Restaurant owners in the Rimouski region were happy Monday at the idea of welcoming their first customers of the year. Even if the reopening is good for the owners, profitability remains a source of concern.
“We have reservations, there is excitement on social networks, but will this translate into direct sales, will it be profitable with the constraints of the number of people?”, S asked Steven Guimond-Corriveau, the co-owner of the 9 breakfast restaurant.
Monday morning, around 9:30 am, the phone was ringing at this Rimouski restaurant, which was already welcoming about twenty customers when TVA Nouvelles went through. “We are living in the moment and we don’t think about the fact that we could close in three weeks. We do not have a choice. We’re going full speed ahead! ”Said Mr. Guimond-Corriveau.
“When you live alone, it’s not always easy, so being able to come back to a restaurant is wow,” a client told TVA Nouvelles. “We said we would be there when we reopened and we’re here,” added another.
Some customers were surprised to be asked for their identity card or proof of residence upon entry. In this sense, the restaurateurs indicate that there is also a lot of “education” to be done on the new measures, but that so far, the clientele has been very collaborative.
“It’s not easy for people to know the measurements for each type of business. So we will master our own and we will try to transmit the information clearly, ”said the owner of the restaurant Le Crêpe Chignon, Stéphanie Proulx.
At the Le Crêpe Chignon restaurant, which will open its doors on Tuesday, the owner is very excited at the idea of welcoming customers into the dining room again.
“We’re starting to be really good [avec les mesures], we have already done it, so we know where it is going, added Ms. Proulx. The phone does not ring for reservations so it’s really stimulating. ”
Although restaurateurs now say they are used to adapting to different measures and used to reinventing themselves, they hope there will be no turning back this time around and that their restaurants will stay open for good.