To survive the containment, traders, even the smallest, we had to make a giant step in digital. They started to use Internet in order to keep in touch with customers, organize orders and deliveries. It has thus become an essential tool for organizing short circuits. In a Parisian restaurant, no customer is in the dining room but the preparation of dishes is linked, all ordered via Internet. Thanks to this platform, the restaurant owner has been able to resume his activity for three weeks.
“I have clients who do not hesitate to cross all of Paris to come to my place, because they want to have the guarantee that the meal has been prepared and prepared instantly”says Fred Chesneau, restaurant manager Stou Fred. “It saved my business”, he assures. The small restaurateurs thus followed the practices of the larger brands, at a cost between 80 and 150 euros per month. The restaurateur interviewed was thus able to save 50% of its turnover.
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