Orange with 6Medias, published on Saturday August 20, 2022 at 11:13 am
Restaurateurs, tested by bad weather and the lack of manpower, must also face the problem of “no show“, which consists of reserving and not coming to the restaurant, says France Blue. A practice that weighs on the finances of the establishments.
Faced with the phenomenon ofno show“, the restaurateurs do not know what to do.
This practice, which consists of reserving a table in a restaurant and ultimately not going there, despairs and worries those concerned, says France Blue Country of Savoy, who went to a Chambéry establishment. “It’s every week, especially on weekends.“, laments Sylvain, the boss. This summer, a hundred restaurateurs had already met to sign a platform in the columns of Konbini and fooding. “Stop posing rabbits at your restaurants“, they cursed.
“I had a table of eleven planned a week ago. They had reservations for 8:30 p.m. and no one came. I tried to call but no answer. It’s like that, we do with“, says Sylvain. Asked by France Bluepassers-by in the city of Savoie nevertheless assure us that “never“deserting a table that they have reserved without warning.During these periods when we need figures, when we have difficulty filling or accepting people, you can understand that it is very infuriating at the end of the evening.e”, regrets Michel Naas, owner of another restaurant in Chambéry.
Restaurant owners face many obstacles
To anticipate the problem, restaurants try to anticipate. Some take a phone number at the time of booking, to call back customers if they don’t arrive. Another option, already commonplace in some foreign countries and in some gas restaurantsFrench tronomics: prepayment at the time of booking. “We will have to get there, that people understand,” said Michel Naas to France Bleu. “I often take the example of the train or the plane. If you have a ticket and you do not show up, you are not reimbursed.”
Above all, the situation of restaurateurs has proved precarious in recent months. Since the Covid crisis which forced restaurants to close, restaurateurs have struggled to recruit, despite sometimes higher salaries. This summer, the bad weather also forced many establishments to close their doors, in the middle of the tourist season. To a lesser extent, the heat waves did not help either. A succession of difficulties that make the situation of restaurateurs delicate.
