Back to the stove! Finally. From this Tuesday, June 2, 2020, France enters act II of the deconfinement. Which notably grants the right to cafes, bars and restaurants to resume service… on the condition of respecting strict hygiene and safety rules. “It will be done”, certifies Jean-Pierre Bujard, President of the Hotel Trades and Industry Union (Umih) in the Montluçonnais basin, himself owner of the Les Bourbons establishment in Montlucon. He takes the opportunity to reassure customers … and concoct a message for them.
Calling customers
It’s the big moment. It only remains hope that the Bourbonnais are there, from this Tuesday then in the days / weeks / months to come. This is the challenge for Jean-Pierre Bujard who, therefore, “launches an appeal”:
“Do not neglect French gastronomy by visiting catering supermarkets. “
Jean-Pierre Bujard
–
Clear, ” the ball is in the court of the customers and we trust them, ”he says. “The French got closer to local producers during the confinement, we should do the same with our local establishments now”. All in order to “Save traditional restoration”.
During the confinement, some restaurants in Montluçon started selling take-out or delivery to limit breakage
Reopenings in Montluçon and in the Allier
Jean-Pierre Bujard made the accounts: “Out of around 200 establishments attached to Umih in Allier, including fifty in Montluçon, the vast majority will resume this Tuesday “, he announces. “Only some preferred to postpone a few days or weeks, in order to better prepare and wait until the restart is more important.” Without forgetting, alas, those who simply will not reopen and are heading towards possible closings…
However, this return to business is ” vital “ according to the restaurateur. “Even if it’s going to be a big turn”. That is to say ? “Well, we leave a bit blind. I feel like I’m coming back in 1983, at the opening of my restaurant, when I didn’t know if and how many customers I would have during the day! “
“We are both happy and relieved to reopen, but we are also afraid that customers will be afraid to come back to us …”
Jean-Pierre Bujard (Restaurateur and president of Umih sur Montluçon)
–
How the owners of bars and restaurants prepare for the reopening in Puy-de-Dôme
Hygiene measures and guidelines to follow
If Jean-Pierre Bujard is worried about possible reluctance from customers, due to this Covid-19 epidemic still very present, he would like to recall one thing: “You will have less risk coming to a restaurant or cafe than shopping in the supermarket ” Why is that ? “We are hygiene professionals, with specific training and rules to follow ” Here they are :
- Masks mandatory for staff in the room AND for customers as long as they are not seated at their table, then when they are traveling, to go to the bathroom in particular.
- No more of ten people per table.
- One meter away minimum between each table, or group of people. That is to say also a back-to-back meter between two customers.
- The menus, tables and chairs are disinfected after each pass.
- Wipes and products are made available to customers to disinfect toilets before and / or after use. Toilets also regularly disinfected by staff.
- Prohibition to consume standing at the counter, to respect the distances. This is especially true in bars, which must therefore serve their customers only seated, at the table, as in a restaurant.
“Distancing reduces the number of places in establishments by an average of 50%. And 100% for bar counters. Fortunately, town halls often allow them to enlarge their terraces if possible. It will save some! “
Jean-Pierre Bujard
–
Twenty-five requests for extension of terraces granted to Montluçon for bars and restaurants
Luc Barre
Cécile Champagnat Pictures
– .
