'I have known the golden age of hospitality in this country, but now I sense the gloom'

Why did you decide to sell your restaurant?

Christophe Schivre: "The last two years have been very complicated. We did not realise that working from home would have such a negative impact on shops and restaurants. Businesses authorise two, three, even four days… We never know how many tables to set. One afternoon, we set ten tables. The next, we set 40. If people no longer come to work, they also won't come to the restaurant. We notice it mostly in December. Before, I was always fully booked for lunch. There was a real atmosphere at the end of the year, colleagues celebrating the final moments of the year, the holidays… I am under the impression that no longer exists.

And then, every year, we have to face new obstacles. Last year, gas prices increased by 900%. This year, electricity will increase by 30%. That is without taking into account the increase in material costs, or salary indexation. In less than four years, the rent became over €2,000 more expensive, currently sitting at €14,000 per month. To be able to keep up, I would almost need to sell my dish of the day for €50. Currently, it costs €18.90. We are constantly cutting back on our margins, and our cashflow is suffering from it. My life today is no longer comparable to the one I had eight years ago".

Is it difficult to find a buyer in these conditions?

"We have had a couple of showings. We're waiting. I have drastically reduced the price in early January, to help accelerate things. To be honest, I had already thought about selling my restaurant in 2021, just after Covid. We did not know how things would turn out, it was worth seeing if people were potentially interested. It was also a way of reassuring myself. We had already transformed the brasserie into a grocery shop during the Covid pandemic. That lasted for two years. But today, people pay close attention to the money they spend. Everything has become more expensive in supermarkets. The real estate crisis is already straining everyone's budget. The only pleasure people will not cut back on, is going on holiday."

Manager Christophe Schivre (left), shares how the establishment is now constantly faced with financial challenges. / © RTL

Have recruitment issues been taken into account as well?

"No, I was fortunate enough to work with a consistent team. We work in a small brasserie. For other larger establishments, it is harder to manage. Attitudes have changed greatly, not only in hospitality. We talk about it a lot between us. It's difficult to recruit good staff."

Finally, what state of mind are you currently in?

"I want to stop as soon as possible. It's been five years of fighting. We did not wait for the state allowances to look for alternative solutions. Last year, we created a karaoke box. But even if we have ideas, they need to be financially worthwhile. I no longer feel the same energy around hospitality. If I'm still getting by today, it's due to corporate events. Raclettes always work. As do the barbecues at our "beach", our terrace. But relying on steady clients is way more complicated."

How do you see your future ?

"Anywhere but Luxembourg. I've been here over 30 years. I have known the golden age of hospitality in this country. But everything has become so expensive. I sense the gloom, I feel like people are no longer very happy. What happens in the Gare district today did not exist in the past. There is more insecurity. I have known a Luxembourg full of life, with happy people who were going out every evening. That's not really the case anymore."