It is an equation with two unknowns. It is unclear whether customers will return to restaurants next Monday. It is also unclear how many establishments will keep their doors closed.
Our editorial: The bill please!
In Geneva, professionals estimate that almost half of them will remain closed: “For small establishments, dividing the number of tables by two will not even allow to pay the rents”, explains Laurent Terlinchamp, president of the Société des Geneva cafeterias, restaurateurs and hoteliers. Without counting the final closings that are looming for establishments already financially fragile in 2019: “30% could close, and this figure reflects my desire to be optimistic!” notes Laurent Terlinchamp who, despite the uncertainties, is delighted with this opening: “This date of May 11th has the merit of existing. It is now up to us to know how to reassure employees and customers. The suppliers are ready to deliver, the lake fishermen weighing anchor. “
As for customer tracking measures, he admits that “any obstacle complicates trade. But should we complain about everything, in such an exceptional situation? No. Since we have to make files to have the pleasure of finding customers, we will do it and we hope they will understand! “
Also read: One in two restaurants in Lausanne will not reopen on Monday
On the side of the canton of Friborg, the prospects are also blocked. According to a recent survey of members of GastroFriborg, 28% of restaurateurs say yes to a possible partial opening on May 11, 49% that “it depends” and 23% that it is not possible. “But with the security concept measures going so far, it becomes difficult to know how many establishments will ultimately open,” said Muriel Hauser, president of GastroFriborg. We must give everyone time to do their analysis. But it will not be easy. ”
For her, the question of turnover is central: “Profitability is the big issue. Many establishments will have no interest in opening. If a restaurant owner has to cut 50, 60 or even 70% of the number of their places, with fixed costs like rent, their economic activity will become unprofitable, “continues Muriel Hauser, who herself is the owner of Café du Gothard, must go from 22 to 9 tables. “Opening to dig your own grave is useless,” she concludes.
Also read: Opening of restaurants, between hope and apprehension
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