No more terraces but indoor seating in a warm atmosphere at Hoxton Paris © TD
Good news for building residents and bad news for customers and restaurant owners, the summer terraces have had to be withdrawn since 31 October. So, no more afterwork and aperitifs with friends on your favourite summer terrace, from now on you’ll have to find a place inside, no matter how cold you are! The success is such that many restaurant owners now want to make this extra space available all year round.
For those who thought they would be free of the health pass by the end of the year, the month of October was marked by two new announcements concerning the tests and this famous sesame which has allowed access to a good number of places since this summer. Indeed, until the end of July 2022, if you wish to have lunch or a drink, you will have to continue to present your health pass at the entrance of all establishments. As for those who previously had to take weekly tests to be allowed to go out, they now have to dig into their pockets as they have to pay for them since 15 October.
The summer terrace of the Boccador which will only be back next May from now on!© Boccador
Change in the hospitality sector?
Another announcement that will affect some French people between now and the end of the year is the €100 inflation allowance. The Prime Minister has announced that from December onwards, people earning less than 2,000 euros net per month will be able to benefit from this aid. The government has put in place this incentive to preserve the purchasing power of French people in the face of the historic rise in fuel prices at the pump since September 2021.
77% of French people say they are ready to limit their leisure activities and outings in order to save money (Selon le LSA , article publié le 10/20/2021 ). Will the hospitality sector be affected once again? This sector, which is in the midst of a staff shortage, is already trying to do everything it can to maintain a level of quality and to promote French know-how and savoir-être. After a complicated start to the year, with recruitment difficulties and an unprecedented rate of retraining, Thierry Gregoire, President of the seasonal workers’ branch of Umih, offers his support and mentions several solutions to remedy the situation. The 13th month, a salary increase of 6 to 9% and a profit-sharing scheme are being negotiated with the social partners. Let’s hope that solutions will be found and decisions taken before we suffer the effects of the 5th wave…
Talent Developer at La Régalade, member of the College Culinaire de France © Harupimedia
Chef Bruno Doucet is a fervent believer of sincere and spontaneous communication with his most loyal customers! © Harupimedia
Sincerity and spontaneity, restaurateurs who communicate differently
After an absence of two years due to the health crisis, the annual meeting of the Collège culinaire de France was held on 18 October in Paris with the theme, this year, of “committed customers” to improve their loyalty. We can be sure that this theme was not chosen at random and is raising many questions to implement new practices, just like the subjects concerning recruitment and territories, which were also widely acclaimed. After the periods of confinement, restaurant owners realised that the situation had changed, with customers who had developed a taste for Click and Collect and Take Away! It was still necessary to adapt.
A new way of consuming for the customer and a new way of communicating for the restaurant owners who have understood that in order to keep their clients loyal, it is no longer simply a matter of posting “Instagrammable” pictures on their social networks, but of creating a close link, of being real. Many professionals have realised that sincerity with the customer is more important for them to return to the establishment.
Between social, environmental or supply issues, going to the restaurant will soon become a political debate!
Article written by Talent Developer