The catering service “saves us a bit”
Like many restaurateurs confined in recent months, Laurent Turrin, manager of Le Chez nous in Thionville, has gone to click and collect. “We need to work and then we’ll say that it pays the bills. The state aid in addition allows us to hold out. But we don’t make a profit… ”A service that he only offers on weekends because the constraints and especially the upstream logistics are important.
For him, as for others, it was necessary to adapt to large volumes, to offer dishes that were easy to transport and to reheat for customers, to invest in packaging… With less room service, the cost had to be passed on. by these new containers. “Recyclable cardboard packaging is around € 3 excluding VAT per Easter menu,” explains Fabrice Ruffaux, from P’tit Bistrot d’Ethan.
If these take-out meals make it possible to keep their activity alive at the moment, “to save us a little”, chef Philippe Ardizzoia considers that “it’s another job”. For fifteen years, the owner of the establishment Aux Poulbots Gourmets has already offered catering service. ” It’s tiring. Creating, setting up beautiful dishes, the restaurant… We miss all of that a lot. “
Even if all these professionals are longing to reopen, they also concede it: click and collect allows them to keep in contact with their customers. Out of solidarity, some even order every week.
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