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restaurateurs are organizing to cope with rising prices


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restaurateurs are organizing to cope with rising prices

In order not to pass on price increases to their menu, restaurateurs change their menu or adapt, in a context of inflation.

In Juan les Pins (Alpes-Maritimes)the price of the dish of the day did not increase, Saturday May 14. The boss decided to do the shopping himself, to avoid having it delivered. In the kitchen, the chef favors vegetable flans and Provençal tomatoes. It’s a little cheaper and people like it“, share Radhouane Zemzemchef at the Escale restaurant. Nadège Trad, owner of the restaurant l’Escale, did not increase the prices of her menu, despite warnings from her accountant who told her that her margin was going up. “decline considerably”.

To Decines (Rhone)the boss is trying to cut costs with a starter buffet. This one only requires one person. Short circuits are also preferred. The restaurateur buys in bulk to get the best prices. We’re down to the penny everywhere”confides Nicolas Gharbirestaurateur on the high seas.


restaurateurs are organizing to cope with rising prices

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