• LC

What is happening in the world within the hospitality sector today?

News just came from New York. Due to security concerns, Danny Meyer closed all of his 19 New York restaurants, including Gramercy Tavern and Union Square Cafe. A few days later, the CEO of Union Square Hospitality Group fired 2,000 employees. Yes, coronavirus has brought unemployment at the moment, but what causes real concern is that one of the brightest restaurateurs in the world assumes that its establishments will remain closed at least until the vaccine is invented. In an interview to Bloomberg, he said that he is not at all excited in opening up to see the half-room, measure the temperature and check for masks, while reducing profits. Daniel Hamm, the chef of the best restaurant in the world according to The World's 50 Best Restaurants in 2019 (this year this title is proudly worn by Mirazur in Menton), who said that he might not open Eleven Madisson Park in principle! David Chen also announced the closure of his establishments. What is happening in France today? “Mr. President, the chefs are asking you to open restaurants!” - this proposal was addressed to Emmanuel Macron as an open letter in the Le Figaro, by 18 chefs of French gastronomy. Prior to this, it was assumed that restaurants would remain closed for a long time. The chefs in the letter reminded that French gastronomy is part of the UNESCO World Heritage (with which, I recall, we can easily argue). The Minister of Economics requested to formulate proposals with the conditions. As a result, everyone agreed to a daily 30-minute briefing with the staff (which La Classe insisted on every day in the pre-crisis times) to remind them of the rules of hygiene and behavior. Customers should also be aware of the rules, so they will receive a video or email when booking to remind them of the health safety measures in the facility. Customers will also be informed about the origin and price of the products used: “full transparency about the origin of the products we use, as well as production methods. Many restaurant owners are already making efforts to do this: this should become a universal rule.” It's on paper, but in fact, my friends from a two Michelin-starred restaurant in Nice are preparing to open on June 15, but authorities will send them conditions next week, and I'll keep you posted.


Culturally yours,

Anastasia Antarès




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