During the first phase of deconfinement, the restaurants and bars remain closed. The establishments located in the green zone will only be able to reopen, if all goes well, from June 2. Until this date, the restaurant industry is brainstorming to imagine the restaurant of tomorrow that will have to meet health requirements. Here are some initiatives presented on Tuesday in La France bouge sur Europe 1.
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A menu on his smartphone
The restaurant of tomorrow could first be connected, as the Cocoresto project shows. Via this application, the customer can consult the restaurant menu online on their phone or tablet. This initiative is presented as an alternative to plasticized menus, potential vectors of the coronavirus. This digital card can also integrate beautiful photos, even videos to view the dishes.
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A publication shared by Olivier Lagarde (@toques_du_numerique) on March 6, 2020 at 8:32 am PST
In addition, to access the menu via Cocoresto, it is not necessary to download an application, explains Olivier Lagarde, the founder and director of Cocoresto. "We decided to eliminate the application download and we make it an open and flexible solution. Everything is done via the Net," he said at the microphone of Europe 1.
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If the customer does not have a smartphone or tablet, Olivier Lagarde has provided a backup solution. "The restaurateur will always have the capacity to provide the customer with a tablet," he says, adding that "disinfection will be necessary between each manipulation".
Plexiglas screens
If the Covid-19 crisis prompts us to imagine connected establishments, the restaurant sector also seeks to preserve physical distancing at the table. Patrick Jouin, designer, was notably asked by chef Alain Ducasse to think about new developments that comply with sanitary standards. Invited on Europe 1, he describes the principle of the protective screens he imagined to protect the customers of the Covid-19. "I invented a small piece of slightly curved plexiglass," he explains.
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Arranged between two guests seated face to face, everything is planned so that this piece "stays well upright", is "as fine as possible" and avoids reflections in order to "clearly see who is opposite", specifies Patrick Jouin.
Sketch of the Nantes designer #PatrickJouin produced at the request of #AlainDucasse, to help his colleagues to design social distancing modules. # MadeInNantespic.twitter.com / BgZq3vozun
- Hervé Maura (@HerveMaura) May 1, 2020This piece could be made of plexiglass or even glass. The designer believes that plexiglass is a "rare commodity" and "plastic materials scratch" easily. Glass, on the other hand, is, according to him, easier to clean and "does not cost so much", even if its transformation is "a little more complex and long".
For the moment, Patrick Jouin explains "testing solutions" because "each restaurant is specific". "We have to find what will be best based on the volume of the restaurant, the number of customers, the distances between tables", details the designer for whom the layout of "small bistros", often "very crowded", will be a challenge.
A grocery restaurant
Another avenue for restaurants: diversification. This is what Jacques Dompeyre, owner of the Etche Ona hotel-restaurant in Pyla-sur-Mer, in the Arcachon basin, set up. Like many restaurateurs, Jacques Dompeyre started selling take-out meals.
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He also decided to set up a small grocery store and a bread depot within his establishment. The objective: "feed people in the neighborhood because there was nothing left and create an animation for people to see the products we use", summarizes Jacques Dompeyre.
The hotelier does not wish to stop at this stage. "The idea is to continue this activity and even go a little further," he warns, announcing a joint operation between the restaurant and the grocery store. "We used to serve until 11 pm so the grocery store will be open until that time," says Jacques Dompeyre.