June 22, 2021

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Reopening: when reopening rhymes with opening new tables



From the chef based in Marseille, Alexandre Mazzia, who can finally enjoy the three stars obtained in January, to the Italian restaurant on the corner of the street which did not consider it profitable enough to open just for a few tables on the terrace, the establishments are coming back to life in room Wednesday June 9. Until we no longer limit ourselves to a 50% gauge indoors from June 30.

But it is not just time to resume service. She is also at the creation of new places. The seven-month shutdown, excluding take-out and delivery, put the brakes on projects. But they haven’t stopped the appetite for creation. The profession shows real resilience. On all fronts.

All types of establishments

The well-known fast food brands have already returned to the attack, from McDonald’s, with 30 more establishments announced this year at Burger King, which plans fifty more in a year. Dubble, specialist in healthy food, has just installed its 42e restaurant in La Défense, at the foot of the new Alto tower, and is planning a total of ten new locations this year.

The chefs are not left out. Gilles Goujon, three-star in Fontjoncouse, in Aude, has also set up L’Alter Native in Béziers. Amandine Chaignot, in the kitchen of Pouliche in Paris, will be creating a bistro, Café de Luce, in Montmartre this summer.

As for foreign channels, they are once again making France a territory of conquest. Carl’s Jr., born in California, has just opened its third restaurant in France at terminal 2B at Roissy-CDG. It incorporates a Carl’s Café, with a range of hot and cold drinks and pastries, a concept they are testing for the first time. ” Beyond travelers, airport staff will represent an important clientelee ”, considers Stephane Brescia, Managing Director of B-GO, the exclusive licensed master.

Five new establishments are on the menu this year. “ Development in France will revolve around drives, but also city centers, shopping centers, motorway areas », Continues the man who hopes to become the third player in the market within ten years and opens the brand to franchising.

Arrival of a new player in France

The Belgian Be Burger is getting ready to take his first steps with us. After seven establishments in his country, he arrives in Lille, in a listed building, the chain having made places of character an element of its identity. Another specificity, premium positioning, Belgian fries with beef fat and burgers with typical ingredients such as Ch’ti with Black Angus and maroilles AOC.

We start with the north of France with the ambition to develop into an oil spot to achieve economies of scale », Underlines its CEO, Michel van acker.

Diversity search

Another line of attack with the wind in its sails: the Food Court, bringing together different taste proposals but also wanting to be a place of life. In Lille opens Wednesday June 9 Big Stage over 1,600 m2 with 10 carefully selected food stands and 2 bars.

It is about being accessible, while offering quality cuisine, in the locavore vein. The Food Court model is adapted to the new uses of catering with the search for more diversity », Underlines its co-founder, Marianne barbier, happy to see this project delayed by the pandemic finally come to life.

For his part, Nice to meet you deploys its offer of festive “food halls”. Besides his arrival in Nice with South Station, the first step of which involves a terrace, the company plans to launch Iconik in October in Paris for Hammerson France, a concept that will be rolled out. “ Consumers expect even more than before places where to live experiences, while the young actors of the restoration have integrated the theatricalization of the offer », Says its founder, Frédéric Lambert, who wants to raise 4 million euros. Like a desire for revenge on confinements.