It is once again one of the most affected sectors: the catering industry is hit hard by the re-containment, with establishments closed for at least four weeks.

Faced with this state of affairs, the leaders opt for different strategies. 

REPORTAGE

Should we continue to work to sell take-out, or close shop altogether?

The question arises again for restaurateurs, while a re-containment came into force on Friday in the face of the coronavirus epidemic.

From Emmanuel Macron's announcements, the chefs got organized. 

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Take-away sales to "limit breakage"

A peking duck and some vegetables sautéed with sesame: it was the last dish of the Brigade du Tigre restaurant in Paris to have the privilege, this week, to leave the kitchen on a plate.

"Here, we have our little broth pots, lids and kraft pots", we describe in the kitchen: since Friday and for the next four weeks, these cardboard trays will replace the dishes.

"The goal is to pay its charges, quite simply: the rent, the few taxes", explains the chef Adrien Ferrand, who has therefore decided to start selling to take away and delivery to "limit breakage".

"But I would be surprised if that happens," he tempers.

"It would be necessary to make 10 or 15,000 euros of turnover on the take-away sale, which is still not obvious."

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Establishments closed for lack of profitability

At the end of the same Parisian street, the Pouliche restaurant, by Amandine Chaignot, will remain closed.

"You have to put in your head that this is not to earn money, it is to try not to lose it", explains the boss, who had tried the take-away sale during the first confinement.

But "it's not worth it," she says. 

At Brigade du Tigre, Adrien Ferrand still wants to try.

If only to continue to make its staff work a little: three quarters of its teams are already on partial unemployment.