‘Even tougher than covid’: Roxanne compelled to shut her restaurant on sure days and work elsewhere to pay for her electrical energy

‘Even tougher than covid’: Roxanne compelled to shut her restaurant on sure days and work elsewhere to pay for her electrical energy

Some restaurateurs can now not pay their electrical energy and/or fuel payments. To the purpose that some determine to cut back their variety of opening days. A troublesome and non permanent alternative.

Like many different independents, restaurateurs are struggling to pay their vitality payments, together with electrical energy and fuel.

Some due to this fact determine to cut back their opening hours. : extra noon service, extra weekday openings, fewer opening hours… The probabilities are numerous.

The goal is to shut at occasions when there are fewer prospects, most frequently at lunchtime or on weekdays. At such occasions, revenues are sometimes decrease than bills. Some restaurateurs are additionally closing to work elsewhere, and thus be capable of pay their payments. Making this resolution is commonly troublesome and restaurateurs hope it’s non permanent.

“It is actually scary”

That is the case of Roxanne Godefroid, supervisor of the restaurant “Le relais Saint Monon” in Nassogne. She will now not pay her payments, and has due to this fact made a radical alternative. At the moment, it’s open 6 days every week nevertheless it must scale back.

“I’m going to shut 3 to 4 days every week with a view to go to work elsewhere and be capable of pay for my electrical energy. I used to be at 380 euros in electrical energy monthly, I bought the assertion, and now I’m at 1050 euros months. Once I go to work on the opposite aspect, I’ll work to pay for my electrical energy and my property tax. Sure, that is how dangerous it’s, it is actually scary. We managed to get out of covid and now we’re beginning one other interval even tougher than the covid”.

“A brief means to have the ability to scale back the costs”

Alain Dewulf, supervisor of the “Spaghetti bolo” restaurant in Temploux, has additionally determined to cut back the variety of opening days. Earlier than, he obtained purchasers 5 days every week for lunch and dinner. Lately, it solely opens within the night, 3 days every week.

“I focus prospects on the weekend. Do plenty of work over rather less hours. Which matches in opposition to the grain of enterprise, after all, nevertheless it’s a brief means to have the ability to scale back bills. It was turning into unimaginable to work many, many hours solely to lastly understand that it wasn’t actually value it. All these basic will increase imply that we’ve got to seek out one thing, an answer that enables us to eat much less, possibly -be to handle the inventory in another way.”

Restaurant house owners additionally usually strive to economize elsewhere of their restaurant. Specifically by slicing sure lamps, slicing sure machines, and even altering their menu (to have much less meals to retailer within the fridges, which eat plenty of vitality).

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