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Eating every day at the restaurant for only 35 euros per month is possible

  • Post category:Economy News
  • Reading time:3 mins read

We already told you about it a few months ago: faced with the energy crisis, the Horeca sector is being hurt. The covid having been there, finding staff was already a huge source of concern for restaurateurs, but now, faced with ever-decreasing purchasing power, another major problem has appeared: the lack of customers. at the restaurant. Indeed, at a time when energy sobriety is at the heart of all concerns, every euro saved counts and inevitably, even the greatest restaurant enthusiasts have had to resolve to go there less often.

And for an economical pasta recipe worthy of a restaurant:

Subscribe to go to the restaurant

For the Horeca world, it’s a real shortfall, so to get their heads out of the water, some have found a solution: create subscriptions to their restaurant, a bit like subscribing to a Netflix subscription. In concrete terms, the restaurant offers a fixed number of meals per month for an always identical monthly amount. In the United States, MeatPal is considered the Netflix of lunch. Here, subscribers take out a monthly subscription allowing them to book take-out lunches at advantageous prices. Another example ? The fast-food chain Taco Bell, for example, offered a subscription offer that allowed you to order a taco a day for 30 days for 10 dollars.

Closer to home

In France, the trend is making its way too. The Italian restaurant chain Del Arte, which has 200 establishments in both the Paris region and the region, recently implemented this system in about ten of its restaurants. Here, the customer pays 35 euros per month and can come and eat a pizza or a pasta dish from the 7 recipes offered on the menu every day. However, you will have to pay for your drinks or any other consumption in addition. A very attractive price certainly, but is it really possible with us too? For Antoine Mariscal, chef of the Taverne du Passage in Brussels, this solution would above all be reassuring for the restaurateur who could then better anticipate his stocks: “The most difficult thing in our job is not knowing what will be done tomorrow. If we know beforehand that we are going to sell, let’s imagine, 100 menus that month, we already have a clearer vision of the clientele that awaits us”. For him, this type of formula could work in Belgium too, all the more so following the pandemic, because people realized that they missed the restaurant. But don’t rejoice too quickly, for now, we’re not there yet..

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