More and extra quite a few eating places to shut, for lack of shoppers and adequate margins | EUROtoday

For Eddy Zouari, 59, the lifetime of a restaurant proprietor, it is over. No extra query of taking on the reins of a brand new affair: he’s nonetheless traumatized by the receivership of his final Parisian brewery, situated Porte de Clichy, which he had opened on the finish of 2020. The case may have labored: a restaurant refurbished, a vigorous district, a terrace of 150 locations, seats of enterprise or administrations close by … A la carte, from the very basic, from the Burger to the César salad, salmon and the rib steak.

But the growth in teleworking and new clients’ habits have turned its marketing strategy upset. “I solely labored on Tuesday and Thursday midday. The remainder of the time: nearly nobody. I’ve by no means been in my figures,, evokes this ex-boss of breweries, transformed right into a cooking instructor in a vocational highschool. Now, at midday, folks go much less to the restaurant. They fall again on 12 euros formulation on the bakery. And after they go to the restaurant, they’re very cautious. A midday, a buyer simply ordered me a Mayo egg and two bread baskets! And once I requested him if he had a espresso, he mentioned to me: “No thank you, I will take him at the office” … The little “plus” go to the hatch. However, we, the restaurateurs, is on espresso, dessert or glass of wine that we make our margins. »»

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