Gault et Millau on the current state of the restaurant industry from various countries.
One of Gault et Millau's unique features is its network of about 20 countries around the world. Now that the whole world has experienced this unprecedented situation and is returning to a new normal, we would like to share with you a message from each country on how the restaurant industry is doing in each country.
Gault et Millot originated in France and takes its name from two journalists, Henri Gault (1929-2000) and Christian Millot (1928-2017). Their goal was to promote contemporary culinary developments in France, and their first guide was published in 1972. The goal of Gault et Millau is to promote the development of quality food and culinary techniques, to support chefs, and to encourage guests to taste food more actively.
During this global pandemic, restaurants around the world were forced to close for months. In Japan, restaurants and cafes have begun to reopen for business, while adhering to certain conditions. However, the situation varies from country to country. Here is the latest situation and future outlook from "Go e Mijo" in each country, based on an article from Go e Mijo Austria.
Go e Mijo Croatia
Ingrid Badurina, CEO of Go e Mijo Croatia, has a positive view, but says the decline in tourism will have a significant impact on seasonal business.
Many Croatian restaurants reopened on May 11 after a two-month lockdown. Life has returned to normal over the past few weeks as the response to the coronavirus in the country has been very good. People are slowly beginning to return to restaurants, usually familiar places that they are accustomed to going to and feel comfortable and at ease. Seasonal restaurants and restaurants in tourist areas are suffering the effects of declining tourism. This summer will be critical for the future, and we believe that quality food, service, and mutual trust are the keys to future success in the restaurant industry.
Gault et Millau Switzerland
Urs Heller, CEO and editor-in-chief of Gault et Millau Switzerland, also sees good things in the Corona Disaster.
Tanya Grandits, this year's Chef of the Year, said: "We want our customers to come back energized. We are able to contribute to the revitalization of our guests," said Tanya Grandits, who was named this year's Chef of the Year. It's a wonderful experience." Other top chefs share similar views. Although they are facing financial challenges due to limited seating, many of them have done much of what they can for their customers during the lockdown, catering and takeout.
[Go et Mijo, Israel].
The food situation in Israel is influenced by many cultural influences, tastes and flavors. The cuisine is rich in variety and occupies a very important place in the culture. Patricia Sellem, editor-in-chief of Go e Mayo Israel, points out the difficult situation in the Mediterranean countries, but she is also hopeful.
In Israel, as of early June, 40-50% of restaurants have yet to reopen. In other industries, most of the population has been out of work for about three months with no tourists. As a result, restaurateurs and suppliers have stopped advertising and cut costs significantly. In addition, many restaurants are scheduled to close within the next three to four months. Only in some well-known street food establishments, and in Tel Aviv, are people returning, but all other cities are in the midst of a health crisis. Of course we have stopped our research now and are looking for what we can do to promote our restaurants. But we believe that gastronomy will be a priority asset at the end of this unprecedented period and we are confident about the future of the restaurant industry.
Gault et Millau Austria
The latest Gault et Millau Austria news includes comments from Karl and Martina Hohenlohe, the company's representatives.
