INTERVIEW
Restaurateurs have something to look gray. More than a week after the terraces (and full restaurants in the green zone) reopened, activity is struggling to restart. The enthusiasm of the first days, after two months of confinement, was quickly cooled by the bad weather. Another explanation: the economic crisis and the surge in unemployment invite many French people to be cautious. If the owners of establishments can hardly fight against these two factors, for the chief Philippe Etchebest, who has already challenged Emmanuel Macron on several occasions, a relaxation of the sanitary measures imposed would bring a saving boost to the profession.
"If nothing happens, the amount of bankruptcies will be colossal," warns the famous juror of Top Chef at the microphone of Europe 1. He estimates that 30% of catering companies in France risk going bankrupt in the next few months, or about 225,000 jobs lost according to his calculations. "In total, the state would lose 11 billion over a year, and this is an optimistic calculation of what would happen if the government and insurance do not help us," warns Philippe Etchebeste. And the hour is in the emergency according to him: "I am talking about financial bankruptcy, but there is also a moral bankruptcy. We have seen cases of suicide among some restaurateurs, it's terrible!"
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Give up social distancing
For him, the sanitary measures against the Covid-19 do not encourage customers to go through the door of restaurants, and even fuel a certain phobia. "There is no more danger in coming to our restaurants than taking the bus or the metro", enjoins the man who runs the brasserie Le Quatrième Mur in Bordeaux. "Hygiene measures, we know how to apply them, we have always done so. They are more draconian today, but we can do it!"
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However, part of these provisions, notably the minimum distance of one meter between two customers, prevent restaurateurs from relaunching their activity to a financially acceptable threshold. Some are now working at a loss. "Restaurants should be deconfigured faster, while keeping restrictive hygiene measures, but beyond physical distancing," explains Philippe Etchebest. "The restrictive sanitary measures generate blows and additional personnel, all while working half as much as normal. The equation is not possible," he points out.