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[News flash] Faced with new anti-covid measures, restaurant owners are not giving up.

Food Hygiene News 12 April 2021

The curfew began this Saturday, October 17, 2020 in the maximum alert zones, for a minimum duration of four weeks. Outings and travel will be prohibited from 9 p.m. to 6 a.m. A blow for professionals in the food industry weakened since the episode of confinement. Indeed, before the curfew, 49% of French people already went to restaurants less often. The Covid-19 pandemic has had an unprecedented impact on the behavior of out-of-home consumers in France.

According to Insight, since June 2020, we can observe that 28% of consumers, inquired about the hygiene measures taken by establishments professionals before their arrival.

The means used to obtain information: word of mouth, the establishment’s website, via social networks, by the press, on the booking platform, on the alim’confiance The "home-made" / "homemade" has developed strongly. 59% of consumers have taken to the stove since the start of the health crisis.

According to the study conducted by GECO foodservice restaurant hygiene is now a highly preferred criterion for attention (+ 60%), ahead of prices (+ 26 %), food traceability, geographic origin of products (+ 27%) or organic (+ 12%).

But restaurants don’t give up.

The introduction of part-time work for employees, the introduction of take-away sales, the opening of establishments earlier than usual. Restaurant owners are organizing themselves as best they can to save jobs, with the lunch service and the strengthening of the health and food safety protocol. Some establishments will try to stay open until 8:30 p.m., after 9 p.m. no plate service. However, the restaurants let continue with the delivery service.

Optimizing the delivery service remains a recommended solution for restaurateurs.

According to the study conducted by Just Eat and Ifop , 1/3 of restaurateurs who do not practice delivery consider despite everything that it is a solution of the future for traditional catering. A strong signal that shows that the meals delivered will now be integrated into many business models in the sector. 39% of restaurateurs surveyed, who practice delivery, see it as an essential activity in the face of the crisis.


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