How Did Summer Go for Restaurant Owners?

Is 2022 a return to normal? After two years hit hard by Covid, the first figures for the 2022 summer season in the restaurant sector are rather positive. Here is a quick overview of a summer marked by recovery!

2022, THE BEST SUMMER FOR RESTAURANTS SINCE 2019

According to Stéphane Manigold, president of the Umih (the French hospitality trade union) in Île-de-France, summer 2022 was a good season for restaurant owners despite the staff shortage. (source: Europe 1)

2022 is the best summer for the restaurant sector since 2019, before the health crisis. It must be said that things returned to normal this summer, notably with the return of foreign tourists and the lifting of health restrictions (pass, masks, vaccination…)

However, there is a small caveat: even though the figures are higher than in 2020 and 2021, they are slightly lower than in 2019. Restaurant traffic fell by 13% and the average bill by 10%, according to The NPD Group.

STAFF SHORTAGES, A REAL CONCERN FOR RESTAURANT OWNERS

While strolling around your holiday destination or visiting your favourite bistro this summer, you may have noticed that many restaurant owners were looking for employees: kitchen assistants, servers, cooks… Every trade in the restaurant industry is affected by this crisis.

A crisis that emerged during Covid. Many restaurant employees wanted to change careers and lives. Indeed, the restaurant sector can be one where it is difficult to balance a career and family life.

This staff shortage has had an impact on service: changes to opening hours, longer waiting times at the table… If the situation does not improve, other ways of operating with fewer staff will have to be found. A real challenge that we will come back to on our blog.

TAKEOUT, STILL VERY POPULAR

Very trendy during the health crisis, and maintained while the health pass was in place, takeout continues to be highly appreciated by consumers.

Again according to The NPD Group’s study, even though takeout figures are lower than in 2021, they remain well above those seen before the start of the Covid-19 crisis.

A CHANGE IN CONSUMER HABITS

According to Maria Bertoch, foodservice expert at The NPD Group, we are also seeing a real change in consumer habits. Many people used to go to restaurants for their lunch break or for business meals.

But the health crisis accelerated the adoption of remote work. And while some companies no longer offer it to their employees since the end of the health crisis, there are still many employees who can work remotely. These employees will therefore quite naturally take their lunch break at home, rather than going to a restaurant.

Changes in habits that the restaurant sector must take into account in order to keep improving its performance while following consumer demand.

Julie
Communication Manager