The possible reopening of the terraces is the subject of debate within the Horeca.
Relaunched by the political class in recent days and the arrival of good weather, the debate over the possible reopening of the terraces of bars and restaurants has encouraged the players in the hotel and restaurant industry. This possibility raises several issues, in particular that of profitability. Is opening a bar or restaurant with a terrace only profitable?
For Kemal, manager of Live Central Park in Schaerbeek, the answer is no. “Of course you shoot yourself in the foot. We lose a lot of money due to low capacity to accommodate our customers. It cannot be saved only with the terraces.“
In Liège, the manager of the restaurant Les Sabots d’Hélène, Marc Carnevale, agrees. “It would be completely ridiculous to reopen only with the terraces for two reasons: first, if we reopen, we lose our right to walkway and therefore take out our servers, kitchen staff and other staff of his unemployment. And second, there is the risk of penalizing restaurateurs who survive in the kitchen. “