“It’s very very very low“Eric Fontaine runs the Hotel d’Angleterre in Saint Calais. When he talks about reservations for the end of year celebrations, the Sarthois merchant who is also president of the union of hotel trades and industries (UMIH) de la Sarthe, looks grim. “_Some establishments show a drop of between 30 and 50% of their turnover_. Bars, for example. Restaurants also, for lunch on weekdays. And then hotels, end-of-year reservations for New Years Eve, for restaurants“… Because if, unlike last year, restaurants and bars will remain open during the holidays, the government is encouraging the French to limit their trips, company meals, end-of-year drinks. Some consumers did not wait to apply Jean Castex’s advice. “There is a caution that is required, a psychosis that happens a little. Events are canceled, especially for groups, end-of-year meals for companies, end-of-year friendship drinks and all that is less business“.
Frontline caterers
Caterers see their orders melt like snow in the sun. Etienne Poirier, director of the Le rouge – au coeur des saveurs group, lost more than 70% of business orders for the beginning of December. A blow all the harder as the Sarthe caterer hired eight additional people in September. ” The catering activity is in the front line, indeed “ recognizes Eric Fontaine. “There are a lot of cancellations for these establishments and we do not know if there will be aid in front“Nationally, around 430 receptions for more than 150,000 covers have been canceled in recent days, resulting in a loss of turnover of 6,900,000 euros according to Les Traisseurs de France. The association which brings together 37 professionals therefore calls for “immediate help from the government”.
Christmas a crucial time
It is the second Christmas that is disrupted by the Covid. An important period for the turnover of hotel, restaurant and event companies. All the more so as Eric Fontaine did not know what to do about it. “It’s very difficult to plan for the end of the year. Last year, we knew that we were closed for New Years Eve in hotels, bars, restaurants. We knew we were going to focus on take-out. There it is this year. Do we offer an evening at the restaurant in our establishments (which could be canceled at the last minute because of the epidemic) or do we make take-out meals? It’s very uncertain and we have no visibility for them for the end of December“. An uncertainty that also weighs on hiring, extras in a sector that is struggling to recruit.
Listen to Eric Fontaine’s interview here