In addition,
Restaurants boycotted customers background after-cavid:
In the absence of purchasing power. Therefore, disappointed with the margins made by professionals in the wake of the covid or annoyed of mediocre quality, customers are now strike. Nevertheless, The sector suffers. In addition,
The starry Thierry Marxex-chief of the Restaurant du Cheval Blanc in Nîmes in the 1980s. In addition, current president of the Union of Hotel Trades and Industries (UMIH), was sounding the alarm sound, signing a column with around fifty chefs: French cuisine is in danger, they say.
They demand a framework law on homemade. For example, to better protect a “French gastronomy that oxidizes”. Nevertheless, Last week. Similarly, on France Inter, Thierry Marx assured that of the 25 establishments that close in France every day, most of them are homemade. Consequently, “They are the restaurants boycotted customers background after-cavid ones who suffer because they are marrying at 2 %. Similarly, throwing in the towel in the face of an industrialization of our businesses, with 8 to 10 % margin, much less staff and much less traceability of the products.”
In short, the bad ones get out of it and the good ones. Similarly, So much for the shortcut, which would require a little more nuances. For example, But one thing is certain: the bad, if they also dive sometimes, take a whole profession at the bottom.
It is a bit as if customers had decreed a silent boycott, a widespread strike. Nevertheless, The French are increasingly watching over their wallet. Therefore, And in the summer, they zap the hotel for a rental in which they will be able to eat. Nevertheless, Hoteliers and restaurateurs are therefore the first toast.
“We supported them in the post-Covid. Moreover, now they restaurants boycotted customers background after-cavid bomb us”
The Languedocians, who take advantage of the mediterranean framework at a lower cost, also slow down the cadence, for having been too often cooled. Moreover, “I found myself. in Palavas, to pay € 18 for a rakequin with five shrimps and a bed of salad which they present as tapasannoys Sophie, a 50 -year -old Montpellier. And I almost got my shrimp stolen from a gull who moved to my head to be able to draw. “When it doesn’t want …” Finally, he stung the chicken from people next to it. “
“We supported them in the post-Cavid and now they bomb us, it’s a shame!“. continues Sophie, who still recognizes that others play the game: “I went to the Praia, a Sétoise hut, and it reconciles me, they don’t give a damn about your mouth, with a tapas spirit really. I want the prices to increase. but restaurants boycotted customers background after-cavid then why some people get out of it with affordable prices and others dirty you?”.
At the Praia. precisely, Enzo Millares, the manager of the hut, assumes “The cost of homemade and costs rather than the industrialist or the already prepared” : “It’s a state of mind, there are people qUi take a matter to make a profit and those who also want to please others, we prefer to have qualitatives even to marry a little less. I understand that we can feel scammed“.
“We match the request” – Restaurants boycotted customers background after-cavid
In Nîmes, at the Piazzetta restaurant, Katia Melanitto, also claims “to please people“. And it works:”ON corresponds to the demand. we will reach an audience of young people because we manage to maintain prices while correctly earning our lives, we work the fresh product but it is faster than gastro chiefs “.
“Maybe I could make more and more, it would take restaurants boycotted customers background after-cavid me from work. By increasing my prices, I could accept fewer people, have a better quality of life, she continues. We are all there to earn our lives but from there to take on people. it is not in our state of mind. We increased our prices so that we can get out of it, after the covid, but without exaggerating. For some, it was as for the arrival of the Euro at the time, they inflated the prices! “
Thierry Marx: “The customer feels betrayed by the offer”
“Tourists are there. but they make an arbitration between going to the restaurant, having leisure, taking a train or plane ticket that has increased enormously“, constate Thierry Marx. “For the past three years. we have not straightened up, there are the loans to be reimbursed from the exit of the covid, the cost of energy and raw restaurants boycotted customers background after-cavid materials. The moIndre zone of turbulence is disturbing. The loss of attractiveness comes from the loss of purchasing power. “
So. yes, recognizes Thierry Marx, “The customer feels betrayed in the offer, it is not cyclical, it is structural, our companies cannot redo cash. All this will make us lose our identity.”
In addition to a framework law on homemade. the chief pleads for “Avoid placing plane on learning “ and not apply “Taxation on tips, this smile bonus which, if it is taxed, will make us lose even more, there will be no tip”.
As for a national diploma that could be instituted. Thierry Marx does not see any disadvantage but estimates that “The industry will get around the diploma”.
Studies to try to correct the shot
With exceptional situation, exceptional measures. Several national studies have been launched this summer to measure the blast restaurants boycotted customers background after-cavid for the drop in tourism activity. The UMIH ordered its own: it must end at the end of August.
No more feedback for the moment of an original initiative. launched by the Brittany region: to identify, for the French tourist offices which will play fire, the prices charged on all the areas welcoming the public, the coasts, the mountain, the thermal stations. “The Brittany region will compile the data. we can compare for example with the other seaside resorts of the coast in terms of” pricing “, price positioning“, insists the deputy director of the Grau du Roi tourist office, David Sauvegrain.
“We hear the merchants say that it does not work, customers say that it is too expensive. Are there abuse of restaurateurs at the price level? Is it simply people forced to make arbitrations on restaurants and activities? Should we also review the prices according to the seasons? restaurants boycotted customers background after-cavid “
It is to this type of question that the study, which must be rendered in September, is supposed to answer. With at least already a thinking track. advanced by David Sauvegrain: “The idea of increasing prices when there is volume, in July and August, is justified less and less because tourism is much more spread over time than before. “
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