Jean Castex speaks this Thursday evening at 6 p.m. During this press conference, the Prime Minister will take stock of the measures to combat Covid-19 and specify the government’s vaccination strategy. Initially announced for January 20, the reopening of bars and restaurants should be postponed. Professionals s’y are resigned. “We ended the year 2020 with not very high morale and I fear that we will catch up with 2021 with uninteresting announcements “ explains Stéphane Nougier, the representative in Creuse, of the Union des Métiers et des Industries de l’Hôtellerie.
We need to have a medium-term vision to project ourselves
Stéphane Nougier has a hotel restaurant in Fursac. He would like to find his clients “this is what we miss the most“, but he is not very optimistic. He did the mourning of an opening on January 20 and now hopes to resume its activity “early March to get off to a good start and towards a positive in 2021“. The main problem, he explains, is the lack of vision to project yourself.”Our daily life is to be pragmatic and to act constantly to the slightest problem. There, we suffer. It’s been almost a year that we endure“.
Case by case
Stéphane Nougier’s family has been living in Fursac for 65 years. “I am the 3rd generation, and this is the 1st time that we have suffered an administrative closure. It’s incredibly violent“. Like many of his colleagues, the chef from Creuse does not understand why he is being prevented from working.”We are in a territory relatively spared by the epidemic. You may have to study things on a case-by-case basis, and not put everyone in the same basket“. And even if the representative of the Union des Métiers et des Industries de l’Hôtellerie en Creuse recognizes that state aid will allow some to”to reach the mark“, he hopes that the situation will not last too long because establishments will not recover. At the national level, the UMIH believes that 30% of French restaurants will not survive this crisis.
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