“The Benefits and Challenges of Small Restaurants amid Staff Shortages”

The restaurant industry suffers from a lack of staff. “And yet, people don’t know it, but there are many more assets in a small company like ours than in large chains”, explains Philippe Pizzi, at the head, for 23 years already, of the Petit Gourmet, rue Gambetta. “With us, there are two consecutive days of rest, and we close in August to respect family life”, supports Hugues Merchat, embarked on the adventure for several years too.

So, tired of being faced with the hassle of recruiting, a few days ago he signed and…