The precautions that French restaurants must take in the future

By Stewart Beerof Electrix International.

The French government is gradually lifting rules and regulations for the public since the start of 2022, with vaccine passes and masks are no longer required in Paris and other parts of the country. This means that for the first time since 2019, willing customers will be able to dine and live without restrictions.

However, the reopening will not be without difficulties. France24 conducted a survey on how the industry was coping with emerging from the pandemic and found that overall revenue down 60% with focus on survival. With the country’s food culture being such an important part of its identity, efforts will have to be made to bring high footfall back through the doors.

Electrix, the quality supplier metal trunkingexamines the precautions restaurants in France should take to recover from the effects of the pandemic.

Understand your supply chain

Before you reopen your doors and see new customers and regulars return, make sure you’re equipped for it and providing everything on your menu, both food and drink, is crucial to bringing back a feeling of normality.

The pandemic has naturally affected supply chains, leading to higher prices and a build-up of panic by the public. Rising flour and oil prices by 50% over the previous year is a frightening prospect for the restaurant industry. Being essential, their cost will likely affect wholesalers’ purchases.

Knowing where your ingredient sourcing comes from is a crucial precaution to avoid possible surprises when putting together your menu. If a large part comes from wholesalers, sourcing from local producers is an excellent solution because it eliminates the intermediaries and the blockages that this entails.

Provide additional security measures

Throughout the pandemic, the focus has been on personal hygiene to keep us safe. Masks and hand washing were the top priority to prevent the spread, and when restaurants were allowed to reopen they also had to take measures to keep the public safe. This came in the form of socially distanced seating plans and screens between tables, as well as staff carrying out regular home tests to confirm their health status.

While it can be easy to go back to the way things were done before the outbreak, not all practices have to go away. In fact, hygiene should be the key priority inside and outside the kitchen. Your staff and customers want to know that your restaurant is taking every precaution to keep them safe. This could be done by encouraging testing for staff to ensure they are fit for duty.

Cleanliness is also the responsibility of your kitchen and your restaurant itself. Reopening means ensuring that your workstations for chefs and those who interact directly with menu items are free of any possible contamination. It could also be beneficial for your kitchen staff to wear masks while working, as we have seen the positive benefits of preventing the spread with them in public. Applying them to a setting as intimate and close as food preparation could provide a solid foundation for the future.

Boost your marketing strategy

When you make arrangements to open your establishment for the first time in nearly two years, you can’t expect your clientele to be the same. From the initial anxiety surrounding eating in a restaurant as restrictions were lifted to the closure of many of them due to pandemic-related financial hardship, attitudes have changed dramatically.

Therefore, extra care should be taken to strengthen your marketing for your establishment. Whether it’s through a social media presence or more traditional advertising, you want customers, old and new, to know that you’re open and ready to serve them. Producing a different approach to advertising can help you stand out in an industry that has seen revenue growth of 10.1% in 2022. A recovering industry means more competition, so it will be important to focus on creativity to show potential customers what you offer.

The COVID-19 pandemic has shown how unprepared the country was for a nationwide lockdown. The unpredictable nature of the situation meant that there were no established practices to follow. But, after two years of living with the virus among us, we have the experience that we can acquire and develop. These precautions will not only help rebuild our restaurants, but also prepare for any unforeseen events that may close their doors.