Confinement: food shops benefit … but less than in spring

In her cheese factory in the 16th arrondissement of Paris, Clara Solvit has no second of her own. “With the closing of restaurants, we have a lot more work: consumers are turning to us more and looking to have fun by buying quality products,” she smiles. At that time, raclette cheese was very popular, of course. “But we also sell a lot of county or dairy products because people cook more,” she says, estimating at + 20% the number of additional customers since the reconfinement, while September and October had been dying.

“This surplus of customers allows me to maintain my activity because, at the same time, while I used to work with caterers for the organization of corporate events, I have not had orders for several years. months, she explains. We are not going to complain, of course. Given the context, making the same turnover as last year is already great. “

This is also the feeling of Joël Mauvigney, president of the General Confederation of Retail Food, at the head of a charcuterie in Mérignac (Gironde). “Overall, we are resisting rather well”, while emphasizing the disparities according to the type of business. “Butchers are more at + 10, + 12%. But the butchers, who are also very often caterers, suffer more and show a decrease of about 10%, ”he explains before specifying that the influx of“ new customers ”linked to the closure of restaurants would be less important than ‘to the previous confinement.

“The conditions are not comparable. In the spring, everyone was at home and people were afraid to go to supermarkets. There, the French are a little less teleworking, the children eat in the canteen, the markets remain open – and that’s good – while the restaurants have all developed take-out. The postponement is less systematic. “

Alexia Charraire, who manages Le Comptoir des producteurs, a premier in Paris, confirms. During the first lockdown, the store’s sales jumped 20 to 25%. This time around, “people are less rushing for products for fear of being deprived of them,” she said, still posting sales growth of 15 to 20% since the re-containment.

For the Ange bakery network, which has lost 15% of turnover – “in particular because the restaurant is closed,” specifies François Bultel, the co-founder – the situation differs depending on the location: “In In areas near large shopping centers or on the outskirts close to closed offices, bakeries can achieve a 30% drop in turnover, as in Saint-Nazaire (Loire-Atlantique). On the other hand, the bakeries in city centers are doing better than resisting the crisis: + 13% for that of La Courneuve (Seine-Saint-Denis), + 25% for that of Bègles (Gironde). It is above all the sale of breads but also of take-out pizzas that is driving its growth upwards.

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