Par
Emma Resesegaire
Published on
At the beginning of August, Franck Chaumès, national president of Umih Restauration, sounded the alarm against a Fall of attendance Restaurants during the summer season. According to him, the activity of restaurants, nationally, is in 30 % drop Compared to the same period last year.
At the local level, Thierry Fontaine, president of the Umih of the Rhône, also goes up to the niche. If in the department it is not a decrease of 30 %, The figures are hardly better.
Heat wave, tourist destinations and costs
Indeed, the decline which was 10 % in June, revolves around 15-20 % for this month of July.
At this very complicated period in the field of catering, the president sees Three main reasons. The first is the A heat wave that dissuades to eat On the terrace, or even just out. “It really weighs on us. Many people go to the lakes. They desert the city because it is too hot, ”says Thierry Fontaine.
The second would be the regression of France in tourist destinations. “France went from 1ʳᵉ place, in terms of tourism, in the 4th. We have become a Start destination Before going on vacation, ”says the professional.
Finally, the third, would be the increase in the cost of energy and raw materials. “When the energy has increased, we were told that it was more expensive to make bottles and their containers like juices and sodas. Sometimes 32 % increase over the year. Since then, the energy has dropped and they have not rebuilt the prices, ”explains as an example Thierry Fontaine.
Therefore, Restaurant prices have increased And Lyonnais cannot go there as many times as they want. “I understand the consumer who makes choices and who finds that it costs him too much,” says the president.
Create a purchasing power ticket
But faced with this situation, The professional worries : “Today, we are out of breath. Restoration is clearly in danger and I am not alarmist. We are going to lose restaurateurs, not those who make industrialist or bad food, but those who make homemade, qualitative, because it costs more. We will lose the qualitative first, it’s sad.«
To try Pallor this drop in activity In the field of catering, Thierry Fontaine reiterates the requests of the profession that wishes to have A purchasing power ticket. “It only bothers anyone the Ticket-Restaurant ends in supermarkets. But if I used an energy ticket to the restaurant, it would be weird, right? So, we should create a purchasing power ticket that we give to 20 million employees in parallel with the restaurant ticket-restaurant, ”he concludes.
Note that in France, 25 restaurants per day put the key under the door.
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