Professionals in the restaurant sector are hoping for government announcements by next weekend to authorize the reopening of the terraces of their establishments in mid-May. In Metz, some managers want to anticipate the recovery but are waiting for details on the health protocol that will apply.
Optimistic customers and restaurateurs
On the Place Saint-Louis, customers linger this Saturday, standing in the sun with their coffee to go, and want to believe it: ” There are only two weeks left, three weeks, right? After it’s over, everyone eats outside. And then we’ll party “, Thierry hopes, sandwich in hand.
Fingers crossed for the good weather – Karine, manager
Behind the establishment’s counter Wenge, Karine and Jean-Yves have taken up some reflexes thanks to the take-away sale, and are just waiting for the starting signal : « We are ready! , explains Karine, all you have to do is get out the terrace and clean it. As we had time, we did some work. All the installation of the glasses, all that, everything is done. We pre-ordered to make sure we got our merchandise, and we’re keeping our fingers crossed for the good weather! », Explains the manager.
Details awaited on the protocol
Laurent Gaspard, who runs the bar-restaurant of Trappistes, Place de Chambre, has also been able to restart some of its equipment thanks to the take-away sale, but there is still work and uncertainties according to him : ” Will we be allowed to use paper menus? Looking at a restaurant card with a QR code is very complicated, I’m going to make disposable menus. Will there also be an application to signal that we have passed through the establishment? We don’t know at all, we’re lost in the protocol. »
I’m going to make disposable menus – Laurent, restaurateur
While employees benefit from partial unemployment measures, managers also find it difficult to assess their temporary staff needs : « We really wait until the last moment, we have already posted announcements, and then we will make promises of hiring, but to make people test it is also complicated. », Explains Karine, from Wengé.
Another factor of uncertainty: the weather. Restaurant owners rely on good weather to fill their terraces, and hope to make the resumption of their activity a little profitable.
–
