MISE & Agrave; DAY
For lack of profitability, manpower and motivation, restaurateurs prefer to wait for their dining room to reopen rather than make take-out meals, the only possible scenario since December 30. & nbsp;
Antonin Mousseau-Rivard, craftsman behind the gourmet restaurant Le Mousso, no longer wanted to relive the experience lived in the last two years. & nbsp;
“I do not want to revive me in take-out meals for the moment, ”he summarizes. According to him, “the effort that it takes does not match the profitability it makes,” he adds. & Nbsp;
Other elements such as the “pharaminous” cost of the containers demotivated him to relive such an experience. & Nbsp; & nbsp;
“I prefer to try to cut so that there are as few leaks as possible without making any money and living on the subsidies offered, ”concludes the chef. & nbsp;
Elisabeth Cardin, co-owner of restaurant Le Manitoba, in Montreal, temporarily closed her establishment in October due to lack of manpower. For her, there is no question of returning to serving her customers in cardboard boxes, an experience that she did not like. & Nbsp;
The offer of her restaurant, focused on the experience food and Quebec products, did not lend itself well to take-out meals, adds the one who loses “less money to be closed than to try to survive”. & nbsp;
Customers less meeting & nbsp;
Francis Rodrigue, who owns six restaurants in Greater Montreal, has decided not to offer take-out meals in half of his establishments & nbsp;
In his restaurant Jellyfish, in the Old Port of Montreal, the turnover generated by take-out represented 10% of its normal sales before restriction.
The latter notes that customers show less solidarity with restaurateurs compared to the first wave, in April 2020. & nbsp; & nbsp;
“At some point, when it's been three times you've been shut down, the solidarity movement fades,” says one who notes discouragement among clients and staff.
Luis W Corcuera, owner of the Peruvian restaurant Pachamama, on Saint-Hubert Street in Montreal, sees it in his sales. For him, there are at least half the number of online orders at the moment than at the start of the pandemic. & Nbsp;
“It's not like before”, says the one who also observes a biggest competition in the sector. & nbsp; & nbsp;
According to him, the closure of several economic sectors means that people have less money to spend in restaurants. & Nbsp; & nbsp;
Uncertain about the duration of this other closure, the latter is currently evaluating various possibilities, including closing their restaurant on the first days of the week. & nbsp;
Between 35 and 40% of usual turnover according to the ARQ
In surveys carried out in May and July 2020, the Association Restauration Québec (ARQ) indicates that take-out and delivery orders represent only 35 to 40% of usual turnover. & nbsp;
“This is not a panacea,” said vice-president of public and government affairs, Martin Vézina, by email.
In his opinion, take-out and delivery orders are not always synonymous with profit for restaurateurs, but it allows them to “keep their key employees in post and avoid losing them when they reopen. if they fired them “.