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Auberge Michel takes a bite out
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of the credit crunch
As the credit crunch begins to bite, South Africans who enjoy the delights of eating out are finding it increasingly difficult to maintain their lifestyles because of the mounting costs involved in a fun night out.
South African restaurants - like their international competitors - will certainly be in for a shake-up as clients begin to reduce their patronage and business become tougher.
It's important, too, to realise that the right response from eating establishments could mean the difference between the success and failure of a venture.
One upmarket restaurant geared to meet the challenge is Auberge Michel, in Sandown, Sandton, which is moving with the times by introducing a wonderful three-course lunch and dinner at a reasonable price.
It's "Gastro- Recession Menu" is in addition to the award winning restaurant's regular a la carte offering. The cost is R225. The quality: Five star.
Michel Morand, co-proprietor of the restaurant says : "Obviously one of the first savings that people make is cutting down the amount of times they eat out. People won't stop eating out altogether but they will be smarter about how they do it. They will be looking for a chance to spend less money or make the same amount go further.
"For the team at Auberge Michel, the bottom line is to offer value for money hence the introduction of our Gastro-Recession Menu. This doesn't mean we can compromise on our service levels. Our good reputation is paramount. Customers will only return if they've had a first class experience."
Despite the tough economic times, Morand is optimistic: "There are still people with money in the bank and who are making as much now as they did a year ago. However, it is natural that when the economy takes a turn for the worse, consumers exercise restraint. The challenge is to keep the same customers and attract newcomers through good set menus. We are an upmarket five-star establishment but we also have items and menus that are affordable."
Morand and his team may be introducing a Gastro- Recession Menu but they won't be removing expensive delicacies such as foie gras and truffles from the regular a la carte Auberge Michel menu which is changed every four months.
"It is what we've become renowned for and there's an affluent market that always has money, even in bad times," he says.
For more info and all contact details click here
>>> Auberge Michel (Sandton)
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VIEW ALL SPECIALS..
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CORPORATE END OF YEAR FUNCTIONS
starting to plan your corporate end of year party............... LOOK NO FURTHER THAN HERE.
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