If the situation of restaurateurs is very complicated, that of caterers continues to worsen. The second confinement comes in a profession particularly bruised by the first confinement and the annulment of marriages and many events that had resulted from it.
Two caterers from the Allier, Dominique Desseauves in Mazirat and Franck Faitout in Montluçon talk about their situations.
All association meals and festivities canceled
We no longer have a catering activity because we don’t have a shop like in town. Normally at the end of the year we have many meals for alumni, firefighters and other associations but there is nothing left. Everything is canceled
Dominique desseauves (Le chant du crillon catering restaurant)
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The restaurant section, however, offers take-away. “The locals are playing along, but in rural areas, the number of dishes sold is not huge. But my wife has made a small grocery store where she sells some bread which we take in Budelière, in the Creuse. “
In Clermont-Ferrand, caterers ready to work at a loss
No real recovery after deconfinement this summer
For the caterer, the situation is all the more serious as the period between the two confinements did not allow the cash flow to be replenished.
We have only had a few weddings but a lot has been called off. We were unable to participate in the Livestock Summit which represents two months of turnover for us.
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The song of the cricket was forced to put its eight employees on partial unemployment. “Without this measure, we would have already filed for bankruptcy,” said Dominique Desseauves.
Stores as the only source of income
In Montluçon, Franck Faitout can only count on his butcher’s shop. “I have a butcher who has resigned and an apprentice who has finished his contract, which means that I still have enough activity”.
No visibility for the end of year celebrations
If his shop allows him to keep going, the professional is nevertheless worried about the total lack of visibility for the future and if only for the end of year celebrations.
We do not know at all where we are going or what we are going to do. We had already noticed in previous years that people ordered at the last moment, we expect that to be even more the case this year. The suppliers themselves are in the dark and waiting to be told what we’ll do
Franck casserole (butcher-delicatessen-caterer)
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The butcher-caterer does not know if he will have orders for the holidays, but he already knows that he will reduce his quantities and his choice of products this year.
Florence Farina
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