Usually, this Italian restaurant located in the heart of Paris, near the department stores, is always full.
It serves between 180 and 220 seats for lunch.
But the second confinement that came into effect a fortnight ago has forced the Tivoli to close its doors again.
“We have set up a“ click and collect ”system at the entrance to the restaurant.
But it only brought in 100 euros per day.
After a week, I had to put my teams on short-time work and sell my stocks,
admits Elias, director of Tivoli.
I don't think we'll have the right to reopen until early next year.
This is dramatic for us but also for our suppliers and the entire food chain. ”
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In fact, the establishment gets its supplies for the most part from Rungis wholesalers
.
They themselves bring their products through other intermediaries who are supplied, upstream of the chain, from farmers.
"It's an entire ecosystem that is shaken by
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