019analyse automatis\u00e9e d\u2019Orbisk. Gr\u00e2ce \u00e0 <a href=\"https:\/\/orbisk.com\/fr\/produit\/orbisk-ia\/\" target=\"_blank\" rel=\"noopener\">l\u2019IA d\u2019Orbisk et \u00e0 l\u2019implication de l\u2019\u00e9quipe<\/a>, l\u2019h\u00f4tel a r\u00e9ussi \u00e0 transformer chaque kilo de d\u00e9chets \u00e9vit\u00e9 en \u00e9conomies visibles, en op\u00e9rations plus rapides et en une exp\u00e9rience client encore plus satisfaisante.<\/p><\/p>\n\n<p class=\"wp-block-paragraph\"><p><strong>L\u2019op\u00e9ration en un coup d\u2019\u0153il<\/strong><\/p><\/p>\n\n<ul class=\"wp-block-list\">\n<li><p><strong>H\u00f4tel<\/strong> : Novotel Warszawa Centrum<\/p><\/li>\n\n\n\n<li><p><strong>Appareils Orbi<\/strong> : Trois <a href=\"https:\/\/orbisk.com\/fr\/produit\/solutions\/\" target=\"_blank\" rel=\"noopener\">Orbi niveau Excellence<\/a> r\u00e9partis dans les principales zones F&amp;B<\/p><\/li>\n\n\n\n<li><p><strong>Zones de focus<\/strong> : Buffet petit d\u00e9jeuner, services du midi et du soir, conf\u00e9rences et banquets<\/p><\/li>\n\n\n\n<li><p><strong>Approche de durabilit\u00e9<\/strong> : 90 % d\u2019approvisionnement local, carte de saison \u00e0 50 % v\u00e9g\u00e9tale<\/p><\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\" id=\"h-the-challenge\">Le d\u00e9fi<\/h2>\n\n<p class=\"wp-block-paragraph\">Servir des centaines de clients chaque jour, limiter le gaspillage et les co\u00fbts, tout en maintenant un rythme de travail raisonnable pour l\u2019\u00e9quipe. Avec plusieurs points de vente et des p\u00e9riodes de forte affluence, l\u2019h\u00f4tel avait besoin d\u2019une visibilit\u00e9 compl\u00e8te sur ce qui \u00e9tait gaspill\u00e9, \u00e0 quels moments et pour quelles raisons, le tout sans perturber le quotidien.&#13;\n<\/p>\n\n<h2 class=\"wp-block-heading\" id=\"h-the-solution\">La solution<\/h2>\n\n<p class=\"wp-block-paragraph\">Les moniteurs de gaspillage plug-and-play d\u2019Orbisk ont \u00e9t\u00e9 install\u00e9s dans les zones cl\u00e9s de pr\u00e9paration et de d\u00e9pose. Aucune formation suppl\u00e9mentaire. Aucune perturbation. Juste des donn\u00e9es en temps r\u00e9el \u00e0 port\u00e9e de main.<\/p>\n\n<p class=\"wp-block-paragraph\">Des cam\u00e9ras et des balances automatiques ont identifi\u00e9 chaque d\u00e9chet. L\u2019IA a reconnu chaque \u00e9l\u00e9ment, l\u2019a analys\u00e9 par moment de service et \u00e9tat de pr\u00e9paration, puis a envoy\u00e9 les r\u00e9sultats au tableau de bord. L\u2019\u00e9quipe a ainsi pu rep\u00e9rer les causes du gaspillage en un coup d\u2019\u0153il et agir imm\u00e9diatement.<\/p>\n\n<h3 class=\"wp-block-heading\" id=\"h-key-daily-views-on-the-dashboard\">Vues quotidiennes cl\u00e9s dans le tableau de bord :<\/h3>\n\n<ul class=\"wp-block-list\">\n<li>Gaspillage total et moyen par client<\/li>\n\n\n\n<li>Gaspillage par type d\u2019aliment et \u00e9tat de pr\u00e9paration<\/li>\n\n\n\n<li>Impact CO\u2082 des \u00e9l\u00e9ments jet\u00e9s<\/li>\n\n\n\n<li>Impact co\u00fbts li\u00e9s aux ingr\u00e9dients et aux achats<\/li>\n\n\n\n<li>Suivi visuel des produits les plus gaspill\u00e9s<\/li>\n\n\n\n<li>Action Center avec conseils, rep\u00e8res et estimation des \u00e9conomies<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\" id=\"h-turning-insight-into-action\">De l\u2019analyse \u00e0 l\u2019action<\/h2>\n\n<p class=\"wp-block-paragraph\">Gr\u00e2ce au Chef Ex\u00e9cutif Shehab Abdelaziz et au Chef Adam Majewski et \u00e0 leurs solutions cr\u00e9atives, l\u2019\u00e9quipe a r\u00e9alis\u00e9 un travail remarquable et r\u00e9duit massivement le gaspillage. La brigade de cuisine a uni ses forces avec le responsable F&amp;B Dariusz Socha ainsi qu\u2019avec les managers de l\u2019h\u00f4tel Wojciech K\u0119sik et Kristina Matuleviciene pour int\u00e9grer les