When Crêperie La Bretonne in Brittany was forced by the COVID-19 pandemic to close its doors less than 18 months after opening, it lost the equivalent of €50,000 of turnover
What was it like when you realised you’d have to close your business?
I wasn’t prepared for it, and I had to re-think my restaurant model. I had had the idea for a delivery service in 2019, but couldn’t fully develop it back then. This was an opportunity to work on it.
What was that process like?
Unlike consumers in big cities, the Crêperie clientele are not used to deliveries. I had to come up with a concept that is different from other restaurants: a Galette that is made out of quality ingredients, easy to consume on the go and at a reasonable price.
I found that the easiest way was to post menus and delivery information on Facebook, and direct customers to Messenger. They order their crêpes there, and we deliver them up to 20km by car. This way I can be efficient, and clients are satisfied because it’s easy for them to order.
What has the response from the community been like?
I have support from family and friends, but I am also able to maintain a strong customer base, who are supportive because of the sincere relationship we have with the people who visit the crêperie.
That relationship was built with previous promotional campaigns, like one at Easter where I offered dessert to those who found eggs around the restaurant.
I see Crêperie La Bretonne as part of a chain: I want to support local businesses by buying ingredients, including cheese from a local producer and drinks from Breton craft breweries and cider makers. On the other hand, I want to offer the best experience and service for my customers.
What comes next?
I’m now thinking about my customers’ needs and wants. We are developing a range of services reflecting the need to eat quickly, including outside of the restaurant to cope with a reduced capacity indoors.
To follow Fabien, visit Crêperie La Bretonne on Facebook.
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