Eddy Zouari, 59, has concluded his journey as a restaurant owner. He remains deeply affected by the receivership of his last brasserie in Paris, which he launched in late 2020 in the 17th arrondissement. The establishment had the potential for success, featuring a renovated space, a vibrant neighborhood, a 150-seat terrace, and proximity to corporate and government offices. The menu included a variety of classic dishes, such as burgers, Caesar salads, salmon tartare, and ribeye steak.
However, the shift towards remote work and changing consumer behaviors disrupted his business model. “I found that I only had good traffic on Tuesday and Thursday lunchtimes. The rest of the week, it was nearly empty,” Zouari, now a culinary instructor at a vocational high school, explained. “People are dining out less during lunch hours, often opting for €12 meal deals from the bakery. When they do choose to eat at restaurants, they are very cautious. One lunchtime, a customer ordered just an œuf mayo and two baskets of bread! When I offered him coffee, he declined, saying, ‘No thanks, I’ll have it at the office…’ The small extras are no longer a priority. Yet, as restaurateurs, we rely on those margins from coffee, desserts, or a glass of wine.”
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