pratiques anti-gaspi \u00e0 la routine quotidienne. <\/p>\n\n<p class=\"wp-block-paragraph\"><p>Gr\u00e2ce \u00e0 une \u00e9quipe tr\u00e8s motiv\u00e9e et un v\u00e9ritable changement de comportement, ils ont obtenu des r\u00e9sultats impressionnants. L\u2019\u00e9quipe du Novotel Warszawa Centrum est aujourd\u2019hui un exemple \u00e9difiant de r\u00e9duction du gaspillage port\u00e9 par une collaboration entre la cuisine, le service en salle et stewarding, <a href=\"https:\/\/orbisk.com\/fr\/blog\/5-astuces-pour-motiver-votre-equipe-a-lutter-contre-le-gaspillage-alimentaire\/\" target=\"_blank\" rel=\"noopener\">et par une \u00e9volution durable des habitudes<\/a>.<\/p><\/p>\n\n<p class=\"wp-block-paragraph\">Mais quels changements op\u00e9rationnels ont-ils r\u00e9alis\u00e9s au juste ?<\/p>\n\n<h3 class=\"wp-block-heading\" id=\"h-on-the-floor-that-meant\">Que s\u2019est-il concr\u00e8tement pass\u00e9 sur le terrain ?<\/h3>\n\n<ul class=\"wp-block-list\">\n<li>Cibler au petit d\u00e9jeuner des produits comme les l\u00e9gumes, le pain et les \u0153ufs pour r\u00e9duire les restes<\/li>\n\n\n\n<li>Passer \u00e0 des d\u00e9coupes plus petites de tomates et de concombres pour augmenter la consommation<\/li>\n\n\n\n<li>R\u00e9duire la taille des petits pains et trancher les pains pour mieux contr\u00f4ler les portions<\/li>\n\n\n\n<li>Aligner le mix du buffet sur les choix r\u00e9els des clients<\/li>\n\n\n\n<li>Diminuer les portions de frites, si n\u00e9cessaire, pour limiter la surproduction<\/li>\n\n\n\n<li>Repenser les menus de banquet pour les ajuster plus finement \u00e0 la demande<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\" id=\"h-the-results\">Les r\u00e9sultats<\/h3>\n\n<ul class=\"wp-block-list\">\n<li>60 623 \u20ac \u00e9conomis\u00e9s en seulement 2 ans<\/li>\n\n\n\n<li>69 % de gaspillage en moins par couvert par rapport au niveau de r\u00e9f\u00e9rence<\/li>\n\n\n\n<li>77 732 kg de CO\u2082 \u00e9vit\u00e9s<\/li>\n\n\n\n<li>37 409 repas complets qui n\u2019ont pas fini \u00e0 la poubelle<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\" id=\"h-why-it-worked\">Pourquoi cela a-t-il fonctionn\u00e9 ?<\/h3>\n\n<ul class=\"wp-block-list\">\n<li>L\u2019automatisation a remplac\u00e9 l\u2019approximation par la pr\u00e9cision<\/li>\n\n\n\n<li>Les tableaux de bord visuels ont rendu les donn\u00e9es faciles \u00e0 exploiter<\/li>\n\n\n\n<li><p><a href=\"https:\/\/orbisk.com\/fr\/produit\/comment-ca-marche\/\" target=\"_blank\" rel=\"noopener\">L\u2019Action Center<\/a> a permis de transformer les chiffres en actions concr\u00e8tes pour la cuisine<\/p><\/li>\n\n\n\n<li>La collaboration inter\u00e9quipes a ancr\u00e9 la durabilit\u00e9 dans la culture de l\u2019h\u00f4tel<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\" id=\"h-what-s-next-in-2025\">Et en 2025 ?<\/h2>\n\n<p class=\"wp-block-paragraph\">Le Novotel a d\u00e9fini de nouveaux objectifs de r\u00e9duction par moniteur Orbi et vise une am\u00e9lioration suppl\u00e9mentaire de 5 % par rapport \u00e0 2024. Les donn\u00e9es continueront de guider l\u2019h\u00f4tel, tant dans les actions quotidiennes que dans les choix strat\u00e9giques.<\/p>\n\n<h3 class=\"wp-block-heading\" id=\"h-what-the-team-says\">Ce qu\u2019en dit l\u2019\u00e9quipe<\/h3>\n\n<p class=\"wp-block-paragraph\">\u00ab Pour nous, Orbisk est bien plus qu\u2019un outil de contr\u00f4le. C\u2019est la structure de fond d\u2019une culture de responsabilit\u00e9 et d\u2019efficacit\u00e9. Nous en voyons l\u2019impact chaque jour : moins de d\u00e9chets, des co\u00fbts en baisse et des clients plus satisfaits. \u00bb<\/p>\n\n<h2 class=\"wp-block-heading\" id=\"h-what-is-orbisk\">Qu\u2019est-ce qu\u2019Orbisk ?