813. This is the number of restaurants that have closed their doors since the beginning of 2024. Luc Marchal, president of the HoReCa Wallonia federation, estimates that to face the various crises, restaurants should increase their prices by 30 to 35%.But no one dared“, he specifies. Brasseries, snacks, gastronomic restaurants, … Which restaurants are having the most difficulties?
We asked Luc Marchal. He believes that these are mid-range restaurants. The reason: the owners are committed to offering quality cuisine. However, this comes at a price (which has continued to increase since the Covid years). And passing on the real price on the bill is difficult to justify when you don’t have gourmet status.
The president of the HoReCa federation gives the example of the Racine restaurant in Floreffe which has great assets to promote: high-end cuisine, quality wines thanks to the oenology training of one of the owners and quality service. Despite this, the establishment will soon close.
To survive, prices had to be increased again. But customers’ purchasing power is falling and competition is tough…
The most profitable restaurants remain the starred and gourmet ones, provided that they do not usurp their reputation. The clientele of these restaurants is demanding and volatile if it is not satisfied.
For young people who would like to start, Luc Marchal advises to imagine a model with new hours. No need to open every day, the costs could very quickly swell, without the profits. He remembers, as a former restaurateur, Sundays when customers lingered and you had to pay staff. He recommends six or seven services with three people to help and above all to take pleasure in pleasing.
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