2023-12-29 07:30:00
Duck foie gras, scampi or scallop casserole, here is part of the New Year’s Eve menu that can be found at the restaurant on the 13th in Libramont. During these end-of-year celebrations, the establishment has decided to remain open, offering a dining room service, but also a catering service for people who wish to celebrate New Year’s Eve from home.
“Christmas Eve went very well for us,” explains Fatima Cambrai, owner with her husband Christian Cambrai. For the 31st, we have already been full at the restaurant for several weeks. During both Christmas Eves, we nevertheless noticed that requests caterers have exploded since the Covid crisis. This is why many establishments close their doors on New Year’s Eve and prefer to only provide the catering part. If restaurants are less popular since the health crisis, it is undoubtedly due to people’s habits which have changed.
Nowadays, people prefer to celebrate such events at home rather than going out. Some establishments have also opted for a single catering option in order to guarantee comfort for their employees. “The economic context also plays a big role,” we continue from 13. “With the catering service, we know what we are paying, there are no surprises when paying the bill.”
Bonuses to encourage staff
Opening your doors on New Year’s Eve is no easy task for restaurants. Whether in room service or catering, you obviously have to find enough staff. Which is not always a foregone conclusion. “It becomes very complicated, even more so during these holiday periods,” explains Fatima Cambrai. Finding extra people is quite easy, but as soon as we offer them more solid contracts, they do not stay. In order to guarantee this staff in sufficient for the holidays, we have no choice but to offer additional bonuses on top of the traditional salary. This motivates people to stay.”
For the catering service, Covid habits have made it possible to set up an interesting system. “We started again with the operation of the Take-away set up during the health crisis, continues the owner. Thus, for New Year’s Eve on the 31st, we planned a delivery of meals to the restaurant every five minutes. This is more easy for us and it avoids having to queue. For New Year’s Eve, we will be selling 50% of meals in caterers and the rest directly within our establishment.”
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