a tool that allows employees to eat lunch

“Restaurant vouchers” are vouchers for employees who do not have a company restaurant. Five million people have them, which they use according to their choice: one per day (this is the official rule), or by accumulating two or three tickets to enjoy a slightly more opulent restaurant.

How are these checks appreciated by professionals? Pretty good, according to chef Thierry Marx: “At the start, it was a bit ambiguous, like an ‘I-love-you-me-not-more’ relationship. Then, finally, we got a taste for these meal vouchers, because it brings in customers. In the word, there is ‘restaurant’, so it’s made for eating with professionals.”

For 25 euros, there is a starter and a dish

These titles are consumed in everyday catering. The ceiling is 25 euros, which is enough to encourage people to go to a restaurant during the lunch break. Thierry Marx observes that “people skip a day and accumulate two tickets, which allows them to eat well”. He adds that even “for 25 euros, you can find a starter, plus a main course, and that’s essential, especially to relaunch home cooking.”

Note that these titles can be used for any type of food product, even not edible on site (until the end of the year), in other words, pasta in a supermarket. This seems penalizing for catering professionals. Perhaps we should create a “title-product-first-necessity” and keep the “title-restaurant” to go and sit around a table where we share a real meal?