Economy & Politics

Sixty bars and restaurants labeled “Safe to serve”

While the first customers are seated on terraces, the national federation of hoteliers, restaurateurs and cafetiers in Luxembourg has launched a new label. Goal: revive the sector.

Anne-Sophie DE LA BARRE DE NANTEUIL-BEDEL

While the first customers are seated on terraces, the national federation of hoteliers, restaurateurs and cafetiers in Luxembourg has launched a new label. Goal: revive the sector.

Guarantee a recovery in the best possible conditions. This is the objective of the “Safe to serve” label. Launched Wednesday morning by the national federation of restaurants and cafetiers in Luxembourg (Horesca), it aims to offer staff and customers “hygienic criteria while keeping a friendly approach,” said Lex Delles (DP), Minister tourism.

Concretely, this charter imposes various health commitments. Namely, a registration of the establishment with the Government Commissariat for Quality, Fraud and Food Safety, as well as compliance with good hygiene practices. These recommendations are in addition to the already restrictive government instructions for restaurateurs, such as a minimum distance of 1.5 meters between tables, a number of guests limited to four per table or even wearing a mask to move inside establishments.


Empty glasses on bar table Bier Glas Café Trinken Alkohol Handy

And on Friday, all restaurants and bars will have the right to welcome the public. The Prime Minister made the announcement on Monday. This same May 29, cinemas, places of worship, congress or sports halls, cultural places may also reopen.


Out of the country’s 2,240 establishments, 60 cafes and restaurants have already signed the charter. And 120 others have also applied. If this additional commitment remains optional, it aims above all to revive the sector by offering “guarantees and confidence to customers”, underlines François Koepp, secretary general of Horesca. With one objective: to bring customers back.

Because the restart of cafeterias and restaurateurs cannot be dissociated from the return of customers for the sector (almost total) since mid-March. In April, Horesca president Alain Rix warned that almost one in five companies was in danger of going out of business. The verdict should not delay any longer for some, unfortunately.

A fear also shared by many professionals in the sector, according to the Secretary General of Horesca. Because if the reopening appears as a first step towards normalcy, the fact remains that restaurateurs will have to cover their costs (such as rent, water and electricity bills or personnel costs). And there is no doubt that the resumption of activity will be rather smooth.

A restart that François Koepp also predicted very low last week. “At 30, 40 or even 50% at most”. But with limited profitability, not all businesses can afford to reopen. Wednesday morning, the representative of Horesca estimates that a third of establishments will wait a few days, even a few weeks before welcoming the public again.


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