- The Minister of the Economy, Bruno Le Maire, announced that the restaurants and cafes would not open on May 11, the first date of deconfinement.
- Professional organizations are already working on a health protocol to be proposed to the authorities, in order to prepare for their reopening.
- Masks, hydroalcoholic gel, distancing from the tables but also temperature at the entrance, all solutions are considered.
Order a shallot flank steak, a tiramisu and a bottle of Bordeaux… It's not for now. As Bruno Le Maire confirmed again this Thursday, April 23, restaurants and cafes are not affected by the first phase of deconfinement, which is to take place on May 11.
However, the restaurateurs are already preparing their reopening. For this, professional organizations, headed by Sébastien Bazin, president of the Accor group, must present Emmanuel Macron with a health protocol on Friday. They have been working on it for several days, in collaboration with laboratories and the Ministries of Economy, Labor and Health.
On the menu, scattered tables
"The first thing to do is place in restaurants," explains Marcel Benezet, member of the National Group of Self-Employed Hotels and Restaurants (GNI). Restaurateurs will have to apply social distancing between tables: “It requires removing at least 50% of them, to have a distance of one meter between each. "If the tables have to be pushed aside, customers will also be forced to do so:" We will have to make sure that they are not too close to each other, adds Marcel Benezet. For this, we would limit the tables to 6 or 8 customers. "
And the idea of trying the Plexiglas separations between customers? The professional replies that it is "too logistically complicated" and that "it removes all that remains of user-friendliness".
No more traditional menu
After disinfecting your hands with hydroalcoholic gel available at the entrance of the restaurant, there is no question of throwing yourself on the traditional plastic menus. To avoid manipulation by several people, restaurants have several solutions. The first and most obvious: slate. Well placed, it is visible to everyone and does not require manipulation. Marcel Benezet specifies: “There are even digital ones, they can be more easily changed. "
Asked about RTL this Thursday, Marc Vanhove, founder of Bistro Régent, would prefer disposable table sets on which the menus are printed: "Like this, once used, you fold it and throw it away. More modern but perhaps less accessible, some offer the use of QR codes to be scanned with a smartphone, to receive the menu on its screen and thus avoid contact.
Protect staff and reassure customers
In the same vein, the servers could take orders on tablets, suggests Marcel Benezet: “It may be easier to clean than notebooks. These same servers, like all the other employees, will wear a mask. Marc Vanhove even suggests that they wear caps to protect their hair, and "so that they don't look too much like surgeons, you have to reassure the client". They will, of course, have to wash their hands very regularly.
The founder of Bistro Régent also asked that all places be washed and disinfected frequently, and emphasized "door handles and toilets".
The temperature measurement at the entrance for all customers, as is already the practice in South Korea, will also be discussed, according to Marc Vanhove. Just like that of air conditioning and terraces. Marcel Benezet also called on town halls on this last subject: “In addition to suspending the tax, it may be necessary to extend them a little to respect safety distances. "
Contacted by 20 Minutes , the Ministry of Labor indicates that a guide to good practice will be published and posted on its website as soon as the protocol is known. In the meantime, Marcel Benezet is launching an appeal to citizens who are dying to sit down at his table: “We hope to open cafes and restaurants for the first week in June. But it will also depend on the respect of the rules of deconfinement by people. "
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