Two weeks after the authorization to reopen the Ile-de-France terraces, catering professionals in Île-de-France can, like their metropolitan counterparts, welcome customers back to the dining room. A relief that does not erase the bitterness and worries.
The opening of the dining rooms is an announcement that Pina Garetti, manager of Etna in Pontoise (Yvelines), had been waiting for for many months. “I was waiting for this announcement even beforeblows the one who has not worked for three months. Opening day for the next day is not easy but we are there. Of the 36 covers we only have 20 left, but we already have 4 reservations…. I hang up, someone is calling!“
This return to indoor reception in Île-de-France was announced on Sunday by the President of the Republic as part of the acceleration of deconfinement and the recovery of the economy. A measure well received by other Ile-de-France professionals who were already serving customers thanks to their terraces. “We expected it, it was that or death”, retorts Xavier Duval, manager of the “Le Moderne” brewery in Pontoise (Yvelines).
Survival in uncertain times
For restaurateurs who only serve indoors, it’s a breath of fresh air that may save their establishment, for others who have recovered 50% of their turnover on average, it’s more of a comfort than a necessity. “This will allow us to increase turnover, especially if it rains, but also to continue to consume after 11 p.m., the closing time of the terraces in Paris,” explains David Zenouda, manager of six establishments in the capital. “Personally, I was already working with my large terrace, says Xavier Duval. We were able to serve around thirty covers inside but we can see that there are still a lack of people.” “We are happy to openassures Sandra Touillou manager of the restaurant “Little bubble” (Paris XVI). With social distancing we lose half of the seats in the dining room but we will put more people on the terrace to compensate. The turnover on the terrace depends enormously on the climate.“
Despite this improvement, many questions remain. “The first days as the weather was nice, the customers let goreports Sandra Toulliou. Will they agree to come back again? People rush to the restaurant but maybe it will subside like in hair salons. I’m waiting to see the next few weeks and especially the evolution of the weather.“Members of the UMIH union remain suspended from announcements on health measures.”We ask that the health rules be relaxed and above all that they be recommended and no longer forced.announces David Zenouda, also one of the representatives of the employers’ union UMIH 75. Not being able to serve at the counter, prohibit after-work or birthday tables restrict our economic reopening. It’s not the return of the party as we imagined…“
For his part, Xavier Duval thinks he knows how he intends to recover money. “For the moment we are talking amicably with my insurance but I intend to obtain compensation for my operating loss.says Xavier Duval. I know that I will not be fully reimbursed but I will not let myself be done.“Despite the gradual improvement in the exercise of the profession, the future still seems difficult.
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