<\/h2>\n\n<p class=\"wp-block-paragraph\"><p>Orbisk aide les d\u00e9cideurs de l\u2019h\u00f4tellerie-restauration \u00e0 piloter des cuisines plus intelligentes gr\u00e2ce <a href=\"https:\/\/orbisk.com\/fr\/\" target=\"_blank\" rel=\"noopener\">\u00e0 un suivi du gaspillage enti\u00e8rement automatis\u00e9 et des analyses aliment\u00e9es par l\u2019IA<\/a>. L\u2019appareil Orbi s\u2019installe en moins d\u2019une heure et sugg\u00e8re des actions claires et adapt\u00e9es, permettant de r\u00e9duire le gaspillage et les co\u00fbts, quel que soit le type de cuisine.<\/p><\/p>\n\n<h3 class=\"wp-block-heading\" id=\"h-want-results-like-novotel\">Envie d\u2019obtenir les m\u00eames r\u00e9sultats que le Novotel ?<\/h3>\n\n<p class=\"wp-block-paragraph\">R\u00e9servez une d\u00e9mo gratuite et d\u00e9couvrez comment Orbisk peut aider votre cuisine \u00e0 r\u00e9duire le gaspillage jusqu\u2019\u00e0 70 % et \u00e0 \u00e9conomiser jusqu\u2019\u00e0 70 000 \u20ac par an. Pas de suppositions. Pas de charge suppl\u00e9mentaire. Juste une cuisine plus intelligente, qui fonctionne mieux jour apr\u00e8s jour.<\/p>\n\n<div class=\"wp-block-button blog-button-cta popmake-846\"><a class=\"wp-block-button__link has-text-color has-background has-link-color wp-element-button\" style=\"color:#f9f6eb;background-color:#54aa52\">Contactez-nous <\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>En seulement 2 ans, le Novotel Warszawa Centrum a r\u00e9duit le gaspillage alimentaire de 69 % par client. Le secret ? Des pratiques h\u00f4teli\u00e8res durables, appuy\u00e9es par l\u2019analyse automatis\u00e9e d\u2019Orbisk. Gr\u00e2ce \u00e0 l\u2019IA d\u2019Orbisk et \u00e0 l\u2019implication de l\u2019\u00e9quipe, l\u2019h\u00f4tel a r\u00e9ussi \u00e0 transformer chaque kilo de d\u00e9chets \u00e9vit\u00e9 en \u00e9conomies visibles, en op\u00e9rations plus [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":25546474,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[114,103],"tags":[],"dipi_cpt_category":[],"class_list":["post-25546813","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-astuces-et-conseils","category-histoires-de-reussite"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.1 (Yoast SEO v28.1) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Pratiques h\u00f4teli\u00e8res durables: le Novotel Warszawa r\u00e9duit le gaspillage<\/title>\n<meta name=\"description\" content=\"Le Novotel Warszawa Centrum adopte des pratiques h\u00f4teli\u00e8res durables exemplaires et r\u00e9duit son gaspillage alimentaire de 69 % gr\u00e2ce \u00e0 l\u2019Orbi.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/orbisk.com\/fr\/blog\/comment-le-novotel-warszawa-centrum-a-reduit-le-gaspillage-alimentaire-de-69-grace-a-des-pratiques-hotelieres-durables\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Comment le Novotel Warszawa Centrum a r\u00e9duit le gaspillage alimentaire de 69 % gr\u00e2ce \u00e0 des pratiques h\u00f4teli\u00e8res durables\" \/>\n<meta property=\"og:description\" content=\"Le Novotel Warszawa Centrum adopte des pratiques h\u00f4teli\u00e8res durables exemplaires et 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content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Hakon Kleppe\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/orbisk.com\\\/fr\\\/blog\\\/comment-le-novotel-warszawa-centrum-a-reduit-le-gaspillage-alimentaire-de-69-grace-a-des-pratiques-hotelieres-durables\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/orbisk.com\\\/fr\\\/blog\\\/comment-le-novotel-warszawa-centrum-a-reduit-le-gaspillage-alimentaire-de-69-grace-a-des-pratiques-hotelieres-durables\\\/\"},\"author\":{\"name\":\"Hakon Kleppe\",\"@id\":\"https:\\\/\\\/orbisk.com\\\/fr\\\/#\\\/schema\\\/person\\\/040cbd504181af7e4bdf0ef1470a75e7\"},\"headline\":\"Comment le Novotel 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